I have made stuffed zucchini a few times using this simple recipe, especially when I find suitable zucchinis at the market. I like that I don't have to spend much time preparing it and you don't need complicated ingredients. It's the kind of dish you put in the oven and can attend to other things while it bakes.
Quick Info
Total time: about 50 minutes
Preparation time: 15-20 minutes
Baking time: 25-30 minutes (depending on the oven)
Servings: 4
Difficulty: easy
Recipe type: main course, easy to make for lunch or dinner
Ingredients
4 suitable zucchinis (not too small, not too large)
1 bunch of green onions
100 g ham
100 g smoked bacon
cheese (a piece for cubes, to taste)
brine cheese (for topping)
salt
pepper
Preparation method
1. Wash the zucchinis and cut them lengthwise in half. Use a teaspoon to scoop out the flesh, but leave a margin all around so they don't fall apart when stuffed.
2. Sprinkle salt and pepper inside each half. Set them aside while you prepare the other ingredients.
3. Wash the green onions and slice them finely. Cut the ham and bacon into small cubes, as well as the cheese. They don't have to be perfectly equal pieces.
4. In a heated pan, add the ham and bacon cubes to sauté. When they start to release fat and brown slightly, add the green onions. Cook over medium heat for about 2-3 minutes, just until the onions soften slightly.
5. Turn off the heat and place the cheese cubes over the mixture in the pan. It will melt slightly from the heat.
6. Take each zucchini half and fill it with the mixture of bacon, ham, onions, and cheese. Do not press the filling too tightly.
7. On top, place small pieces of brine cheese to cover, but it shouldn't be a thick layer.
8. Arrange the stuffed zucchinis in a baking dish. If you like, you can line it with baking paper or leave them directly in the dish.
9. Put the dish in the oven at a moderate temperature until the zucchinis are cooked and the cheese on top is lightly browned. I leave them for about 25-30 minutes, but it depends on each oven.
10. Remove the dish and let it cool for 5 minutes before serving.
Why I make this recipe often
This recipe is helpful when I need something quick and without much hassle. The ingredients are easy to find, you can use what you have in the fridge if needed, and the zucchinis come out tender enough. It’s suitable for when you want a warm meal but don't feel like spending a lot of time in the kitchen.
Tips and variations
Tips
If the zucchinis are very watery, you can sprinkle them with salt for 10 minutes beforehand and drain the liquid.
Do not put the filling when the zucchini is wet; let it drain a bit.
For a stronger browning, you can turn on the oven's grill for the last 5 minutes.
Cut the ingredients small; they cook faster and fit better in the zucchini.
Substitutions
The smoked bacon can be omitted if you don't have it or you can replace it with another type of smoked meat.
The cheese can be replaced with hard mozzarella or any cheese that melts.
Brine cheese can be replaced with any salty cheese, like telemea, if you don't have it on hand.
You can use only ham or only bacon if you don't want both.
Variations
Add fresh dill or parsley to the mixture for a fresher taste.
You can add sweet paprika to the filling.
If you want less fat, use only ham and cheese, without bacon.
For a stronger flavor, mix a bit of brine cheese directly into the filling, not just on top.
Serving ideas
Stuffed zucchinis can be served as a main dish alongside a simple salad.
They are also good cold if left over for the next day.
They can be served with fresh bread or plain rice if you want a heartier meal.
Frequently asked questions
Can I use large zucchinis?
Large zucchinis have tougher skin and need to stay in the oven a bit longer. The filling might not be enough for 4 large zucchinis, so be careful with the quantity.
Can I use only ham or only bacon?
Yes, you can use only one of them. Bacon gives more flavor if it is smoked, but it is not mandatory to have both.
What do I do with the flesh scooped out of the zucchinis?
You can keep it for another dish, for example in a soup or add it to an omelet, but it is not used in this recipe.
How much cheese should I put?
Just enough to lightly cover the filling. It doesn't need to be weighed precisely; use as much as you think is sufficient for your taste.
Nutritional values
Estimate for one serving: approximately 300-350 kcal.
Protein: 18-22 g
Fat: 22-28 g (depends on the type of bacon and cheese)
Carbohydrates: 7-10 g (mostly from zucchinis and onions)
These values are approximate and can vary depending on the exact amount of cheese and bacon used.
Storage and reheating
Stuffed zucchinis can be stored in the fridge in covered containers for up to 2 days. When reheating, they can be put in the oven or microwave, but the texture of the zucchini becomes softer than at the first meal. I do not recommend keeping them longer; they become too soft and the taste diminishes.
