Stuffed Zucchini

Stuffed Zucchini

Great luncheon or side dish.
Author Susan Evans, Certified Clinical Herbalist


  • 4 medium zucchini save the overgrown, woody ones for compost ornaments.
  • 1 – 1 ½ cup day-old breadcrumbs
  • 1 small onion diced
  • ½ cup diced red pepper
  • 3-4 cloves garlic diced
  • Olive oil
  • Seasonings – salt pepper, dried thyme, marjoram, dill, pepper flakes, parsley, whatever you have on hand.
  • Freshly grated parmesan cheese


  1. Halve zucchini and remove inside core, a grapefruit spoon works great for this, leaving the shell intact. Chop zucchini core into small cubes. Sauté onions, peppers, zucchini cubes and garlic in oil until soft, add bread crumbs and seasonings, put back into the shell and cook for about 20 minutes in a 350 oven, take out and top with grated parmesan and cook until melted.