Blue Cheese & Leek Stuffed Zucchini

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Blue Cheese & Leek Stuffed Zucchini Recipe

Description

This elegant and savory vegetarian dish pairs the creamy sharpness of blue cheese with the delicate sweetness of sautéed leeks, all stuffed into tender roasted zucchini boats. It’s perfect as a light main dish or a rich, flavorful side.

Ingredients (Serves 4)

  • 2 large zucchinis (or 3 medium)

  • 1 tablespoon olive oil

  • 1 large leek, white and light green parts only, finely chopped

  • 1 garlic clove, minced

  • 3 oz (85g) blue cheese, crumbled

  • 1/4 cup breadcrumbs (panko or regular)

  • 2 tablespoons cream cheese or sour cream

  • Salt & black pepper, to taste

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.

  2. Prepare the zucchini:

    • Cut zucchinis in half lengthwise.

    • Scoop out the flesh with a spoon, leaving a 1/4-inch shell. Reserve about 1/3 of the scooped flesh and chop it finely.

  3. Cook the filling:

    • Heat olive oil in a skillet over medium heat.

    • Add leeks and sauté for 5–7 minutes until soft.

    • Stir in garlic and chopped zucchini flesh, cook another 2–3 minutes.

    • Remove from heat. Stir in blue cheese, cream cheese, breadcrumbs, salt, and pepper.

  4. Stuff the zucchini:

    • Spoon the mixture into the zucchini boats, pressing gently.

    • Bake for 20–25 minutes, or until zucchini is tender and the top is golden.

  5. Garnish and serve:

    • Sprinkle with chopped parsley and serve warm.

Tips & Variations

  • Make it crispy: Broil for the last 2–3 minutes to brown the tops.

  • Add crunch: Toss some chopped walnuts or pecans into the stuffing.

  • Add protein: Mix in cooked crumbled bacon or shredded rotisserie chicken.

  • Vegan option: Use a vegan blue cheese and plant-based cream cheese.

Nutritional Info (Per Serving, 1/4 of recipe)

  • Calories: ~210

  • Protein: 7g

  • Fat: 15g

  • Carbohydrates: 12g

  • Fiber: 3g

  • Sugar: 4g

  • Sodium: ~400mg

Note: Exact values may vary based on specific brands and ingredient amounts used.

Health Benefits

  • Zucchini: Low in calories, high in fiber and water; supports digestion and weight management.

  • Leeks: Rich in antioxidants and prebiotic fiber for gut health.

  • Blue cheese: Offers calcium and protein; provides gut-beneficial molds in moderation.

  • Olive oil: Contains heart-healthy monounsaturated fats.

Q&A Section

Q: Can I make this ahead of time?
A: Yes! You can prepare the zucchini and stuffing separately, refrigerate, and bake just before serving.

Q: Can I freeze this dish?
A: It’s best fresh, but you can freeze after baking. Reheat in oven at 350°F until warmed through.

Q: What can I serve with it?
A: Great with a green salad, roasted potatoes, or crusty bread.

Q: Is it keto-friendly?
A: Mostly, but substitute the breadcrumbs with almond flour or crushed pork rinds to reduce carbs.

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