product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL
Browse In-Store
Weekly Sales
Grocery Pickup & Delivery
Catering
Shipped to You
Lunch & Dinner to Go
Whole Foods Market
Find a Store
Home/Recipes/Stuffed Zucchini with Gazpacho Sauce

Stuffed Zucchini with Gazpacho Sauce

Serves 6 to 8
Time 35 min
Take advantage of the season's bounty of zucchini squash, cucumbers and tomatoes with this rustic Italian dish. It makes a wonderful transition between summer and fall.
Special Diets:
Vegetarian
High-Fiber
Ingredients
  • 4 zucchini squash
  • 3 tablespoons butter
  • 1/2 onion, minced
  • 2 teaspoons chili powder
  • 1/2 teaspoon fine sea salt
  • 4 cloves garlic
  • 1 teaspoon cumin seeds
  • 1 1/4 cup dry whole wheat bread crumbs
  • 1/4 cup grated Parmesan
  • Gazpacho Sauce
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic
  • 1/4 cup extra-virgin olive oil
  • 4 large ripe tomatoes, seeded and finely chopped
  • 1 green bell pepper, seeded and finely chopped
  • 1 large cucumber, peeled, seeded and finely chopped
  • 1 cup tomato purée
  • 1 lemon, juice of
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • hot sauce (optional), to taste
Shop with Prime

Exclusively for Prime members in select ZIP codes.

Method

Preheat the oven to 350°F.

Cut each zucchini in half both ways to make 4 pieces from each squash.

Parboil zucchini by boiling in water for about 5 minutes.

Hollow out zucchini using a teaspoon to scrape out seeded area and create "boats." Set aside.

Melt butter in a skillet and sauté onion until translucent, about 5 minutes.

Add chili powder, salt, garlic, and cumin.

Stir and cook about 3 minutes.

In a bowl, combine onion/spice mixture with bread crumbs and Parmesan cheese.

Stuff zucchini boats with bread crumb/onion mixture.

Bake at 350°F for 15 minutes until breadcrumb stuffing browns on top.

To prepare the sauce: Blend vinegar, garlic and olive oil in a blender or food processor until smooth.

Combine in a large bowl with vegetables, tomato purée and lemon juice.

Season to taste with salt, pepper and hot sauce (if desired).

Serve your boats "floating" on the gazpacho sauce in individual wide, shallow soup plates.

Nutritional Info:
Per serving: 240 calories (130 from fat), 15g total fat, 5g saturated fat, 15mg cholesterol, 560mg sodium, 24g carbohydrates (5g dietary fiber, 7g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
Ingredients
  • 4 zucchini squash
  • 3 tablespoons butter
  • 1/2 onion, minced
  • 2 teaspoons chili powder
  • 1/2 teaspoon fine sea salt
  • 4 cloves garlic
  • 1 teaspoon cumin seeds
  • 1 1/4 cup dry whole wheat bread crumbs
  • 1/4 cup grated Parmesan
  • Gazpacho Sauce
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic
  • 1/4 cup extra-virgin olive oil
  • 4 large ripe tomatoes, seeded and finely chopped
  • 1 green bell pepper, seeded and finely chopped
  • 1 large cucumber, peeled, seeded and finely chopped
  • 1 cup tomato purée
  • 1 lemon, juice of
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • hot sauce (optional), to taste
Shop with Prime

Exclusively for Prime members in select ZIP codes.