Ina Garten Stuffed Zucchini

Ina Garten stuffed zucchini is an easy summer side dish made with small zucchini, sourdough croutons, tomatoes and melted Gruyère, ready in 55 minutes. Save this make-ahead summer side dish for dinner parties, cookouts or holiday tables, because you can assemble it up to 6 hours before baking.

Simmer the whole zucchini until just tender before you cut and scoop them, so they finish cooking in the oven without turning mushy. Skip that and the raw zucchini release water into the filling, which leaves the croutons soggy.

Ina Garten shared this recipe in Make It Ahead (2014), where she fills zucchini halves with sourdough croutons, tomatoes, scallions, garlic and thyme. Toasting the bread cubes in olive oil first keeps the filling crisp and golden, which most stuffed zucchini versions skip.

Source: Make It Ahead (2014)

Ina Garten Stuffed Zucchini

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

5

servings

Prep time

25

minutes

Cooking time

30

minutes

Calories

230

kcal

Tender zucchini boats hold a savory filling of golden sourdough, jammy tomatoes and thyme under a blanket of bubbly Gruyère. The croutons stay crisp on top while the zucchini soften underneath.

Ingredients

• 5 to 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 (2 scallions)
  

• 1 1/2 cups (1/2-inch-diced) tomatoes (2 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 Gruyère cheese (4 ounces)
  

Directions

• Preheat the oven: Preheat the oven to 450°F. That way it is fully hot by the time the zucchini are ready to fill.
• Simmer the zucchini: Bring a large pot of water to a boil, then add 5 to 6 small zucchini and simmer for 8 to 10 minutes until tender. Move them to a paper towel-lined plate, and once they are cool enough to handle, halve them lengthwise.
• Scoop the seeds: Scoop out the seeds with a small spoon. Then set the halves cut side down on the paper towels so any extra water drains off.
• Toast the bread: Heat 2 tablespoons olive oil in an 8-inch sauté pan over medium-low heat and add 1 cup diced sourdough. Toss often for 5 minutes until golden brown, then move the croutons to a medium bowl.
• Cook the tomato mixture: In the same pan, heat 1 tablespoon olive oil and add 1/4 cup sliced scallions, 1 1/2 cups diced tomatoes, 2 teaspoons minced thyme and 2 teaspoons minced garlic. Cook over medium heat for 5 minutes, tossing often. Then scrape it into the bowl with the croutons.
• Season the filling: Add 2 tablespoons grated Parmesan, 1 1/2 teaspoons salt and 1/2 teaspoon pepper to the bowl. Toss gently so the croutons keep their crunch.
• Fill the zucchini: Arrange the zucchini snugly in a 10 x 14-inch baking dish, cut sides up, and sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Then spoon the filling into each cavity with a small spoon.
• Top and bake: Sprinkle 1 1/2 cups grated Gruyère over the zucchini and bake for 10 to 12 minutes. They are ready when the cheese is lightly browned, so serve them hot.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Lodge 6-quart enameled Dutch oven, Lodge 10.25-inch cast iron skillet, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I assemble the stuffed zucchini ahead of time?

Yes, fill the zucchini, wrap the dish and refrigerate for up to 6 hours. Then bake just before serving, which makes this a great dinner party side.

What can I use instead of Gruyère?

Swiss or Fontina melt in a very similar way and keep the nutty flavor. Sharp white cheddar also works, though the taste will be a bit tangier.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge, where they hold for a couple of days. The croutons soften as they sit, so reheat in a hot oven rather than the microwave to crisp them up again.

Can I use gluten-free bread for the croutons?

A sturdy gluten-free loaf works if you cut it into cubes and toast it in the olive oil until golden. Softer sandwich-style gluten-free breads tend to turn mushy, so pick one with a firm crumb.

What is the most common mistake with stuffed zucchini?

Skipping the paper towels is the usual problem, because wet zucchini release water into the filling. Draining them cut side down keeps the bottoms tender and the croutons crisp.