stuffed eggplant and stuffed zucchini on a plate with fork and knife.

Stuffed Zucchini with Pesto


6-8 Servings







Oven Temperature: 400 degrees


  • 2 large zucchini
  • ¼ cup olive oil
  • 3 cloves garlic
  • 1 medium onion, diced
  • 2 medium-hot peppers, diced
  • ¼ cup pine nuts, toasted (or use walnuts or almonds)
  • To taste salt
  • To taste pepper
  • 2 large  tomatoes, diced, or equivalent in cherry tomatoes, cut in half
  • ¾ cup mozzarella, grated
  • ¼ cup Pesto
  • 1/4 cup parmesan cheese
  • 2 cups bread crumbs
  • 1/3 cup water

Make it:

  1. Slice the zucchini in half, lengthwise and scoop out much of the insides to create a thick “canoe” (leaving ½ inch thick interior). 
  2. Pour the olive oil into a large skillet and heat over medium. Add the garlic, onion, peppers and pine nuts, salt and pepper and sauté for 3-4 minutes until vegetables are soft and pine nuts are a little brown. 
  3. Put the vegetables into a large bowl, making sure to scrape in all the oil left in the pan. 
  4. Add the tomatoes and mozzarella, more salt and pepper and mix well. Add the pesto and mix to coat everything. 
  5. Mix in the parmesan and then the bread crumbs, taste for good seasoning.
  6. Salt and pepper the zucchini canoes well and add the filling. 
  7. Put 1/3-cup of water into a large baking dish or pan, season with a little salt and add the zucchini.
  8. Cover lightly with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 15-20 minutes more, or until the zucchini is cooked through and the stuffing is brown.
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