Go Back
+ servings
Stuffed Zucchini Tomatoes Eggplant

Stuffed Zucchini Halves

Tasha Powell
Easy to prepare and delicious. A side dish or main course serve warm or at room temperature.
Prep Time 20 mins
Cook Time 1 hr 10 mins
Course Main Course
Cuisine French
Servings 4 people


  • Chef’s knife
  • Frying pan
  • Sheet pan


  • 4 medium Zucchini
  • 1 tsp Herbes de Provence *
  • 1 small Yellow Onion chopped
  • ¼ cup Balsamic Vinegar
  • 2 cup Tomato Sauce
  • ¾ cup Shredded Gruyere Cheese
  • 1 tbsp Fresh Parsley chopped
  • Cooking spray vegetable oil


  • Preheat the oven to 400°F (200°C)
  • Cut the zucchinis in half lengthwise, score (diagonal cuts that don’t go through the bottom or to the edges).
  • Heat the olive oil to high heat and sear the cut edges of the zucchini.
  • Put on a sheet pan and cook in the oven for 30 minutes. Let the zucchinis cool and carefully scoop out the zucchini from the center of each half, set aside.
  • Meanwhile, using the same pan – sweat the onions for about 4 minutes and set aside.
  • Heat the tomato sauce and add the herbs, onions and balsamic vinegar and zucchini pieces that were shelled out, simmer for 10 minutes.
  • Spoon the zucchini mixture evenly into the zucchini shells and then top with shredded cheese.
  • Bake for 25 minutes or until tender and the cheese is melted.
  • Sprinkle with parsley as garnish before serving.


*or ¼ teaspoon each of dried marjoram, dried rosemary, dried thyme, dried oregano salt, and pepper
Plating ideas: Serve with edible flowers and microgreens.
Keyword Cheese, Tomato Sauce, Zucchini
Tried this recipe?Let us know how it was!