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Gluten Free Stuffed Zucchini Recipe

User Rating 4 Star Rating (1 Review)


Gluten Free Stuffed Zucchini Recipe
This versatile recipe for gluten free stuffed zucchini adapts itself to any number of variations. For extra protein, add cooked lentils or cubed, browned tofu; meat eaters can add 1 cup of crumbled cooked turkey sausage. Variations on the veggies include sweet red peppers, cooked winter squash and any variety of mushrooms. Let your imagination inspire you!

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes


  • 4 medium-small zucchini (each about 7x2”)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, chopped fine
  • 1/3 pound shiitake mushrooms, stemmed and chopped
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • ¼ cup chopped fresh Italian parsley
  • 2 cups cooked brown rice
  • Sea salt and freshly ground pepper
  • 2 cups tomato sauce
  • 2 tablespoons grated Parmesan cheese (optional)


Preheat oven to 375’
Cut the zucchini in half lengthwise and scoop out the pulp with a small spoon. Chop the pulp and set aside. Brush the inside of the zucchini with olive oil, season with sea salt and pepper, and turn them upside down on paper towels while you prepare the filling.
Heat the olive oil in a skillet over medium flame. Add the onion and garlic and cook, stirring occasionally, for 5-7 minutes, until the onions are soft and starting to turn golden.
Add the mushrooms and zucchini pulp, and cook another 5-7 minutes, until the vegetables are tender and any moisture has evaporated.
Increase heat slightly and allow the mushrooms to brown for another 2-3 minutes. Add the herbs and rice; stir the mixture and season to taste.
Pour the tomato sauce into a 9x12” baking tray. Stuff the zucchini shells with the rice mixture, arranging the squash in the baking dish. Sprinkle the squash with the Parmesan cheese, if desired, and cover the pan with a lid or foil.
Bake the squash, covered, for 20 minutes. Uncover the squash, and bake an additional 10 minutes, until the squash is tender and the tops are golden. Serve the zucchini with a generous spoonful of sauce.
Serves 4
Copyright 2010 by Jen Hoy
User Reviews

Reviews for this section have been closed.

 4 out of 5
Very good but could use a few changes, Member kkinkella

I made the recipe almost to the ""T"". The only thing I didn't do was incorporate the center part of the zucchini with the rice. My zucchini was home grown and the seeds were way too big. I think this was a very good dish. The next time I make it I will try a few changes: I am going to steam the zucchini first and after I take out the center, brush the center with olive oil or melted butter. Sprinkle a little salt too. This time I ate the zucchini in the dish so I was able to scoop up the sauce with the rest. I think next time I will use some homemade spaghetti sauce instead of tomato sauce and drizzle a little in the inside of the zucchini before stuffing with rice. I don't want the rice mixed with it necessarily but close to it would be good. Without meat/butter it is very light on the stomach cooked as this website instructs. For something a little more filling or substantial, I would saute the vegetables in butter instead of olive oil and brush zucchini with butter, or incorporate some Italian sausage or chopped chicken instead. Thanks for the recipe! I can't wait to try it again!

2 out of 2 people found this helpful.

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