Best 6 Potato Stuffed Zucchini Recipes

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Potato stuffed zucchini is a delectable dish that combines the hearty flavors of potato and zucchini in a perfect harmony of taste and texture. This classic comfort food is a versatile dish that can be enjoyed as a main course or a hearty side dish. Whether you're looking for a quick and easy weeknight meal or a special dish to impress your guests, potato stuffed zucchini is a great choice. With just a few simple ingredients and a little bit of time, you can create a savory and satisfying dish that will leave you wanting more.

Let's cook with our recipes!

ZUCCHINI TWICE-BAKED POTATOES



Zucchini Twice-Baked Potatoes image

Flecks of zucchini add pretty color to these potatoes. My mother prepared them each Christmas when I was young. Now my brothers, sister and I rely on the recipe. -Mary Maxeiner, Lakewood, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 6 servings.

Number Of Ingredients 8

3 large baking potatoes (about 3/4 pound each)
3 cups shredded zucchini (about 2 medium)
1 medium onion, chopped
2 tablespoons butter, divided
1/2 cup sour cream
3/4 to 1 teaspoon salt
1/8 to 1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Steps:

  • Scrub and pierce potatoes. Bake at 400° for 50-75 minutes or until tender. Cool until easy to handle. Reduce heat to 350°. In a large skillet, saute zucchini and onion in 1 tablespoon butter until tender. Drain and set aside., Scoop out the potato pulp, leaving a thin shell; place pulp in a bowl and mash. Add the sour cream, salt, pepper and remaining butter; mash. Stir in zucchini mixture. Spoon into potato shells. Sprinkle with cheese. , Place on a baking sheet. Bake at 20-25 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 170 calories, Fat 10g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 406mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.

POTATO STUFFED ZUCCHINI



Potato Stuffed Zucchini image

Now, I stuff zucchini more ways than I can count. Sausage, chicken seafood, veggies, white cheese orange cheese, bleu cheese, you name it. Well this happens to be a favorite. I love to serve this with grilled steak or a pork roast because it just goes so well with everything.

Provided by SarasotaCook

Categories     Potato

Time 1h10m

Yield 8 Zucchini halves, 8-12 serving(s)

Number Of Ingredients 13

4 large zucchini (cut in half lengthwise)
2 cups mashed potatoes (See Note Below)
8 slices bacon (diced and sauteed)
1 small onion, chopped fine
1 tablespoon minced garlic
1/4 cup shredded monterey jack cheese or 1/4 cup mozzarella cheese
3/4 cup parmesan cheese
3/4 cup Italian seasoned breadcrumbs
1 cup plum tomato (seeded and diced)
2 tablespoons fresh parsley (chopped fine)
2 tablespoons olive oil
salt
pepper

Steps:

  • Note -- Potatoes -- Well, you can use some leftover mashed potatoes, you can even buy deli mashed or even the frozen mashed. You could always use even Hungry Jack boxed for this although that would be my last choice.
  • Personally I would peel a couple of russet potatoes, dice and put in a bowl with a teaspoon of water, cover with plastic wrap and microwave for 5 minutes until soft. Mash and add some milk/cream/broth and some butter and you have fresh potatoes. Just make 2 cups and set to the side in a medium size bowl.
  • Zucchini -- Cut the ends off and cut lengthwise. Scoop out the seeds and discard them. Then scoop out some of the pulp, and keep about 8 tablespoons to mix with the potatoes. Make sure to scoop out enough pulp so you can stuff with the filling. If the the zucchini doesn't sit flat, just cut a little piece off the bottom so it can set flat. Add the 8 tablespoons of the zucchini pulp to the potatoes.
  • Bacon -- In a small saute pan, cook the bacon until golden brown. Remove to a paper towel to drain and set to the side and then add to the potatoes and zucchini mix.
  • Onion -- In the same pan with 1 teaspoon of the bacon drippings, cook the onion and garlic until lightly brown, just a couple of minutes. Remove and add that to the bowl with the potatoes, zucchini, and bacon.
  • Stuffing -- Mix the the potatoes, zucchini, onion and bacon well, add any salt and pepper if necessary and add the parsley and mozzarella cheese. Stuff each zucchini half.
  • Topping -- To seed the tomatoes, simple cut the plum tomatoes in half and then squeeze. Most of seeds should just fall out. Then chop. This way you get rid of the bitter seeds and most of the juice.
  • Add the tomatoes, bread crumbs, parmesan cheese and olive oil in a small bowl until well combined. Top each zucchini with the breadcrumb, tomato and cheese mixture.
  • Bake at 375 for 30-40 minutes until the zucchini is tender and the bread crumbs are golden brown.

