Stuffed Zucchini Halves Recipe - Allrecipes.com
Stuffed Zucchini Halves Recipe
  • READY IN 50 mins

Stuffed Zucchini Halves

Recipe by  

"My dad used to make this recipe when I was growing up and I always loved it. Makes a great appetizer or side dish!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 13x9-inch baking dish with cooking spray.
  2. Scoop seeds from zucchini halves; set aside.
  3. Bring a pot of water to a boil. Add zucchini halves and cook until slightly tender, about 3 minutes. Transfer zucchini halves to prepared baking dish and set aside to cool.
  4. Heat olive oil in a skillet over high heat. Once oil is hot, reduce heat to medium-low. Cook and stir zucchini seeds and onion in hot oil until the onion is translucent, about 5 minutes. Stir tomato sauce into the onion mixture; season with Italian seasoning, salt, and black pepper. Cook the mixture at a simmer until the sauce begins to thicken, about 20 minutes. Transfer the mixture to a mixing bowl and allow to cool slightly.
  5. Mix egg into the tomato sauce mixture; spoon into zucchini halves to fill. Sprinkle Parmesan cheese over the filling.
  6. Bake in preheated oven until the filling is firm, 15 to 20 minutes.
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Reviews More Reviews

Mar 22, 2015

This was good. It is a nice gluten free way to stuff vegetables. Next time I'll add an extra egg though. It came out quite soupy. I suggest adding some seasonings as my family found it a bit bland. Thank you GourmetLove for sharing your recipe.

 

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Nutrition

  • Calories
  • 85 kcal
  • 4%
  • Carbohydrates
  • 10.1 g
  • 3%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 371 mg
  • 15%

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

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