Ina Garten 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.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
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4 medium zucchini, halved lengthwise
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2 tablespoons olive oil
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1 small yellow onion, finely chopped
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2 cloves garlic, minced
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½ cup fresh breadcrumbs
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¼ cup grated parmesan cheese
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2 tablespoons chopped fresh parsley
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1 egg, lightly beaten
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Salt and freshly ground black pepper to taste
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Optional: ½ cup diced tomatoes or cooked, crumbled sausage
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Extra parmesan or mozzarella for topping
Instructions
Set your oven to 375°F (190°C) and lightly grease a baking dish.
Scoop out the center of each zucchini half using a spoon, leaving a ¼-inch shell. Chop the scooped flesh and set aside.
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.
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.
Place zucchini boats in the baking dish. Spoon the filling evenly into each one, pressing lightly to pack.
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.
Let rest for a few minutes before serving. Garnish with extra herbs if desired.