Italian Stuffed Zucchini With Mozzarella and Herbs – A Simple, Comforting Classic
If you’re craving something cozy yet light, this Italian stuffed zucchini checks all the boxes. It’s tender zucchini filled with savory tomatoes, herbs, and melty mozzarella—simple ingredients that feel special. Everything comes together in one pan, and the flavors build as it bakes.
It’s the kind of dish you can make on a weeknight but also serve to guests. Add a crisp salad or some crusty bread, and you’ve got a complete, satisfying meal.
Italian Stuffed Zucchini With Mozzarella and Herbs - A Simple, Comforting Classic
Ingredients
- 4 medium zucchini, firm and evenly sized
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved (or 1 cup canned diced tomatoes, drained)
- 1/2 cup breadcrumbs (Italian-style or plain)
- 1/2 cup grated Parmesan cheese
- 1 cup low-moisture mozzarella, shredded
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped (plus extra for garnish)
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper, to taste
- 1/4 cup vegetable or chicken broth (or water)
Instructions
- Prep the zucchini. Preheat your oven to 400°F (200°C). Trim the ends of the zucchini and slice them lengthwise.Use a spoon to scoop out the seeds and some flesh, creating “boats.” Chop the scooped flesh and set it aside.
- Sweat the zucchini shells. Sprinkle the inside of each zucchini boat with a little salt and set them cut side down on a paper towel for 10 minutes. This pulls out excess moisture so the boats bake more evenly.
- Sauté the aromatics. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.Stir in the garlic and cook 30 seconds, until fragrant.
- Build the filling. Add the chopped zucchini flesh and cherry tomatoes to the skillet. Season with salt, pepper, oregano, and red pepper flakes if using. Cook, stirring, until most of the moisture cooks off, 5–7 minutes.
- Finish the mixture. Remove from heat.Stir in breadcrumbs, Parmesan, parsley, basil, and lemon zest. Taste and adjust seasoning. Fold in half of the mozzarella.
- Fill the boats. Pat the zucchini shells dry.Arrange them in a baking dish and spoon the filling evenly into each boat, mounding it slightly. Top with the remaining mozzarella and a light drizzle of olive oil.
- Add moisture for baking. Pour the broth into the bottom of the baking dish to help steam the zucchini as it bakes. This keeps the boats tender without drying out.
- Bake. Bake uncovered for 18–22 minutes, until the zucchini is tender and the cheese is melted and lightly golden.If you want extra color, broil for 1–2 minutes at the end.
- Rest and garnish. Let the stuffed zucchini rest for 5 minutes so the filling sets. Garnish with extra basil and a pinch of black pepper. Serve warm.
What Makes This Special
This recipe leans on classic Italian flavors: garlic, tomatoes, basil, and good olive oil. The mozzarella melts into the filling, giving you that stretchy, gooey bite with a hint of fresh herbs.
It’s easy to adapt with what you have on hand, and it’s budget-friendly. Best of all, it feels hearty without being heavy, thanks to the fresh zucchini base and a clean, bright finish of lemon zest and herbs.
Ingredients
- 4 medium zucchini, firm and evenly sized
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved (or 1 cup canned diced tomatoes, drained)
- 1/2 cup breadcrumbs (Italian-style or plain)
- 1/2 cup grated Parmesan cheese
- 1 cup low-moisture mozzarella, shredded
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped (plus extra for garnish)
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper, to taste
- 1/4 cup vegetable or chicken broth (or water)
Instructions
- Prep the zucchini. Preheat your oven to 400°F (200°C). Trim the ends of the zucchini and slice them lengthwise.
Use a spoon to scoop out the seeds and some flesh, creating “boats.” Chop the scooped flesh and set it aside.
- Sweat the zucchini shells. Sprinkle the inside of each zucchini boat with a little salt and set them cut side down on a paper towel for 10 minutes. This pulls out excess moisture so the boats bake more evenly.
- Sauté the aromatics. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
Stir in the garlic and cook 30 seconds, until fragrant.
- Build the filling. Add the chopped zucchini flesh and cherry tomatoes to the skillet. Season with salt, pepper, oregano, and red pepper flakes if using. Cook, stirring, until most of the moisture cooks off, 5–7 minutes.
- Finish the mixture. Remove from heat.
Stir in breadcrumbs, Parmesan, parsley, basil, and lemon zest. Taste and adjust seasoning. Fold in half of the mozzarella.
