Stuffed Zucchini

Tamara Stimpson

This is one of my family's favourite dishes!



1 medium zucchini

1 1/2 tsp olive oil

1 cup chopped green onions

1 minced garlic clove

1 chopped medium-sized tomato

2 tbsp whole wheat bread crumbs

1 tbsp drained capers

1/2 cup chopped basil

2 ozs soft chevre (goat cheese)

salt & pepper


  • Preheat oven to 400F. Cut zucchini in half, lengthwise, trim both ends. With a teaspoon, carve out the centre of each half, and reserve flesh.
  • Put the zucchini shells into a small casserole dish and add 1/2 cup water. Cover dish with foil. Bake 10 minutes. Remove from oven and reduce heat to 350F.
  • Stuffing: Heat oil in a skillet and add onions, sautee gently. Chop reserved zucchini flesh and add to pan with garlic and tomato. Cook 5 minutes. Take off heat and add rest of ingredients. Mix well and season with salt & pepper.
  • Drain water from casserole dish. Fill zucchini halves with stuffing and bake 15 minutes before serving.