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How to Make Baked Zucchini with Mozzarella, Tomatoes and Garlic

Baked Zucchini with Mozzarella, Tomatoes and Garlic

  • Total Time: 65 minutes
  • Yield: 2 1x

Description

Baked Zucchini with Mozzarella, Tomatoes and Garlic is a wholesome and vibrant dish featuring hollowed zucchini boats, filled with a savory mix of sautéed zucchini flesh, creamy herb crème fraîche, mozzarella, garlic, and fresh parsley. Topped with juicy cherry tomatoes and mozzarella slices, then baked until golden and bubbling, this recipe delivers a satisfying, nutrient-rich experience. Perfect as a main or hearty side, it’s seasoned simply with salt and pepper, highlighting fresh summer flavors while being both vegetarian and gluten-free. Ideal for busy weeknights or a garden-inspired meal, this dish combines wholesome vegetables with creamy cheese for a comforting, crowd-pleasing bake.

Ingredients

Scale
  • 2 zucchini (about 750g)
  • 1 garlic clove
  • 2 Tbsp butter
  • 120g mini mozzarella
  • 3–4 Tbsp herb crème fraîche
  • Salt to taste
  • Pepper to taste
  • 6–8 cherry tomatoes
  • 2–4 sprigs parsley

Instructions

  1. Cut the zucchini lengthwise in half.
  2. Hollow out the zucchini using a spoon.
  3. Finely chop the zucchini flesh.
  4. Heat butter in a pan and sauté the zucchini flesh for several minutes, then transfer to a bowl.
  5. Slice the mozzarella, setting some slices aside for topping.
  6. Finely chop the parsley.
  7. Peel the garlic and press it through a garlic press.
  8. Mix the sautéed zucchini flesh with herb crème fraîche, most of the mozzarella, parsley, and garlic in the bowl.
  9. Season the mixture with salt and pepper.
  10. Halve the cherry tomatoes lengthwise.
  11. Fill the hollowed zucchini halves with the mixture.
  12. Top with the reserved mozzarella slices and halved cherry tomatoes.
  13. Bake at 200°C (400°F) for 40-45 minutes.

Notes

You can substitute the herb crème fraîche with Greek yogurt or sour cream mixed with chopped herbs. If mini mozzarella is not available, use block mozzarella cubed or even shredded cheese. To make ahead, assemble the zucchini boats, cover, and refrigerate for up to 12 hours before baking. Store leftovers in the fridge for up to 2 days; reheat in the oven for best texture. If your zucchini releases water while baking, tent with foil or drain excess liquid. Add a pinch of chili flakes for a light kick or extra vegetables to the filling for variety.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Vegetarian

Nutrition

  • Serving Size: 1 zucchini boat
  • Calories: 230
  • Sugar: 7g
  • Sodium: 400mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 11g
  • Cholesterol: 40mg

Keywords: Baked Zucchini with Mozzarella, Tomatoes and Garlic

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