STUFFED ZUCCHINI RECIPE BY TASTY



Stuffed Zucchini Recipe by Tasty image

Here's what you need: zucchinis, ground beef, onion, rice, fresh parsley, salt, black pepper, cumin, cajun seasoning, garam masala, water, olive oil, Barilla Marinara sauce, lemon, honey silan, tomato paste, chili powder, black pepper, salt

Provided by Eleanor Shabtai

Categories     Dinner

Yield 6 servings

Number Of Ingredients 19

5 zucchinis
1 lb ground beef
1 onion, diced
½ cup rice
1 cup fresh parsley, diced
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cumin
½ teaspoon cajun seasoning
1 ½ teaspoons garam masala
1 cup water
½ cup olive oil
½ cup Barilla Marinara sauce
½ lemon
1 tablespoon honey silan
2 tablespoons tomato paste
½ tablespoon chili powder
½ teaspoon black pepper
½ teaspoon salt

Steps:

  • In a large pot, boil 1 cup (240 ml) water with rice for 8 minutes. Then, drain the water and, in the same pot, add all of the ground beef mixture and stir well.
  • With a sharp mandolin, peel even strips of the zucchini, cover with salt for 5 minutes (to draw out moisture), then rinse.
  • Place 1 tsp ground beef mixture on each layer of zucchini, roll into a sphere, and place roll back into the pot. Repeat with remaining zucchini strips.
  • Combine sauce ingredients in a separate bowl. Then, pour half of the sauce onto the rolls and cook on the stovetop for 20 minutes on medium heat.
  • Add the remaining sauce and finish off the dish in the oven at 350°F for 20 more minutes.
  • Serve warm.

Nutrition Facts : Calories 461 calories, Carbohydrate 21 grams, Fat 31 grams, Fiber 4 grams, Protein 24 grams, Sugar 10 grams

SHEPHERD'S PIE-STYLE STUFFED ZUCCHINI



Shepherd's Pie-Style Stuffed Zucchini image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 pound ground lamb
Kosher salt and freshly ground black pepper
4 large zucchini (about 2 1/2 pounds total)
2 medium onions, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon ground coriander
1/8 teaspoon ground cinnamon
1/3 cup dry white wine
3 cups mashed potatoes
1 tablespoon bread crumbs
1 cup chicken stock

Steps:

  • In a large skillet set over high heat, heat 1 tablespoon of oil until very hot. Add the lamb, season it lightly with salt and pepper and cook, stirring and breaking up the chunks of meat, until lightly browned, 7 to 8 minutes. Remove the lamb from the skillet, drain and set aside.
  • Preheat the oven to 400 degrees. Slice the zucchini in half, lengthwise, and use a spoon to scoop out the flesh from its center, leaving "boats" with sides that are about 1/3 of an inch thick. Place the boats in a large roasting pan and set aside. Dice the zucchini flesh and set it aside.
  • Return the skillet in which the lamb has cooked to medium-high heat and add the remaining tablespoon of oil, the diced zucchini flesh, onions, garlic, thyme, coriander and cinnamon. Cook until the vegetables are soft, about 10 minutes. Add the wine and cook until all the liquid has evaporated. Add the lamb and season to taste with salt and pepper.
  • Sprinkle the zucchini boats with salt and divide the lamb mixture between the boats, packing it gently in and mounding slightly if necessary. Cover the top of each boat with a layer of mashed potatoes and dust with bread crumbs. Pour the chicken stock into the roasting pan, being careful not to wet the tops of the zucchini. Bake until the boats are soft and the potatoes are browned on top, about 40 minutes. Remove from the pan and serve.

Nutrition Facts : @context http, Calories 336, UnsaturatedFat 12 grams, Carbohydrate 24 grams, Fat 20 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 889 milligrams, Sugar 6 grams, TransFat 0 grams

STUFFED BAKED ZUCCHINI



Stuffed Baked Zucchini image

A baked zucchini rind stuffed with a mixture slightly reminiscent of a twice-baked potato or stuffed pepper.

