Vegetarian stuffed zucchini

I wish that I could write some family anecdote to go with this dish but my head is somewhere else. I’m on a Game of Thrones marathon, I already stayed up all night to watch Season 1, I probably should get some sleep soon but, after posting this, I want to finish Season 2. And, when I’m done with Season 3, I’ll probably be reading the books on which the series is based. I already checked Amazon and the first four books (Kindle for iPad version) are available as a set. After that, I’ll have to get the fifth book separately.

So there. No anecdote nor backstory about this dish. Just stuffed zucchini recipe.

Recipe: Vegetarian stuffed zucchini


  • 1 medium-sized zucchini
  • salt and pepper
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1/4 tsp. of grated garlic
  • 3 to 4 tbsps. of chopped parsley
  • 50 to 60 g. of cheese (any variety that melts well)
  • about 2 tsps. of olive oil


  1. Preheat the oven to 350F.
  2. Cut the zucchini lengthwise.
  3. Using a teaspoon, scoop out the centers, leaving about half an inch of flesh attached to the skin.
  4. Sprinkle both zucchini halves with salt and pepper.
  5. Chop the scooped out zucchini flesh and toss with the chopped onion, tomatoes, garlic, parsley, cheese and salt and pepper to taste.
  6. Spoon the mixed vegetables into the hollowed out centers of the zucchini halves. Drizzle with olive oil.
  7. Bake at 350F for 15 to 20 minutes.
  8. Vegetarian stuffed zucchini
  9. Serve as a starter dish or a main dish.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 1