Stuffed Zucchini with Creamy Garlic-Dill Sauce

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Stuffed Zucchini with Creamy Garlic-Dill Sauce is a colorful, hearty, and irresistibly delicious dish that brings together roasted zucchini, a savory medley of sautéed vegetables, mushrooms, cheese, and aromatic herbs. The creamy garlic-dill sauce adds a cool, tangy contrast, elevating the dish into a complete, gourmet-style experience. Whether served as a vegetarian main course or a stunning side, this dish is perfect for any dinner table, bringing flavor, nutrition, and flair to your meal.

Preparation, Cook, and Total Times

Though this dish has a few components, each step is simple and builds flavor for a satisfying result.

Preparation Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Yield

Serves 4–6 as a main or 6–8 as a side dish.

Cuisine

This dish draws from Mediterranean and Eastern European influences, combining the vegetable-forward style of cooking with creamy sauces and herb-infused toppings.

Ingredients

For the Zucchini:

  • 3 zucchini, halved and peeled

  • Olive oil (for brushing)

  • Salt, to taste

  • Paprika, to taste

  • Garlic powder, to taste

For the Filling:

  • 1 onion, chopped

  • Olive oil (for sautéing)

  • 2 cloves garlic, chopped

  • 1/2 yellow bell pepper, chopped

  • 1/2 orange bell pepper, chopped

  • A handful of spinach, chopped

  • 400 g mushrooms, chopped

  • 50 g butter

  • 100 g cheese (cheddar, mozzarella, or gouda), grated

  • Additional grated cheese (for topping)

  • Grated Parmesan cheese (for topping)

For the Sauce:

  • 2 tablespoons sour cream

  • 2 tablespoons mayonnaise

  • 1 clove garlic, minced

  • 1 small cucumber, grated

  • A handful of fresh dill, chopped

  • Salt and pepper, to taste

  • Chili flakes, to taste

Step-by-Step Cooking Directions

1. Prepare the Zucchini

  1. Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.

  2. Cut and peel the zucchini. Slice each zucchini in half lengthwise and peel off the skin.

  3. Score the zucchini. Make slits into the flesh of the zucchini to help it cook evenly and absorb flavor.

  4. Place zucchini on the tray. Arrange the zucchini cut-side up on the baking sheet.

  5. Brush with olive oil. Use a pastry brush to coat each half with olive oil.

  6. Season generously. Sprinkle with salt, paprika, and garlic powder to taste.

  7. Bake for 20 minutes. Roast the zucchini until slightly tender but not fully cooked through.

2. Prepare the Filling

  1. Sauté the onion. In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until soft.

  2. Add garlic. Stir in the chopped garlic and sauté for another 2–3 minutes until fragrant.

  3. Add bell peppers. Stir in the yellow and orange peppers and cook for 2–3 minutes until slightly softened.

  4. Season the veggies. Add a pinch of salt, paprika, and garlic powder for flavor.

  5. Add spinach. Toss in the chopped spinach and cook until wilted, about 2 minutes. Remove the vegetable mixture from the pan and set aside.

  6. Cook the mushrooms. In the same skillet, melt 50 g of butter over medium heat. Add the chopped mushrooms and sauté for 3–4 minutes.

  7. Season mushrooms. Sprinkle with a bit of salt and continue to cook for 2–3 minutes until tender and golden.

  8. Combine the filling. Add the mushrooms to the bowl with the other sautéed vegetables.

  9. Add cheese. Stir in 100 g of grated cheese and mix until the cheese begins to melt into the warm filling.

3. Assemble and Bake

  1. Scoop out the zucchini pulp. If you haven’t done so already, use a spoon to carefully scoop out some of the inner pulp of the baked zucchini halves. Lightly mash or chop this pulp.

  2. Add the pulp to the filling. Stir the zucchini pulp into the filling mixture for extra flavor and moisture.

  3. Stuff the zucchini. Remove the roasted zucchini from the oven. Spoon the filling mixture generously into each half.

  4. Top with cheese. Sprinkle more grated cheese and some grated Parmesan on top of the filled zucchini halves.

  5. Bake again. Return the tray to the oven and bake for another 20 minutes at 200°C (400°F) until the cheese is bubbly and golden brown.

4. Prepare the Sauce

  1. Grate the cucumber. Using a fine grater, grate one small cucumber. Use a clean kitchen towel or your hands to squeeze out excess liquid.

  2. Mix sour cream and mayo. In a small bowl, combine 2 tablespoons each of sour cream and mayonnaise.

  3. Add garlic and dill. Stir in the minced garlic, grated cucumber, and chopped dill.

  4. Season to taste. Add salt, pepper, and chili flakes to your liking. Mix thoroughly. Refrigerate the sauce while the zucchini bakes.

5. Serve

  1. Cool slightly. Let the stuffed zucchini cool for 5–10 minutes after baking.

  2. Plate and drizzle. Serve each zucchini half with a generous spoonful of the creamy garlic-dill sauce on the side or drizzled on top.

