Reviewed: May 25, 2012

Absolutely delicious, and filling enough (for me, anyway) for dinner! The only change I made was to increase the garlic (can't get enough of it) and sauteing some onions in olive oil, then adding the tomatoes zucchini pulp, and spices. Once that mix cooled down I added the bread crumbs, egg, and parmesan. This is especially good if you have a lot of zucchini to use up from your garden. Highly recommended, thanks for sharing!

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Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: Feb. 6, 2012

I made this and I used Italian bread crumbs I think it would be better with plain bread crumbs as the spice in the Italian bread crumbs was overpowering to the zucchini and I did not see where it said to add onions?

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Reviewer:

Lori

Reviewed: Jan. 11, 2012

Very yummy! I sadly had to scale this recipe down to only one zucchini as that was all I had left in my fridge :( I found this recipe today and had to try it! I did saute the pulp along with the garlic as other users noted and ended up leaving out the broth only due to needing so little once scaled down. I also only used a couple of teaspoons from my carton of egg whites as a full egg would clearly have been too much! After all was said and done, I inadvertently left off the butter drizzled over top, but no matter, these were gobbled up by hubby and I and the butter was not missed (saves some calories too)!!

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Reviewer:

ANJACKSON

Cooking Level: Expert

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

Reviewed: Jan. 3, 2012

This was a nice change for zucchini! Made as written, added extra garlic though. Will definitely make again!

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Reviewer:

arich01

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Panama City, Florida, USA

Reviewed: Oct. 19, 2011

very good

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Reviewer:

Staycie

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Reviewed: Oct. 8, 2011

I decided to try this recipe, though it's similar to what I grew up making. I didn't remember any measurements and thought it would be a good base recipe. Like others, I sauteed 1/2 a lg onion with some garlic in a barely-oiled pan, but did not pre-cook the pulp, just chopped it real fine. Once it was mixed with the onions, tomato, and parm, I thought 2c. of bread crumbs seemed excessive, so I only used 1c., 1 egg, and 1/2c. veg bouillon instead of chicken broth. I sprayed the pan with olive oil pan spray which worked fine. It seemed to take forever to cook, though. After 30 mins I upped the temp to 375 and cooked them for another 10-15 mins. It was delicious, but I think I'd like it even more with less bread crumbs. Maybe my zucchini weren't considered medium, but small? I really had to pile on the stuffing! Haha, Overall, a very yummy recipe and I'll definitely make again with some adjustments.

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Reviewer:

kryellan

Cooking Level: Expert

Living In: Albany, Oregon, USA

Reviewed: Sep. 24, 2011

I have made stuffed zucchini for many years. I cut the squash as shown, but steam them in a deep frying pan until "tender" but not mushy. Then I scoop out the pulp and mix it with a rice/hamburg mixture to which I have added parmesan cheese, salt, pepper, chopped onion and an egg to bind it together. Pour a small amount of olive oil on the bottom of a baking dish, place the stuffed zuchchini on top and sprinkle with panko bread crumbs. Bake until the bread crumbs are slighly browned. Your squash is essentially cooked at this point so it does not take long. I do not measure when cooking, so I can't give exact measurements.

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Reviewer:

joanne

Reviewed: Sep. 23, 2011

For sure a 5+ star recipe. This is now our favorite way to eat zucchini. With the abundance of zucchini from our garden this year, I have made many different kinds of zucchini boats; some with bacon, some with sausage, some with meatloaf. I had looked at this recipe many times, and it just didn't seem like it would have as much flavor as the others. But, after reading Naples' review, I knew I had to try it. I have to totally agree with her, this is an awesome, flavorful way to eat zucchini. I actually made my kids something else for dinner on this particular night and scaled this recipe to 2 for just my husband and myself. The kids tried it and asked for more, but neither my husband nor I wanted to share. Followed the recipe, but threw some extra cheese on the top. Still have zucchini coming out of the garden, so I know that I'll be making these again soon.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Sep. 9, 2011

Excellent! Oh, how I enjoyed this! Tons more flavor than I ever expected and I had no problem at all finishing this up to the last crumb. Since other reviewers recommended it and I knew it couldn’t hurt, I briefly sautéed the chopped zucchini pulp in a skillet along with some chopped onion and the garlic. I used fresh, red-ripe, juicy tomatoes, so the chicken broth wasn’t even necessary (didn’t want to open a carton for just a couple of tablespoons). Such wonderful and bold flavor, and I can’t help but think that crumbs made from “Italian Cheese Bread,” also from this site, played a significant role in that since it was already seasoned with herbs and cheese. As if it wasn’t good enough on its own (and I say it would have been) I couldn’t resist adding some shredded mozzarella cheese, which took this to an even higher level of incredible deliciousness. I have loved zucchini all my life, but zucchini never tasted as good as it did tonight.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Aug. 17, 2011

I have made these twice now. The first time as a side dish to go with baked chicken, the 2nd time as the meal themselves. I did follow some other reviewers advice and sauted the scooped out squash with onion and garlic. These are really really good. I added ground pork to the 2nd time. That really made it a full meal. My boyfriend doesn't like squash much, but he loved these. He wants me to cook squash like that more often. I'm slowly getting him to eat his veggies.

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