My mom never made stuffed zucchini when I was a kid, so the first version I had was a Middle Eastern dish called Kousa Mahshi that my mother-in-law made. It was love at first bite, and since then I’ve been experimenting with all kinds of different stuffed zucchini recipes. (These recipes really come in handy this time of year when everyone is trying to think of creative new ways to use up zucchini!)
This Stuffed Zucchini with Cheesy Breadcrumbs is particularly delicious. It’s vegetarian, but definitely hearty enough to please meat-eaters as a main course; with Parmesan cheese, pine nuts, and plenty of fresh herbs, it really packs a punch of flavor. You can check out the full recipe on Cooking Light.
Here are a few other ideas if you’re looking for recipes to use up some of your zucchini bounty beyond making zucchini bread or muffins (zucchini bread is my go-to recipe for using up zucchini – it’s my favorite kind of quick bread!):
Roasted Zucchini Spaghetti Pie
What is your go-to dish to make with zucchini?
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
I love stuffed zucchini, these look great!
Great idea to stuff the zucchini..definitely need to give this a try!
I usually make my Japanese Zucchini with Onion, Sauteed Shredded Zucchini or slice them up, dip in egg and some seasoned bread crumbs and bake!
These stuffed zucchinis look fantastic – like you, I am looking for new ideas for things to make with all the zucchini that’s so bountiful this time of year.
Sadly I do not have space to grow zucchini any longer, but the farmers’ markets are loaded :) These look amazingly delicious…love the stuffing!
Love cheesy filling! They look scrumptious!
this is the first year that my garden has gone zucchini-crazy! I’ve been making zucchini faux crabcakes, chocolate zucchini cake, zucchini bread with almonds and dried cranberries,orzo with roasted zucchini. Your stuffed zukes look delish–I’m sure I’ll be making these soon!
I just thought about trying them this week! I have a ton from the farmer’s market.
Gorgeous! It’s like you read my mind – I’ve been hunting down a recipe for zucchini, would have never thought of stuffing them so will definitely try this twist to courgettes :)
Sounds delicious and I have lots of zucchinis in the garden at the moment. Have a good weekend Diane
i’ve had some huge zucchinis thrown at me over the past few weeks, and this is a primo way to prepare them! cheese! lovely presentation, faith!
I make a lot of Courgette, Pea and Pesto soup for my cancer nutrition workshops at this fecund and glorious time in the gardening year. And sometimes courgette and elderflower cakes with lime-creme fraiche topping get a look in too (not on the same menu). I too like to stuff courgettes, before they get big and watery (ugh). Your take looks delicious and nicely textured.
I regularly make courgette, pea and pesto soup for my cancer nutrition workshops at this fecund and glorious time in the gardening year, but also courgette and elderflower cakes, with lime creme fraiche topping. Love stuffing them too, but always before they go big and watery (euw). Yours look perfect!
So tempting & yummy, lovely filling of cheese, nuts and herbs!
My favorite is probably my Zucchini Casserole. I do love stuffed zucchini, raw shredded zucchini, grilled zucchini, roasted, etc. lol, I am one of those people who never gets sick of it!
Ah, I love zucchini any which way you serve it! I’m always jealous of gardeners who complain of having “too much” of those green squashes… I’ll just have to hit up the farmer’s market so I can try these stuffed beauties.
We’re always looking for new zucchini recipes since we love zucchini and eat way too much zucchini bread! This dish looks wonderful!
Drool! Crunchy veggie goodness
Scrumptious looking! That filling must be delicious.
Cheers,
Rosa
When I had a big garden, August was zucchini madness month. You would leave on a Sunday night and all was well and by the time you returned on the next Friday, you had baseball bat sized zucchini. I was always in search of recipes for the infernal vegetable (ps when they are that big, let them sit for a month or 2 unrefrigerated and then bake them, puree them and treat them like pumpkin!).
YOu have given a great recipe for normal sized veggies… love the cheesy crumb idea!!