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Baked Stuffed Zucchini with Leftover Grains and Cheese

This baked stuffed zucchini dish is a cozy, nourishing meal made by filling halved zucchinis with a mixture of leftover cooked grains, herbs, and cheese, then baking until bubbling and golden. The final result features tender zucchini boats topped with a crispy, cheesy crust, offering a satisfying combination of soft and crunchy textures. It’s a simple, adaptable recipe perfect for transforming leftovers into a comforting, veggie-filled main course.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 4 small zucchini firm, shiny, heavy for their size
  • 1 1/2 cups cooked grains use leftover rice or quinoa, fluffy and slightly sticky
  • 1/2 cup cheddar cheese sharp, grated
  • 2 tablespoons fresh herbs basil, parsley, or thyme, chopped
  • 2 tablespoons olive oil good-quality extra virgin
  • 1 tablespoon lemon juice freshly squeezed
  • 1/4 cup breadcrumbs optional, for topping
  • to taste salt and pepper for seasoning

Equipment

  • Sharp Knife
  • Spoon
  • Baking dish
  • Mixing bowl
  • Grater

Method
 

  1. Preheat your oven to 200°C (390°F). Slice each zucchini in half lengthwise and use a spoon to scoop out the centers, leaving about 1cm border to form little boats. Set the scooped flesh aside.
  2. Finely chop the zucchini flesh. In a skillet over medium heat, add a splash of olive oil and sauté the chopped flesh until fragrant and slightly golden, about 3-4 minutes. This will bring out a subtle sweetness and aroma.
  3. In a mixing bowl, combine the cooked grains, sautéed zucchini bits, grated cheese, chopped herbs, lemon juice, and a drizzle of olive oil. Season with salt and pepper to taste, then mix until well combined.
  4. Stuff each zucchini boat generously with the prepared filling, pressing it in to fill all the space. Place the stuffed zucchinis upright in a baking dish. If desired, sprinkle breadcrumbs evenly over the top for a crunchy crust.
  5. Drizzle a little more olive oil over each stuffed zucchini and place the dish in the oven. Bake uncovered for 25-30 minutes, until the zucchini is tender when pierced with a fork, the cheese is bubbling and golden, and the top is crisp and browned.
  6. Remove from the oven and let rest for 5 minutes to allow flavors to settle. Serve warm, garnished with extra herbs if desired. Enjoy the comforting, savory flavors and the beautiful golden crust.