Meal Kit

Italian Stuffed Zucchini

With Sicilian Herbs and Basil Lemon Tahini Sauce

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Soy

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Italian spices, earthy mushrooms, gluten-free breadcrumbs, and fresh vegetables combine to make an irresistible stuffing for zucchini. We top this healthy and cozy dish off with a rich lemon-tahini sauce. The result is a meal that’s as elegant as it is filling.

In Your Box (serves 2)

  • 3 Zucchini
  • 2 Garlic Cloves
  • 1 Tomato
  • 6 oz. Cremini Mushrooms
  • 4 Basil Sprigs
  • 1 Lemon
  • 0.125 cup Nutritional Yeast
  • 1 tsp. Dried Basil
  • 1 tsp. Dried Oregano
  • ½ tsp. Red Pepper Flakes
  • Info
    ¾ cup Bread Crumbs
  • 2 Tbsp. Tahini

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 2 Mixing Bowls

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Preheat oven to 400 degrees and line a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Slice zucchini in half lengthwise. Use a spoon to gently scoop out pulp and seeds, leaving a ¼" thick shell. Chop pulp and set aside. Mince garlic. Cut tomato and mushrooms into a fine dice. Stack basil leaves, roll up tightly, and slice into ribbons (called “chiffonade”). Cut lemon in half. Zest 1 half of lemon for the sauce and garnish.

  2. 2

    Make the Stuffing

    In a large bowl, combine mushrooms, zucchini pulp, ⅔ of the garlic, diced tomato (reserving a bit for garnish), nutritional yeast, dried basil, oregano, half the fresh basil, red pepper flakes to taste, and salt and pepper to taste. Once mixed, add 1 Tbsp. olive oil. Add breadcrumbs, a little at a time, until a slightly firm stuffing mixture has formed. Mixture should be a consistency that can be easily pressed together and into the zucchini.

  3. 3

    Stuff and Bake the Zucchini

    Pack the stuffing mixture to desired amount into the hollowed zucchini, creating 6 stuffed zucchini boats. Place stuffed zucchini on prepared baking sheet and cover with foil. Bake for 25 minutes, or until the zucchini is tender. After about 20 minutes, remove foil and return to oven so the stuffing can crisp. (If you have extra stuffing, you can bake it uncovered in a baking dish for the same amount of time, or until the top is slightly browned and crisp.)

  4. 4

    Make the Lemon Tahini Sauce

    In a small bowl, whisk together remaining garlic and fresh basil (reserving some for garnish), juice of the lemon to taste, tahini, 1 Tbsp. water, a pinch of lemon zest, and salt and pepper to taste. (For a thinner sauce, feel free to add another 1 Tbsp. of water.)

  5. 5

    Plate the Dish

    On plates, arrange 3 stuffed zucchini and any extra stuffing on the side. Drizzle lemon-tahini sauce over the zucchini boats, or arrange in a dish on the side for dipping. Garnish with remaining diced tomato, fresh basil, and lemon zest, if desired.

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