Today we are making another dish using the humble zucchini. We´re talking Spanish Stuffed Zucchini with Cheese. This dish hails from the region of Asturias in northern Spain, and promises to be, one of the BEST recipes we have made here on Spain on a Fork.
Seriously folks, these stuffed zucchinis are packed with so many great flavors, they´re easy to make and come together in a jiffy. I used fresh goat cheese and Manchego cheese to stuff into the zucchini, but you can use any cheese that you like.
What really makes this dish stand out is the texture of the zucchini. First we remove the pulp, then salt the zucchini and then let it rest for 30 minutes. This helps remove any of the excess water in the zucchini. That way when you cook it, it keeps its beautiful firm texture.
TIPS & TRICKS to Make this Recipe: I baked my stuffed zucchinis with the bake + broil option. Which is the bottom and top heat. If your oven can´t do both functions at the same time, no big deal. Just bake for 4 to 5 minutes longer than stated or until the cheese on top is melted and has a light golden crust.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
MANCHEGO CHEESE
EXTRA VIRGIN OLIVE OIL
SPANISH SEA SALT
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Watch the Video Below on How to Make Spanish Stuffed Zucchini with Cheese
Spanish Stuffed Zucchini with Cheese
Ingredients
- 2 zucchini
- 2 tbsp extra virgin olive oil 30 ml
- 1/2 onion
- 3 cloves garlic
- 5 oz fresh goat cheese 150 grams
- 2 cups finely grated Manchego cheese 220 grams
- 1/2 tsp dried thyme .45 grams
- 2 tbsp freshly chopped parsley 8 grams
- sea salt & black pepper
EXTRAS:
- handful finely grated Manchego cheese
- handful freshly chopped parsley
Instructions
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Wash & pat dry 2 zucchinis, then cut the ends of each one and then into half lengthwise to end up with 4 pieces of zucchini, using a spoon remove the pulp from the zucchini, leaving a border at each end of about 1/2 inch (1.25 cm), season the insides of the zucchini with sea salt and place face down on a wire rack with paper towels underneath, reserve the pulp of zucchini
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Heat a fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add in 1/2 onion finely diced and 3 cloves garlic roughly minced, mix with the olive oil, after 3 minutes and the onion is translucent, add in the pulp of zucchini (add to a sieve first and using a spoon push down on it to remove any excess water), cook for another 5 to 6 minutes or until the zucchini pulp is translucent and lightly sauteed, then add in 1/2 tsp (.45 grams) dried thyme and season with sea salt & black pepper, mix together and turn off the heat
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Crumble in 5 ounces (150 grams) fresh goat cheese into the vegetables, 2 cups (220 grams) finely grated Manchego cheese and 2 tbsp (8 grams) freshly chopped parsley, mix everything together until well mixed and you end up with a paste like texture, set aside
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After leaving the zucchinis to rest for 30 minutes, remove from the wire rack, using paper towels pat dry the insides of the zucchini to remove any excess water and salt
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Start adding the cheese mixture into the zucchinis, making sure to push down on the mixture as you add it so it´s well compacted
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Transfer the stuffed zucchinis into a baking tray lined with parchment paper, sprinkle the tops of each one with some finely grated Manchego cheese
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Add into a preheated oven, bake + broil option 210 C - 410 F
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After 15 minutes remove from the oven and let the stuffed zucchinis rest at room temperature for 2 to 3 minutes so the stuffing can settle, then add into a serving dish and sprinkle with freshly chopped parsley, serve at once, enjoy!
Recipe Notes
Get the Manchego Cheese that I used
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Barb Burgess
25 . Nov . 2023I have made this recipe many times. It is one of our favorites. I am a cancer patient and have not been feeling well lately. I ran out of steam while making this tonight. I am going to store the boats and filling separately and will try to finish them tomorrow. Hopefully, they will be as good as usual! Don’t see why they wouldn’t…I usually watch the video so that I can hear your beautiful, soothing voice. Today, I just followed the written recipe. Thanks for your great recipes!
Spain on a Fork
So happy you all enjoy the dish! Sending you all my love and hope you feel better soon 🙂
26 . Nov . 2023Heather
I have come across your video while looking for a stuffed zucchini recipe my grandmother used to make. This is the closest I have found so far, maybe my grandmothers recipe was Americanized. She made several Spanish dishes she got from my grandfathers family. They were from Gibraltar…family names Barcelona and Alvarez. Thank you
02 . Jul . 2022Spain on a Fork
Happy to hear that!! Much love 🙂
03 . Jul . 2022Joan
Hi I am new to your website, I am looking toward to trying some of your recipes. Is it possible to PREPARE this dish a day ahead (keeping the zucchini and stuffing in seperate containers) and assemble and bake the day of?
15 . Jun . 2022Spain on a Fork
Absolutely!!! Thanks for the comment 🙂 Much love
15 . Jun . 2022Virginia A
11 . Jun . 2022I just made this recipe and it was amazing! What is the best way to reheat these? I live alone and cannot eat all at one meal. Thank you for sharing your expertise! I am going to try some more dishes!!
Virginia
Spain on a Fork
Either in the microwave or oven 🙂 Happy to hear you liked the dish! Much love
11 . Jun . 2022CHERYL TEBBUTT
22 . Dec . 2021DELICIOUS and easy to understand. I am a louzy cook and Albert describes everything making my life easier….. THANK YOU for great receipe.
Spain on a Fork
So happy to hear that Cheryl! Much love 🙂
23 . Dec . 2021Spanish Stuffed Zucchini with Cheese | An Irresistible Zucchini Dish - BestVideosYoutube
[…] FULL RECIPE HERE: https://www.spainonafork.com/spanish-stuffed-zucchini-with-cheese […]
26 . Sep . 2021James J Neeley
Trying this tonight, garden onions & zucchini. Going with fresh garden Thyme. Asiago & goat cheese. Store parsley , Bunny got my sole parsley.
14 . Aug . 2021Spain on a Fork
Sounds great! Much love 🙂
18 . Aug . 2021Ray
20 . May . 2021Fantastic dish! Used mozzarella. Also made the mushroom dish.SO delicious and easy to make.Thanks so much.Glad I found your healthy easy recipe Chanel.
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 much love!
20 . May . 2021Delrae Johnson
Sounds delicious! Have you tried adding bread crumbs to the top? I think I’ll try it!
16 . May . 2021Spain on a Fork
I like to keep it simple, but I am sure some bread crumbs will work great! much love 🙂
16 . May . 2021LaVerna M Turner
I made your stuffed cheesy zuchinni recipe tonight for supper! It was absolutely delicious! Thank you for the recipe. I will make the garbanzo recipe after my saffron and sweet and spicy paprika come in tomorrow. Thank you for that recipe also.
07 . May . 2021Spain on a Fork
So happy to hear that! thanks for the comment 🙂 much love
08 . May . 2021Deborah Jeanne Smith
Your recipes are fabulous ! Simple to make and so delicious. Always watching on Youtube on the T.V. So lucky to live in beautiful Spain.
07 . May . 2021Spain on a Fork
Thank you so much for your comment 🙂 much love!
07 . May . 2021Ramya
will be making this soon can i use vegan cheeses as am a vegan i never had spanish stuffed zucchini before perfect for my office snacks will dm you if i make this and let you know it goes Thanks Ramya
03 . May . 2021Spain on a Fork
You can totally use vegan cheese here 🙂 Much love Ramya!
03 . May . 2021