Puffed-Up Zucchini Recipe - Allrecipes.com
Puffed-Up Zucchini Recipe
  • READY IN 1 hr

Puffed-Up Zucchini

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"A recipe that has been in my family for years. It's bound to make your meal a success!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Place the zucchini and onion in a pot with the water. Bring to a boil, reduce heat to low, and simmer 15 minutes, until tender. Drain, cool, and mash. Mix in 2 tablespoons butter, horseradish, salt, and pepper.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish.
  3. Melt remaining 3 tablespoons butter in a saucepan over medium heat, and stir in the cracker crumbs until golden brown.
  4. Mix the egg into the mashed zucchini mixture. Scoop the into the prepared baking dish, and top with the cracker crumbs mixture.
  5. Bake 30 minutes in the preheated oven, until topping is crisp.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Jun 22, 2005

Good Recipe. I modified it a bit by adding tyme, garlic salt and white pepper. I did not smash the veggies, I kept them chopped and it was tasty. It complimented my chicken stuffed with fresh spinach and gouda cheese. Thanks!

 
Most Helpful Critical Review
Mar 13, 2006

Unfortunately this wasn't edible. I followed the recipe very closely except for the fact that I reduced the amount of onion as 1 cup seemed excessive for this small dish. I served this to seven family members, 6 of which like zucchini. Nobody took more than 1 bite and the rest ended up dumped. Luckily it wasn't a very expensive dish to make and I had all of the ingredients on hand. The consistancy was unflattering and the onion (even reduced) was so overpowering my family thought it was an "Onion Casserole". Usually I try each recipe more than once if I think it has potential but for my family this is a no-go.

 
Jun 18, 2005

This is a great summer time dish! I recommend putting more spices than just salt and pepper and maybe a table spoon more horseradish. Other than that I love it!

 
Nov 21, 2008

At fist I wasn't sure about this.But once I tried it I have to say I'm a fan.The best thing is the kids ate this and didn't know they were eating something good for them.The opnly thing was that the prep time was definatly more than 15 minutes.Other than that it was great.

 
Sep 11, 2006

A recipe with potential. Not something my family cared for.

 
Jul 20, 2008

i was truely impressed!! i cook for our families every sunday and everyone loved this what a terrific way to use up zucchini--thanks

 
Nov 02, 2007

I thought this was fantastic!! A great way to use up and abundance of zucchini.

 
Aug 07, 2012

This was tasty. I did reduce the onion because just looking at the recipe I could tell it would be too much for me. I used butter flavored seasoning, a mixture of summer squash, a whole egg and had some leftover cheese crackers that I used on top

 

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Nutrition

  • Calories
  • 163 kcal
  • 8%
  • Carbohydrates
  • 13.7 g
  • 4%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 11.4 g
  • 17%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 407 mg
  • 16%

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

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