Italian-Style Stuffed Zucchini  (Kid-Friendly)

Italian-Style Stuffed Zucchini (Kid-Friendly)

Suzanne

"Zucchini boats stuffed with a tomato/vegetable mixture and topped with smoked gouda. The cheese gets toasty and melty and ties the flavors together. My kids (6 and 9) thought it would be gross when they looked at it, but loved it once they tried it!"
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Ingredients

45 m servings 248 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 31.5g
  • 10%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 470 mg
  • 19%

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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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut each zucchini in half lengthwise and hollow out the center using a spoon to create a "boat". Lay each half, face-up, on a baking sheet and season with salt and pepper.
  3. Bake in the preheated oven until hot and slightly tender, about 10 minutes.
  4. Stir tomatoes, crackers, corn, olives, mushrooms, salsa, garlic, Italian seasoning, and oregano together in a bowl. Season with salt and pepper.
  5. Cook and stir tomato mixture in a skillet over medium heat until all liquid evaporates, 5 to 10 minutes. Spoon tomato mixture into zucchini "boats". Top each "boat" with Gouda cheese.
  6. Bake stuffed zucchini "boats" in the oven until tender and cheese is melted, about 15 minutes.

Footnotes

  • Cook's Note:
  • You can use any fruity salsa instead of the mango-peach salsa.
  • You could peel the zucchini before baking, if you wish.

Reviews

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I used 1 whopping zucchini from the garden (see photo). I would have added more mushrooms. Also, the smoke gouda is a must! I had a bit of the filling left over and I mixed it with some cous ...

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