Stuffed Zucchini, Capsicums + Tomatoes

The classic Mediterranean technique — vegetables hollowed out + filled with a flavourful herb + cheese mix, then char-grilled until soft + golden. Works on zucchini, capsicums, tomatoes — basically anything with a hollow that holds a stuffing. Vegetarian-friendly + easily made into a main with rice or meat in the filling. Brilliant side, easy main, kid-friendly. The ultimate "use what's in the esky" recipe. Recipe Card Serves 4 Prep 15 min Cook 30 min Method Camp oven Difficulty Medium Best for Camp + home Photo by Joachim Lesne on Unsplash Stuffed Zucchini, Capsicums + Tomatoes Serves: 4-6 (as side; 2-3 as main) · Prep: 15 minutes · Cook: 20-25 minutes · Equipment: grill or BBQ hot plate with lid (or oven), spoon for hollowing, mixing bowl Photo: Oliver Rush / Unsplash Ingredients The vegetables: 2 large zucchini, halved lengthways 2 medium capsicums (yellow, red or green), halved lengthways 2 large tomatoes, halved horizontally Use a spoon to scoop out excess flesh + seeds (don't damage the outer wall) The filling: 1 cup grated OR crumbled cheese (parmesan, feta, gruyere, cheddar — your choice) 1 cup finely minced herbs (one or more of: parsley, thyme, sage, chives, spring onions) 1 tbsp lemon zest (optional) Cooked rice OR ground meat (optional, for hearty version — about 1 cup) Salt + cracked black pepper 2-3 tbsp olive oil for brushing Optional add-ins to filling: 2 cloves grated garlic; pine nuts (50g, toasted); chopped olives or sun-dried tomatoes; toasted breadcrumbs (for crunch); grated lemon zest; chilli flakes. To serve: green salad, crusty bread, dressed yogurt with garlic + lemon, additional cheese. Method 1. Prep the vegetables. Halve all vegetables lengthways. Use a teaspoon to scoop out the inside flesh + seeds (zucchini centre, capsicum core + seeds, tomato seeds + soft pulp). Save the scooped-out zucchini flesh — chop fine + add to the filling for extra body. 2. Make the filling. In a bowl, combine cheese, minced herbs, lemon zest (if using), salt + pepper, plus any rice/meat/optional add-ins. Add the chopped zucchini flesh you scooped out. Mix thoroughly. 3. Spread thinly on zucchini. Zucchini cooks quickest + holds the LEAST filling. Spread a thin layer of filling along the inside. 4. Stuff capsicums + tomatoes. Fill the hollows with the remaining filling. Don't overpack the tomatoes (they collapse if overstuffed). 5. Heat the cooking surface — BBQ hot plate, grill pan, or oven preheated to 200°C. Brush with oil. 6. Place vegetables strategically. The trick to even cooking when mixing veg types: — CAPSICUMS in the centre (need most heat + longest time)— TOMATOES next (medium time)— ZUCCHINI on the outer edge (cook fastest, less heat needed)This way all three finish at roughly the same time. 7. Cover with the lid. Steam-bake for 20-25 minutes — until vegetables are soft when pierced with a knife + the cheese filling is golden + bubbly. 8. Test for doneness: capsicums should be soft + sweet; zucchini tender but holding shape; tomatoes still recognisable. The cheese should have melted + browned. 9. Rest 5 minutes off the heat — easier to handle, flavours settle. 10. Serve warm as a side or as a main with bread + salad. Tips and variations Vegetable selection is flexible — works on virtually anything with a hollow. Eggplant halves, button mushroom caps, baby pumpkin halves, cabbage leaves, even artichokes Pre-cook hard vegetables if needed — pumpkin or potato should be parboiled (15 minutes) before stuffing, otherwise they won't cook through in time Cheese choice transforms the dish: Feta + parsley + lemon = Greek style Cheddar + chives + bacon = Aussie comfort Parmesan + breadcrumbs + sage = Italian classic Goats cheese + thyme + walnut = sophisticated Make it a main: add cooked rice or quinoa to the filling for a vegetarian main; or add cooked ground beef/lamb for a hearty meat-based version Prep ahead: hollow + fill the vegetables in the morning; cook before dinner. Saves campsite time The placement trick (capsicum centre, tomato middle, zucchini outer) works because of heat distribution. Most camp grills are hottest in the middle Without a lid: tent foil over the vegetables to retain heat + moisture Camp version: works perfectly on a camp oven over coals (lid on); or on a Weber Q with the lid down (indirect heat); or in a covered frying pan on butane stove Leftovers reheat well — gentle warm oven for 10 minutes; or eat cold from the esky as picnic food Our take The Mediterranean classic that uses up whatever vegetables you've got. Pretty plate, generous flavour, vegetarian-friendly, transforms easily into a main. The kind of recipe that becomes part of your regular rotation once you've made it once. The technique is universal — the principle of "hollow + stuff + cook covered" works on dozens of vegetables. Master this + you've got an endless variation engine for the camp kitchen. Shop Camp Cooking Gear

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