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The Vector

NJIT's Student Newspaper

The Vector

Simple Dorm Recipes: Stuffed Zucchini

Simple Dorm Recipes: Stuffed Zucchini

Tagline: Refreshing during those summer months

Romer Jed Medina


Zucchinis are the summer staple to good eats and are also the main ingredient for the last recipe of this school year. Whether it is baked or broiled, you can always get a refreshing and summery taste from these wonderful vegetables.

On days when you are tired and want something quick and easy to make, stuffed zucchinis are the perfect choice to compliment any meal. A handful of cheese and your favorite stuffing can make this dish easily one of your favorites in no time.

Prep Time: 15 Minutes

Cook Time: 25-30 Minutes

Servings: 2


1 Zucchini

¼ Cup of Cheese

¼ Cup of Ground Beef

¼ Cup of Breadcrumbs

Salt and Pepper


Side note: The stuffing in this can contain anything from ground chicken to diced vegetables of your choice. In this recipe, I prefer to use asiago cheese, but parmesan and cheddar are also great.


Cut the zucchini in half lengthwise and use a spoon to scoop out the seeds. Save the seeds for later.

Mix together half of the cheese, all of the ground beef and breadcrumbs together in a bowl with a little bit of oil, salt, and pepper.

Liberally lay the mixture on top of the zucchinis and top with the rest of the cheese and the seeds.


Preheat your oven to 350 degrees and place the zucchinis on top of a lightly oiled aluminum sheet or pan.

After 25 minutes check to see if the cheese is lightly browned. If not, leave in the oven for another 5 minutes before removing.

Try this recipe out with other vegetables such as green peppers and tomatoes. Another version of this recipe calls for salmon, garlic, and a bit of butter to really bring a northeastern taste to this dish.

Spend this summer trying new recipes and sharing your creations with your friends. And remember, good eats are always happy eats! Enjoy! And see you next year!

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