Go Back
+ servings

Cheese Stuffed Zucchini

Cheese Stuffed Zucchini, Besides being a low-calorie food, zucchinis or summer squash are so quick and easy to cook, and are packed with nutrients and fiber. When you buy zucchini, make sure to choose the small sized ones with bright and firm skin. 
Course Basic Recipes
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings 4 Serving
Calories 320kcal


  • 4 zucchini-summer squash medium size
  • 1 ½ Tb. white onion finely chopped
  • 1 garlic clove
  • ¼ cup dried bread crumbs
  • 1 egg slightly beaten
  • 1 tsp. parsley finely chopped
  • 1 cup Oaxaca or quesadilla cheese shredded (Mozzarella works well, too)

For the sauce

  • 4 Plum tomatoes cooked or canned.
  • ½ Tbs. Olive oil
  • 1 garlic clove finely chopped.
  • 2 Tbs. white onion finely chopped.
  • Salt and pepper to taste


  • Preheat your oven at 350 degrees. Grease a medium size baking dish with butter and set aside. Place the zucchini on your cutting board and, with a sharp knife, slice ¼ of the zucchini lengthwise*, and finely chop the part you removed and place in a bowl. Scrape out the seeds of the zucchini. If you scrape too much of the pulp, the tender zucchini will break apart, so be careful with this step.
  • Fill a medium saucepan with ⅔ parts of water and place over medium high heat. When it starts boiling, carefully place the zucchini and cook for 3 minutes. Do not overcook. Remove zucchini from saucepan, pat dry with a paper towel and place zucchini cut side up, in your greased baking dish.
  • Heat olive oil in a skillet over medium heat; add onion and cook for about 3 minutes, until onion starts to turn transparent. Add garlic and reserved chopped zucchini; cook for 2 minutes and remove from the heat and place in a bowl. Let it cool for a couple of minutes. Add the beaten egg, parsley, bread crumbs and shredded cheese. Season with salt and pepper.


  • Place cooked tomatoes in your blender and puree until you have a smooth texture. Add water (if needed) for a thinner texture.
  • Heat oil in a skillet over a medium high heat; add onion and cook for 4 minutes, until onion has softened, then add the garlic and cook for 1 minute until garlic is fragrant. Stir into the tomato sauce and season with salt and pepper. Reduce heat and simmer until sauce has reduced slightly, about 5 minutes.
  • With the help of a small spoon, divide the stuffing mixture among the zucchini.
  • Top with extra cheese, if you wish, and bake for about 15-20 minutes. Cheese should be melted and the mixture topping should look firm and slightly browned.
  • To serve, spoon some warm tomato sauce on a dish and then place the zucchini. (See Notes above for other options)
  • The best accompaniment is some white rice with avocado slices, and depending on where you’re from, perhaps some bread.


• If you prefer to cut the zucchini in half instead of how it’s indicated below, the results are just the same.
• Cook the tomato sauce while you wait for the stuffing mixture to cool.
• You can opt to add the tomato sauce at the bottom of the baking dish and then place the stuffed zucchini before baking. If you decide to use this option, cover the baking dish with aluminum foil since
• the tomato sauce tends to splatter quite a bit while baking.
• You can prepare this recipe up to step 6 ahead of time, and bake just before dinnertime


Serving: 1stuffed squash | Calories: 320kcal | Carbohydrates: 17g | Protein: 18g | Fat: 21g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 759mg | Potassium: 715mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1084IU | Vitamin C: 46mg | Calcium: 95mg | Iron: 2mg