Vegetarian stuffed zucchini without meat, with mozzarella: an easy and quick zucchini recipe that will win you over!
Simple, versatile, perfect as an appetizer, side dish or main, these stuffed zucchini are too tempting; they can be baked in a conventional oven, cooked in an air fryer and even in the microwave and are a delicious vegetarian menu recipe perfect for summer!
I adore them and my husband likes them a lot too. The filling is simple, meat-free and is prepared without wasting the zucchini pulp: the pulp is sautéed and enriched with cheese and breadcrumbs, and the result is guaranteed! If you are looking for a recipe for vegetarian stuffed zucchini, you absolutely must try this — despite its simplicity it is really, really delicious!! Let’s go to the kitchen and discover how to make baked stuffed zucchini without meat and vegetarian; you’ll see you will never give up this recipe!! Before you run to the stove I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Also take a look:
–Baked zucchini frittata;
–Zucchini omelette roll with salmon and Philadelphia;
–Zucchini stuffed with potatoes and provola, baked;
–Cheesy gratin stuffed zucchini.

Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 20 Minutes
Portions: 3 people
Cooking methods: Microwave
Cuisine: Italian

Ingredients for making the vegetarian stuffed zucchini

3 Zucchini (medium, fresh and firm)
2 tablespoons Breadcrumbs
3 tablespoons Grated Parmesan (or Grana Padano, grated)
1 pinch Garlic
to taste Parsley
to taste Extra virgin olive oil
7 oz Mozzarella

Tools

Pan
Air fryers

How to make the vegetarian stuffed zucchini

Wash the zucchini, remove the ends and cut a slice from the top so you can scoop them out with a spoon without breaking them.
Collect the pulp on a plate and chop it; separately, sauté a pinch of garlic in a pan with a little oil.
Add the zucchini pulp to the garlic soffritto, also add the slices you removed from the top, chopped into small pieces. Let them soften and cook slowly. Finish with a handful of parsley.
Bake at 356°F for 10 minutes after brushing them with a drizzle of oil to give them an initial cook. Finish the filling by adding the breadcrumbs and grated cheese and mixing.
Take back the zucchini, sprinkle the inside with breadcrumbs, stuff with the mozzarella and cover with the zucchini mixture cooked in the pan. Cook in the air fryer for 25 minutes at 356°F or in the oven at 392°F for 20 minutes, or cook 10 minutes in the microwave at 750 W (the lower-power alternative compared to higher temperatures). Remove from the oven, let cool slightly and enjoy — they’re also great at room temperature.
If you liked this recipe also check out:
–Savory tart with ricotta and zucchini;
–Delicious baked potatoes and zucchini;
–Zucchini fritters in batter — easy recipe;
–Zucchini lasagna with ham, Grana and mozzarella;
–Zucchini salad with tuna, mayonnaise and cherry tomatoes.