Baked Stuffed Zucchini

Baked Stuffed Zucchini

"'You don't have to fuss to make a special side dish for tow, as this recipe proves,' says Sarah Rodgers of West Mifflin, Pennsylvania. 'It's so easy to dress up zucchini halves with this flavorful mushroom stuffing.'"
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Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 2 servings

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Directions

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  1. Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set shells aside. In a nonstick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender. Add wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper.
  2. Place zucchini shells in a saucepan and cover with water; bring to a boil. Cook for 2 minutes; drain. Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 in. from the heat for 3-4 minutes or until lightly browned.

Footnotes

  • Nutritional Analysis: One serving (1 stuffed zucchini half) equals 133 calories, 7 g fat (4 g saturated fat), 17 mg cholesterol, 254 mg sodium, 7 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.

Reviews

Read all reviews 38
  1. 52 Ratings

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Most helpful positive review

This were pretty good. The only thing i did different was I didnt boil the zucchini shells. I just stuffed them and baked them until they were done. It saves time and an extra step. I also added...

Most helpful critical review

Good base recipe that you can alter to your tastes, but as written, I found it bland. You can just bake the zukes with cheese on top- skip the boiling part!

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This were pretty good. The only thing i did different was I didnt boil the zucchini shells. I just stuffed them and baked them until they were done. It saves time and an extra step. I also added...

Yum! I had extra zucchini and mushrooms so this was a perfect option. I did make some changes though. I sautéed 2 cloves of garlic then added the pulp, mushrooms and green onions. I used the ...

So good and so easy! We have (surprise, surprise) a bumper crop of zucchini and the husband says I can make this over and over again. I followed the recipe entirely this time, and it was fine ...

I just made this for dinner tonight. It's all I ate! Delicious. I didn't have fresh mushrooms on hand, so I had to use canned. :( I also had to use red onion instead of green. I added some garli...

Very good. I made it for New Years dinner. I think it would be better with the chicken broth instead of the white wine though. I used the white wine, and I will definatly try it with the chicken...

Yummy! If you love zucchini and mushrooms you HAVE to try this! It was very good and it wasnt over powering so you could still taste the zucchini and the mushroom mixture was the perfect complim...

This recipe was easy and delicious. Now I know how I will use my excess zucchini. I made some slight modifications as follows: I added approx 3-4 T of finely chopped sweet onion, 1 thinly sli...

YUM! Only thing I did differently was fry some bacon and crumble it into the mix, I felt it needed a meat component. But yeah, it was delicious!

Good base recipe that you can alter to your tastes, but as written, I found it bland. You can just bake the zukes with cheese on top- skip the boiling part!

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