Serves: 2-6
Time: About 45–55 minutes
It’s zucchini season here in New England, and my favorite local organic farm is overflowing with the good stuff. I love stopping by, catching up with the amazing humans who grow my food, and seeing what’s fresh. Right now, they’ve got these massive zucchinis, the kind most people skip over, but I grab every time. They’re cheap, local, organic, and honestly? Perfect for stuffing.
There’s something kind of magical about cooking with food that was grown just a few miles away, by people you actually know and really enjoy. It makes the whole thing feel more alive, more grounded, more connected. This recipe comes out of that connection, very fresh, totally delicious, and rooted in the season.
This recipe makes enough for 2 to 6 servings, depending on the hunger level, or whether you’re starting with a garden salad. One big zucchini can go a long way!
Ingredients
- 1 extra-large zucchini (10–12 inches long)
- 1 tbsp olive oil
- 1½ cups finely chopped mushrooms (like cremini or button)
- ½ cup chopped walnuts
- 2-3 garlic cloves, minced
- ¼ cup finely diced onion
- Scooped-out zucchini flesh from the center, finely chopped
- 1/4 – 1/2 tsp fennel seeds, lightly crushed (adds a subtle Italian sausage flavor)
- ¼ tsp crushed red pepper flakes (or to taste)
- ½ tsp salt, plus more to taste
- Fresh ground black pepper
- ½ tsp dried oregano (or 1½ tsp fresh)
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- 1½ cups marinara sauce (plus more if needed)
- Optional: 1 tbsp nutritional yeast, or cheese of your choice
Instructions
-
Prep the zucchini.
Preheat the oven to 400°F (190°C). Slice the zucchini in half lengthwise and scoop out the center, leaving about a ½-inch shell. Finely chop the scooped-out zucchini flesh and set it aside — you’ll be adding it to the filling. -
Make the filling.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 2–3 minutes. Stir in the garlic, fennel seeds, red pepper flakes, and mushrooms. Cook until the mushrooms release their moisture and start to brown, about 5–7 minutes. Add the chopped zucchini flesh and walnuts, and cook for another 4–5 minutes, stirring occasionally, until most of the moisture has cooked off. -
Season it up.
Stir in the salt, pepper, oregano, parsley, and basil. Add about ½ cup of marinara and mix well. Taste and adjust seasoning if needed. -
Stuff and bake.
Spoon the filling into the zucchini boats. Place them in a baking dish and pour the remaining marinara sauce around them and a little over the top. Cover loosely and bake for 35-40 minutes. Uncover and bake another 15-20 minutes, until the zucchini is tender and everything’s bubbling. -
Serve.
Finish with more fresh basil, and a sprinkle of nutritional yeast or vegan parm if you like. Serve warm.
Wrap-up
Honestly, this recipe hits the sweet spot for me; the filling is veggie-packed with local love and full of flavor from ingredients I feel good about. Recipes like this remind me why I cook in the first place. It’s not just about the food (okay, it’s a lot about the food), it’s about the people, the season, and that sense of being connected to Nature and the Earth in small, local, feel-good ways.
Tip: Depending on the size of your extra-large zucchini, allow enough time for it all to cook through, without drying it out.
Enjoy!
