Pepperoni Stuffed Zucchini

Pepperoni Stuffed Zucchini

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"One of our favorite fall dishes, it is a great combination of sweet and salty flavors -- and very easy to make."
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Ingredients

25 m servings 198 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 547 mg
  • 22%

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.

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cut zucchini in half lengthwise. With a metal spoon, scoop out most of the insides and place into a skillet. Transfer the zucchini shells to a baking sheet.
  3. Place the skillet over medium heat, and stir in onion and pepperoni. Cook about 3 minutes. Remove from heat, and spoon into zucchini shells. Sprinkle with cheese.
  4. Bake in preheated oven for 12 minutes.

Reviews

52
  1. 64 Ratings

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Most helpful positive review

We made this recipe as printed only before adding the zucchini and onions into the zucchini boats, sprinked the boat with an Italian blend of cheese, added some Italian seasoning to the zucchini...

Most helpful critical review

This was ok as written but, with some tweaking, I think it could be really good. First of all, I thought the pepperoni was really bland; some good-quality salty proscuitto would have been better...

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We made this recipe as printed only before adding the zucchini and onions into the zucchini boats, sprinked the boat with an Italian blend of cheese, added some Italian seasoning to the zucchini...

This was ok as written but, with some tweaking, I think it could be really good. First of all, I thought the pepperoni was really bland; some good-quality salty proscuitto would have been better...

This was good however, as usual, I modded it to my tastes therefore 4 stars. I microwaved the zucchini prior to cutting for an easier time with that. After scooping out the inside, I placed th...

I made this twice already and we love it! I used tiny cubed salami since we have a 2-year old and a 9-month old and pepperoni would've been too spicy. I also used sliced green onion instead of...

I liked this alot. They make a great lunch or slice them in 1" slices after baking and serve as appetizers. I sauted the onions pepperoni and zucchini "insides" with salt and pepper. I do recom...

We found this recipe intriguing. However, it did indeed need some "tweaking". We added butter to saute the veggies, peeled and chopped the zucchini and added salsa & a Mexican cheese blend. We ...

This was the first time in my life I ate zucchini and loved it! My husband and 7yr old also raved. I added a smear of cream cheese to the bottom of the boats before putting the fillings in, as...

I think I'll need to either pre-cook the zucchini "boats" first or adjust the cook time next time because mine came out a little under cooked. But my husband really liked it. We eat a ton of z...

I know you can't rate a recipe if you change it alot, but I made this with turkey kielbasa chopped small, and it was really great! Even my two and four-year olds liked it.

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