Savory Stuffed Zucchini Recipe -
Savory Stuffed Zucchini Recipe

Savory Stuffed Zucchini

Recipe by  

"I've used this savory recipe both as a main course and a side dish. The walnuts give it a wonderful crunch. It's always a hit."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr 10 mins


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Melt butter in a large skillet over medium heat. Cook the onions and garlic, stirring occasionally, until the onions are beginning to brown, about 8 minutes. While the onions and garlic are cooking, slice the zucchini in half lengthwise, and remove the inner flesh with a spoon. Leave a 1/2-inch thick shell all around the zucchini; chop the scooped-out zucchini flesh. Place the zucchini flesh, bouillon cube, and walnuts into the skillet. Cook and stir over medium heat until the bouillon cube has dissolved and the zucchini flesh is hot, about 5 minutes. Stir in 1 cup of Cheddar cheese, mix well, and remove from heat. Allow the mixture to cool, then beat in 1 egg.
  3. Place the zucchini shells into a baking dish, and fill with the walnut-cheese mixture. Sprinkle about 1/4 cup of shredded Cheddar cheese on top of each stuffed zucchini.
  4. Bake in the preheated oven until the cheese is browned and bubbling and the filling is set, about 30 minutes.
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Reviews More Reviews

Aug 01, 2011

This was very good, I used a little less walnuts than called for as I only had about 2/3 of a cup on hand and I used more garlic than called for. The only issue with this was that it was a little wattery and took longer to cook than stated.

Sep 28, 2010

At first it tasted okay... But way too many walnuts and onions. Needs altering a lot.


5 Ratings

Nov 30, 2011

I made it with 1 onion instead of 2 because of the review saying there was too much onion. I used 2 garlic cloves instead of 1. I love the idea of this recipe as an alternative to meat, but it turned out too salty. Maybe it was the chopped walnuts? Needs more tweaking.

Mar 12, 2014

This came out delicious! I altered the amounts a bit because I was working with 3 regular sized zucchinis and just eye-balled the amount of walnuts and cheese. I did Not add the chicken bouillon, which I think is the real reason some people are finding the dish too salty. I just added a little seasoning instead and it came out So Good. Can't believe there are no breadcrumbs in it! Thanks for the recipe!

May 18, 2014

Surprisingly good. I was skeptical that this would be mushy and bland, but not so!


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  • Calories
  • 469 kcal
  • 23%
  • Carbohydrates
  • 13 g
  • 4%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 40.4 g
  • 62%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 18.4 g
  • 37%
  • Sodium
  • 621 mg
  • 25%

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

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