Mushroom & Tomato Salsa Stuffed Zucchini

By February 27, 2017June 21st, 2020Vegetarian/Vegan
Tomato & Mushroom Salsa Stuffed Zucchini cooking- meals- for- one

The richness of the mushrooms and the use of freshly grated parmesan cheese gives these zucchini’s deliciousness that makes you want more


  • 1 zucchini
  • ½ tablespoon oil
  • 1 eschallot chopped
  • ½ teaspoon garlic minced
  • 100g white baby mushrooms chopped
  • 1 tablespoon breadcrumbs
  • ½  cup grated parmesan cheese
  • 1 egg
  • salt and pepper
  • 2 tablespoons parsley finely chopped
  • 3-4 tablespoons of tomato salsa


  • Cut zucchini in half lengthways and remove seeds with a spoon
  • Heat oil in frying pan over medium/low heat
  • Add chopped onion and cook for 2-3 minutes till golden
  • Add garlic and cook 1 minute
  • Add mushrooms to the onion mixture and cook for 5 min. Stirring constantly.
  • Remove from heat and cool
  • Transfer the mushroom mixture to a bowl
  • Add breadcrumbs, egg, parsley,½ the cheese and mix well
  • Spoon the mixture into the zucchini boat and top with tomato salsa
  • Place the zucchini on a baking sheet/tray and cook in 180º C oven for 15 minutesT
  • Top the zucchini’s with the remaining cheese (use more cheese if needed) grill for 5 minutes till cheese melts and turns golden.

Serve as a side dish or on it’s own, yummy

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