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Italian Stuffed Zucchini
SUBMITTED 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."
RECIPE RATING:
Read Reviews
(36)
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SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 zucchini
1/2 cup spaghetti sauce
2 tablespoons Italian-style dried bread crumbs
1/4 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
2/3 cup frozen burger-style crumbles
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
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, TVP and pasta sauce. Mix well.
Place mixture into hollowed out zucchini. Arrange zucchini in a baking dish, sprinkle with mozzarella cheese; bake for 40 minutes.
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REVIEWS
Reviewed on Apr. 20, 2007 by ABERSOWL
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ABERSOWL
Apr. 20, 2007
Very good, added some spinach and ricotta cheese to the mixture. Also, let it cook for 30 minutes before throwing the cheese on top and letting it melt.
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8 users found this review helpful
Very good, added some spinach and ricotta cheese to the mixture. Also, let it cook for 30...
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Reviewed on Dec. 11, 2005 by MarkO
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MarkO
Dec. 11, 2005
I assumed TVP is a generic term and used "no meat sausage", which I browned with green onions and musrooms. I followed someone's earlier advice and switched to a 4-cheese blend. And I couldn't find italian bread crumbs, so I put 2 slices of whole wheat bread in the blender. My family (and my son's vegetarian girlfriend) loved it. I'll be doing this again.
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8 users found this review helpful
I assumed TVP is a generic term and used "no meat sausage", which I browned with green onions...
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Reviewed on Jul. 9, 2003 by BECSUNFIRE
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BECSUNFIRE
Jul. 9, 2003
This was a great recipe for my homegrown zucchini. My daughter loved it. Instead of the burger crumbs I fryed up some mild italian sausage and it was a hit with my family.
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6 users found this review helpful
This was a great recipe for my homegrown zucchini. My daughter loved it. Instead of the...
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Reviewed on Jul. 9, 2003 by HARMONYRN
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HARMONYRN
Jul. 9, 2003
This was yummy! My family was skeptical, as the presentation isn't REAL attractive, but they agreed the taste was great! I used 2 cups of browned ground round, as we don't like the TVP. My zucchini were small, so I used only a small portion of the scooped out portion in the recipe. Even then there was quite a bit of leftover filling, which I baked separately. This recipe will be a great help when we are overrun with our garden zucchini! Thanks!
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6 users found this review helpful
This was yummy! My family was skeptical, as the presentation isn't REAL attractive, but they...
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Reviewed on Aug. 12, 2003 by JANYBIRD
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JANYBIRD
Aug. 12, 2003
I've been trying to reduce the carbohydrates in my diet and this recipe really helped me on Friday night which is my family's "pizza night". The zucchini in this recipe is the "crust". First I sprinkled garlic powder on the scooped out zucchini shells. I substituted pizza sauce for the pasta sauce and I browned and crumbled italian sausage instead of using the frozen burger style crumbles. In addition, I only used half as much bread crumbs and twice as much parmesan cheese. It satisfied my pizza craving and I didn't feel like I missed my favorite food. Thanks!!
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5 users found this review helpful
I've been trying to reduce the carbohydrates in my diet and this recipe really helped me on...
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Reviewed on Jul. 12, 2005 by LIONSWOLVERINESFAN
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LIONSWOLVERINESFAN
Jul. 12, 2005
Really, really good! Per other reviews, I baked the extra stuffing along side the stuffed zucchini. I also topped off the zucchini and extra stuffing with some mozzerela cheese the last few minutes of baking. Too good!
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4 users found this review helpful
Really, really good! Per other reviews, I baked the extra stuffing along side the stuffed...
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Reviewed on Feb. 16, 2005 by
Cathietay
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Cathietay
Feb. 16, 2005
I modified the recipe alot but it was great I will definitely try it again keep it italian even rather than the Mex sytle my husband loved. I didn't have any TVP so I used ground beef left over from last nights burritos (already spiced and tomatoed) and Salsa in place of the pasta sauce, I left out the parmesan and it wasn't really needed with the salsa. Next time I'll try it Italian style.
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4 users found this review helpful
I modified the recipe alot but it was great I will definitely try it again keep it italian...
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Reviewed on Nov. 19, 2004 by KELLINAHANDBASKET
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KELLINAHANDBASKET
Nov. 19, 2004
It turned out fine but would probably be better suited to a sweeter spaghetti sauce. I used my grandfather's saltier spaghetti sauce recipe which I think is better paired with meat instead of vegetables. Parmesean cheese always makes an Italian dish better though. I'd still make it again.
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4 users found this review helpful
It turned out fine but would probably be better suited to a sweeter spaghetti sauce. I used...
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Reviewed on Jul. 14, 2003 by
COURTNEYSUNSHINE
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COURTNEYSUNSHINE
Jul. 14, 2003
This is really terrific! Great with the TVP. The family loved it and wanted seconds & thirds! I would chop up the zucchini after scooping it out of the "shell". The recipe doesn't say to do this, but it helped to blend all the ingredients better. Thanks for the great recipe!
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4 users found this review helpful
This is really terrific! Great with the TVP. The family loved it and wanted seconds & thirds!...
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Reviewed on Jul. 5, 2004 by
Adub
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Adub
Jul. 5, 2004
This was OK, but it was a bit soggy.
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3 users found this review helpful
This was OK, but it was a bit soggy.
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