Stuffed Zucchini

Our reader's stuffed supper is the perfect way to use up extra zucchini - just eight ingredients for a satisfying, low-cal meal!

Photo: Ryan Szulc

By Amanda Jaskiewicz

Serves: 4


  • 3 tsp olive oil, divided
  • 1 clove garlic, diced
  • 1 small yellow onion, diced
  • 8 oz mushrooms, diced
  • 1 tbsp balsamic vinegar
  • 3 tbsp whole-wheat bread crumbs
  • 2 tbsp Parmesan cheese
  • 2 zucchini, halved, seeds and pulp removed


  1. Preheat oven to 350°F.
  2. Prepare stuffing: In a large saute pan on medium-high, heat 1 tsp oil. Add garlic, onion and mushrooms. Sauté until mushrooms soften, about 10 minutes. Remove from heat and add remaining 2 tsp oil, vinegar, bread crumbs and Parmesan. Mix thoroughly.
  3. Spoon an equal amount of stuffing into each zucchini half. Bake on a foil-lined cookie sheet for 10 minutes.

Nutrients per 1/2 stuffed zucchini: Calories: 110, Total Fat: 5 g, Sat. Fat: 1 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 1 g, Carbs: 12 g, Fiber: 2 g, Sugars: 5 g, Protein: 5 g, Sodium: 135 mg, Cholesterol: 2 mg

Amanda Jaskiewicz
Mesa, Arizona
“I used to grow zucchini in my garden, and in peak season I would have more than I knew what to do with. To avoid any going to waste, I had to be creative – that’s how I came to create this simple and tasty dish!”

  • Katie Kernan

    Question! For freezing and storage, would you bake first and then freeze? Or construct and freeze prior to baking?

  • brookelaziz

    Cool recipe! I wouldn’t want the pulp to go to waste – any suggestions on what to do with it?

    • Anon68

      Personally, I don’t like mushrooms, so I would just mix up the zucchini pulp with the onions & breadcrumbs and use it as the “stuffing”! Kind of like using egg yolks in Deviled Eggs – you don’t just throw them out. :)

      • Salma Nassif

        u are right about not liking mushrooms, they are not good for health. only shiitake and some other kinds are.

  • Elyse

    looks delish!