Name: Stuffed Zucchini
Prep time: 20 min
Cook time: 40 min
Ingredients: 1 Large Zucchini (Or 4 Small ones); 1 Egg; 20 Ritz Crackers - Crushed (Divided 14/6 -6 for the top before baking); 3 TB Fresh Chopped Parsley; 1/4 Onion - Finely Diced; 1 Large Clove Garlic - Diced; 1/4 Cup Grated Parm or Romano Cheese; 2 TB Grated Parm or Romano Cheese for the Top (Sprinkle on the top before Baking); 1 Tsp Sea Salt and Pepper; 1/2 Tsp Red Pepper (Optional); 2 TB Melted Butter - (Pour Over Top before Baking)

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There’s nothing like summertime produce, especially when it comes straight from the garden. I wish I had the space to grow zucchini myself, but luckily my girlfriend Michelle grows gorgeous plants that get about six feet wide and produce tons of these little beauties!

She likes to pick them when they’re small, but every summer a couple of sneaky ones hide under those big leaves and turn into absolute giants. That’s usually when I get lucky—and one of those huge zucchini is exactly what inspired me to make this old family favorite.

Why You’ll Love This Stuffed Zucchini

I got this recipe from my sister-in-law Mari Jo probably 35 years ago or more. Mari Jo is an excellent cook, and I have been making her stuffed zucchini every summer ever since.

It is so easy and delicious and the perfect way to use up those gargantuan zucchini that somehow manage to hide under all those beautiful leaves.

The filling is simple but SO good. You scoop out the tender zucchini pulp and mix it with egg, fresh parsley, onion, garlic, cheese, seasonings, and buttery crackers. Then the whole thing gets topped with more crackers, cheese, and melted butter before baking until golden brown.

And that buttery cracker topping is one of my favorite parts!

I love making one big zucchini boat and slicing it into thick pieces for serving. I could honestly eat this for dinner with a small salad any night of the week.

Ingredients You’ll Need

There’s nothing fancy here, which is another reason I have loved this recipe for so many years.

Zucchini: One very large zucchini is perfect for making a big stuffed boat. You can also use about four small zucchini if you want individual portions.

Egg: This helps hold that delicious filling together.

Buttery crackers: This is the secret! I use Ritz or Town House crackers instead of breadcrumbs. They give the filling such a rich buttery taste.

Fresh parsley: Fresh really is lovely here and adds a little brightness to the filling.

Onion and garlic: Finely diced onion and a nice large clove of garlic add plenty of flavor without overpowering the zucchini.

Romano or Parmesan cheese: I love Romano, but either one works. Some goes into the filling and a little extra goes on top.

Salt, pepper, and red pepper flakes: The red pepper is optional, but I like the little bit of heat it gives everything.

Butter: Melted butter poured over the top helps those cracker crumbs turn beautifully golden brown in the oven.

How to Make Stuffed Zucchini

The first thing you need to do is par boil the zucchini.

For one of those really big zucchini, bring your largest stockpot of salted water to a boil and carefully add the zucchini. It may not fit perfectly, and that’s okay! If the smaller stem end sticks out of the water a little bit, it will still steam.

Start checking it with a fork at around 20 minutes. You want the fork to easily pierce the skin, but the zucchini should still feel firm. Mine usually takes around 30 minutes, depending on just how huge it is.

You definitely don’t want to overcook it because you need that outer shell to hold its shape.

Once it’s cool enough to handle, you can cut it evenly down the middle lengthwise to make two boats. I usually like to make one giant boat, so I just cut off about the top quarter and save that piece for a stir-fry.

Scoop out the inside, leaving a nice thick zucchini shell.

The pulp should be soft. If it still seems a little firm, just pop it into the microwave for about a minute. Then be sure to drain off the excess water. Zucchini holds a LOT of moisture, and you don’t want a watery filling.

Add the egg, 14 crushed crackers, parsley, finely diced onion, garlic, cheese, salt, pepper, and red pepper flakes to the zucchini pulp. Mix everything together until well combined.

Spoon all that yummy filling right back into your zucchini shell.

Top it with the remaining crushed crackers and a little more Romano or Parmesan cheese. Then pour the melted butter right over the top.

Bake at 375°F for about 40 to 45 minutes.

Keep an eye on it toward the end because it’s ready when the filling is hot and the top is a beautiful golden brown.

Tips for the Best Stuffed Zucchini

The biggest thing is not to overcook your zucchini during that first boil. You want it tender enough to scoop but still firm enough to become your “boat.”

A few other things I’ve learned after making this recipe for so many summers:

Drain the zucchini pulp well. Those giant zucchini can contain a surprising amount of water.
Use buttery crackers instead of breadcrumbs. Ritz or Town House really do make a difference here.
Leave the shell fairly thick. It will hold together much better after baking.
Watch the topping near the end. Once those cracker crumbs and cheese are nicely browned, you’re ready to go.
Let it cool a little before slicing. I actually love this stuffed zucchini closer to room temperature.

Make Individual Stuffed Zucchini Boats

If you want to make these more of an individual appetizer or side dish, small zucchini are perfect.

Par boil them for only about 10 to 15 minutes, then slice them right down the middle lengthwise. Scoop out the centers, make the filling exactly the same way, and divide it between your zucchini halves.

Since they’re much smaller, they should only need around 30 minutes in the oven.

These little individual boats would be so cute for a summertime appetizer, or you could serve one alongside grilled chicken, fish, or your favorite summer meal.

What to Serve With Stuffed Zucchini

This is one of those recipes that can be as simple as you want it to be.

I love a thick slice of the big stuffed zucchini with a little salad on the side. It makes such an easy summertime dinner when you don’t want anything too heavy.

And pour yourself a nice crisp cold glass of vino while you’re at it. That sounds like the perfect summer evening to me!

You could also serve the smaller zucchini boats as an appetizer or side dish for a cookout or casual summer dinner.

And if it’s just too hot to turn on the oven, you could easily finish these on the grill instead.

More Zucchini Recipes to Try

Have more fresh zucchini to use? Try one of these garden-inspired recipes next:

Final Thoughts

I love cooking fresh, yummy summertime meals like this. There’s just something so nice about taking a beautiful piece of seasonal produce and turning it into something simple and delicious.

This recipe is especially fun because those enormous garden zucchini that people sometimes don’t know what to do with are absolutely perfect for it.

After more than 35 years, I still think of Mari Jo every single time I make this incredible stuffed zucchini. Thank you, Mari Jo! This one will always be a summertime favorite around here.