Zucchini stuffing has never tasted better than in these recipes! Prepare our different variants and enjoy

You probably already know that pumpkin is a versatile ingredient for cooking.

But did you know that zucchini stuffing is among the most delicious recipes?

Look and taste it yourself!

Real zucchini stuffing

Chopped squash and chopped carrots combine to create this delicious recipe for Zucchini Stuffing. Use the yellow variety or use a combination of yellow and green, it’s up to you. Add red pepper or chili for color.

What will we need

• 4 medium zucchini (sliced)
• 1 teaspoon of salt
• 90 g butter (divided)
• 2 carrots (peeled and chopped)
• 120 g chopped onion
• 600 g herb bread (croutons)
• 300 ml of chicken stock
• 125 g sour cream

Method

• Preheat the oven to 180 degrees.
• Grease a baking dish with butter.
• Place the zucchini rounds in a medium saucepan and cover with water.
• Add about 1 teaspoon of salt and bring to a boil over high heat.
• Cover and reduce heat to medium-low.
• Cook for about 3 to 4 minutes until tender.
• Drain the zucchini well and set aside.
• In the same saucepan, melt 4 tablespoons of butter over medium-low heat.
• When the butter stops foaming, add the carrots and onions.
• Cook for about 5 minutes or until tender, stirring frequently.
• Remove the onion and carrot mixture from the heat and stir in 400g of the herb croutons.
• Add the creamy chicken stock and sour cream.
• Add the zucchini and gently toss until combined.
• Transfer the mixture to the prepared baking dish.
• Sprinkle the top with the remaining croutons.
• Bake for 25 to 35 minutes or until bubbly.

Zucchini and cheese stuffing

This Zucchini Cheese Stuffed Recipe is a great way to use up your garden stash. The stuffing is suitable for barbecues or picnics. It’s full of flavor and has been known to be enjoyed by people who wouldn’t normally eat zucchini. And if your grower’s supply is really large, try adding it to sweet zucchini desserts !

What will we need

• 2 medium zucchini or yellow squash (chopped)
• 150 g chopped sweet onion
• 150 g chopped green pepper
• 130 g grated peeled carrots
• 125 g of butter
• 250 g of bread
• 150 ml of chicken stock
• 125 g sour cream
• 250 g of cheddar cheese

Method

• Preheat the oven to 180 degrees.
• Grate zucchini and carrot on a grater.
• Chop the sweet onion and green pepper.
• Heat a medium pan over medium heat and fry the prepared courgette, carrot, onion and pepper in 60g of melted butter until soft.
• Stir in 1750 g of bread, stock and sour cream.
• Pour the mixture into a baking dish sprayed with cooking spray.
• Melt the remaining 4 tablespoons of butter and add the remaining bread. Mix together.
• Sprinkle the top of the zucchini filling with toasted bread and sprinkle with grated cheese.
• Bake uncovered in the preheated oven for 35-45 minutes until golden.

Stuffing with zucchini and spinach

This Zucchini Stuffing Recipe is packed with protein. At the same time, it can be a low-carb and gluten-free breakfast or dinner that has less than 150 calories! Spinach and artichokes keep this dish light and healthy! For more fitness inspiration, check out these zucchini spaghetti recipes !

What will we need

• 6 medium zucchini
• teaspoon of salt
• 6 egg whites
• 4 large eggs
• 30 g coarsely chopped fresh basil
• 125 g chopped roasted red pepper
• 125 g Greek yogurt
• 110 g coarsely chopped red onion
• 1 teaspoon of minced garlic
• a pinch of pepper
• 150 g roughly chopped spinach
• 400 g artichokes from a can
• 100 g of grated Parmesan cheese (

Method

• Preheat the oven to 150 degrees and grease the baking pan.
• Cut the zucchini into rounds and sprinkle them with salt.
• Let the zucchini stand for 20 minutes, stirring occasionally to release some of the water.
• Mix salt, egg whites, eggs, coarsely chopped basil, chopped red pepper, Greek yogurt, red onion, garlic and pepper until smooth.
• Pour into a large bowl.
• Squeeze as much moisture as possible from the zucchini noodles and place them on a paper towel. With another paper towel, squeeze out as much water as you can, then transfer the zucchini noodles to the bowl with the red pepper sauce mixture.
• Add chopped spinach, chopped artichokes and Parmesan cheese.
• Stir until well combined.
• Transfer the mixture to the prepared baking dish.
• Sprinkle with parmesan cheese.
• Bake, about 45-50 minutes.
• Then switch the oven to grill and fry until golden, about 3-4 minutes.
• Let cool for 30 minutes.

Zucchini stuffing from a cup

If you’re looking for an easy and tasty dish to use up zucchini, look no further than this Garlic Herb Feta Zucchini Stuffing. This simple vegetable side dish full of oregano, thyme, basil and garlic is ready in 30 minutes and requires no major preparation. Serve it, for example, with these recipes for non-traditional schnitzel and enjoy it like never before!

What will we need

• 3 – 4 zucchini
• 1/4 cup (60 ml) cream
• 1 large egg
• 1/2 cup (60 g) chopped onion
• 2 cloves of garlic
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons of dried oregano
• 1 teaspoon of thyme
• 1 tablespoon chopped fresh basil
• 3/4 cup (100 g) crumbled feta cheese
• 1/3 cup (35g) of breadcrumbs
• 2 tablespoons of grated parmesan

Method

• Cut the zucchini into slices, then quarter each slice.
• Sprinkle lightly with salt.
• Line the colander with a clean kitchen towel or paper towels. Place the zucchini in a lined colander. Leave for 10 minutes and then dry.
• Preheat the oven to 200°C.
• Wipe out the baking dish.
• In a large bowl, whisk together the cream and eggs.
• Stir in onion, garlic, salt, pepper, oregano, thyme, basil, feta cheese, and 3 tablespoons of breadcrumbs.
• Stir in the zucchini.
• Add the mixture to the baking dish.
• Sprinkle the remaining breadcrumbs evenly.
• Bake lightly covered with foil for 25 minutes.
• Uncover and sprinkle with 2 tablespoons Parmesan cheese.
• Return to the oven and roast, uncovered, for a further 5 minutes or until the courgette is tender.
• For a crispier surface, switch to grill mode for 2 minutes.
• Remove from the oven and sprinkle lightly with chilli as desired.

How to eat different types of zucchini?

Zucchini is a great summer vegetable that first appeared in Italy in the 19th century. Currently, it has become one of the most popular vegetarian ingredients around the world.

In this section you will learn a lot of useful information about zucchini varieties and how to cook with them.

Round zucchini

It has a subtle hint of sweetness and bitterness. Its texture remains soft when eaten raw and when cooked. People use this zucchini to make stuffing. In addition, you can also cut it and grill it, or fry it in oil.

Pattison
It can be green, yellow, or even white and is great for stuffing. In addition to stuffing, you can grill, fry or roast it.

Common gourd
With this variety, you can make any dish that calls for zucchini, from salads, baked goods, to sauces and soups. You can use it for pickling or enjoy it raw.

Yellow zucchini – Gourmet Gold
The beautiful bright yellow color will catch everyone’s attention. This variety is used in a recipe called “zucchini frittata” because it is incredibly tender. But you can use it in a lot more dishes like fries, pizzas and desserts like muffins.

Magda – Summer pumpkin
Thanks to its excellent texture, it is an ideal ingredient for stir-fried and grilled dishes. It will be the perfect summer BBQ appetizer. You can also use it for stuffing and pickling. You can learn how to make pickled zucchini in our recipes.