Oven Baked Stuffed Zucchini
- Total Time: 30 minutes
- Yield: 3 servings
Description
This oven-baked stuffed zucchini is a light and delicious dish, featuring tender zucchini strips filled with a creamy yogurt and mascarpone mixture.
Ingredients
Units
- 2- 3 medium sized fresh Zucchinis
- 1/3 cup (80 ml) of greek yogurt (I recommend Fage)
- 3 tbps (45 ml) of mascarpone ( entirely optional) Can be substituted with more greek yogurt
- 1 tbsp of Miscuglio (a fine blend of italian herbs and spices)
- Tomato Sauce - We made ours with diced tomatoes, garlic and some red chilies and italian herbs
- 2/3 cup (160 ml) of grated sharp cheddar cheese for topping before baking
- Olive oil for brushing
- Bread crumbs for sprinkling
Instructions
- Preheat the oven to 400°F (200°C).
- Using the slicer side of a grater, make long thin strips of the zucchini.
- Arrange the zucchini strips on a baking pan and gently brush them with olive oil.
- Season with salt and black pepper to taste.
- Bake in the preheated oven for about 10 minutes, or until the zucchini is tender and slightly golden.
- While the zucchini is baking, mix the Greek yogurt and mascarpone in a bowl. If using, add the Miscuglio and mix well.
- Once the zucchini is done, remove from the oven and let it cool slightly.
- Spread the yogurt mixture over the baked zucchini strips and roll them up.
- Spread the tomato sauce over the bottom of a baking dish, then arrange the rolled zucchini on top.
- Sprinkle the bread crumbs over the rolls.
- Sprinkle the grated cheddar cheese over the rolls.
- Bake again at 400°F (200°C) for about 15 minutes.
- Serve immediately while warm.
Notes
- For a healthier option, you can skip the mascarpone and use only Greek yogurt.
- Miscuglio is optional but adds a nice Italian herb flavor.
- These stuffed zucchinis are best served warm.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5
- Sodium: 150
- Fat: 7
- Carbohydrates: 10
- Fiber: 2
- Protein: 6
- Cholesterol: 15
If You Liked This Recipe, You’ll Love These
- Stuffed Zucchini Boats
- How to Make Oven-Baked Cocoa Rub Ribs
- Loaded Baked Potato Casserole with Broccoli and Cheddar
- Baked Salmon with Basil Chimichurri and Crispy Thyme Fries
Frequently Asked Questions
What is Miscuglio and can I substitute it?
Miscuglio is a fine Italian herb and spice blend — and it’s entirely optional in this recipe. You can simply skip it; the Greek yogurt and mascarpone filling is flavorful enough without it. If you want to approximate the flavor, an Italian seasoning blend (a mix of oregano, basil, thyme, and rosemary) works as a substitute.
Do I need to use mascarpone, or can I use only Greek yogurt for the filling?
Mascarpone is entirely optional — you can substitute more Greek yogurt for a healthier option. The filling will be slightly less rich but just as creamy.
Nice to see that somebody is doing for veggies too