Stuffed Zucchini with Tomatoes, Corn, and Fresh Italian Herbs

I love zucchini, but unfortunately I’m the only person in my house who does. I’ve tried everything too, to get them to eat it. No dice. Until now! Here is a delicious summer harvest-type stuffed zucchini that even my zucchini haters LOVE!

stuffed zucchini with tomatoes, corn, and panko
*This recipe is provided as an idea for inspiration, which is why no ingredient amounts are specified. Adjust amounts and ingredients based on your taste! And if you try this recipe or a version of it, please come back and comment!*

The Ingredients

  • zucchini, halved lengthwise, with the flesh scooped out and reserved, but dispose of the seedy part
  • zucchini flesh, chopped
  • chopped onion and garlic
  • grape or cherry tomatoes, sliced or quartered
  • fresh corn, cooked, and cut off the cob
  • panko breadcrumbs
  • chicken stock
  • herbs, such as fresh basil, parsley, and oregano, chopped
  • Parmesan cheese
  • shredded Italian blend cheese
  • salt and pepper
  • olive oil

The Method

Preheat oven to 350 degrees. Place zucchini flesh-side down in a baking dish with a little water. Bake until soft, but not cooked through. While the zucchini is in the oven, heat olive oil in a pan and sautee onion and garlic. Add zucchini flesh and sautee until it starts to get translucent. Add corn, tomatoes, panko, and Parmesan cheese. Stir together and then add stock to moisten. Add the chopped herbs, and salt and pepper to taste. Remove the zucchini from the oven and remove from baking dish. Pat to dry, remove any water from the dish, and oil the dish to prevent sticking. Add the zucchini back into the pan skin side down, and salt and pepper the flesh liberally. Add the filling and top with Italian cheese blend. Bake until the cheese is melted and enjoy!

Do you have a favorite stuffed vegetable dish you would like to share?

About Laine

Elaine GriffinElaine Griffin (a.k.a. Laine) is a freelance WordPress designer, content creator, and speaker. She brings her background as a sociologist, advocate, and educator, to her work and her writing, which has been featured on BlogHer and The SITS Girls. On The Laine List she spills her guts about life, motherhood, and balancing work and family. She also sprinkles in some fun recipe and cocktail posts. On Elaine Griffin Designs, she writes easy to follow tutorials about WordPress, social media, SEO, and blogging.
Working from her home office in Finger Lakes Region of NY, Elaine, a wine lover, also enjoys the beauty of living in wine country!

Read more about Elaine...

Follow Elaine

The Laine List FacebookElaine Griffin Google+ElaineSGriffin InstagramElaine Griffin PinterestElaineSGriffin Twitter


  1. Jenn Adams says

    Hi there! I made zucchini tots the other night and they went over well… I added more onion as Clark is an onion addict (raw and cooked. Crazy I know) and this usually is a way to get him to try things. My husband said it tasted a little like egg foo young but this could be because I served it with an Asian style ground turkey and rice porridge type thing that was kind of like gravy.

    • Laine says

      Oooh, Jenn, those look really good! That blog looks pretty good, too, I’ll have to check out her recipe index.
      I love that Clark loves onion! You just never know with kids.

  2. Rebecca M. says

    I made this recipe this weekend. I cannot tell you how WONDERFUL the flavor was and how easy it was to make. THANK YOU!!! I will definitely do this one again and again and again!

    • Elaine Griffin says

      Awesome, and thank you! I think I might have to make this again soon, too. The zucchini abounds!!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge