Many moms know the daily challenge of getting kids to eat vegetables. If purees and soups didn’t win them over before, today’s recipe might do the trick. It’s a simple, crowd-pleasing dish: cheese-stuffed zucchini with a golden gratin top. Its appealing look and savory filling make it a sure-fire hit for little eaters and grownups alike. The guide below covers how to prepare it and the best way to present it for maximum appeal.
Ingredients for Cheese Stuffed Zucchini
To make this dish, gather the following ingredients:
-
4 medium zucchini (about 200 g each)
-
For the filling:
-
1 tablespoon olive oil
-
120 g finely chopped onion
-
1/2 clove garlic, crushed
-
150 g cured sheep cheese
-
500 g mixed ground beef
-
1 teaspoon salt
-
1 teaspoon sweet paprika
-
1 teaspoon black pepper
-
2 eggs
-
1 tablespoon chopped basil
-
1/2 teaspoon dried thyme
-
40 g grated cheese
-
40 g breadcrumbs
-
50 g butter
How to Make Stuffed Zucchini with Cheese
The recipe for stuffed zucchini with cheese is straightforward. Step by step, the method is clear and uncomplicated. Begin by washing the zucchini and trimming the ends. One option is to cut each zucchini into three pieces; another is to slice them in half lengthwise. Place the pieces on a baking sheet and bake at 180 C for about 20 minutes, or until the zucchini is tender and easy to scoop. Let them cool slightly. When cool enough to handle, scoop out the centers with a spoon and set the pulp aside for the filling.
While the zucchini cooks, prepare the inner filling. Sauté the onion and garlic in a little olive oil until soft and fragrant. In a large bowl, combine the grated cheese, ground beef, onion and garlic, eggs, salt, pepper, paprika, and thyme. Mix well until everything is evenly incorporated. Spoon the mixture into the zucchini boats, arranging them neatly on a parchment-lined baking tray.
Top the stuffed zucchini with a generous sprinkle of grated cheese and breadcrumbs. A few small pats of butter scattered over the top help achieve a crisp, golden finish. Bake at 220 C for about 15 minutes, or until the filling is cooked through and the topping is bubbly and lightly browned. For a final touch, run the dish under the broiler for a minute or two to achieve a crisp, golden crust on top.
Serving suggestion: pair stuffed zucchini with a light tomato sauce on the side. The combination makes it a complete, satisfying meal that can shine at family dinners or casual summer lunches. It’s a balanced dish that brings together eggs, meat, vegetables, and cheese in one flavorful package.
Beyond the main course, a light trio of salads can complement the meal. Fresh greens with a lemon vinaigrette, a tomato and cucumber medley, and a simple grain salad can round out the menu nicely. This approach keeps the focus on fresh ingredients and bright flavors while ensuring every plate feels complete.
Overall, this stuffed zucchini with cheese is a friendly way to introduce kids to vegetables. The gratin topping and savory filling make the dish appealing without sacrificing nutrition, making it a dependable option for busy weeknights or weekend family gatherings.