Stuffed Round Zucchini

Stuffed zucchini
They taste pretty much the same as their cucumber-shaped siblings, but small, round, green zucchini are much cuter. This easy recipe for stuffed round zucchini lets you enjoy the cuteness just a little bit longer.
Yield 2 servings
Time 45 minutes
  • knife
  • melon baller or spoon
  • baking dish
  • small frying pan
  • medium bowl
  • wooden spoon
  • 2 small, round zucchini
  • several T olive oil, divided
  • salt
  • pepper
  • 1 oz smoked tofu, finely chopped
  • 2 cloves garlic, minced
  • 1 t dried herbs (oregano, herbes de Provence, whatever you like)
  • 4 oz ricotta and/or chèvre
  • 2 T fresh breadcrumbs or nutritional yeast
Directions Preheat oven to 400 F.

Wash and dry the zucchini, then cut in half through the stem and bottom end.

Scoop out the seeds and flesh from each half, leaving about a half-inch shell and reserving the insides. The flesh is so soft that you shouldn’t need to use a knife for scooping, but if you do, be careful not to cut through the shell.

Chop up the zucchini insides, squeeze lightly to remove any water, and set aside.

Rub the inside and outside of each shell with a bit of oil, then place in baking dish, cut side up. Lightly sprinkle with salt and pepper.

Bake for 15-20 minutes, until just tender. Remove from the oven and pour out any liquid inside the shells.

Meanwhile, heat 1 t oil over medium-low heat. When it shimmers, add the smoked tofu and sauté, stirring frequently, until golden – about 5 minutes. Transfer to bowl.

Heat another t oil, add a dash of salt, garlic, and herbs, and sauté for 30 seconds, then stir in zucchini insides. Sauté for a few minutes, stirring constantly, until liquid has been released and mostly cooked off.

Add to bowl with tofu and mix in the cheese.

Fill each zucchini shell and sprinkle with bread crumbs or nutritional yeast.

Bake for 10 minutes, until golden brown on top.

Serve hot or warm.

Notes You could make this with long zucchini as well, but it won’t be as cute!
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Stuffed zucchini