Stuffed Zucchini



Zucchini is one of the most versatile vegetables used in Italian cooking. This stuffed zucchini recipe is just one of many variations. Zucchini can be used in soups, stews and casseroles. Whether steamed, fried or baked, zucchini makes a wonderful side dish to accompany many Italian meals.

Sometimes these vegetables are grown for their flowers which are expensive and considered a delicacy throughout Europe. They’re delicious stuffed with ricotta, floured and deep fried. The zucchini itself is found in green, yellow or yellow striped varieties. Look for zucchini that is firm, smooth and shiny and free of any blemishes. The smaller varieties are definitely better in taste.

Try this stuffed zucchini recipe and let me know what you think. Zucchini can be stuffed many different ways. Also one of my favorite ways to make zucchini is simply bread it and fry it. It’s so good.


  • 3 medium sized zucchini
  • 1 bunch of long green onions chopped
  • 2 cloves of garlic chopped
  • 4 oz of chopped prosciutto
  • 2 Tbls of butter
  • 1 Tbls of extra virgin olive oil
  • 1/4 cup of seasoned bread crumbs
  • 1/4 cup of freshly grated parmesan cheese
  • 2 Tbls of chopped parsley
  • 1/4 cup of shredded mozzarella cheese
  • 1/4 tsp salt
  • 1/4 tsp of pepper


  • Wash and cut zucchini lengthwise.
  • With a small spoon scoop out pulp and place in a small bowl and set aside
  • In a steamer steam zucchini for about 10 minutes until slightly tender.
  • In a medium size sauce pan melt butter with oil and sauté zucchini pulp, onions, garlic and prosciutto for about 3 minutes.
  • Remove from heat and stir in breadcrumbs, parmesan cheese and parsley.
  • Pre-heat oven to 350 degrees.
  • Stuff the zucchini mixture into the zucchini halves and top with mozzarella.
  • Place them in a baking dish and bake uncovered for 15 minutes until cheese is melted and browned.

    Serve with a wide variety of meat dishes or eat them by themselves.

    Serves 6 people

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