Jan 252013

Stuffed zucchini

If you look through my recipes you’ll most likely notice one common ingredient in a lot of them…CHEESE. I love cheese! The meatballs are filled with it, the tostadas are covered in it and the baked potato soup is topped with it; you see what I mean. Luckily my little man shares this adoration for cheese with me. So, to stay true to our love for cheese, I have now filled zucchinis with it.


We make these zucchinis a lot, especially when we have guests, and they are always enjoyed by all. You can easily prepare them before-hand so that you just have to stick them in the oven come dinnertime. If you don’t have any creme fraiche available it’s not a big deal; I’ve forgotten to add it before and it still tasted great…just a little less creamy. I usually serve them with a tomato or cucumber salad and some baguette. Enjoy!

Stuffed Zucchini


Stuffed Zucchini with Ham, Bell Pepper and Feta Cheese
Prep time
Cook time
Total time
Serves: 3-4
  • 4 zucchini
  • 1 teaspoon butter
  • 1 medium onion, chopped
  • 1 tablespoon oregano, dried
  • 1 red bell pepper, chopped
  • 3.5 oz. cooked ham, cubed
  • 1 slice of sandwich bread (I use whole-wheat), cubed
  • 1 clove of garlic, pressed
  • 7-9 oz. feta cheese, crumbled
  • 1 tablespoon creme fraiche
  • salt and pepper
  1. Wash zucchinis, halve lengthwise and scoop out the insides. Place the emptied zucchini halves in an oven-safe dish and set the scooped out meat to the side.
  2. Preheat the oven to 400℉/200℃.
  3. Melt butter in a large pan over medium heat and saute onions and oregano until soft. Add bell pepper and scooped-out zucchini and continue to saute for 3-4 minutes. Add ham and saute another 2 minutes.
  4. In the meantime, place the cubed bread and pressed garlic into a large bowl. Add the sauteed zucchini mixture, crumbled feta, and creme fraiche and mix well. Season with salt and pepper.
  5. Fill the zucchini halves with the mixture and bake in the oven for 25-30 minutes or until cheese has turned golden brown.

Recipe adapted from Skadel on Chefkoch

 Posted by at 13:26