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Ina Garten Stuffed Zucchini

With fresh lime juice and zesty cilantro, Ina Garten’s Stuffed Zucchini is bursting with flavor from juicily seasoned shrimp, sweet corn, crisp bell peppers, pungent red onions, and fiery jalapenos. They are a healthy option for supper that can be prepared in a flash and that the whole family will like for their tanginess, brightness, refreshing quality, lack of fat, and low glycemic index.

Ina Garten Stuffed Zucchini
Ina Garten Stuffed Zucchini

Even though summer is the prime time to prepare these Stuffed Zucchini, you will want to make them all year long. Keep reading for a variety of Stuffed Zucchini recipes.

Stuffed Zucchini Recipe

The recipe for Stuffed Zucchini is a fresh, lively, cheerful, and easy masterpiece. Toss the shrimp with the fiesta ingredients and sauté them while the zucchini bakes. Next, fry up some onions, maize, zucchini, jalapenos, bell peppers, tomatoes, and garlic. Return the shrimp to the pan along with the lime juice and cilantro, then use a slotted spoon to fill the zucchini with the mixture. Cotija cheese and cilantro are optional but highly recommended toppings.

The Stuffed Zucchini and filling may be prepared in advance, stored in the refrigerator, and reheated in the oven before serving.

Is Zucchini Healthy?

The nutritional profile of zucchini is low in carbs and calories (20 per cup), but it is high in fiber and satiating. Thirty-seven percent of the daily intake for vitamin C, ten percent for vitamin B-6, and ten percent for potassium may be found in one cup of raw, diced zucchini with the peel.

Vitamin K and riboflavin are also present. The health benefits of zucchini include a reduction in blood pressure, protection against inflammation, aid in digestion, improved eye health, reduced risk of cardiovascular disease, and enhanced thyroid function.

Ina Garten Stuffed Zucchini Ingredients

It may seem like there are a lot of components in this stuffed zucchini dish, but in reality, most of them are just vegetables and seasonings. In reality, it only requires a few seconds of your time. To put it simply, you must have.

  • Zucchini. Depending on their size, you’ll need three to four zucchini. In fact, I ate 3 and a half zucchini. Try to find a zucchini that will fit into a 9 by 13-inch dish.
  • Shrimp. Uncooked, peeled, and deveined shrimp weighing one pound in medium size. To save time, I usually buy my shrimp already cleaned and deveined from Costco, and then simply defrost and cook.
  • Veggies. Ingredients: 1 ear of sweet corn, 1-2 jalapenos, 1 Roma tomato, 1 orange bell pepper. The combination of these vegetables creates a harmonious blend that maintains the filled zucchini feeling airy and fresh while adding a satisfying crunch. I personally believe it’s excellent as is, but feel free to alter the ingredients to your liking. I considered adding black beans, but I didn’t want to detract from the crisp freshness.
  • Seasonings. With this recipe for stuffed zucchini, we’re going for a distinctly Mexican flavor. You’ll also need garlic powder, onion powder, paprika, dried oregano, salt, and pepper.
  • Aromatics. The stuffed zucchini gets a little kick with one red onion and some garlic.
  • Cilantro. Gives a dish an extra kick of flavor and zest. The cilantro may be left out if you don’t care for it.
  • Lime juice. Either fresh or bottled will do. It completes the filled zucchini with a burst of acidic, fresh flavor.

How To Make Ina Garten Stuffed Zucchini

  • Preheat the oven to 400°F. Grease a 913 baking dish lightly with nonstick frying spray.
  • Trim the zucchini ends and cut them in half horizontally. Slice the zucchini 1/4 inch from the edges, then scoop out the flesh with a teaspoon or melon baller, leaving a 1/4″ shell all the way around to make a “boat.” Save 1/2 cup of the chopped meat for later use and the remainder for another.
  • Place the stuffed zucchini in a baking dish and drizzle with olive oil. Season with freshly cracked salt and pepper to taste. Bake the zucchini for 25 minutes, covered with foil.
  • Meanwhile, put all of the Shrimp Ingredients in a mixing dish. Allow sitting while you prepare your vegetables.
  • In a large pan over medium-high heat, heat 2 tablespoons olive oil. Cook for 2-3 minutes per side, or until the shrimp are opaque and cooked through. Once cool enough to handle, transfer to a platter and cut off the tails.
  • Heat one tablespoon of olive oil over medium-high heat in the now-empty pan (do not clean). Cook for 2 minutes after adding the onions, corn, zucchini, and jalapenos. Cook for a further 2 minutes, or until the bell peppers, tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon pepper attain the desired crisp crispness. Sauté the garlic for 30 seconds.
  • Return the shrimp to the pan, along with the lime juice and cilantro. Season with salt and pepper as desired.
  • Divide the shrimp mixture among the Stuffed Zucchini and top with Cotija cheese and fresh cilantro, if preferred. Serve right away.
Ina Garten Stuffed Zucchini
Ina Garten Stuffed Zucchini

Do You Eat The Skin On Stuffed Zucchini?

