Baked Stuffed Zucchini

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Recipe Source: Hackfleisch Leckere Rezepte für die ganye Familie / Weltbild

This baked stuffed zucchini recipe is absolutely mouthwatering! Fresh zucchini, ground meat, onion, and bread crumbs are mixed to make a meatloaf mixture, then baked with Emmental cheese until melted and lightly golden. A delicious way to make a satisfying yet healthy cheesy meal.

Emmental cheese is the original Swiss cheese, a creamy colored cow's milk cheese with characteristic large holes. The cheese originated in the Emme Valley of Switzerland, in the region of Bern, although it has been duplicated by many nations. The large holes and creamy, nutty flavor have made Emmental a perennial favorite around the world, and the cheese is well suited to a range of cooking projects. Most grocers carry Emmental cheese or regional duplications of the cheese.

Under European law, cheese labeled as “Emmentaler Swiss” has an Appellation of Controlled Origin, which means that only cheese made in the Emme Valley in a certain way can carry this label. Emmental cheese, however, is not so protected, which can lead to confusion for consumers, since technically Emmental cheese can come from anywhere. For people who want to seek out the distinct flavor of true traditional Emmental, Emmentaler Swiss should be obtained.

As is the case with many famous cheeses, Emmental is a raw milk cheese when it is made in the traditional fashion. The milk from the cheese is supposed to come from pasture fed cows, and it usually has a high butterfat content and a fruity, slightly herbal aroma as a result of the forage fodder that the cows eat. The milk is heated, inoculated with bacteria, allowed to curdle, and then pressed into extremely large cheese molds to make wheels of cheese which can exceed 200 pounds (91 kilograms).

As the cheese cures, the bacteria inside generate a great deal of carbon dioxide. The thick rind on the outside traps the gas inside, causing it to form distinctive large holes. Typically, the cheese is aged for at least four months, and often much longer. Since the cheese is aged, it is legal for sale in the United States despite being a raw milk cheese, since the Food and Drug Administration has established that cheeses aged at least 60 days pose a low risk of food borne illness. Most Emmental cheese ages for around a year before it goes to market. If the cheese is to be labeled Emmentaler Swiss, it is usually inspected to make sure that it meets the standards of the appellation.

The cheese melts extraordinarily well, making it a popular choice for grilled sandwiches and baked dishes which include cheese. It can also be sliced and eaten plain, and is a popular inclusion on cheese plates. A high quality Emmental cheese can greatly enhance any dish it is included in, from quiche to a cheeseburger, and for this reason, the cheese has an enduring popularity. Wisegeek
  • 3 / 750 g Zucchini, medium-sized
  • 1 Onion
  • 2 tbsp Bread crumbs
  • 250 g Ground meat (half beef, half pork)
  • 1 Egg
  • Salt and black pepper
  • 2 Tomato, skinned
  • 200 ml Vegetable stock
  • 2 tbsp Plain flour
  • 125 ml Fresh cream
  • 1 tbsp Parsley, chopped
  • 1 tbsp Spring onion, chopped
  • 100 g Emmentaler cheese
  1. Rinse and dry the zucchini and trim the ends, then cut them into halves lengthwise. Scoop out pulp with a teaspoon and chop finely. Peel and dice the onion. Sprinkle the zucchini halves with salt. Preheat the oven to 200C/400F.
  2. In a mixing bowl, combine together the chopped zucchini, diced onion, ground meat, egg and bread crumbs. Season the mixture with salt and pepper. Fill the zucchini shells with the ground meat mixture.
  3. Place the filled zucchini halves into a baking pan. Cut the skinned tomatoes into small dices and scatter in between the zucchini halves. Pour in the vegetable stock. Bake for 25 minutes.
  4. Mix the flour and fresh cream in a small pot. Cook the mixture over the low heat until it simmers. Remove and season with salt and pepper. Fold in the parsley and spring onion.
  5. Remove the zucchini from the oven and pour the cream mixture over. Sprinkle the top with the Emmentaler cheese. Return it to the oven and bake for 10 more minutes until the cheese is melted.
Baked Stuffed Zucchini By Angie's Recipes on Foodista


The Little Teochew 23/9/09 13:27

Waaaah! Kinda like Mac-n-cheese without the mac! :) Drooool!

