Spain on a Fork > All Recipes > Main Dishes > The BEST Stuffed Zucchini Recipe EVER | My Family Went Wild!!
All Recipes, Main Dishes / June 6, 2022

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.

Stuffed Zucchini Recipe
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.

Stuffed Zucchini Recipe
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.

Stuffed Zucchini Recipe

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.

Stuffed Zucchini Recipe

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Stuffed Zucchini Recipe

Stuffed Zucchini Recipe
5 from 4 votes

Stuffed Zucchini with a Rich Tomato Sauce

Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4
Calories 246 kcal
Author Albert Bevia @ Spain on a Fork


  • 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


  1. 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

  2. Meanwhile, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

  3. 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

  4. 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

  5. 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

  6. After simmering the tomato sauce for 10 minutes and it has thickened up, remove from the heat

  7. 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

  8. Add into a preheated oven, bake + broil option (bottom + top heat), 210 C - 410 F

  9. 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!

Recipe Notes

Get the Sweet Smoked Spanish Paprika I used in this Recipe

Nutrition Facts
Stuffed Zucchini with a Rich Tomato Sauce
Amount Per Serving
Calories 246 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 22mg7%
Sodium 1092mg47%
Potassium 902mg26%
Carbohydrates 20g7%
Fiber 5g21%
Sugar 10g11%
Protein 11g22%
Vitamin A 3781IU76%
Vitamin C 38mg46%
Calcium 301mg30%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Jess D

    5 stars
    I did have to make some substitutes because I didn’t have some things on hand but I did use carrots I used thick salsa. I used fresh corn on the cob which I scraped off the cob and I used a little bit of a head of cabbage. I used different cheese as well and I also added in some bread crumbs Italian bread crumbs and it was great

    19 . Mar . 2024
    • Spain on a Fork

      Sounds great! Glad you enjoyed it 🙂 Much love

      19 . Mar . 2024
  2. Ellen

    5 stars
    Really loved your recipe.I did substitute the type of Cheese for one I had. I tried it a second time and omitted the carrots and added in mushrooms, also delicious. Thank you so much for this quick, easy and delicious recipe!

    16 . Aug . 2023
    • Spain on a Fork

      Happy to hear that! Thanks for the comment 🙂 Much love

      16 . Aug . 2023
  3. Viktor

    5 stars
    Add to preheated oven – cool u didnt tell me to preheat oven
    add dices veggies – cool u didnt tell me to do that
    rest of recipe is cool but maaaaan, i hate everyone is doing this

    12 . Jul . 2023
  4. Chris

    What type of Manchego cheese? Aged? How old?

    26 . Jul . 2022
    • Spain on a Fork

      The one I used was aged for 6 months, but you can also use a younger Manchego that has been aged for 3 months 🙂 Much love

      27 . Jul . 2022
  5. Dona

    5 stars
    Like your recipes

    13 . Jun . 2022
    • Spain on a Fork

      Thank you! Much love 🙂

      13 . Jun . 2022
  6. Ramya

    cant wait to make this soon for me can i use vegan cheese i never had stuffed zucchini before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    06 . Jun . 2022
    • Spain on a Fork

      Sounds great Ramya! Much love 🙂

      06 . Jun . 2022

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