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How to make stuffed zucchini

Stuffed zucchini with squash, onion and peppers on white plate next to a glass of red wine
Photo by Shari Pennington

This is the perfect vegetarian meal to serve friends who want a filling and nutritious dish. It goes well with a Primitivo and appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on Un-Wine’d, please click here.

What You’ll Need:

  • 4 medium zucchini
  • 1 yellow squash, chopped
  • ½ medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 T. olive oil

  • ½ c. panko crumbs
  • ¼ c. parmesan
  • ½ pint cherry tomatoes, halved
  • 8 oz smoked mozzarella, cut into small cubes


Step one: Preheat the oven to 400 F.

Step two: Cut three zucchini lengthwise and hollow the center with a spoon. Hold the zucchini you have just removed to add to the filling.

Step three: Place the hollowed zucchini upside down on a greased cookie sheet and roast at 400 degrees for 15 minutes to begin to soften.

Step four: Chop the remaining zucchini and all the hollowed portion into medium dice.

Step five: Bring a frypan to hot over medium-high heat and add the olive oil. Stir in the chopped vegetables and garlic then a cherry tomato.

Step six: Add parmesan cheese and panko bread crumbs. Stir through then add the cheese.

Step seven: Fill the hollowed zucchini. Bake at 400 degrees for 15 to 20 minutes and serve.

Serves 6.