Stuffed Zucchini

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Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

Get the largest zucchini you can find-if you grow your own as we do, then they can grow to watermelon size. Zucchini are absurdly easy to grow from seeds, and no storebought vegetable can ever compare with that picked "live" from your own garden, either in taste or aroma. Also, don't neglect the lovely orange flowers that outnumber the zucchini; they are marvelous when French-fried, and many gourmets prefer them to the vegetable itself.


  • 1 large zucchini

For Stuffing Combine

  • 1 large onion, grated
  • ⅓ cup cooked rice
  • ½ cup canned tomato sauce
  • ¼ teaspoon salt
  • ½ teaspoon dried oregano
  • 1 small clove garlic, chopped fine
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup chicken stock


Presoak a clay pot, top and bottom, in water for 10 minutes.

Cut a narrow slice out of the zucchini lengthwise and hollow out the inside. Chop the scooped out flesh and set aside.

In a large mixing bowl, combine the onion, rice, tomato sauce, salt, oregano, and garlic and add the reserved chopped zucchini flesh.

Stuff the zucchini shell with the mixture and place in the presoaked pot. Add chicken stock. Sprinkle with the grated Parmesan cheese.

Cover the pot and place it in a cold oven.

Set the oven temperature at 450 degrees.

Cook for 45 minutes.

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