Quick Info
Total time: about 50 minutes
Preparation time: 15-20 minutes
Baking time: 25-30 minutes (depending on the oven)
Servings: 4
Difficulty: easy
Recipe type: main course, easy to make for lunch or dinner
Ingredients
4 suitable zucchinis (not too small, not too large)
1 bunch of green onions
100 g ham
100 g smoked bacon
cheese (a piece for cubes, to taste)
brine cheese (for topping)
salt
pepper
Preparation method
1. Wash the zucchinis and cut them lengthwise in half. Use a teaspoon to scoop out the flesh, but leave a margin all around so they don't fall apart when stuffed.
2. Sprinkle salt and pepper inside each half. Set them aside while you prepare the other ingredients.
3. Wash the green onions and slice them finely. Cut the ham and bacon into small cubes, as well as the cheese. They don't have to be perfectly equal pieces.
4. In a heated pan, add the ham and bacon cubes to sauté. When they start to release fat and brown slightly, add the green onions. Cook over medium heat for about 2-3 minutes, just until the onions soften slightly.
5. Turn off the heat and place the cheese cubes over the mixture in the pan. It will melt slightly from the heat.
6. Take each zucchini half and fill it with the mixture of bacon, ham, onions, and cheese. Do not press the filling too tightly.
7. On top, place small pieces of brine cheese to cover, but it shouldn't be a thick layer.
8. Arrange the stuffed zucchinis in a baking dish. If you like, you can line it with baking paper or leave them directly in the dish.
9. Put the dish in the oven at a moderate temperature until the zucchinis are cooked and the cheese on top is lightly browned. I leave them for about 25-30 minutes, but it depends on each oven.
10. Remove the dish and let it cool for 5 minutes before serving.
Why I make this recipe often
This recipe is helpful when I need something quick and without much hassle. The ingredients are easy to find, you can use what you have in the fridge if needed, and the zucchinis come out tender enough. It’s suitable for when you want a warm meal but don't feel like spending a lot of time in the kitchen.
Tips and variations
Tips
If the zucchinis are very watery, you can sprinkle them with salt for 10 minutes beforehand and drain the liquid.
Do not put the filling when the zucchini is wet; let it drain a bit.
For a stronger browning, you can turn on the oven's grill for the last 5 minutes.
Cut the ingredients small; they cook faster and fit better in the zucchini.
Substitutions
The smoked bacon can be omitted if you don't have it or you can replace it with another type of smoked meat.
The cheese can be replaced with hard mozzarella or any cheese that melts.
Brine cheese can be replaced with any salty cheese, like telemea, if you don't have it on hand.
You can use only ham or only bacon if you don't want both.
Variations
Add fresh dill or parsley to the mixture for a fresher taste.
You can add sweet paprika to the filling.
If you want less fat, use only ham and cheese, without bacon.
For a stronger flavor, mix a bit of brine cheese directly into the filling, not just on top.
Serving ideas
Stuffed zucchinis can be served as a main dish alongside a simple salad.
They are also good cold if left over for the next day.
They can be served with fresh bread or plain rice if you want a heartier meal.
Frequently asked questions
Can I use large zucchinis?
Large zucchinis have tougher skin and need to stay in the oven a bit longer. The filling might not be enough for 4 large zucchinis, so be careful with the quantity.
Can I use only ham or only bacon?
Yes, you can use only one of them. Bacon gives more flavor if it is smoked, but it is not mandatory to have both.
What do I do with the flesh scooped out of the zucchinis?
You can keep it for another dish, for example in a soup or add it to an omelet, but it is not used in this recipe.
How much cheese should I put?
Just enough to lightly cover the filling. It doesn't need to be weighed precisely; use as much as you think is sufficient for your taste.
Nutritional values
Estimate for one serving: approximately 300-350 kcal.
Protein: 18-22 g
Fat: 22-28 g (depends on the type of bacon and cheese)
Carbohydrates: 7-10 g (mostly from zucchinis and onions)
These values are approximate and can vary depending on the exact amount of cheese and bacon used.
Storage and reheating
Stuffed zucchinis can be stored in the fridge in covered containers for up to 2 days. When reheating, they can be put in the oven or microwave, but the texture of the zucchini becomes softer than at the first meal. I do not recommend keeping them longer; they become too soft and the taste diminishes.