Oh my goodness, cheese stuffed zucchini is simply one of my favorite dishes! It’s such a delightful way to enjoy fresh zucchini, and the cheesy filling just takes it to another level. Trust me, once you bite into that warm, gooey cheese, you’ll be hooked! This dish is incredibly versatile, too—you can serve it as a main course, a hearty side, or even a fabulous appetizer for your next gathering. Plus, it’s perfect for a cozy weeknight dinner or a festive holiday spread. You really can’t go wrong with these little beauties!
Ingredients List
- 4 medium zucchinis, halved lengthwise and seeds scooped out
- 1 cup ricotta cheese, creamy and smooth
- 1 cup shredded mozzarella cheese, for that melty goodness
- 1/2 cup grated Parmesan cheese, for a savory kick
- 1 egg, to help bind everything together
- 1 teaspoon garlic powder, for an aromatic touch
- Salt to taste, because seasoning is key
- Pepper to taste, adding a bit of warmth
- 1 tablespoon olive oil, to drizzle over the top
- 1/4 cup chopped fresh basil, for a burst of freshness
How to Prepare Cheese Stuffed Zucchini
Alright, let’s get into the fun part—making these delicious cheese stuffed zucchinis! The process is super simple, and I promise you’ll feel like a kitchen rockstar. First things first, you’ll want to preheat your oven to 375°F (190°C). It’s essential to have that oven nice and warm for perfect cooking!
Step-by-Step Instructions
- Start by taking your medium zucchinis and slicing them in half lengthwise. You’ll want to scoop out the insides with a melon baller or a spoon, creating a little boat for all that cheesy goodness! Don’t worry if they aren’t perfect; rustic is charming, right?
- In a mixing bowl, combine the creamy ricotta, shredded mozzarella, grated Parmesan, egg, garlic powder, salt, pepper, and fresh basil. Mix it all up until it’s well blended and looks just irresistible!
- Now, it’s time to fill those zucchini halves with your cheese mixture. Don’t be shy—pack it in there! The more cheese, the better, right?
- Once filled, place the stuffed zucchinis in a baking dish and drizzle a little olive oil over the top. This helps everything get golden and delicious.
- Pop them in the oven and bake for 25-30 minutes until the zucchinis are tender and the cheese is all bubbly and slightly golden. Your kitchen will smell heavenly!
- After baking, let them cool for a few minutes before serving. This will help the flavors settle, and you’ll avoid some serious cheese burns!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy weeknights!
- Deliciously cheesy filling that will satisfy your cravings.
- Healthy and low-carb option, packed with fresh zucchini.
- Customizable with your favorite herbs and cheeses.
- Great for meal prep—make a batch, and enjoy throughout the week!
- Impressive enough to serve at dinner parties or gatherings.
Tips for Success
To truly elevate your cheese stuffed zucchini, here are my go-to tips! First, don’t skimp on the seasoning—salt and pepper make all the difference, so taste as you go. If you want a little extra flavor, try adding some crushed red pepper flakes for a kick! Also, feel free to mix in some sautéed onions or bell peppers with the cheese filling for added texture. For a beautiful presentation, sprinkle some extra fresh basil or a pinch of paprika on top just before serving. And if you love a crispy top, consider adding a light sprinkle of breadcrumbs before baking. Yum!
Variations
If you’re feeling adventurous, there are so many fun ways to mix up your cheese stuffed zucchini! For a flavor twist, try swapping out the ricotta for cream cheese or goat cheese for a tangy touch. You could also experiment with different herbs—fresh thyme or oregano can add a lovely aroma. If you want a heartier dish, mix in some cooked ground turkey or sausage with the cheese filling for added protein. And don’t forget about toppings! A sprinkle of Italian seasoning or some crushed garlic breadcrumbs can give your zucchinis a delightful crunch. The possibilities are endless!
Storage & Reheating Instructions
Storing your leftover cheese stuffed zucchini is super simple! Just place any uneaten halves in an airtight container and pop them in the fridge. They’ll stay fresh for about 3-4 days, perfect for quick meals later. When you’re ready to enjoy them again, you can easily reheat the stuffed zucchini in the oven at 350°F (175°C) for about 10-15 minutes until they’re warmed through. If you’re in a hurry, the microwave works too—just a couple of minutes should do the trick! However, keep in mind that the oven method helps maintain that lovely cheesy texture. Enjoy!
Nutritional Information Disclaimer
Just a little note on nutrition! Please keep in mind that the nutritional values for these cheese stuffed zucchinis can vary based on the specific ingredients and brands you use. The information provided is simply an estimate, so if you’re tracking your intake closely, it’s always a good idea to double-check the labels on your ingredients. Enjoy your cooking, and remember that a little flexibility in the kitchen is all part of the fun!
FAQ Section
Can I make cheese stuffed zucchini ahead of time?
Absolutely! You can prepare the stuffed zucchini in advance and store them in the fridge until you’re ready to bake. Just cover them tightly with plastic wrap or foil.
What can I serve with cheese stuffed zucchini?
These delightful zucchinis pair wonderfully with a simple salad, garlic bread, or even some pasta for a heartier meal. They’re versatile enough to complement many dishes!
Can I freeze cheese stuffed zucchini?
Yes, you can freeze them! Just assemble the stuffed zucchini, wrap them tightly, and pop them in the freezer. When you’re ready to enjoy, thaw them in the fridge before baking.
Can I use different types of cheese?
Definitely! Feel free to mix and match your favorite cheeses. Cheddar, feta, or even pepper jack can add a unique twist to your cheese stuffed zucchini!
How do I know when they’re done baking?
Your zucchini is ready when it’s tender and the cheese is bubbling and golden. A little poke with a fork should tell you it’s just right!
For more delicious recipes, check out this creamy zucchini soup or this traditional Polish grits soup!
Z nadrukami
Cheese Stuffed Zucchini: 5 Irresistible Flavor Combos
- Całkowity Czas: 45 minutes
- Ustępować: 4 servings 1x
- Dieta: Wegańskie
Opis
A delicious dish featuring zucchini filled with cheese.
Składniki
- 4 medium zucchinis
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- Salt to taste
- Pepper to taste
- 1 tablespoon olive oil
- 1/4 cup chopped fresh basil
Instrukcje
- Preheat your oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the insides.
- In a bowl, mix ricotta, mozzarella, Parmesan, egg, garlic powder, salt, pepper, and basil.
- Fill the zucchini halves with the cheese mixture.
- Place the stuffed zucchini in a baking dish and drizzle with olive oil.
- Bake for 25-30 minutes until the zucchini is tender and cheese is bubbly.
- Let it cool for a few minutes before serving.
Uwagi
- Use a melon baller to scoop out the zucchini flesh.
- Feel free to add cooked ground meat for extra protein.
- Top with breadcrumbs for a crunchy texture.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 30 minutes
- Kategoria: Main Dish
- Sposób: Baking
- Kuchnia: Italian
Zasilanie
- Wielkość porcji: 1 stuffed zucchini half
- Kalorie: 200
- Cukier: 3g
- Sód: 400mg
- Kwasy: 10g
- Nasycony tłuszcz: 4g
- Tłuszcze Nienasycone: 6g
- Tłuszcze trans: 0g
- Węglowodany: 12g
- Włókno: 2g
- Białko: 12g
- Cholesterol: 50mg
Słowa kluczowe: cheese stuffed zucchini, zucchini recipes, vegetarian dishes
