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Vegetarian Stuffed Zucchini

Vegetarian Stuffed Zucchini - a delicious and super flavorful filling with vegetables, cheeses and Panko. Great for a Meatless Monday meal or a side dish for roasted or grilled meats.

Our Vegetarian Stuffed Zucchini is a great way to use the abundant amounts of zucchini that everyone seems to be growing in their gardens this summer!

Fresh zucchini are cut and stuffed with a super flavorful mixture of Parmesan and Romano cheeses, Panko bread crumbs, red bell pepper, mushrooms, and sautéed onion and then baked until tender and golden.  We recommend using small to medium zucchini for this recipe so that each zucchini is a single portion (although larger zucchini will work too, and you can just cut the larger squash in half).

Vegetarian Stuffed Zucchini - a delicious and super flavorful filling with vegetables, cheeses and Panko. Great for a Meatless Monday meal or a side dish for roasted or grilled meats.

We actually make these vegetarian stuffed zucchini year-round at our house – and turning on the oven, even in the summer, is totally worth it when you’re making this delicious dish!  These vegetarian stuffed zucchini are a delicious and hearty meatless Monday meal option, or the perfect side dish to just about any kind of grilled or roasted meat.   It’s a delicious way to get even the pickiest eater to eat their vegetables and this is definitely a recipe you’ll want to make again and again!  Enjoy!

Vegetarian Stuffed Zucchini
Serves: 4 servings
Prep time:
Cook time:
Total time:
  • 2 small to medium zucchini squash
  • 2 tablespoons extra virgin olive oil
  • ½ cup diced Vidalia or other sweet onion
  • 2 medium garlic cloves minced
  • 1 cup sweet red pepper ½ inch diced
  • 1 cup diced Crimini mushrooms ½ inch diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 tablespoons fresh chopped parsley
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup panko bread crumbs
  • ¼ cup grated Parmesan cheese
  • ⅛ cup grated Romano cheese
  • Additional grated parmesan to sprinkle over cooked squash
  1. Preheat oven to 375 degrees
  2. Trim stem end from squash. Cut about ⅓ off the top of each squash horizontally. Then cut a small horizontal sliver from the bottom so that the squash will sit flat and not roll. Dice the tops to ½ inch dice and set aside.
  3. Using a small paring knife, cut around inside of squash then using a melon-baller, scoop out inside until the squash resembles a canoe. Try not to cut through to the bottom.
  4. In a large skillet or frying pan heat the oil over medium heat. Add onion and cook two minutes. Add garlic, red pepper, mushrooms and cut up zucchini tops. Mix to combine and sauté one minute.
  5. Remove from heat and mix in oregano, basil, parsley, salt, pepper, crumbs and both cheeses. Mix to combine.
  6. Divide the filling between each zucchini boat and press into squash filling and pressing as you fill to hold shape.
  7. Bake for 35 - 40 minutes uncovered. Try not to over cook, otherwise the zucchini will start to sag and the filling will not stay in.
  8. As soon as they come out of the oven, sprinkle the tops with additional Parmesan cheese and serve.

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  1. Martha,

    Although I am somewhat new to your following I love the line of recipes you have been serving up. They are fresh and inventive yet full of loads of yummy things. This is the perfect recipe for when Granma starts sending us what seems like an endless supply of zucchini from the garden seems once it starts it just floods in. Thanks for the wonderful ideas.

    Christine Szalay-Kudra recently posted…Healthy Quinoa Risotto with VegetablesMy Profile

  2. Hi Martha, This looks really tasty, pinned and sharing on my page this PM. Thanks, Melissa
    Melissa@ Melissa’s Southern Style Kitchen recently posted…Homemade Vanilla MarshmallowsMy Profile

  3. Parmesan is not vegetarian. Your recipe for vegetarian stuffed zucchini is misleading .

    • Hi Alexandra – Thanks for your comment! Our understanding is that ‘vegetarian’ is an acceptable term to use if the recipe does not include meat, and that Parmesan would not be acceptable for a recipe that is promoted as ‘vegan’. Hope that helps explain our recipe title.

      • Actually, most parmesan is not considered vegetarian either, because it contains rennet, which is the stomach lining of a calf. Fortunately, there are rennet-free brands of parmesan out there, so this recipe could be made vegetarian. In fact, I am doing just that tonight! Yum!

  4. This recipe was amazing!!!! I have never liked mushrooms (at least how they have been given to me) and I tried your recipe in hopes that the rest of the flavors would cover up the icky mushrooms. Needless to say, I LOVE IT ALL!!!! My husband (who is a meat lover) and my mother-in-law (hard core italian) and I love it and cook it weekly now!!! Thanks so much. 🙂

  5. A friend of mine just suggested this to me for the onslaught of zucchini we have growing in our garden. It looks amazing, but I wondered if you thought it would freeze well after baking? TIA!

    • Great question Shaye! We’ve actually never tried freezing it after baking it! It ‘might’ be ‘OK’ – but I’m not 100% sure! (I’m thinking the skin of the zucchini might become a little rubbery if you freeze it?) If you try it, please write back and let us know…I’d love to hear how it comes out!

  6. This looks so delicious! I am definitely going to be making this!

  7. Going to add organic can of tomatoes to the bottom of the pan and sprinkle with mozzarella.

  8. you know i love finding these fabulous recipes- However-
    it uwould be so much nicer if you could include the nutritional information.

    Just sayin!!!

  9. Do you put what you scooped out, with a Mellon baller, into the pan to saute with the other ingredients or do you just throw out what you scapped out? Thank you! 🙂

    • Hi Amber – Great question! Most of what you will scoop out are the seeds so yes, you can just discard it. I will update the recipe to clarify…thanks for writing to us!


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