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Stuffed Zucchini with Goat cheese & Marinara {3-ingredient recipe}

This easy stuffed zucchini recipe uses just two additional ingredients to turn it into something special! It’s so simple and delicious you’ll make it again and again.

Incredibly easy 3-ingredient recipe and it's delicious!! Bake or grill depending on the season.

I’m often asked how I come up with recipes, even for something as simple as this Stuffed Zucchini. Non-foodie people just don’t get me, I think (although I don’t get non-foodies either so I suppose we’re even ;) and can’t, for the life of them, imagine where these ideas come from. I explain it to them this way: that food – and, more importantly, ways to prepare it – is always on my mind. I don’t mean to imply that it’s all I ever think about but rather that it’s always running in the background, pieces of ideas floating around back there waiting to be joined with another idea until something cohesive comes to the surface.  I imagine it’s the same process that writers or other creative types go through, always keeping an eye out for that next idea for a story or ways to bridge the gap between chapters and characters and story lines – it comes from so many different sources that they likely could never piece them all together.

There’s a book that I’m re-reading right now, Bird by Bird by Anne Lamott. It’s a fantastic book about writing with plenty of advice from her life as a both a writer and being around writers growing up. There’s a chapter in it called “Index Cards” where she talks about keeping index cards and pens all over the place so that she can write down snippets of ideas and conversations that she would otherwise forget. I don’t keep index cards everywhere but I do keep an excel spreadsheet of ideas that pop into my head at different times as well as a notebook that I carry with me. Often times a dish that inspired me years ago will crash into another that just popped up the day before; they may be completely unrelated but when they come together they always usually make sense. At least enough to be written down as a possibility until an actual recipe crawls out of it.

And sometimes the way a recipe is born is so easy and obvious that there really wasn’t much effort involved. This Stuffed Zucchini with Goat Cheese & Marinara is a perfect example. You may recall that a few weeks ago I posted a recipe for Baked Goat Cheese with Marinara. It’s an easy recipe with just 3 ingredients and it received a lot of Pinterest love. My friend Carolyn from All Day I Dream about Food shared it on Facebook, too. It’s always fun when a food conversation happens and here’s what happened with ours:

facebook conversation

And that’s how this stuffed zucchini recipe was born! It’s just a riff on the Baked Goat Cheese but it’s different enough that it deserves its own page. No longer an appetizer but instead a delicious stuffed zucchini side dish that utilizes a summer vegetable that always needs new ideas for preparation. And it is absolutely delicious! So easy and fast to make, can be thrown on the grill or into the oven and goes with almost any main dish. Those are the kind of recipes I love coming up with, especially when it’s that easy!

Stuffed Zucchini with goat cheese & marinara {3-ingredient recipe}

Stuffed Zucchini with Goat cheese & Marinara {3-ingredient recipe}


  • 4 medium-sized zucchini
  • 1 5- ounce log goat cheese
  • 1-2 cups marinara sauce
  • chopped parsley (for garnish (optional))
  1. Preheat oven or grill to 400F.
  2. Slice zucchini in half lengthwise and scoop out the seeds, leaving the zucchini hollowed out. Season with kosher salt and freshly ground black pepper and place on baking sheet.
  3. Using half of goat cheese, spread a small amount in the bottom of each zucchini. Spoon marinara sauce on top, then dot with remaining goat cheese.
  4. Grill or bake until goat cheese is soft and marinara is bubbling, about 10 minutes. Serve immediately.
Kristy Bernardo
Latest posts by Kristy Bernardo (see all)


Friday 21st of August 2020

I'm confused, how is the zucchini used... it's just a vessel? Or do you actually eat it? And why are the insides not incorporated back into the sauce?

Kristy Bernardo

Wednesday 16th of September 2020

Hi Nic, There is no "sauce". You remove the insides and replace it with goat cheese and marinara.

Steve in Frisco (Texas)

Sunday 26th of July 2015

Stumbled upon this site a few days ago and glad I did. I made this squash and the portobello mushroom burger for my wife tonight and she said this is the only burger she'll have from here out. Thank you for sharing... I can't wait to try more of your recipes! :)

Kristy Bernardo

Wednesday 29th of July 2015

What a great comment, Steve, thank you!! You made my day!!


Tuesday 30th of June 2015

If you give me a treat like this that can be made in 3 ingredients, I am going to give it a go :)

Kristy Bernardo

Wednesday 1st of July 2015

You'll love it, Markus :-)


Wednesday 1st of October 2014

I'm a huge goat cheese fan so I think this sounds amazing. Just letting you know that I featured this recipe in my round-up of 25 Deliciously Healthy Low-Carb Recipes from September 2014. Hope a lot of my readers will click over here and try the recipe!

Erika Kubick

Wednesday 13th of May 2015

Love this! What a healthy way to eat cheese. That's what I'm all about. Always looking for more healthy cheese recipes to feature on my blog. Thanks for sharing!

Kristy Bernardo

Wednesday 1st of October 2014

That's wonderful, Kalyn, thank you!

Baked Goat Cheese Recipe

Tuesday 29th of July 2014

[…] This easy recipe for Baked Goat Cheese uses just three ingredients and takes just minutes to throw together. Serve with crostini, garlic bread or try making stuffed zucchini! […]