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Stuffed Zucchini I

"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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45 m servings 359 cals
Original recipe yields 4 servings


  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 1289 mg
  • 52%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 86
  1. 117 Ratings

Most helpful positive review

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 litt...

Most helpful critical review

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 a...

Most helpful
Most positive
Least positive

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 litt...

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 ...

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 c...

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 ...

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 boili...

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 o...

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.

Great and easy. Didn't have cheddar on hand, so used mozarella instead. But I used italian seasoned pkgd bread crumbs and was WAY too salty. But I am certain they will be great if I use regular ...

We added a pound of hamburger. My husband really liked this, but we both think it doesn't taste as good when the leftovers are reheated.