Provided by Rachel Traff

Time 50m

Yield 4

Number Of Ingredients 14

2 large zucchini
2 cups grated Cheddar cheese
1 ½ cups grated potato
1 (8 ounce) package cream cheese, softened
½ cup cubed, cooked chicken
¼ cup sour cream
¼ cup chopped onion
1 clove garlic, chopped
¼ teaspoon ground cumin
¼ teaspoon garam masala
¼ teaspoon ground paprika
¼ teaspoon chili powder
¼ teaspoon ground black pepper
¼ cup crushed crackers

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil.
  • Cut both zucchini in half and scoop out the seeds. Place in the boiling water until soft, 5 to 7 minutes. Remove from the water and set on a baking sheet while preparing stuffing.
  • Mix 1 3/4 cups Cheddar cheese, grated potato, cream cheese, cooked chicken, sour cream, onion, garlic, cumin, garam masala, paprika, chili powder, and pepper together in a bowl. Fill zucchini halves with stuffing. Sprinkle with crushed crackers and sprinkle with remaining Cheddar cheese.
  • Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.

Nutrition Facts : Calories 642.5 calories, Carbohydrate 28.2 g, Cholesterol 140.9 mg, Fat 47.8 g, Fiber 3.8 g, Protein 27.3 g, SaturatedFat 27.6 g, Sodium 686.7 mg, Sugar 5 g

STUFFED ZUCCHINI WITH POTATOES AND PEAS



Stuffed Zucchini With Potatoes and Peas image

The salty stuffing is offset by the subtly cool sweetness of the zucchini. If you're sensitive to spicy foods, seed the chile. A small amount of chickpea flour, also called besan or graham flour, acts as a binder and provides a delicate nutty flavor. Look for it in Indian or Asain markets, or substitute whole wheat flour. What a great way to use the abundant summer zucchini. From Cooking Light.

Provided by CaliforniaJan

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

6 medium zucchini (about 3 pounds)
1 1/4 teaspoons salt, divided
1 1/2 cups baking potatoes, diced peeled
2 teaspoons butter
2 teaspoons vegetable oil
2 1/2 cups onions, chopped
1 1/2 tablespoons fresh ginger, minced peeled
2 garlic cloves, crushed
1 serrano chili, minced
2 tablespoons chickpea flour (garbanzo bean)
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon ground red pepper
1/4 teaspoon ground cumin
1 1/2 cups frozen green peas, thawed
2 tablespoons finely chopped fresh cilantro

Steps:

  • Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place zucchini halves, cut sides up, in a shallow roasting pan. Sprinkle with 1/2 teaspoon salt.
  • Preheat oven to 375°.
  • Cook potato in boiling water 2 minutes or until crisp-tender; drain.
  • Heat butter and oil in a nonstick skillet over medium-high heat until butter melts. Add onion, ginger, garlic, and chile, and sauté 3 minutes. Stir in flour and next 4 ingredients (flour through cumin). Cook over medium-low heat 5 minutes, stirring frequently. Stir in 3/4 teaspoon salt, potato, peas, and cilantro.
  • Pat zucchini dry with paper towels; spoon about 1/3 cup potato mixture into each zucchini half. Cover and bake at 375° for 20 minutes or until zucchini is tender.

Nutrition Facts : Calories 157.8, Fat 3.6, SaturatedFat 1.1, Cholesterol 3.4, Sodium 559.1, Carbohydrate 28.2, Fiber 5.8, Sugar 8.8, Protein 6.2

Tips:

  • Choose small zucchinis: Smaller zucchinis are more tender and have fewer seeds, making them ideal for stuffing.
  • Scoop out the zucchini carefully: Use a sharp spoon to scoop out the zucchini flesh, being careful not to puncture the skin.
  • Don't overcook the zucchini: Zucchini cooks quickly, so be careful not to overcook it or it will become mushy.
  • Use a variety of fillings: There are endless possibilities for stuffing zucchini, so feel free to experiment with different fillings. Some popular options include ground beef, sausage, rice, vegetables, and cheese.
  • Add flavor to the filling: Season the filling with herbs, spices, and sauces to add flavor. You can also add chopped nuts, seeds, or dried fruits for extra texture and flavor.
  • Top with cheese: A layer of grated cheese on top of the zucchini boats before baking will add a delicious golden crust.
  • Serve hot or cold: Stuffed zucchini can be served hot out of the oven or chilled for a refreshing summer meal.

Conclusion:

Stuffed zucchini is a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. With its endless variations, there's a recipe to suit everyone's taste. So next time you're looking for a healthy and satisfying meal, give stuffed zucchini a try. You won't be disappointed!

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