Yes, by all means! After baking, the skin of a zucchini softens so much that it is scarcely perceptible, unlike the bitter peel of cucumber, making it ideal for slicing.

Although zucchini has several health benefits, it is mostly water (95%) by weight. Since the flesh of zucchini is mostly water, its skin contains the bulk of the vegetable’s nutrients. Antioxidant carotenoids, such as lutein, zeaxanthin, and beta-carotene, are abundant in the skin.

What To Serve With Stuffed Zucchini?

With only some rice and fruit, these stuffed zucchini may serve as a whole supper. They go well with, too.

  • Rice. Spicy Mexican rice, avocado rice, or cilantro-lime rice.
  • Fruit. Grilled pineapple, creamy crape salad, summer fruit salad, tropical fruit salad, and pina colada fruit salad are all acceptable alternatives.
  • Beans, cornbread, and/or potato salad.

Recipe Variations

Stuffed zucchini may be made in countless different ways. Stuffed zucchini may be prepared in a number of different ways and with a number of different proteins, including Mexican, Italian, and Asian styles. What follows is a list of suggested recipes.

  • Stuffed zucchini pizza. Cover filled zucchini with pizza sauce or seasoned marinara and add mozzarella, parmesan, pepperoni, and any other toppings you choose. ) and bake until soft, adding cooked sausage, bell peppers, olives, etc.
  • Sausage stuffed zucchini. Baked zucchini boats filled with sausage bolognese and topped with mozzarella. Use fresh basil as a garnish.
  • Stuffed zucchini taco. Stuff with taco meat that has been marinated in sauce and topped with cheese before baking. Serve with optional toppings like as sour cream, avocado crema, avocado slices, and lettuce.
  • Stuffed zucchini with turkey. Try my baked turkey tacos with a cheese topping. Add lettuce, pico de gallo, avocado, and sour cream as toppings.
  • Enchilada Stuffed zucchini. Fill zucchini boats with a mixture of shredded rotisserie chicken and enchilada sauce. Sprinkle cheese on top and bake. Serve with optional toppings like sour cream, cilantro, and spicy sauce.
  • Buffalo chicken stuffed zucchini. Among the fillings are buffalo chicken, blue cheese, and spicy sauce. Sprinkle some cheese on top and pop it in the oven.
Ina Garten Stuffed Zucchini
Ina Garten Stuffed Zucchini

How To Store Stuffed Zucchini?

In The Fridge:

Stuffed Zucchini boats can keep well in the fridge for up to four days. Ensure that they are stored in an airtight container.

In The Freezer:

Stuffed zucchini should not be frozen. Zucchini becomes waterlogged when frozen and thawed due to the high water content of the vegetable. Shredded or blanched zucchini slices are ideal for freezing.

To Make Ahead:

While preparing stuffed zucchini may be done quickly, there are a few things you can do ahead of time to speed up the process.

  • Zucchini. After making the filled zucchini, you can either refrigerate them in an airtight container or continue baking them for another 20 minutes (not the full 25). Maintain baking until soft just before serving to ensure they are lovely and hot.
  • Shrimp. Clean or thaw shrimp, pat dry, blend with the seasonings and store in the fridge until ready to use. You may prepare the shrimp in advance if you like, but it tastes best when it’s hot off the stove.
  • Veggies. The vegetables can be chopped in advance and stored in the fridge in an airtight container. You may also sauté them, but it will only take a few minutes if you do it just before serving.
  • Everything. Complete preparation of the stuffed zucchini may be done in advance; just remember to keep the filling and zucchini in separate containers in the fridge. Assemble right before serving, then heat in the oven.

To Reheat:

Overheating the shrimp in stuffed zucchini might make them tough, so be careful not to cook them for too long while reheating. Since the lime juice will diminish after being refrigerated, you may wish to add more as a garnish.

  • Microwave. Warm the filled zucchini for 1 minute, then in 15-second increments if necessary, in the microwave.
  • Oven. Bake the stuffed zucchini for 10 minutes at 300 degrees Fahrenheit, covered in foil.

