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!
*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!*
- 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
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!