Stuffed Zucchini
Recipe by Chef Michael Williams
Michael Williams

Stuffed Zucchini

  • Prep time 20 mins
  • Cook time 20 mins

This recipe makes for an awesome appetizer or the veggies portion of your meal. It takes a little bit of skill to carve out the zucchini, but with a little practice…



  1.  Cut zucchini in half lengthways and microwave on high or boil for 1 minute just to soften it a little.
  2.  Allow zucchini a couple of minutes to cool down and then holding in the palm of your hand gently scrape out the center of the zucchini with a teaspoon. Perform this operation slowly bit by bit until you have carved out a nice little channel. Reserve scrapings and give them a chopping so they are small dices.
  3.  Preheat a frying pan on medium heat and then add the butter, zucchini scrapings, pine nuts, sun-dried tomato, onion, garlic, fennel, salt and pepper. Sauté for about 5 minutes until mix begins to brown. Remove from heat and transfer to a mixing bowl.
  4.  Preheat oven to 425º F.
  5.  Add the feta cheese and the basil and toss to combine. Now fill mixture generously into the hollowed out zucchini, place in a baking dish and bake for about 15 minutes or until cheese is well melted and beginning to brown.


  •  Try using a different cheese in place of the feta. Parmesan or a nice sharp cheddar would definitely work well.
  •  With all of these Mediterranean flavours, some sliced olive or diced red pepper could easily and happily slip into this recipe.

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