Top Recipe Tips

  • Score zucchini. I prefer to score the zucchini first before I scoop out the flesh. This generates a beautiful barrier for protecting skin and a great path for the scooper.
  • Don’t scoop too much. Leave a decent border around the zucchini else the boat will become too thin and won’t be able to retain the contents.
  • Be kind. A tiny measuring spoon or melon baller works excellently to scoop out the interior of the zucchini. The first two scoops will need a little finessing so be cautious not to push too hard or you can really shatter the zucchini. After you’ve “cracked” through the flesh, you’ll be able to scoop exactly along your score lines.
  • Even zucchini. If your zucchini halves don’t lie flat, you may chop a tiny bit from the bottom so they lie flat. The filled zucchini doesn’t need to be flawless, just flat enough so they will easily retain the contents.
  • Zucchini stuffing. You’ll end up with zucchini of varying shapes and sizes after scooping them out. Make careful to slice it into consistent pieces before adding it to the sautéed vegetables.
  • Leftover filling. Some of the zucchini fillings will be used in the stuffed zucchini but you won’t use all of it. The remaining zucchini may be sautéed with some butter/olive oil and parmesan or put on pasta, stir-fries, soups, etc. Fresh, it’s wonderful in salads, pasta salads, wraps, and sandwiches.
  • How to defrost shrimp. Putting frozen shrimp in a colander and setting the colander in a big bowl is the second-best method, after putting them in the refrigerator overnight if you’re in a hurry to create this stuffed zucchini dish. Fill the basin with cold tap water and let it rest for 10 minutes. After 10 minutes, refresh the water with new cold tap water and immerse the shrimp again. Let shrimp rest an additional 10- 20 minutes. The defrosting process must be redone if the shrimp are still frozen.
  • Pat shrimp dry. Use paper towels to dry the shrimp so the spices will adhere and the shrimp will sear more evenly.
  • Cook shrimp with tails on. If you want a more powerful shrimp flavor, cook your shrimp with the tails on. The flavor from the tail shells seeps out when cooking. To remove the tails, wait until the shrimp has rested after cooking.
  • Cook until tender. The stuffed zucchini cooking time will depend on the size and thickness of the zucchini. You want to easily be able to pierce it with a fork but you don’t want it overdone and overly soft.
  • Season to taste. Whenever I make a filling, I prefer to add a bit more salt and pepper to the mix. You may also want more lime juice or cayenne pepper — the finished flavor is up to you!
  • Multi-task. Multitasking will allow you to put these stuffed zucchini on the table in under 30 minutes. Prepare the zucchini and stick it in the oven — while it’s in the oven, cut the veggies, prepare the shrimp and sauté the veggies – which can all be easily performed while the zucchini is roasting. When the zucchini are done baking, they are ready to be stuffed and eaten.

Try More Recipes:

Ina Garten Stuffed Zucchini Nutrition Facts

Amount Per Serving

  • Calories 207
  • Total Fat 12.3g
  • Saturated Fat 3.7g
  • Trans Fat 0.3g
  • Cholesterol 130mg
  • Sodium 380mg
  • Potassium 669mg
  • Total Carbohydrate 8g
  • Dietary Fiber 2g
  • Sugars 5g
  • Protein 17g
  • Vitamin A 25%
  • Vitamin C 32%
  • Calcium 4%
  • Iron 13%

Nutrition Facts Source: Source

Ina Garten Stuffed Zucchini

Difficulty:BeginnerPrep time: 20 minutesCook time: 25 minutesRest time: minutesTotal time: 45 minutesServings:6 servingsCalories:207 kcal Best Season:Available

Description

With fresh lime juice and zesty cilantro, Ina Garten’s Stuffed Zucchini is bursting with flavor from juicily seasoned shrimp, sweet corn, crisp bell peppers, pungent red onions, and fiery jalapenos. They are a healthy option for supper that can be prepared in a flash and that the whole family will like for their tanginess, brightness, refreshing quality, lack of fat, and low glycemic index.

