Stuffed Zucchini

From everyone’s favorite Food Network Chef, Ina Garten.

Stuffed Zucchini


5-6 small zucchini, trimmed ( 1 1/2 pounds total)
Good olive oil
1 cup (1/2-inch-diced) sourdough bread, crusts removed
1/4 cup sliced scallions, white and green parts (roughly 2)
1 1/2 cups (1/2 inch diced) tomatoes
2 teaspoons minced fresh thyme leaves
2 teaspoons minced garlic (2 cloves)
2 tablespoons freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper
1 1/2 cups grated Gruyere cheese (4 ounces)


You can make this ahead and refrigerate up to 6 hours. I made it in the afternoon and baked it right before dinner.

Preheat oven to 450 degrees.

Fill a large pot with water and bring to a boil. Add zucchini and simmer for 8-10 minutes, until tender. Remove to a plate lined with paper towels (or a towel). When cool enough to handle, cut the zucchini in half lengthwise, scoop out the seeds with a small spoon, and place, cut side down, on the paper towels.

Meanwhile, heat 2 tablespoons of olive oil in a small (8-inch) saute pan, add the bread cubes, and cook over medium-low heat for 5 minutes, tossing frequently until golden brown. Transfer to a medium bowl. In the same pan, heat 1 tablespoon of olive oil, add the scallions, tomatoes, thyme, and garlic, and cook over medium heat for 5 minutes, tossing frequently. Add to the bowl with the bread cubes. Add the Parmesan, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss gently.

Place the zucchini snugly in a 10 x 14 inch rectangular baking dish in one layer, cut sides up. Sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. With a small spoon, fill the cavities with the tomato and bread mixture. Sprinkle with the Gruyere and bake 10-12 minutes, until lightly browned. Serve hot.


Ina Garten Make It Ahead