Buckwheat and Tomato Stuffed Zucchini

Buckwheat and Tomato Stuffed Zucchini

  • Author: Erin Alderson
  • Yield: 3-4 1x



  • 2 medium zucchini
  • 1 clove garlic
  • 1 cup diced tomatoes*
  • 34 basil leaves
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked buckwheat
  • 12 ounces shredded mozzarella cheese


  1. Preheat oven to 400˚. With a knife, hollow out the zucchini, leaving roughly a 1/4″ lining of zucchini. Place zucchini in a baking dish.
  2. In a blender or food processor, pulse garlic into small pieces. Add diced tomatoes, basil, salt, and pepper. Pulse until tomatoes resemble crushed tomatoes. Place in a bowl and add buckwheat, stirring until well combined. Divide buckwheat mixture among the zucchini.
  3. Bake zucchini for 20 minutes, sprinkle tops with cheese, and bake for another 5-10, until cheese is melted. Serve with a sprinkle of fresh basil.


*I used Roma tomatoes because they are a bit meatier. If wanting to use regular tomatoes, squeeze out a bit of tomato juice before adding to the blender.

*Need instructions for cooking buckwheat or kasha, see here.

*If wanting this to be vegan, leave off cheese or sub your favorite vegan cheese.

*I used smallish, medium zucchini- so adjust filling as needed.