Serves: 4-5

Prep Time: 30 minutes

Cooking: 30 minutes

That’s a great way to use zucchini if your garden is full of this delicious summer vegetables. The filling could be vegetarian if you don’t want to use the meat and it could be a side dish or a second course…but always a favorite!


  • 6 large zucchini
  • 300g / 10 oz ground beef or 2 sausages
  • 100g / 4 oz grated parmesan cheese
  • 100g / 4 oz bread crumbs
  • 1/4 cup milk
  • 1 clove garlic, finely minced
  • 2 sprigs parsley, finely chopped
  • 1 egg
  • 1/2 cup white wine
  • 10 cherry tomatoes, diced
  • 1 small onion, finely chopped
  • extra virgin olive oil
  • salt and pepper


Preheat oven to 350 degrees F. Wash the zucchini and cut ends off. Split them in half if they are too long make – each piece should be 3 inches long. With the specific tool, start turning lengthwise in the zucchini to make a hole. If you don’t have the tool, cut both ends off the zucchini, then split them in half lengthwise. Using a small measuring spoon or teaspoon, carve out a hollow in each zucchini half so they look like little ‘canoes’. In a bowl, mix the meat with parmesan cheese, bread crumbs, milk, garlic, parsley, egg. Add some milk if the mixture is too dry. Season with salt and pepper. With a small spoon, stuff the zucchini with this mixture. In a baking pan, put extra virgin olive oil, chopped onion and diced cherry tomatoes. Place the stuffed zucchini in pan and pour over a glass of wine, then drizzle with extra virgin olive oil and cover with aluminum. Bake the zucchini in a hot oven (200°C/400°F) for about 30 minutes or so, until the stuffing is cooked through and the tops nicely browned. Serve them warm or at room temperature.