Italian Stuffed Zucchini Recipe -
Italian Stuffed Zucchini Recipe

Italian Stuffed Zucchini

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"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."

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Original recipe makes 1 serving Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
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.

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!!

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.

Jul 09, 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.

Jul 09, 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!

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!

Jun 17, 2010

We really liked this. I had leftover meat spaghetti & fresh mozz so I decided this would be good. I make my own bread crumbs & didn't even use the parm. Really tasty, I'll make it often!


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  • Calories
  • 578 kcal
  • 29%
  • Carbohydrates
  • 40.6 g
  • 13%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 10.3 g
  • 41%
  • Protein
  • 77 g
  • 154%
  • Sodium
  • 1877 mg
  • 75%

* Percent Daily Values are based on a 2,000 calorie diet.

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