Boursin Cheese Stuffed Zucchini – Rachel Cooks®

Zucchini stuffed with Boursin cheese is a winning side dish, appetizer or light lunch that tastes fresh, is easy to prepare, and oh so delicious!

There are so many ways to enjoy this beautiful green summer squash. It would be hard for me to pick a favorite. Baked, grilled, air fried, or sautéed, plain or sautéed, I love them all. There’s simply no reason to ever say you’re tired of zucchini when you have a hundred different ways to enjoy them (even when your garden is producing them like crazy).

Need inspiration? You will find many more zucchini recipes towards the end of the post.

Some time ago I published a recipe for zucchini stuffed with pesto and cheese. It got me thinking that there could be many different ways to stuff zucchini. We’re already enjoying these zucchini lasagna dishes, which are basically zucchini stuffed with all the goodness you’d normally find in lasagna (except the noodles).

I came up with this easy recipe that I’m sure you’ll love: creamy cheese, little bits of sweet red pepper and crunchy breadcrumbs, all stuffed into a lovely green zucchini skin. These little babies make a lovely appetizer, satisfying side dish or light lunch. Try them soon, you won’t be disappointed!

Why you will love this cheese stuffed zucchini

• Easy to prepare: Spreadable herbed cheese makes this recipe very easy because the cheese is already seasoned with lots of great flavor. And yes, there are only five ingredients!
• diverse: Stuffed zucchini can be served for a light lunch or as a side dish for dinner. They go great with meatloaf, baked salmon or pork chops in bread. (You already have the oven, why not bake some stuffed zucchini too?) I also like them for breakfast, along with scrambled eggs. They are fun on the brunch menu, a welcome break from egg dishes. And of course, they are perfect as appetizers. Just cut each zucchini half into bite-sized pieces before serving.

what do you need

• Squash: This delicate dark green squash is usually available year-round. You may know it as Squash If you live in England or France. The green skin is completely edible; Just wash it well before use. Choose medium-sized zucchini (about 9 ounces each). If they are too small, it will be difficult to fill them; If they are too big, they may be a little tough and difficult to serve.
• Cheese for spreading garlic and herbs: Boursin (5.2 oz.) or Alouette (6.5 oz.) are two popular brands. Different flavors are available so choose the flavors you like the most.
• Red pepper: This sweet red pepper adds color and texture to the filling. You can substitute yellow or orange pepper.
• Panko breadcrumbs: Cover the stuffed zucchini with bread crumbs. Panko has an airier and coarser texture than regular breadcrumbs and crumbles better.
• Olive oil spray: Olive oil adds flavor and helps the breadcrumbs get brown and crispy. If you don’t have olive oil spray, drizzle the top with olive oil or use non-stick spray.

How to make this recipe

Prepare the zucchini. Wash the zucchini. Slice each pumpkin in half lengthwise and using a spoon make a trough in the center of each half, remove the seeds and leave about a quarter of a centimeter of pumpkin. Leave a wall at each end so that the filling does not run out. It should look like a small canoe.

Mix the filling. Mix the soft cheese and red pepper cubes in a small bowl.

Fill the zucchini. Spread the cheese mixture evenly into the hollowed zucchini halves. Sprinkle panko breadcrumbs on top of each one. To help the zucchini “boats” brown, spray the tops with olive oil spray or nonstick cooking spray.

to bake. Put them in the oven for 55 minutes. The zucchini will be cooked gently and crispy and the cheese will be pleasant, soft and delicious. Let them cool for five minutes or so before serving so no one burns their mouths.

Tips for success

• Choose the correct zucchini. Size matters for these stuffed zucchini. If they are too small, they will not hold enough filling; Zucchini that are too large tend to be less tender. For the best flavor, the zucchini should be as fresh as possible. The outer skin should be smooth and shiny, not wrinkled or dull.
• Do not overfill the zucchini boats. Each half should be slightly covered with the cheese filling. If you have too much filling in them, it will run out when it heats up. It’s okay if some of the breadcrumb coating falls off, it’s pretty much inevitable.

Storage and reheating tips

• cool: Cool the leftover stuffed zucchini before covering with plastic wrap or storing in an airtight container. They will keep for up to three days in the refrigerator.
• Reheat: For best results, reheat the stuffed zucchini in the air fryer or toaster oven to help crisp up the breadcrumb coating. They tend to get soggy in the microwave.

More zucchini Love

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Preparation time: 10 subtlety subtlety

Cooking time: 55 subtlety subtlety

cooling time: 5 subtlety subtlety

total time: 1 hour hour 10 subtlety subtlety

4 Dishes

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Zucchini stuffed with Boursin cheese is a winning side dish, appetizer or light lunch that tastes fresh, is easy to prepare, and oh so delicious!

Instructions

• Preheat oven to 350ºF. Line a rimmed baking sheet with baking paper.

• If desired, trim the ends of the zucchini and slice lengthwise so that you have four long halves. Using a spoon, hollow out the middle (remove the seeds) of each half, leaving a little at each end to prevent the filling from running out. Place zucchini halves on prepared baking paper.

• In a small bowl, mix spreadable cheese and diced red pepper. Spread cheese into hollow zucchini.

• Cover each zucchini with breadcrumbs and sprinkle with olive oil. (If you don’t have a spritzer, just drizzle as lightly as possible, or spray lightly with a non-stick spray).

• Bake for 55 minutes or until the zucchini is fork tender and the breadcrumbs are golden. Cool for 5 minutes before serving.

Remarks

• Choose your favorite brand of garlic and herb cheese spread. Boursin (5.2 oz.) or Alouette (6.5 oz.) are two popular brands.
• Air Fryer Instructions: Prepare zucchini according to the instructions. Place stuffed zucchini in the basket of an air fryer. Air fry at 350ºF for 18 minutes or until the zucchini is fork tender and the breadcrumbs are golden brown. Cool for 5 minutes before serving
• If you like these, you might also enjoy this recipe: Zucchini Stuffed with Pesto and Cheese.

Nutritional information

dose: 1Half a zucchini, Calories: 156KKL, Carbohydrates: 7G, protein: 4G, Fat: 13G, Saturated fat: 8G, Polyunsaturated fat: 0.2G, Unsaturated fat: 0.05G, Cholesterol: 31mg, sodium: 219mg, potassium: 283mg, fiber: 1G, Sugar: 4G, vitamin: 793IU, Vitamin C: 29mg, calcium: 44mg, iron: 1mg

This site provides approximate nutritional information for convenience and as a courtesy only. Nutritional data is primarily collected from the USDA Food Composition Database, whenever available, or other online calculators.