Recipe: Stuffed Zucchini

I made these twice in the past week and both times they turned out great, so I thought I’d share. This was inspired by the e-mail newsletter we receive each week from Grant Family Farms, the farm that provides our CSA veggies. They always include recipes that you can try with your weekly vegetables, which is very helpful! Anyway, they had one for stuffed zucchini and I adapted it to include the ingredients we had. Enjoy!


2 zucchinis or summer squash

1 large tomato

1/3 large onion

3-4 garlic cloves

8 olives, pitted

2 tbsp capers

fresh herbs (I used parsley, cilantro and basil from our garden)

olive oil

sea salt and pepper

Soak herbs and let dry. In the food processor, finely chop the onion and garlic. Sautee in a pan for 3-4 minutes (I used coconut oil for this). Set aside.

Chop tomatoes in food processor and put into a bowl. Chop herbs and olives and add to tomatoes. Add cooled onion and garlic to the mixture, as well as the capers, a drizzle of olive oil, sea salt and pepper. Mix well.

Slice zucchinis or summer squash lengthwise and use a spoon to scoop out the middle “pulp” to create a boat. Scoop the veggie & herb mixture into the zucchini halves. Bake at 360 degrees for 20-30 minutes, until zucchini has softened.

This would probably taste wonderful if you topped it with some fresh parmesan cheese. Also, any veggies would work in the mixture – portabella mushrooms would probably be really yummy!

Last night, I served it with chicken sausage and shrimp, and steamed rainbow chard and cabbage. It made a great dinner!

1 comment:

  1. Tried these last night with a dash of dried herbs instead - delicious!