Ina Garten Stuffed Zucchini

If you’re looking for a simple, wholesome dish that brings together garden-fresh vegetables and savory filling, Ina Garten’s Stuffed Zucchini is a perfect choice. This dish takes tender zucchini boats and fills them with a rich, herb-seasoned mixture—often with breadcrumbs, parmesan, and sometimes sausage or tomatoes—for a comforting yet light meal. It’s great as a vegetarian main or a flavorful side dish, especially during the summer when zucchini is at its best.

What is Ina Garten’s Stuffed Zucchini?

Ina Garten’s stuffed zucchini features halved zucchini that are hollowed out and filled with a flavorful mixture of breadcrumbs, cheese, garlic, and fresh herbs. Some versions include diced tomatoes or ground meat for extra heartiness. The filled zucchini are baked until tender, golden, and slightly crisp on top. It’s a balanced dish—light but satisfying, rustic yet elegant, and suitable for both casual weeknights and dinner guests.

Other Ina Garten Recipes

• Ina Garten’s Stuffed Chicken Breasts
• Ina Garten Stuffed Shells
• Ina Garten Stuffed Mushrooms

Reasons to Try Ina Garten’s Stuffed Zucchini

• Healthy yet satisfying – It’s packed with vegetables but still rich in flavor.
• Perfect for summer – A great way to use up garden or farmer’s market zucchini.
• Versatile dish – Can be served as a main, side, or even appetizer.
• Great for meal prep – Prepares well ahead of time and reheats beautifully.
• Customizable filling – Works with breadcrumbs, cheese, meat, or veggies.
• Light on calories – A good option for low-carb or vegetarian diets.
• Visually appealing – Makes a pretty presentation for guests or events.

Ingredients Needed to Make Ina Garten Stuffed Zucchini

• 4 medium zucchini, halved lengthwise
• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• ½ cup fresh breadcrumbs
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 egg, lightly beaten
• Salt and freshly ground black pepper to taste
• Optional: ½ cup diced tomatoes or cooked, crumbled sausage
• Extra parmesan or mozzarella for topping

Instructions to Prepare Ina Garten Stuffed Zucchini

Preheat the oven

Set your oven to 375°F (190°C) and lightly grease a baking dish.

Prepare the zucchini

Scoop out the center of each zucchini half using a spoon, leaving a ¼-inch shell. Chop the scooped flesh and set aside.

Sauté the vegetables

In a skillet, heat olive oil over medium heat. Sauté chopped onion and garlic for 3–4 minutes until soft. Add the reserved zucchini flesh and cook until most of the moisture evaporates.

Combine the filling

Transfer the mixture to a bowl. Stir in breadcrumbs, parmesan, parsley, and the beaten egg. Season with salt and pepper. Add tomatoes or sausage if using.

Stuff the zucchini

Place zucchini boats in the baking dish. Spoon the filling evenly into each one, pressing lightly to pack.

Top and bake

Sprinkle with extra Parmesan or mozzarella. Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until the tops are golden and the zucchini is tender.

Rest and serve

Let rest for a few minutes before serving. Garnish with extra herbs if desired.

What Goes Well With Ina Garten Stuffed Zucchini

• Serve with grilled chicken or steak – Balances the lightness of the zucchini.
• Pair with a quinoa salad – Adds texture and a nutty flavor contrast.
• Add a tomato basil soup – Complements the herbaceous filling.
• Include crusty bread – Great for scooping any leftover filling.
• Top with fresh lemon zest – Brightens the overall flavor.
• Serve alongside a pasta dish – A perfect veggie companion to spaghetti or linguine.

Key Tips for Making Ina Garten Stuffed Zucchini

• Choose medium-sized zucchini – They’re easier to handle and offer the right balance of shell and filling.
• Don’t skip pre-cooking the filling – It concentrates flavor and prevents excess moisture.
• Avoid overbaking – Zucchini should be tender but still hold their shape.
• Add breadcrumbs last – It helps control moisture and texture.
• Use fresh herbs for better flavor – Parsley, basil, or thyme all work well.
• Sprinkle cheese just before baking – Prevents burning and gives a perfect melt.
• Let them rest after baking – Allows flavors to settle and filling to firm up.

Creative Variations of Ina Garten Stuffed Zucchini

• Add cooked sausage or ground turkey – Makes it heartier for a full meal.
• Use a Mediterranean twist – Mix in feta cheese, olives, and sun-dried tomatoes.
• Try a Mexican-inspired version – Add black beans, corn, and cheddar with taco spices.
• Make it vegan – Use plant-based cheese and omit the egg.
• Incorporate quinoa or rice – Adds bulk and fiber to the filling.
• Add chopped spinach or kale – Boosts the nutrition and flavor profile.
• Top with panko breadcrumbs – Adds a crispy, golden crust.

Storage Guidelines for Ina Garten Stuffed Zucchini

• Refrigerate in an airtight container – Keeps well for 3–4 days.
• Cool completely before storing – Prevents condensation and sogginess.
• Store filling separately if prepping ahead – Makes stuffing fresh easier.
• Avoid freezing raw zucchini – It becomes mushy when thawed.
• Freeze cooked stuffed zucchini if needed – Wrap tightly and freeze up to 2 months.

Reheating Tips for Ina Garten Stuffed Zucchini

• Use oven or toaster oven – Reheat at 350°F for 15–20 minutes until warmed through.
• Cover loosely with foil – Helps prevent drying out.
• Microwave in short intervals – Use medium power to avoid overcooking.
• Add a splash of broth if dry – Restores moisture while reheating.
• Avoid reheating too often – Reheat only once for best texture.

Nutrition Value (per serving)

• Calories: 180 kcal
• Protein: 7g
• Fat: 11g
• Saturated Fat: 3g
• Carbohydrates: 13g
• Fiber: 3g
• Sugar: 4g
• Sodium: 270mg
• Cholesterol: 35mg

FAQs

Can Ina Garten’s stuffed zucchini be made ahead of time?

Yes, you can prepare the stuffed zucchini up to a day in advance. Assemble the zucchini with the filling, cover tightly with foil, and refrigerate. When you’re ready to bake, bring it to room temperature for 20–30 minutes and bake as directed.

Do I need to cook the zucchini before stuffing it?

No, there’s no need to pre-cook the zucchini. Baking it stuffed at 375°F for about 30–35 minutes softens it perfectly while keeping the structure intact. Pre-cooking may result in a mushy texture.

What’s the best way to hollow out a zucchini for stuffing?

Cut the zucchini lengthwise, then use a small spoon or melon baller to scoop out the center, leaving about a ¼-inch shell. Be gentle to avoid tearing through the bottom or sides.

Can I freeze stuffed zucchini?

Yes, but it’s best to freeze it after baking. Let the zucchini cool completely, wrap it tightly in foil or plastic wrap, and freeze for up to 2 months. Thaw in the fridge overnight before reheating in the oven.

Wrapping Up

Ina Garten’s Stuffed Zucchini is a vibrant, satisfying dish that brings wholesome ingredients together in a flavorful way. Easy to customize and simple to prepare, it’s perfect for busy weeknights, summer meals, or entertaining guests.

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