Stuffed Zucchini Shells

Stuffed Zucchini Shells

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"When my garden is overflowing with zucchini and I want something different, this yummy side dish is what I prepare."
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1 h servings 101 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 189 mg
  • 8%

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 350 degrees F (175 degrees C).
  2. Trim ends from zucchini and half each length-wise. Scoop out flesh of zucchini; dice. Arrange zucchini shells into a baking dish.
  3. Heat olive oil in a 10-inch skillet over medium heat. Cook and stir onion, mushrooms, and garlic in hot oil until the onion is tender, 5 to 7 minutes; season with salt and pepper.
  4. Stir diced zucchini flesh into the onion mixture; cook and stir until hot, about 5 minutes. Spoon zucchini mixture into the shells in the baking dish; top each with 1 tablespoon each feta cheese and Parmesan cheese.
  5. Bake in preheated oven until the zucchini shells are soft, 30 to 40 minutes.


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I made the stuffed zucchini several ways. I tried it the way the recipe stated and although it was good, it was a little bland for our taste. I then made several using the same filling, but, a...

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