Ingredients

    For the zucchini

  • For the shrimp

  • For the veggies

Instructions

  1. Preheat the oven to 400°F. Grease a 913 baking dish lightly with nonstick frying spray.
  2. Trim the zucchini ends and cut them in half horizontally. Slice the zucchini 1/4 inch from the edges, then scoop out the flesh with a teaspoon or melon baller, leaving a 1/4″ shell all the way around to make a “boat.” Save 1/2 cup of the chopped meat for later use and the remainder for another.
  3. Place the stuffed zucchini in a baking dish and drizzle with olive oil. Season with freshly cracked salt and pepper to taste. Bake the zucchini for 25 minutes, covered with foil.
  4. Meanwhile, put all of the Shrimp Ingredients in a mixing dish. Allow sitting while you prepare your vegetables.
  5. In a large pan over medium-high heat, heat 2 tablespoons olive oil. Cook for 2-3 minutes per side, or until the shrimp are opaque and cooked through. Once cool enough to handle, transfer to a platter and cut off the tails.
  6. Heat one tablespoon of olive oil over medium-high heat in the now-empty pan (do not clean). Cook for 2 minutes after adding the onions, corn, zucchini, and jalapenos.
  7. Cook for a further 2 minutes, or until the bell peppers, tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon pepper attain the desired crisp crispness. Sauté the garlic for 30 seconds.
  8. Return the shrimp to the pan, along with the lime juice and cilantro. Season with salt and pepper as desired.
  9. Divide the shrimp mixture among the Stuffed Zucchini and top with Cotija cheese and fresh cilantro, if preferred. Serve right away.

Notes

  • Score zucchini. I prefer to score the zucchini first before I scoop out the flesh. This generates a beautiful barrier for protecting skin and a great path for the scooper.
  • Don’t scoop too much. Leave a decent border around the zucchini else the boat will become too thin and won’t be able to retain the contents.
  • Be kind. A tiny measuring spoon or melon baller works excellently to scoop out the interior of the zucchini. The first two scoops will need a little finessing so be cautious not to push too hard or you can really shatter the zucchini. After you’ve “cracked” through the flesh, you’ll be able to scoop exactly along your score lines.
  • Even zucchini. If your zucchini halves don’t lie flat, you may chop a tiny bit from the bottom so they lie flat. The filled zucchini doesn’t need to be flawless, just flat enough so they will easily retain the contents.
  • Zucchini stuffing. You’ll end up with zucchini of varying shapes and sizes after scooping them out. Make careful to slice it into consistent pieces before adding it to the sautéed vegetables.
  • Leftover filling. Some of the zucchini fillings will be used in the stuffed zucchini but you won’t use all of it. The remaining zucchini may be sautéed with some butter/olive oil and parmesan or put on pasta, stir-fries, soups, etc. Fresh, it’s wonderful in salads, pasta salads, wraps, and sandwiches.
  • How to defrost shrimp. Putting frozen shrimp in a colander and setting the colander in a big bowl is the second-best method, after putting them in the refrigerator overnight if you’re in a hurry to create this stuffed zucchini dish. Fill the basin with cold tap water and let it rest for 10 minutes. After 10 minutes, refresh the water with new cold tap water and immerse the shrimp again. Let shrimp rest an additional 10- 20 minutes. The defrosting process must be redone if the shrimp are still frozen.
  • Pat shrimp dry. Use paper towels to dry the shrimp so the spices will adhere and the shrimp will sear more evenly.
  • Cook shrimp with tails on. If you want a more powerful shrimp flavor, cook your shrimp with the tails on. The flavor from the tail shells seeps out when cooking. To remove the tails, wait until the shrimp has rested after cooking.
  • Cook until tender. The stuffed zucchini cooking time will depend on the size and thickness of the zucchini. You want to easily be able to pierce it with a fork but you don’t want it overdone and overly soft.
  • Season to taste. Whenever I make a filling, I prefer to add a bit more salt and pepper to the mix. You may also want more lime juice or cayenne pepper — the finished flavor is up to you!
  • Multi-task. Multitasking will allow you to put these stuffed zucchini on the table in under 30 minutes. Prepare the zucchini and stick it in the oven — while it’s in the oven, cut the veggies, prepare the shrimp and sauté the veggies – which can all be easily performed while the zucchini is roasting. When the zucchini are done baking, they are ready to be stuffed and eaten.
Keywords:Ina Garten Stuffed Zucchini, Ina Garten Stuffed Zucchini Boats, Stuffed Zucchini Boats, Stuffed Zucchini
Nutrition Facts

Servings 6


Amount Per Serving
Calories 207
% Daily Value *
Total Fat 12.3g19%
Saturated Fat 3.7g19%
Trans Fat 0.3g
Cholesterol 130mg44%
Sodium 380mg16%
Potassium 669mg20%
Total Carbohydrate 8g3%
Dietary Fiber 2g8%
Sugars 5g
Protein 17g34%

Vitamin A 25%
Vitamin C 32%
Calcium 4%
Iron 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.