Stuffed Zucchini – Italian and Tex Mex

I love Italian and Tex Mex flavors.  Why not do both?   These were very easy to do.  As always, simple and delicious!

(Didn’t take photos.  Before the end of the summer I will make these again.  I will add them later, ok??)


Italian Stuffed Zucchini


2 medium zucchini, halve lengthwise
3/4 cup ricotta cheese
1/2 cup shredded parmesan cheese
2 Tablespoons chopped parsley
1 Tablespoon juice from lemon
1/4 cup marinara sauce (I bought some tomato sauce, added 1 garlic clove, fresh basil, touch of parmesan cheese, salt and pepper.  Simmered for 15-20 minutes and there is your marinara sauce.  (Save the extra for later!!)


1. Preheat oven to 425 degrees.  Line baking dish with aluminum foil or parchment paper.
2.  Scoop out seeds from the zucchini, leave  a 1/4 inch thick shell
3.  Combine ricotta, 1/4 cup parmesan cheese, parsley, lemon juice in a medium bowl.  Season the zucchini with salt and pepper, fill with ricotta mixture.
4. Place zucchini on prepared baking dish. Drizzle each zucchini half with about 1 Tablespoon marinara sauce, then sprinkle with the remaining 1/4 cup parmesan cheese.
5.  Bake until cheese is melted and bubbling, about 20 minutes.

Tex Mex Stuffed Zucchini


2 medium zucchini
Kosher salt
2 Tablespoons olive oil
1 clove garlic
1 jalapeno pepper, minced
1/2 teaspoon chipotle chili powder (use chili powder if you don’t have this)
1 cup cheddar cheese
1 Large tomato, finely chopped
3 Tablespoons scallions, chopped
3 Tablespoons  fresh cilantro, chopped
Sliced pickled jalapenos, for topping (optional) – we did not have this time


1.  Preheat oven to 425 degrees and line a baking sheet with parchment paper.
2.  Halve 2 (not 3, you need the extra one for later) zucchini lengthwise; scoop out the seeds.  Then scoop out flesh leaving a 1/4 inch thick shell.  Chop the scooped out zucchini flesh and transfer to a bowl.
3.  Grate the remaining whole zucchini on the large holes of a box grater.  We peeled the skin before grating.  Add the grated zucchini to the bowl of chopped zucchini.  Add 1 teaspoon salt.  Set aside 10 minutes, then squeeze out the liquid.
4.  Heat the olive oil in a skillet over medium high heat.  Add the garlic, minced jalapeno, chili powder and grated zucchini mixture; cook until tender, about 4 minutes.  Let cool, then stir in cheese.
5.  Spoon into zucchini halves.  Transfer to baking sheet and bake until bubbling, about 20-25 minutes.
6.  While baking, combine the tomato, scallions and cilantro in a small bowl.  Spoon over the zucchini.  Top with the pickled jalapenos

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