Baked Stuffed Zucchini Recipe
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Baked Stuffed Zucchini

By: Sarah Rodgers  
"'You don't have to fuss to make a special side dish for tow, as this recipe proves,' says Sarah Rodgers of West Mifflin, Pennsylvania. 'It's so easy to dress up zucchini halves with this flavorful mushroom stuffing.'"

Rating: This weblink has been rated 26 times with an average star rating of 4.4 Read Reviews (19)

Rate/Review | 720 people have saved this

Prep Time:
25 Min
Cook Time:
5 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 1 medium zucchini
  • 6 large fresh mushrooms, finely chopped
  • 1 green onion, finely chopped
  • 1 tablespoon butter or stick margarine
  • 1/2 cup white wine or chicken broth
  • 1/8 teaspoon salt
  • 1 dash white pepper
  • 2 teaspoons grated Parmesan cheese

Directions

  1. Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set shells aside. In a nonstick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender. Add wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper.
  2. Place zucchini shells in a saucepan and cover with water; bring to a boil. Cook for 2 minutes; drain. Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 in. from the heat for 3-4 minutes or until lightly browned.

Footnotes

  • Nutritional Analysis: One serving (1 stuffed zucchini half) equals 133 calories, 7 g fat (4 g saturated fat), 17 mg cholesterol, 254 mg sodium, 7 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 1, 2007 by jana 
This were pretty good. The only thing i did different was I didnt boil the zucchini shells. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 29, 2008 by angloesque 
So good and so easy! We have (surprise, surprise) a bumper crop of zucchini and the husband... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 26, 2009 by Chef4Six 
I sprinkled it with paprika to add some color. Thinner zucchinis are more tender than thicker... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2008 by AnnieO60 
I just made this for dinner tonight. It's all I ate! Delicious. I didn't have fresh mushrooms... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2007 by jacks 
Very good. I made it for New Years dinner. I think it would be better with the chicken broth... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 22, 2008 by whitashley 
This was so tasty and delcious and I love that it is low carb! I was looking for low carb... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 2, 2008 by Whitney 
Between 4-5 Stars-- I really Liked them! I added a bit of goat cheese and bacon on top!!! ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2007 by regi 
Yummy! If you love zucchini and mushrooms you HAVE to try this! It was very good and it wasnt... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2007 by Linds 
YUM! Only thing I did differently was fry some bacon and crumble it into the mix, I felt it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2007 by POLARBEE Supporting Member (Click to learn more about Supporting Membership)
I think these were pretty good. Next time I would use some hot sauce to give it a little more... MORE

 
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