  3. Enjoy immediately. This dish is best served warm but can also be enjoyed at room temperature.

Nutritional Information (Per Serving – Approximate)

  • Calories: 320

  • Protein: 14g

  • Fat: 25g

  • Carbohydrates: 12g

  • Fiber: 4g

  • Sugar: 4g

  • Sodium: 380mg

  • Calcium: 220mg

The Origins and Popularity of the Recipe

Stuffed zucchini is a dish found in many Mediterranean and Balkan cuisines, where vegetables are filled with grains, meats, or cheeses, then baked or stewed. This variation uses mushrooms, peppers, and spinach for a vegetarian twist, along with creamy cheese to bind the filling. The addition of a yogurt-inspired garlic-dill sauce adds cooling contrast to the richness of the filling.

The growing interest in vegetable-forward meals and plant-based eating has made stuffed vegetables like zucchini increasingly popular across Europe, North America, and the Middle East. This dish reflects a perfect balance of texture, flavor, and nourishment—making it a modern classic.

Reasons Why You’ll Love the Recipe

  • Combines hearty, roasted flavors with creamy, cool sauce

  • Loaded with fiber, vitamins, and plant-based goodness

  • Naturally gluten-free and vegetarian

  • Beautifully colorful and elegant enough for guests

  • Easy to adapt to what you have in your kitchen

  • Delicious hot or at room temperature

  • Works as a main or side dish

  • Kid-friendly when made with mild cheese

Health Benefits

This dish is nutrient-rich, offering both macro- and micronutrients:

  • Zucchini is low in calories, hydrating, and full of vitamin C

  • Spinach adds iron, magnesium, and fiber

  • Mushrooms offer umami and are a source of vitamin D

  • Peppers are high in antioxidants and vitamin A

  • Garlic has antibacterial and anti-inflammatory properties

  • Dill and cucumber support digestion and cooling

  • Olive oil and cheese provide healthy fats and calcium

Altogether, it’s a satisfying, balanced meal that nourishes your body while pleasing your palate.

Serving Suggestions

  • Pair with a grain like quinoa, couscous, or rice

  • Serve with a slice of warm flatbread or pita

  • Add a light salad with lemon vinaigrette

  • Plate with grilled tofu, lamb, or fish for a larger meal

  • Offer at brunch with soft-boiled eggs and olives

  • Pack leftovers for lunch—they reheat beautifully

Cooking Tips

  • Don’t skip brushing the zucchini with oil—it helps them roast beautifully

  • Use a spoon to scoop a well for the filling after the first bake

  • Grate cheese fresh for best flavor and melt

  • Chop vegetables finely for a cohesive filling

  • Squeeze excess liquid from cucumber to avoid watery sauce

  • Use full-fat sour cream for a richer, thicker sauce

  • Bake until the top is golden—broil briefly at the end if needed

Variations to Try

  • Use eggplant or bell peppers instead of zucchini

  • Swap spinach for kale or Swiss chard

  • Try different cheeses like feta, blue cheese, or ricotta

  • Add sun-dried tomatoes or olives to the filling

  • Include cooked quinoa or bulgur for a heartier version

  • Make it spicy with harissa or jalapeño

  • Use Greek yogurt instead of sour cream for a tangier sauce

Conclusion

Stuffed Zucchini with Creamy Garlic-Dill Sauce is a vibrant, satisfying dish that showcases how vegetables can be the star of the plate. With tender roasted zucchini, a flavorful mushroom and spinach filling, and a rich, tangy sauce to tie it all together, this recipe is a celebration of textures, colors, and global flavor. Whether you’re planning a vegetarian dinner or a healthy side dish, this casserole-style bake will impress with both its taste and presentation.

FAQ

1. Can I make this recipe ahead of time?
Yes. You can assemble the zucchini and filling in advance, refrigerate, then bake when ready.

2. Can I freeze stuffed zucchini?
It’s best enjoyed fresh, but you can freeze the baked stuffed zucchini. Reheat in the oven for best texture.

3. Can I use other vegetables in the filling?
Absolutely. Try grated carrots, eggplant, corn, or even peas.

4. What’s a good substitute for dill in the sauce?
Fresh parsley or chives can be used if dill is unavailable.

5. Can I make this recipe dairy-free?
Yes, use plant-based cheese, sour cream, and mayonnaise alternatives.

6. Is this dish gluten-free?
Yes, this recipe is naturally gluten-free.

7. Can I use store-bought tzatziki instead of the sauce?
Yes, store-bought tzatziki is a convenient substitute for the homemade sauce.

8. How do I know when the zucchini is fully cooked?
It should be fork-tender but still hold its shape. The cheese on top should be golden and bubbly.

9. Can I use a food processor to chop the vegetables?
Yes, a food processor can save time, especially for the mushrooms and peppers.

10. How long will leftovers keep?
Stored in an airtight container, leftovers will keep for up to 3 days in the fridge.

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