Happy cook 23/9/09 13:41

I make stuffe zuchini, but this one looks more delicous than mine, i am sure gonna try this oncce. SUper super delicous.
I love the sauce too.

Sarah Naveen 23/9/09 14:31

That looks Fabulous dear!!

petite nyonya 23/9/09 14:42

Wow, wish I could have some of this now. Believe it or not, I have never bake nor cook with zucchini before. I've seen Swiss cheese in the gourmet supermarkets, but never came across Emmental cheese. Looks fantastic how it melts over the filling!

Chef E 23/9/09 16:12

I love Emmental cheese, and have had it for fondue, and would be willing to try this dish! I love stuffed squash of any kind...

Cinnamon Girl aka Reeni♥ 23/9/09 17:10

This looks amazing, Angie!!! Love the filling and all that gooey

Ivy 23/9/09 17:32

Zucchini are delicious and love all the ingredients.

Parita 23/9/09 18:25

Love baked zucchini..yum yum yum!

Palidor 23/9/09 19:53

I definitely agree that these are mouthwatering! So delicious.

Fearless Kitchen 23/9/09 20:57

This looks delicious! I bet these are a real hit!

nora@ffr 23/9/09 21:44

helpful info about the Emmentaler cheese :) love the stuffed zuchinni! yummmm!! totally drool worthy angie!

lisaiscooking 23/9/09 23:09

The cream sauce and emmental cheese sound fantastic! This is a meal in a zucchini. Looks delicious.

KennyT 23/9/09 23:40

I can smell autumn from this beautiful baked dish!!

Sanghi 24/9/09 03:18

Wow.. this is a sure treat! Do participate in my FIL-Ghee event!

Elin 24/9/09 10:06

This is so cheesy and yummilicious. Nice one and thanks for sharing the recipe Angie..will try this out soon :)

Katy ~ 24/9/09 11:11

I LOVE baked stuffed zucchini. This one looks far better than mine!! Will have to add this to the menu very soon!

Selba 24/9/09 12:07

That looks so wonderful yummy!

Palidor 24/9/09 13:19

Angie, I have an award for you. It's on my blog. I don't know if you accept awards, and I understand if you don't. I want to give it to you because your blog is awesome!

Jo 24/9/09 15:23

Yummy and I know my husband will totally dig this!

Anonymous 24/9/09 15:23

Terrific with Emmental cheese!

My Little Space 24/9/09 16:02

Eventhough I have no idea what's an Emmental cheese! But these are delicious and I bet this will make my kids to dig into the veggies...ha ha!

Beachlover's Kitchen 25/9/09 05:26

I wonder why I always have to write my comment twice? where it's dissapear? hmmm...anyway I like this idea stuffed with zuch!! I used to stuffed with potato only! thanks for sharing :)

Sophie 25/9/09 15:20

What a great & wonderful filled courgettes recipe to celebrate the end of the summer,....

Just fab!!

Food For Tots 25/9/09 18:07

Your photo is good enough to make me drooling......Great recipe too!

Angie's Recipes 25/9/09 20:48

Thank you all, for the kind comments and encouragement!
@Beachlover's Kitchen: ;-( I don't know either. Anybody else had the same problem?

Sanghi 26/9/09 06:32

My entry is in poll for 'SoupnJuice' event dear, if you like my entry pls do vote for me at

the ungourmet 26/9/09 18:31

That cheese sounds fabulous! 200 pounds! That's big!

Your dish is yummy and so nice for autumn!

Chow and Chatter 26/9/09 18:45

wow what a great recipe and now I know why this cheese has holes great info Angie

Barbara Bakes 28/9/09 00:32

What a great recipe to use up the last of this year's zucchini!

Mythreyi Dilip 4/10/09 23:01

Zucchini looks delicious Angie!

Angie 15/10/09 15:47

That looks amazing, I have not made stuffed eggplant in a long time. Great recipe!


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