Oct 22, 2008

Stuffed Zucchini

I like the simple things in life. Simple ingredients, simple techniques, maximum flavor. But I guess you know that by now. Especially when you hand me a recipe that doubles as an appetizer or side dish, you just reel me in.

Stuffed zucchinis are so versatile. It creates an endless amount of possibilities because almost anything goes with the smooth and silky flavor (and texture) of the zucchinis. Preparing them can be tedious for me (note how I’m saying for me?) though. Boiling them first, stuffing them and then in the oven. Too time consuming. It’s how I learned it a long time ago and it seems I got stuck in my ways.

So lately I’ve been wondering if there are easier and faster ways to prepare them. Now the blog name doesn’t say ‘Dutch Girl Cooking’ for nothing, so I trodded back to my kitchen, slaved over a hot stove and can now safely say: Yes, there is an easier way!

Now please, please, don’t tell me you’ve been doing it like this for 10 years straight! You’ll make me feel completely and utterly stupid! A little white lie, for my sake? Please?


1 tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1/2 tomato
1 tsp thyme
2 zucchinis
1 onion

Optional: bacon


Preheat your oven to 400 (200C).

Give the zucchini a good scrub.

Slice them in half length-ways. You can trim the ends if you like. I never do, I kinda like how rustic it makes them look.

Spoon out the guts. I love how that sounds, has to be the Halloween thing. Oh wait, we don’t celebrate Halloween here! Never mind. Just take it out (leave about 1/2 an inch in) until you end up with boat like shells.

See the pink ‘bracelet’ I’m wearing? Yes, it’s (of course) linked to this posting.

Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it. I’m only using half a tomato (more for color than flavor, really) otherwise things will become a teeny bit too fluid. Having everything gush out of your zucchini is not a pretty sight, trust me!

Notice how I didn’t use garlic for a change? It’s the rebel in me. What can I say? I just don’t want to be predictable after all. Sautee the onions in one tbsp oil or butter. It’s ok for them to brown a little this time ’round.

When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. No longer or the curry powder will turn bitter. When they’re done, transfer them to a big bowl.

Now this is completely optional. If you want to stick with a vegetable dish, fine, just leave the bacon out. I personally like the crunch and saltiness it gives, so I cook a few slices and let them drain on a paper towel.

Now (in no particular order), add 1 tsp dried thyme, 1/4 to 1/2 tsp salt, 1 heaping tbsp sour cream, a good pinch of pepper, the zucchini pulp, the tomato and crumble the bacon in as well.

Lightly butter a baking dish and put the zucchini boats in. You only see two of them in my photos because I’ll finish the rest tonight. They’re best served straight out of the oven. Afraid I’ll just have to sacrifice myself and eat both of them pretty soon, all for the sake of blogging, of course. It would be a shame if they’d go to waste, wouldn’t it?

Grab a spoon and fill the shells with the mix. Sprinkle some aged cheese on top.

Put them in a preheated oven, give them about 20 minutes and then turn on the grill until the top is golden brown. Sprinkle some coarsely chopped curly leaf parsley (the most underrated herb there is) on top and you’re done.

Hello, my pretties!

    © kayotic.com
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    1. 1

      Your blog is so beautiful! I can’t wait to see more!

      Katie on Oct 23, 2008 @ 3:38 am Reply
    2. 2

      I found you from foodgawker and I have spent the past 45 minutes reading through your recipes. Your photography is stunning! I am definitely going to try some of these dishes.

      Rebecca on Oct 23, 2008 @ 5:34 am Reply
    3. 3

      Thank you both so much for the compliments!

      Kay on Oct 23, 2008 @ 7:21 am Reply
    4. 4

      Hi there,
      Your blog is so beautiful and fun and interesting! I just love it! And I’m going to prepare stuffed zucchini tonight! Yum!

      Annika on Oct 23, 2008 @ 9:37 am Reply
    5. 5

      I’m so going to try to make this one night this week. We eat a lot of zucchini and I bet Ron and Zac will LOVE this. YUMMMMM!!

      Kristy on Oct 27, 2008 @ 7:14 pm Reply
    6. 6

      WOW love this one – I will be making one for sure!! Your photos rock :)

      Cathy on Oct 29, 2008 @ 2:38 am Reply
    7. 7

      We call Zucchinis “courgettes” in the UK, just incase you wanted to know.

      Looks like a nice recipe. I think my Mum would be a fan of this one.

