Stuffed Zucchini

Our reader's fan-favorite recipe, a stuffed zucchini made with just 8 ingredients, is the perfect way to turn extra veggies into a satisfying, low-cal meal!

Get access to everything we publish when you sign up for Outside+.

stuffed zucchini
Ryan Szulc

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!”

Learn more about selecting, prepping and storing zucchini here!

Prep Time
10 min
Cook Time
10 min
20 min


  • 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.

Nutrition Information

  • Serving Size 1/2 stuffed zucchini
  • Calories 110
  • Carbohydrate Content 12 g
  • Cholesterol Content 2 mg
  • Fat Content 5 g
  • Fiber Content 2 g
  • Protein Content 5 g
  • Saturated Fat Content 1 g
  • Sodium Content 135 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g