Italian Stuffed Zucchini Recipe
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Italian Stuffed Zucchini

By: IDAJ 
"This is an easy, tasty way to use up zucchini. I have listed the ingredients per person so the amount can be adjusted, depending on how much zucchini you have. Can be made lacto-vegetarian or vegan."

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (43)

What to Drink?

Wine Sangiovese
 

Servings  (Help)

Calculate

 

Original Recipe Yield 1 serving
 

Ingredients

  • 1 zucchini
  • 2 tablespoons Italian-style dried bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 2/3 cup frozen burger-style crumbles
  • 1/2 cup spaghetti sauce
  • 1/4 cup shredded mozzarella cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Slice each zucchini in half lengthwise. Hollow out the zucchini. Place the scraped out zucchini into a medium bowl. Combine zucchini, bread crumbs, Parmesan cheese, burger-style crumbles and pasta sauce. Mix well.
  3. Place mixture into hollowed out zucchini. Arrange zucchini in a baking dish, sprinkle with mozzarella cheese; bake for 40 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 578 | Total Fat: 16.2g | Cholesterol: 34mg Powered by ESHA Nutrient Database

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 view all reviews »  

The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Apr. 20, 2007 by ABERSOWL   view full review
Very good, added some spinach and ricotta cheese to the mixture. Also, let it cook for 30...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Dec. 11, 2005 by MarkO   view full review
I assumed TVP is a generic term and used "no meat sausage", which I browned with green onions...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Aug. 12, 2003 by JANYBIRD   view full review
I've been trying to reduce the carbohydrates in my diet and this recipe really helped me on...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jul. 9, 2003 by BECSUNFIRE   view full review
This was a great recipe for my homegrown zucchini. My daughter loved it. Instead of the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jul. 9, 2003 by HARMONYRN   view full review
This was yummy! My family was skeptical, as the presentation isn't REAL attractive, but they...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Jul. 12, 2005 by LIONSWOLVERINESFAN   view full review
Really, really good! Per other reviews, I baked the extra stuffing along side the stuffed...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jun. 17, 2010 by Scotdog Supporting Member (Click to learn more about Supporting Membership)  view full review
We really liked this. I had leftover meat spaghetti & fresh mozz so I decided this would be...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Feb. 16, 2005 by Cathietay   view full review
I modified the recipe alot but it was great I will definitely try it again keep it italian...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jul. 14, 2003 by COURTNEYSUNSHINE   view full review
This is really terrific! Great with the TVP. The family loved it and wanted seconds & thirds!...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Aug. 18, 2008 by Martha   view full review
This was a great, easy recipe. I added a bit of onion and garlic for more flavor as well as a...

 

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