---
title: "Stuffed Zucchini with Cheese Crust: Two Baking Recipes from Styler"
description: "Culinary author Viktoria Vakov and Styler editor Anastasia Ostapova shared two ways to bake stuffed zucchini: as boats under a cheese crust and as cups with raw minced meat and vegetable gravy."
date: 2026-10-17T14:23:25.538Z
lang: en
url: https://xab.info/en/posts/stuffed-zucchini-cheese-crust-two-recipes
tags: [zucchini, stuffed-zucchini, recipe, baking, meat-filling, cheese-crust]
author: "Marina Slivenko"
publisher: "XAB.info"
---

# Stuffed Zucchini with Cheese Crust: Two Baking Recipes from Styler

![A woman in an apron adds green peas to a baking dish with stuffed zucchini in a kitchen.](https://xab.info/media/2026/10/17/farshirovannye-kabachki-pod-tvorozhnoy-korochko-dva-retsepta/farshirovannye-kabachki-pod-tvorozhnoy-korochko-dva-retsepta-1.webp)

## Key Points

- Zucchini are cut lengthwise into 'boats' or crosswise into 'cups', leaving thick enough walls so the shape doesn't collapse.
- In Viktoria Vakov's basic recipe, zucchini pulp is added to the meat filling and baked under grated cheese at 190°C for about 35 minutes.
- Anastasia Ostapova's variation uses raw minced pork without pre-cooking, paired with a vegetable gravy of carrots, onions, and green peas.
- When using raw minced meat, the doneness of the meat filling must be checked separately rather than relying on zucchini softness or crust color.
- The dish contains hard cheese, meaning individuals with lactose intolerance or milk protein allergies will need an alternative.

Zucchini has long been considered one of the most versatile vegetables for stuffing: its neutral flavor, dense yet tender flesh, and convenient shape make it a natural "vessel" for fillings. The vegetable pairs equally well with meat, vegetables, and cheese, resulting in dozens of dish variations. In this Styler article, culinary author Viktoria Vakov and editor Anastasia Ostapova share two approaches to baking stuffed zucchini in the oven—from classic "boats" under a cheese crust to cups with raw minced meat and vegetable gravy.

### Viktoria Vakov's Basic Recipe: Zucchini "Boats"

In the basic version, zucchini are cut lengthwise into halves to create so-called "boats." An important nuance: the flesh from the center is not discarded but added to the filling—along with onions, garlic, and tomato paste, it becomes part of the meat mixture. When carving out the center, the author advises leaving about a centimeter of flesh near the skin so the halves do not fall apart during baking.

The filling is prepared in a skillet: chopped onions are sautéed in olive oil for 3–4 minutes, then garlic is added for about 30 seconds. Minced meat is added to the vegetables, broken up with a spatula, and cooked for 6–8 minutes. Afterward, the chopped zucchini pulp and tomato paste are stirred into the mixture, seasoned with salt and pepper, and cooked for another 5 minutes.

### Baking Under a Cheese Crust

Preheat the oven to 190°C (375°F). The zucchini halves are filled with the prepared meat mixture, and grated cheese is generously distributed on top. The dish is baked for about 35 minutes. Before serving, the author recommends garnishing the zucchini with fresh parsley, which adds freshness and completes the flavor. It turns out to be a hearty yet relatively light dish suitable for both lunch and dinner.

### Anastasia Ostapova's Variation: Cups with Raw Minced Meat

The Styler editor retained the main combination—zucchini, meat, and cheese—but changed the shape, filling, and baking method. She cuts the zucchini crosswise into pieces 4–5 cm thick instead of lengthwise, creating small "cups." The center of each piece is scooped out with a spoon, but not all the way through: a layer of flesh remains at the bottom to hold the filling, and the walls are kept thick enough for the cups to hold their shape during baking. In this variation, the carved-out pulp is not added to the filling.

Chilled minced pork is used for the filling, seasoned with salt, pepper, and paprika, and placed directly into the cups without preliminary browning. A vegetable gravy is prepared separately: onions are simmered in vegetable oil until soft, carrots are added and cooked for a few more minutes, followed by tomato paste, water, frozen green peas, salt, and pepper. The gravy is not reduced to a thick paste; some liquid remains in the baking dish to help soften the zucchini.

### Baking Technique and Doneness Check

The stuffed cups are arranged in a baking dish, the vegetable mixture is distributed between them, and some carrots with peas are placed directly on top of the filling. The zucchini are generously topped with grated hard cheese. The dish is placed in the oven and baked for 30–40 minutes at 180–200°C (350–400°F) using top-and-bottom heat. The key difference in this version: since raw minced meat is used, you cannot rely solely on the softness of the zucchini or the golden cheese crust—the readiness of the meat filling must be checked separately. In the finished dish, the zucchini is easily pierced with a knife while retaining its shape.

### Practical Tips and Important Warnings

For even baking, it is best to use zucchini of roughly the same diameter, and the cups should not be stuffed too tightly with raw meat: the more meat inside, the longer it takes to cook. Do not overdo the gravy either—zucchini release their own moisture during baking, so there is no need to submerge them completely in sauce. After baking, let the dish rest for about 5 minutes before serving; the cups hold their shape well and can be served individually alongside the vegetable gravy from the dish. Note that the dish contains dairy products due to the hard cheese, so individuals with lactose intolerance or milk protein allergies should take this into account and choose a suitable alternative if necessary.

## Fact-Check & Sources

- [Фаршированные кабачки под творожной корочкой: пошаговый рецепт от редактора Styler (фото)](https://styler.rbc.ua/ukr/deliciously/farshirovani-kabachki-pid-sirnoyu-skorinkoyu-1792074661.html) - Primary source: step-by-step recipes by Viktoria Vakov and Anastasia Ostapova, temperatures, baking times, and serving nuances correspond to the article basis.
- [Как вкусно приготовить фаршированные кабачки в духовке, мультиварке и на сковороде](https://www.unian.net/recipes/second-courses/side-dishes/farshirovannye-kabachki-v-duhovke-multivarke-i-na-skovorode-recepty-13042881.html) - Подтверждено по источнику unian.net
- [Кабачки, фаршированные нутом и сыром](https://www.gastronom.ru/recipe/65460/kabachki-farshirovannye-nutom-i-syrom) - Подтверждено по источнику gastronom.ru
- [Минус 2 кг за неделю: фаршированные кабачки заменят вам ужин — вкусно, сытно и без лишнего жира](https://www.pravda.ru/news/recipes/2239801-stuffed-zucchini-slices/) - Подтверждено по источнику pravda.ru

## FAQ

### Is the zucchini pulp discarded or used?

In Viktoria Vakov's basic recipe, the pulp is not discarded but added to the meat filling along with onions, garlic, and tomato paste. In Anastasia Ostapova's variation, the carved pulp is not added to the filling.

### Does the minced meat need to be pre-cooked?

In the basic recipe, the minced meat is sautéed in a skillet for 6–8 minutes. In the Styler editor's variation, the pork mince is not pre-cooked and is stuffed raw into the cups, so meat doneness is checked separately during baking.

### At what temperature and for how long should zucchini be baked?

The basic recipe is baked at 190°C for about 35 minutes. The cup variation takes 30–40 minutes at 180–200°C using top-and-bottom heat.

### What should people with lactose intolerance keep in mind?

The dish contains hard cheese, so individuals with lactose intolerance or milk protein allergies should consider this when cooking and choose an appropriate alternative if necessary.