Stuffed Zucchini

Zucchini pic

This zucchini recipe blends together a number of potent flavors like feta cheese, shitake mushrooms, and pecans to create an awesome, nutrient-packed side dish that goes great seared fish. 

Prep Time: 5 min

Cooking Time 30:00 min


2 – Zucchini (Medium)

1 tsp Olive oil

1/4 Cup Finely diced onion

1 tsp Fresh minced garlic

1/4 Cup shitake or portobello mushroom (small diced)

1/4 Cup Tomato finely diced  

1/4 Cup feta cheese (crumbled)

1/4 Cup pecans (crushed)

1/2 Cup tomato sauce 


Preheat oven to 375℉. Cut zucchini in half lengthwise. Using a spoon and knife (if needed) to remove all white flesh (do not discard the skin or flesh). If green flesh breaks don”t worry. Preheat a large non-stick frying pan on medium heat. Lightly coat with olive oil and add the white zucchini flesh, onion, garlic, and mushroom. Sautè until onions are browned and liquids have evaporated. Then remove from heat. Add tomato, feta cheese and pecans to the pan. Stuff the zucchini peel with the heated mixture. Reform the peel around the stuffing. Place Stuffed zucchini on a baking sheet lined with parchment paper and cook in the oven for 30 minutes. Remove from oven and serve with warm tomato sauce.

This is a great recipe to prepare in advance. Store in the fridge and reheat for your next meal.