The BEST Stuffed Zucchini Recipe EVER | My Family Went Wild!!
This Stuffed Zucchini Recipe with a rich & smoky tomato sauce is possibly the best stuffed zucchini I have ever tasted. Like seriously, my kids are not big fans of zucchini, but when they tried this dish, they absolutely loved it.
We´re talking perfectly firm zucchini stuffed with a delicious tomato sauce and then topped off with Manchego cheese. This recipe is easy to make, made with basic pantry staples and done in just 40 minutes.
You can serve these stuffed zucchinis as a tapas appetizer or even better as main course. Next to some roasted potatoes and a crunchy baguette. Either way, the flavors of these stuffed zucchini will blow you away.
TIPS & TRICKS to Make this Recipe: What makes these stuffed zucchini really stand out is the technique on how to prepare the zucchini. Once you remove the pulp, you season the zucchini with sea salt and let it rest for 15 minutes. This will help extract the water from the zucchini, that way when you bake it, it keeps its firm texture.
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Watch the Video Below on How to Make this Stuffed Zucchini Recipe
Stuffed Zucchini with a Rich Tomato Sauce
- 2 zucchini
- 2 tbsp extra virgin olive oil 30 ml
- 1 small onion
- 1 carrot
- 1 celery stick
- 4 cloves garlic
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/2 tsp dried thyme .50 grams
- 14.5 oz canned tomato sauce 400 grams
- 14.5 oz canned diced tomatoes 400 grams
- 1 cup finely grated Manchego cheese 120 grams
- handful finely chopped fresh parsley
- pinch sea salt
- dash black pepper
- dash white sugar
Cut 1/2 inch (1.25 cm) from each end of the zucchinis, then cut each zucchini in half lengthwise, using a spoon scoop out the flesh, leaving a 1/2 inch border at the ends, season the inside of each zucchini with sea salt and then add the zucchini over a wire rack cut side down with some paper towels underneath
Meanwhile, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
After a couple minutes, add in the onion finely diced, the celery stick finely chopped, the carrot (peeled) finely chopped and the garlic roughly chopped, mix the vegetables continuously with the olive oil
Once the vegetables are lightly sauteed, about 3 minutes, add in 1 tsp sweet smoked Spanish paprika and 1/2 tsp dried thyme, quickly mix together, then add in the canned tomato sauce and canned diced tomatoes (drained), season with sea salt, black pepper and a pinch of white sugar, mix together, then lower to a low heat and simmer
While the tomato sauce is simmering, move back to the zucchini, pat dry the inside of each zucchini with paper towels, then place them into a baking tray lined with a parchment paper, all in a single layer and cut side up
After simmering the tomato sauce for 10 minutes and it has thickened up, remove from the heat
Fill each zucchini with the tomato sauce, adding as much as possible, but without the sauce overflowing out of the zucchini, then finely grate some manchego cheese over each zucchini
Add into a preheated oven, bake + broil option (bottom + top heat), 210 C - 410 F
Once the cheese is fully melted through and with a light golden crust, about 12 minutes, remove from the oven, let the zucchini rest for a couple of minutes, then transfer into a serving dish and sprinkle with fresh parsley, serve at once, enjoy!
Get the Sweet Smoked Spanish Paprika I used in this Recipe
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