stuffed zucchini

Stuffed Zucchini with Kale, Cannellini Beans, and Gruyère Cheese


If you have your own garden, it’s about this time of year when you’re bombarded with more zucchini than you know what to do with! Towards the end of the summer, I’m sick of zoodles and tired of sauteed squash–which is when this recipe makes its timely and welcomed entrance.

Zucchini works as the perfect healthy host for the tasty stuffing. Full of delicious and nutritious ingredients like kale, beans, garlic and lemon, this stuffing is light and satisfying–unlike traditional vegetarian stuffing that tend to be heavy with breadcrumbs and rice.

Stuffed Zucchini with
Kale, Cannellini Beans, and Gruyère Cheese

Serves 2
– 1/2 small yellow onion, sliced thin
– 6 oz. cannellini beans, drained and rinsed
– 1 cup loosely packed baby kale (baby spinach also works)
– 2 oz. gruyère cheese, finely chopped or shredded
– 1 Tbs. minced chives
– 1 Tbs. lemon juice, plus more to taste
– 1 Tbs. extra-virgin olive oil, divided
– Scant 1/2 tsp. garlic powder
– Kosher salt and freshly ground black pepper
– 2 medium zucchini, halved lengthwise and seeds scooped out with a spoon
– 3/4 oz. (about 3 Tbs.) finely grated Parmigiano-Reggiano
– 1 medium-large sweet potato, scrubbed clean and diced into 1/2-inch pieces


Heat your oven to 400 degrees F. In a medium bowl, combine the onion, beans, kale, gruyère, chives, lemon juice, half of the oil, and garlic. Season to taste with salt and pepper.

Place the zucchini cut-side up in a large baking dish, and fill each one with the stuffing. It’s okay if some stuffing overflows. Top each zucchini with the Parmigiano-Reggiano.

In the same medium bowl, toss the potatoes with the remaining oil. Season generously with salt and pepper, and distribute the potatoes around the zucchini. Bake, rotating half way through, for about 30 minutes, or until zucchini has softened, cheese has melted, and potatoes are tender. Enjoy!

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