      Rebecca Christian on Oct 30, 2008 @ 11:18 pm Reply
      1. Rebecca…zucchini’s are much bigger than courgettes, although they look pretty much the same and taste the same too! I live in Australia.

        meg hicks on Jul 11, 2011 @ 7:22 am Reply
    8. 8

      Rebecca, we call them courgettes in the netherlands as well :)

      Kay on Oct 30, 2008 @ 11:24 pm Reply
    9. 9

      I agree – zucchini goes with practically everything. I always try and keep a few around as the perfect standby in case I’m in a recipe rut. This sounds great, especially with the curry powder. And thanks for the tip on overcooking it; sometimes my spices do become bitter, and that’s probably why!

      My First Kitchen on Nov 5, 2008 @ 7:56 pm Reply
    10. 10

      I LOVE your site and this recipe sounds so amazing. it is 7 AM and I am licking my lips already! Yummy!

      sarah on Nov 18, 2008 @ 2:28 pm Reply
    11. 11

      Yum. I’ve never thought of stuffing zucchini. It looks wonderful!

      gaga on Nov 23, 2008 @ 9:42 pm Reply
    12. 12

      Your photos are simply gorgeous. I’m so pleased to have found you blog and look forward to reading more. Cheers.

      Syrie on Nov 23, 2008 @ 11:22 pm Reply
      1. Im with you, bacon is never optional in my book either ;)

        Mrs. Cru on May 8, 2012 @ 9:47 pm Reply
    13. 13

      Thanks for this, I’m trying this on Tuesday. Bacon is never optional in my book. I don’t know why it never occurred to me to stuff a zuc, thanks again.

      Shelton on Nov 24, 2008 @ 3:59 pm Reply
    14. 14

      I love your style and website. I tried this and did a bit difference … I added some Cream Cheese and a dab of sour cream … instead of Gouda I used Gruyere (it’s what I had) and kept it vegetarian with bacon crumbs on the side. :) My family loved it … thanks for the guidance and inspiration! :)

      Jess on Nov 28, 2008 @ 5:23 pm Reply
    15. 15

      Mama mia: Thanks to you I have a featured appetizer to bring to holiday parties!
      Love your blog. Love the recipes. Drooling over the photography.
      Saw your guest recipe on Pioneer Woman’s cooking section. I think we need to add you as a resource over on the HP Wiki for our cooking projects page.
      Happy Holidays to you and yours!

      AngelaAtHP on Dec 20, 2008 @ 5:38 pm Reply
    16. 16

      Thanks for the compliments, Angela! Followed your link am loving the cooking projects page!

      Happy Holidays to you, too!

      Kay on Dec 22, 2008 @ 10:12 pm Reply
    17. 17

      Hey from Australia,

      It’s zucchini season here and my dad somtimes leaves them too long on the vine, and hence HUGE zucchini! Mum dropped a couple in to me today (the yellow variety) and I am about to ‘stuff’ one to have with scotch fillet for dinner. I’m sure it will be devine.

      Love your site Kay. I’ve recommended it to other ‘aussies’. Keep up the great recipes and step-by-step photography. I love it!

      Regards, Belinda.

      Belinda on Jan 11, 2009 @ 8:28 am Reply
    18. 18

      Bacon is NEVER!!! an “option”. If there is bacon any where in the tri-state area, you add as much of it as you can beg, borrow, or steal.

      Frank Castle on Mar 14, 2009 @ 6:59 pm Reply
    19. 19

      You could also ‘buy’ it, Frank :)

      Kay on Mar 14, 2009 @ 7:01 pm Reply
    20. 20

      Thank you for the recipe, Kay! I made these with dinner tonight and they were delicious. =) I didn’t have any sour cream, so I crumbled up some tofu instead, substituted peppers for the onion and added mushrooms. I think they would’ve been better with the sour cream, but they were still very tasty. I called them little canoes of taste.

      Amanda on Mar 15, 2009 @ 2:36 am Reply
    21. 21

      We used to do yellow squash like this, but I never thought to do the zucchini! Silly me. If you’re careful about it, these are also good cooked on a grill. I like the idea of adding the sour cream and curry powder. I’ll definitely have to give this a try soon!

      Alison on May 8, 2009 @ 11:00 am Reply
    22. 22

      Kay… these look amazing!

      What would you say about .. grilling them up on the BBQ??

      Keep them coming! :)

      Judith on May 21, 2009 @ 3:38 pm Reply
    23. 23

      I have been looking for more zucchini recipes and this one is a keeper. I can’t wait to make this for dinner with my fresh zucchini’s from the garden. Thanks for the helpful and easy tips.

      pamela on May 27, 2009 @ 1:29 am Reply
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