Crispy Stuffed Zucchini with Herbed Yogurt and Parmesan is a refined vegetarian dish that balances comfort and elegance. Hollowed zucchini halves are filled with a savory mashed potato mixture, breaded and fried to a golden crisp, then served over a creamy garlic yogurt base and topped with Parmesan and dill. Perfect as a starter or small plate for special gatherings or elegant weeknight dinners.

Why You’ll Love This Recipe

This recipe brings together contrasting textures and flavors in a harmonious dish. The soft and savory filling pairs beautifully with the crispy breaded exterior, while the garlicky yogurt and fresh herbs offer cool, tangy contrast. It’s a vegetarian dish that feels indulgent yet balanced—perfect for entertaining or adding variety to your meatless meal rotation.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the stuffed zucchini:

3 medium zucchinis, halved and hollowed
1 cup mashed potatoes
1/4 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped
1 tablespoon green onions, finely chopped
Salt and black pepper to taste
1/2 cup flour
2 eggs, beaten
3/4 cup panko breadcrumbs
Oil for shallow frying

For the yogurt base:

1 cup plain Greek yogurt
1 garlic clove, grated
1 tablespoon lemon juice
Salt to taste

For topping:

1 tablespoon butter, melted
Extra grated Parmesan
Fresh dill

directions

In a mixing bowl, combine the mashed potatoes, Parmesan, parsley, green onions, salt, and pepper until smooth.
Halve the zucchinis lengthwise and use a spoon to scoop out the centers, creating shallow boats.
Fill each zucchini half with the potato mixture, pressing gently to shape and seal the surface.
Set up a breading station with three separate plates: flour, beaten eggs, and panko breadcrumbs.
Coat each stuffed zucchini piece first in flour, then in egg, and finally in breadcrumbs, pressing to adhere.
Heat a shallow layer of oil in a large skillet over medium heat. Fry the zucchini, turning occasionally, until all sides are golden brown and crispy. Drain on paper towels.
In a small bowl, mix the yogurt with grated garlic, lemon juice, and a pinch of salt until smooth.
To serve, spread the yogurt mixture on a serving plate. Arrange the crispy stuffed zucchini on top.
Drizzle with melted butter and garnish with extra grated Parmesan and fresh dill. Serve warm.

Servings and timing

This recipe serves 4 as an appetizer or 2 as a main dish.
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes

Variations

Vegan Version: Substitute the mashed potatoes with a vegan-friendly filling, use plant-based yogurt, and replace the egg with aquafaba or a flax egg.
Spicy Kick: Add chili flakes or finely chopped jalapeño to the potato mixture.
Cheese Alternatives: Use crumbled feta or mozzarella in place of Parmesan for different flavor profiles.
Baking Option: Instead of frying, bake the breaded zucchini at 400°F (200°C) for 20–25 minutes, flipping halfway through.
Mini Bites: Use smaller zucchini or slice into smaller segments for bite-sized appetizers.

storage/reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 350°F (175°C) until warm and crisp—about 10 minutes. Avoid microwaving as it may make the breading soggy. The yogurt sauce should be stored separately and used chilled.

FAQs

Can I prepare these ahead of time?

Yes, you can stuff and bread the zucchini in advance. Refrigerate them on a tray covered with plastic wrap for up to 12 hours before frying or baking.

Can I freeze stuffed zucchini?

Freezing is not recommended, as the zucchini may become watery and lose its texture upon reheating.

What type of potatoes should I use?

Use starchy potatoes like Russets or Yukon Golds for a smooth and fluffy mash that binds well.

Do I need to peel the zucchini?

No, keep the skins on for structure and better texture during cooking.

Can I use store-bought mashed potatoes?

Yes, as long as they are not overly seasoned. Plain mashed potatoes work best.

Is Greek yogurt necessary?

Greek yogurt is preferred for its thickness and tang, but plain whole-milk yogurt is a suitable substitute.

How do I hollow out the zucchini?

Use a small spoon or melon baller to scoop out the center, leaving about 1/4 inch around the sides for stability.

What oil is best for frying?

Use a neutral oil with a high smoke point such as canola, sunflower, or vegetable oil.

Can I make this gluten-free?

Yes, use gluten-free flour and breadcrumbs for a gluten-free version.

What should I serve with this dish?

Serve with a light salad or warm flatbread to make a complete vegetarian meal.

Conclusion

Crispy Stuffed Zucchini with Herbed Yogurt and Parmesan is a delightful combination of rich flavors, creamy textures, and crunchy coatings. Whether served as a show-stopping appetizer or a light vegetarian entrée, this dish is both elegant and approachable. With versatile ingredients and stunning presentation, it’s a satisfying recipe you’ll want to revisit often.