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Italian Stuffed Zucchini

  • Author: patty
  • Total Time: 50 minutes
  • Diet: Vegetarian


A stunning summer side! Stuffed zucchini with our favorite flavors from Italy. Add a zesty buttery flavor to your plate. A perfect side dish to pair your barbeque with a romantic pasta dinner.





2 large zucchini

2 tablespoons olive oil

3 tablespoons finely sliced and chopped Tillamook Italian Blend Cheeses

2 tablespoons The Spice Tin’s Italian Blend Herbs

1 tablespoon The Spice Tin’s Dried Chopped Onions

1 teaspoon The Spice Tin’s Garlic Powder

1/2 teaspoon The Spice Tin’s Chili Flakes

1 teaspoon The Spice Tin’s Sea Salt

1/2 teaspoon freshly ground Pepper


Preheat BBQ or oven to 425 degrees

Wash zucchini, towel dry

Line the zucchini with chopsticks on both sides to prevent slicing all the way through the squash. Slice the zucchini into 1/4 inch slices all the way down.

In a separate bowl mix together the Italian cheese blend, Italian blend herbs, dried onions, garlic powder,  red pepper flakes, sea salt, ground pepper, and 1 tablespoon olive oil.

Place your zucchini on a cookie sheet lined with foil.

Drizzle the remaining olive oil on the zucchini and stuff the zucchini with the cheese herb mixture.

Please on the BBQ or in the oven for 30 to 35 minutes, until the zucchini is thoroughly cooked. If baking the zucchini in the oven you can broil for 2 minutes to add the desired golden brown texture to the top.

Zucchini should be soft to slice with a knife.



You can also use a grill basket for ease if barbecuing this dish.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Easy
  • Cuisine: American


  • Serving Size: 4
  • Calories: 107
  • Sugar: 3.1g
  • Sodium: 517mg
  • Fat: 8.5g
  • Saturated Fat: 1.8g
  • Carbohydrates: 6.5g
  • Fiber: 2g
  • Protein: 3.7g
  • Cholesterol: 4mg

Keywords: Keto Paleo summer squash