- Fill the boats. Pat the zucchini shells dry.
Arrange them in a baking dish and spoon the filling evenly into each boat, mounding it slightly. Top with the remaining mozzarella and a light drizzle of olive oil.
- Add moisture for baking. Pour the broth into the bottom of the baking dish to help steam the zucchini as it bakes. This keeps the boats tender without drying out.
- Bake. Bake uncovered for 18–22 minutes, until the zucchini is tender and the cheese is melted and lightly golden.
If you want extra color, broil for 1–2 minutes at the end.
- Rest and garnish. Let the stuffed zucchini rest for 5 minutes so the filling sets. Garnish with extra basil and a pinch of black pepper. Serve warm.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
Let them cool before sealing to avoid condensation.
- Reheat: Warm in a 350°F (175°C) oven for 10–12 minutes, or microwave in short bursts until hot. A quick broil at the end brings back the cheesy top.
- Freeze: Freeze baked and cooled stuffed zucchini in a single layer, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
Health Benefits
- Light and fiber-rich: Zucchini is low in calories and provides fiber that supports digestion and steady energy.
- Protein and calcium: Mozzarella and Parmesan offer protein and calcium for muscle and bone health.
- Antioxidants: Tomatoes, garlic, and herbs bring vitamins A and C, plus protective plant compounds.
- Better balance: This dish satisfies comfort-food cravings with more veggies and less heaviness than many casseroles.
What Not to Do
- Don’t skip salting the shells. It helps draw out moisture so your boats don’t turn watery.
- Don’t overcook the zucchini. You want tender, not mushy.
Start checking at 18 minutes.
- Don’t add wet tomatoes directly. If using canned tomatoes, drain them well. Excess liquid will make the filling soggy.
- Don’t pack in too much cheese. A balanced filling melts better and holds together. Save some cheese for the top.
- Don’t forget to taste and season. The filling should be well seasoned before it goes into the oven.
Recipe Variations
- Meaty version: Brown 1/2 pound Italian sausage or ground turkey with the onions.
Drain extra fat before adding the tomatoes.
- Caprese twist: Add diced fresh mozzarella near the end and finish with a drizzle of balsamic glaze after baking.
- Whole-grain boost: Swap breadcrumbs for cooked farro or quinoa to make a heartier filling.
- Extra-green: Stir in a handful of chopped spinach or kale with the tomatoes and cook until wilted.
- Gluten-free: Use gluten-free breadcrumbs or crushed gluten-free crackers. Everything else stays the same.
- Spicy Calabrian vibe: Add a teaspoon of chopped Calabrian chili paste to the filling for a gentle heat.
- Lemon-herb brightness: Finish with more lemon zest and finely chopped fresh mint along with the basil.
FAQ
Can I make these ahead?
Yes. Assemble the stuffed zucchini up to a day in advance, cover, and refrigerate.
Add 3–5 extra minutes to the bake time since they’ll be cold from the fridge.
What kind of mozzarella works best?
Use low-moisture, pre-shredded or block mozzarella for a gooey, not watery, topping. Fresh mozzarella tastes great but releases more moisture, so use less and blot it dry if you choose it.
How do I know when the zucchini is done?
It should be tender when pierced with the tip of a knife but still hold its shape. The cheese should be melted with light browning on top.
Can I make this vegetarian and high-protein?
Absolutely.
Add cooked lentils or finely chopped mushrooms to the filling for more protein and texture without meat.
What can I serve with it?
A simple arugula salad with lemon and olive oil is perfect. Garlic bread or a side of herbed couscous also pairs nicely.
Do I need the broth in the baking dish?
It helps steam the zucchini and keeps the bottoms from drying out. If you skip it, watch the zucchini closely and pull them as soon as they’re tender.
How can I make the top extra golden?
Broil for 1–2 minutes at the end of baking.
Keep a close eye on it to prevent burning.
Can I use yellow squash instead of zucchini?
Yes. Yellow squash works the same way. Choose medium squash that are firm and not overly seedy.
Wrapping Up
Italian stuffed zucchini with mozzarella and herbs is a practical, flavorful way to make vegetables the star.
The filling is savory and bright, the cheese is melty, and the whole dish feels comforting without weighing you down. Keep this recipe as a base and make it your own with seasonal veggies or a bit of protein. It’s a weeknight keeper that still feels special at the table.
