Stuffed Zucchini I Recipe - Allrecipes.com
Stuffed Zucchini I Recipe
  • READY IN 45 mins

Stuffed Zucchini I

Recipe by  

"In this recipe zucchini are hollowed into 'boats' and stuffed with bread crumbs, Cheddar cheese, onion, parsley, egg and Parmesan cheese. A hearty side dish or main meal."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of salted water to a boil. Add zucchini and cook until tender, about 15 minutes; drain. Scoop out the flesh of the zucchini, making a 'boat'.
  3. In a medium bowl combined zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, most of the Parmesan cheese and egg. Fill zucchini boats with mixture. Dot tops with butter and sprinkle with remaining Parmesan cheese.
  4. Bake in preheated oven for 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 27, 2003

I'm really rating the idea of this dish, because I changed it. I didn't cook them in the boiling water. I hollowed them and scooped the pulp out raw. Chopped the pulp and sauted it in a little olive oil. Then added the bread crumbs and browned them in the pan with the zucchini pulp. I added a little oregano and basil, and cooled the filling. I then added about 2oz of cheddar cheese and 2oz mozzarella. Stuffed the raw "boats", sprinkled with parm. cheese, put in a baking pan with a little water on the bottom and baked in a hot oven. They held their shape nicely, but were tender. I omitted the onion, salt, eggs, and butter. My three childred loved them, and were actually fighting over the last one! Maybe I should just submit this as a new recipe. Now I'll have another recipe to use for that windfall of summer zucchini.

 
Most Helpful Critical Review
Sep 29, 2009

i was not happy w/ the outcome of the zukes after parboiling them. it resulted in a rubbery consistency. the stuffing was good. i would recommend parbaking instead of parboiling. i served this as a side w/ tilapia scampi over brazilian white rice(both from this site)

 
Jul 27, 2003

I made this recipe with a 5 POUND zucc i grew in my garden. My sister came over and everyone enjoyed it very much. We followed the recipe, adding a bit here and there to account for the size of the veggie. It was easy to alter for amount, we didnt even really measure...other than to be sure we used at least what was in the recipe and roughly double for the size. We did add sausage for my hubby and everyone was pleased. We also sprinkled cheddar and bread crumbs on the top to give it a yummy crunchy coating, but the recipe was great as it stood! Thanks!

 
Aug 30, 2006

I made this recipe for my family last night and it was a huge hit. I had read the posted reviews about lack of flavor, so I used crushed seasoned croutons instead of bread crumbs, and added a clove of minced garlic to the filling. It was very flavorful and everyone loved them!

 
Jul 19, 2010

Like others before me, I made this a bit differently. I didn't boil the zucchini. Instead, I cut it in half, scooped out the seeds and tossed them. Then I scooped out the pulp and chopped it up, leaving a semi-thin shell. I sauted the pulp in olive oil with garlic and onion. Next, I added some fresh basil, fresh parsley and dried oregano. For color, I tossed in diced fresh tomato. Next, I added about 1 tbsp. butter, bread crumbs, shredded cheddar and mozzarella cheeses. Stuff the zucchini halves. Then I put them in a baking dish with some water in the bottom and baked them at 350 for 30 min. I thik next time I'll use fewer bread crumbs and try adding in more tomato and maybe even some fresh spinach.

 
Jul 25, 2006

I didn't have cheddar cheese so omitted it. Also omitted salt. Added ground turkey and shredded carrots in the filling to make a main dish. I've made this several times already and my 2 year old can't get enough of it!

 
Jul 24, 2003

I liked this recipe because it had simple ingredients and good presentation. A helpful note might be to remember that if your zucchini is small in size you'll greatly reduce the suggested boiling time. Tasty.

 
Jul 27, 2003

Very tasty, although next time I will use only half as much salt. Delicious as a vegetarian meal, but it is also good with browned ground beef added.

 

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Nutrition

  • Calories
  • 359 kcal
  • 18%
  • Carbohydrates
  • 35.7 g
  • 12%
  • Cholesterol
  • 141 mg
  • 47%
  • Fat
  • 17.1 g
  • 26%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 16.7 g
  • 33%
  • Sodium
  • 1289 mg
  • 52%

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

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