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!

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    1. 1

      I tried this recipe today for dinner. IT WAS DELICIOUS. I didn’t have any bacon so I substituted it with a piece of ham. GREAT for light dinners. Thanks!

      Bahr on May 27, 2009 @ 5:42 am Reply
    2. 2

      This looks yummy.

      I stuff zucchini, but in a different way. I use a thingy that doesnt need me to cut in half the zuchinni. I just get to remove whatever is inside the zucchini, and fill it up with rice and minced meat.

      I then boil it in water and then put in the water when boiling tomato paste and a little of beef stock to add in taste!

      Susan on May 27, 2009 @ 8:43 am Reply
    3. 3

      Just stumbled upon your site, these look fabulous, thanks for sharing!

      UK Foodie on May 29, 2009 @ 1:40 pm Reply
    4. 4

      Ok – I”m addicted to your blogsite! I actually just discovered blogs this week. I am a mom and teacher and have little time to sit at the computer….until this summer when I stumbled upon your blog while looking for new recipes to try. I have already tried your egg drops (which my 3 yr. old daughter loves) and Jayden’s sandwich (which we both love). I just bought some zucchini from the local farmer’s market and will be trying this recipe tomorrow. Can’t wait.
      Thanks for such a great site!

      LeAnne on Jul 22, 2009 @ 4:09 am Reply
    5. 5

      Sounds like a good recipe…the end product certainly look good…
      Thank you for sharing…

      Abimbola Akanwo on Aug 21, 2009 @ 9:13 am Reply
    6. 6

      yummy and innovative! thanks a lot, will give a try :)

      rocksea on Sep 9, 2009 @ 12:27 pm Reply
    7. 7

      Love the photography, love the food. I have tried some of your dishes, and they have all been succesfull. I´ll make this one tonight… Very nice blog

      Andreas on Sep 15, 2009 @ 4:13 pm Reply
    8. 8

      Don’t know which to compliment you on.

      Your innovation in preparing this dish with fewer steps? Your awesome photography? Or the fun way in which you write?

      Enjoy your site!

      Reina on Nov 8, 2009 @ 10:16 am Reply
    9. 9

      Love your site! And love this recipe! Found you stumbling!

      Aggie on Dec 7, 2009 @ 2:49 am Reply
    10. 10

      Wow what a wonderful idea! Something I have to try this year! Thanks!

      Sook on Jan 8, 2010 @ 2:25 am Reply
    11. 11

      This is actually diet food except for the bacon!. A little bit of a compromise would be to cook the bacon, drain well and use the pan to brown the onions. You could reduce the amount of bacon or go without but just a taste would be enough enrich the taste.

      Chris on Feb 17, 2010 @ 3:43 am Reply
    12. 12

      what a great idea! i love zucchini and i made this last night and it was very delicious! next time i think i may use only 1/4 tsp of thyme (i just personally don’t care for thyme very much but i used the full tsp for this recipe to try it- it was delicious don’t get me wrong but i think i will use less next time) – also i read up there someone used peppers and mushrooms ^^ i think i will try that as well! Thank you for sharing this!

      joy on Apr 22, 2010 @ 6:48 pm Reply
    13. 13

      Yeah, this is so good! Thanks for sharing the recipe because it was the first time I tried stuffed zucchini. I’ve prepared it several times (every time without bacon) since I found this recipe.
      This is my first comment though I visit your blog for more than a year.
      Your blog rocks! Whatever I’ve tried – it was very yummy :) And I love your stile and pictures :)

      Bennie on Sep 3, 2010 @ 4:12 pm Reply
    14. 14

      Thank you thank you for this wonderful recipe! My daughter made it and we all fell in love! Though it’s delicious with bacon, we’ve decided we like it better without. A real winner!

      annbb on Nov 14, 2010 @ 6:36 pm Reply
    15. 15

      My friend sent me to this website and i must say its AMAZING. I am NO cook, but i made this for my mother who has little faith in my cooking skills and SHE LOVED IT! Thank you so much for the step by step photos, it was a life saver!

      Anya on Jan 24, 2011 @ 6:41 am Reply
    16. 16

      I am gonna make these yummies =]

      Sandra on Feb 9, 2011 @ 7:02 am Reply
    17. 17

      I made this for my fiance and I for dinner last night and it was Delicious!!! Thank you so much for the recipe; It’s a keeper!!

      Cyndall on Mar 2, 2011 @ 4:28 am Reply
    18. 18

      I made these last night with modifications due to milk allergies. I omitted the sour cream and cheese and added some italian bread crumbs to the veg mix and then sprinkled the stuffed zucchini with a little olive oil. Absolutely delicious and easy.  I found you via stumbleupon and have bookmarked this great site!

      Lauren on Mar 14, 2011 @ 3:21 pm Reply
    19. 19

      I am in love! I made these a couple days ago and can’t wait to make them again. So delicious!


      Alex on Apr 12, 2011 @ 4:45 am Reply
    20. 20

      Looks beautifully delish! What do you suggest I do if i want to make them but do not have a grill?

      Hilary on May 21, 2011 @ 5:00 pm Reply
    21. 21

      This was soooo good! I tried it for our Sunday family dinner tonight and it was a huge hit. We made it without the bacon this time, as my SIL is a vegetarian, but I can’t wait to ty it with the bacon! Thanks so much for sharing this delicious recipe!!

      Lora Nehring on Jun 6, 2011 @ 6:32 am Reply
    22. 22

      Nou, ik vandaag naar de supermarkt om alles te halen zodat ik ook van die no-doubt heerlijke gevulde courgettes kan maken… Blijkt mijn lokale supermarkt (in California) alleen courgettes te verkopen die ongeveer net zo groot als frikandellen zijn… Uithollen met een theelepel is nog niet eens echt een optie. Ergens had ik het kunnen verwachten, want ik ben hier nog nooit een grote courgette zoals we in Nederland hebben tegengekomen. Wat nou? En ik wil zo graag jouw recept uitproberen… Nou ja, ik ben dan maar gewoon blij dat ze hier in ieder geval courgettes verkopen, in Japan kon ik ze helemaal nergens vinden.

      P.S. Wat een geweldige website heb jij! Er staan zoveel lekkere dingen op, ik wil ze allemaal uitproberen! And you make me miss ontbijspek en echte Gouda! En je foto’s zijn ook prachtig.

      Louana on Jun 24, 2011 @ 5:04 am Reply
    23. 23

      I am baking these in the oven right now and they smell delicious! Can’t wait to try them!

      Emily on Jun 28, 2011 @ 2:01 am Reply

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