Baked stuffed zucchini

Baked stuffed zucchini

Baked stuffed zucchini. An old recipe from my book and TV show Made in Italy. Still a family favourite. Stay safe.


  • 3 cups (210 g) fresh breadcrumbs

  • 2 cups (160 g) grated pecorino or parmigiano

  • 1 clove garlic, finely chopped or minced

  • 4–5 marjoram leaves

  • 4–5 oregano leaves

  • 1–2 tbsp finely chopped flat-leaf parsley

  • 3 tbsp extra virgin olive oil, plus extra for drizzling

  • salt flakes and freshly ground black pepper

  • 4 zucchini (courgettes)


  1. Preheat your oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.

  2. Mix together the breadcrumbs, cheese, garlic, herbs and olive oil in a large mixing bowl.

  3. Season with salt and pepper and set aside.

  4. Cut the zucchini in half length ways. Using a spoon or a paring knife, scoop out some of the flesh, then fill the zucchini shells with the breadcrumb mixture.

  5. Place on the prepared tray, drizzle with a little extra olive oil and bake for 30–35 minutes or until golden brown.


This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.