Creamy mushroom and cheese filled baked stuffed zucchini

Vegetarian Stuffed Zucchini

Course Side Dish
Cuisine Vegetarian
Keyword Flexitarian, Stuffed Zucchini, Vegetarian Stuffed Zucchini
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people


  • 2 Large zucchini flesh scooped out
  • 2 Tbsp olive oil
  • 1 clove garlic minced
  • 1/2 Onion diced
  • 2 Cups mushrooms coarsely chopped
  • 1/4 Cup cream cheese
  • Salt and pepper to taste
  • 1/2 Cup mozzarella cheese
  • 1/4 Cup Parmesan cheese


  • Preheat oven to 350 degrees.
  • Cut the zucchinis in half and scoop some of the flesh out being careful to not make the shell too thin.
  • Coarsely chop the mushrooms
  • Heat olive oil in a skillet over medium heat. Add garlic and onion and cook until translucent.
  • Mix in mushrooms and the flesh of the zucchini and cook for 2 minutes. Season with salt and pepper and incorporate cream cheese. Remove from the heat.
  • Fill the zucchini boats with the mushroom stuffing. Cover with mozzarella cheese and top with Parmesan cheese.
  • Place in an oven proof baking dish and bake uncovered for 25 minutes. The filling will be nice and hot, the zucchini boat will be tender and the cheese melted and delicious!