Savory Stuffed Zucchini

Savory Stuffed Zucchini

meridian57 0

"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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1 h 10 m servings 469 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 40.4 g
  • 62%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 621 mg
  • 25%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  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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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 litt...

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 t...

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

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...

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

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