Baked Stuffed Zucchini


We’ve already covered stuffed peppers and stuffed mushrooms, so it was inevitable that zucchini would show up on this list too, especially considering we’re gravitating towards its peak season (early May to mid July) where the prices will be cheaper.  Every stuffed meal we’ve concocted thus far has been DELICIOUS and this one is just as irresistible!


2 medium zucchini, halved lengthwise

3/4 cup frozen organic corn

1/2 cup onion, chopped

2 carrots (about 3/4 cup) shredded

1/4 cup green onions, chopped

1/3 cup breadcrumbs

1/3 cup Parmesan cheese

Salt & pepper to taste

2 tbsps olive oil for frying

  • In a frying pan, heat olive oil on medium heat.  Add in corn, white onion and carrots and continue cooking on medium heat for approximately 5-7 minutes or until vegetables are fully cooked
  • Remove vegetables from heat when done, add green onions, bread crumbs, cheese, salt and pepper and mix thoroughly
  • Heat oven to 350 degrees
  • Scoop out 1/4 of vegetable mix and spoon into each zucchini half
  • Bake on a cookie sheet or pan for around 20 minutes or until top of mixture has begun to brown

About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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