Baked zucchini stuffed with potatoes and smoked provola, an easy and quick zucchini recipe, perfect for the whole family, as tasty as Zucchini stuffed with tuna and potatoes or Zucchini stuffed with rice and cheese that you can also prepare in an air fryer.
I had the last two zucchinis in the fridge and had no idea what to do with them until my husband suggested stuffing and baking them. The idea was good, but I didn’t want to use meat or rice, then I remembered the potatoes-stuffed peppers I’d made that were a big hit, so along those lines I thought a creamy, delicate potato filling would be a great alternative for my zucchinis and, to enrich everything a bit, I added smoked provola.
The result? Here it is: my meat-free stuffed zucchinis with potatoes and provola baked in the oven are simple and full of flavor—try them!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to make zucchini stuffed with potatoes and smoked provola
- 2 zucchini (medium)
- 21 oz potatoes (boiled)
- 3 oz cheese (type grana or parmesan)
- to taste salt
- to taste extra virgin olive oil
- 2 eggs
- to taste parsley
- to taste black pepper
- 5 oz smoked provola (scamorza, stretched-curd cheese or pizza mozzarella)
- 2 spring onions (or one clove of garlic)
- 1 tablespoon breadcrumbs
Tools
- Baking dish
- Oven
- Frying pan
- Cutting board
- Potato ricer
How to make baked zucchini stuffed with potatoes and smoked provola
Rinse two zucchini and cut them in half, then using a knife and a spoon scoop them out well and set the flesh aside.
Brush the inside of the zucchini with olive oil and lightly salt them, place them in a baking dish or in the air fryer basket and cook for 10-15 minutes at 356°F (convection), or in the air fryer in the same way.
Cut the scooped zucchini flesh into pieces and sauté them in a pan with spring onion, oil and salt.
Mash the boiled potatoes with a potato ricer and collect them in a bowl together with the cooked zucchini flesh, add the grated cheese, the eggs, the parsley, a pinch of salt and pepper if you like. Mix well.
Remove the zucchini from the oven, fill them with a first layer of the potato mixture, add some pieces of a meltable cheese of your choice and cover with more potatoes—I prefer smoked provola.
Drizzle with a little oil, sprinkle with breadcrumbs and bake in a convection oven at 356°F for about 35 minutes, or in an air fryer for the same time but at 320°F.
Remove from the oven, let cool slightly and serve. Store any leftovers in the fridge in an airtight container and consume within 24 hours after reheating.
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