Stuffed Zucchini

Stuffed Zucchini

No blossoms? Whole zucchinis are also delicious stuffed. Great luncheon or side dish.

Author Susan Evans, Certified Clinical Herbalist


  • 4-6 small-medium zucchini save the overgrown, woody ones for compost ornaments. (save the baseball bat size for lethal weapons)
  • 1 small onion diced
  • ½ cup diced red or green pepper
  • 3-4 cloves garlic diced
  • Olive oil
  • Seasonings salt, pepper, red chili flakes, fresh or dried marjoram, basil, orwhatever you have on hand.
  • 1 cup Freshly grated parmesan, diced mozzarella or sliced provolone cheese


  1. Wash and halve zucchini. Core out the center leaving shells intact. Chop into bite size pieces. Sauté peppers, onions, zucchini pieces and garlic in olive oil. When tender, add seasonings and put back into shells. Top with cheese and bake in 350 oven until heated through and cheese is melted, at least10 minutes. Makes a great side dish, light lunch, or vegetarian main course.