Eggplant and Herb Stuffed Zucchini
Eggplant and Herb Stuffed Zucchini
Ingredients
For the Stuffed Zucchini
- 2 zucchini, large, halved lengthwise, seeds and some flesh scooped out
- 1 eggplant, medium, diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 red onion, finely diced
- 2 cloves garlic, minced
- 14.5 ounces diced tomatoes, 1 can, undrained
- 2 tablespoons tomato paste
- 1/4 cup vegetable broth
- 1 teaspoon dried oregano
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes, optional
For the Topping (Optional)
- 2 tablespoons nutritional yeast, for a cheesy flavor
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 375
- 2
Prepare the zucchini: Wash the zucchini thoroughly. Cut each zucchini in half lengthwise. Using a spoon, carefully scoop out the seeds and some of the inner flesh, leaving about a 1/4-inch border around the edges. Dice the scooped-out zucchini flesh into small pieces and set aside. Place the hollowed-out zucchini boats on the prepared baking sheet.
⏱️ 10 min
- 3
In a large skillet, heat the olive oil over medium heat. Add the finely diced red onion and cook, stirring occasionally, until it softens and becomes translucent, about 3 to 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 5 min
- 4
Add the diced eggplant to the skillet. Cook, stirring frequently, until the eggplant softens and begins to brown, about 8 to 10 minutes. The eggplant will absorb the oil and then release it as it cooks.
⏱️ 10 min
- 5
Stir in the reserved diced zucchini flesh, the undrained can of diced tomatoes, tomato paste, vegetable broth, dried oregano, salt, black pepper, and red pepper flakes (if using). Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 5 to 7 minutes, allowing the flavors to meld and some of the liquid to evaporate. The mixture should be thick enough to hold its shape.
⏱️ 10 min
- 6
Remove the skillet from the heat. Stir in the fresh chopped parsley and fresh chopped basil. Taste the filling and adjust seasonings as needed.
⏱️ 2 min
- 7
Carefully spoon the eggplant and herb filling into each of the hollowed-out zucchini boats, mounding it slightly. If desired, sprinkle nutritional yeast over the top of each stuffed zucchini for a cheesy flavor.
⏱️ 5 min
- 8
Place the baking sheet with the stuffed zucchini into the preheated oven. Bake for 25 to 30 minutes, or until the zucchini is tender when pierced with a fork and the filling is heated through and slightly browned on top.
⏱️ 30 min•🌡️ 375
- 9
Remove from the oven and serve hot. These stuffed zucchini make a satisfying and flavorful main course.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Eggplant and Herb Stuffed Zucchini
Ingredients
For the Stuffed Zucchini
- 2 zucchini, large, halved lengthwise, seeds and some flesh scooped out
- 1 eggplant, medium, diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 red onion, finely diced
- 2 cloves garlic, minced
- 14.5 ounces diced tomatoes, 1 can, undrained
- 2 tablespoons tomato paste
- 1/4 cup vegetable broth
- 1 teaspoon dried oregano
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes, optional
For the Topping (Optional)
- 2 tablespoons nutritional yeast, for a cheesy flavor
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 375 - 2
Prepare the zucchini: Wash the zucchini thoroughly. Cut each zucchini in half lengthwise. Using a spoon, carefully scoop out the seeds and some of the inner flesh, leaving about a 1/4-inch border around the edges. Dice the scooped-out zucchini flesh into small pieces and set aside. Place the hollowed-out zucchini boats on the prepared baking sheet.
⏱️ 10 min - 3
In a large skillet, heat the olive oil over medium heat. Add the finely diced red onion and cook, stirring occasionally, until it softens and becomes translucent, about 3 to 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 5 min - 4
Add the diced eggplant to the skillet. Cook, stirring frequently, until the eggplant softens and begins to brown, about 8 to 10 minutes. The eggplant will absorb the oil and then release it as it cooks.
⏱️ 10 min - 5
Stir in the reserved diced zucchini flesh, the undrained can of diced tomatoes, tomato paste, vegetable broth, dried oregano, salt, black pepper, and red pepper flakes (if using). Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 5 to 7 minutes, allowing the flavors to meld and some of the liquid to evaporate. The mixture should be thick enough to hold its shape.
⏱️ 10 min - 6
Remove the skillet from the heat. Stir in the fresh chopped parsley and fresh chopped basil. Taste the filling and adjust seasonings as needed.
⏱️ 2 min - 7
Carefully spoon the eggplant and herb filling into each of the hollowed-out zucchini boats, mounding it slightly. If desired, sprinkle nutritional yeast over the top of each stuffed zucchini for a cheesy flavor.
⏱️ 5 min - 8
Place the baking sheet with the stuffed zucchini into the preheated oven. Bake for 25 to 30 minutes, or until the zucchini is tender when pierced with a fork and the filling is heated through and slightly browned on top.
⏱️ 30 min•🌡️ 375 - 9
Remove from the oven and serve hot. These stuffed zucchini make a satisfying and flavorful main course.
⏱️ 1 min