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READY IN 40 mins

Baked Zucchini

Read Reviews (50)

"Creamy baked zucchini." — Lala44621

Ingredients Edit and Save

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Original recipe makes 4 to 6 servings Change Servings

1 large zucchini, cut lengthwise then in half
1 (8 ounce) package cream cheese, softened
1 cup sour cream

1/4 cup grated Parmesan cheese
1 tablespoon minced garlic
paprika to taste

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Add zucchini and cook until tender but still firm, about 15 minutes. Drain, cool and scoop out seeds.
In a medium bowl combine cream cheese, sour cream, Parmesan cheese and garlic. Spoon mixture into zucchini halves and sprinkle with paprika.
Bake in preheated oven for 10 to 15 minutes, or until heated through.

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 40 mins

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YUMMY! I'm sure it would be great as written, but I was looking for a main dish, so after reading other reviews I used 2 large zucchini and devided 1/2 lb browned ground beef seasoned w/ italian seasoning between each half. I was out of sour cream, so I sub'd cottage cheese & a little lemon juice in the cheese mixture and added a little oregano. I didn't have a pan big enough to boil the squash in, so I just put them in the oven w/ a little water in the pan while I was mixing up the filling & baked them for 20 mins. after adding the filling. My whole family loved these.

—AngelaD74

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Most Helpful Critical Review

Oct 30, 2006

This was okay. I wish I had taken the advice of previous reviewers and cut down on the garlic though; it made it too spicy. I had two very large zucchini from the garden, so I doubled the recipe...but I didn't need to - we had way too much filling, and it overpowered the zucc's flavor completely. I might try this again keeping these things in mind; I think these changes would make a positive difference. I also like the idea of adding taco seasoned meat or italian sausage to the mixture. hhhmmm...

—STEVENCARY

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61 Ratings

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Aug 04, 2003

Very good recipe. However I added some shredded mozzarella and provolone to the cream cheese mixture. Also after putting the cream cheese mixture in I sprinkled on more cheese, tehn sprinkled with paprika. My husband loved them. I served them as an appetizer for the hockey game. We'll definately make them again.

—BONNIE74

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Aug 04, 2003

My family loved this recipe! I added mozzarella cheese, and used fat free sour cream and fat free cream cheese. My kids, who are getting sick of zucchini, even loved it!

—rmkcst

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May 27, 2005

One of my favorites. Be careful to not over-boil the zucchini or it will be soggy and won't hold the mixture well.

—MONIETHEGREAT

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Aug 04, 2003

Yummy recipe...i will go a little lighter on the garlic next time (and I am a garlic lover!)and I will probably use a medium zucchini with the rest of the ingredients cut in half. There was just a little bit too much filling. I will definitely be making this again.

—earthluvinmama

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Jul 27, 2009

This filling had such a rich taste to it, that I found making it in smaller boats was a big success. Every one at the table wanted the recipe! Hint: I put the filling in a zip seal bag and cut the corner to squeeze it into the boats.

—Hav'in fun in the kitchen

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Jul 12, 2006

My husband and I both enjoyed this recipe. I used a medium sized zucchini, boiled it in SALTED water for 5 minutes, then immersed it in ice water for later use. I also prepared the filling early. I cut back a bit on the garlic as suggested, and added a little salt and pepper. With it being so cold when I put it in the oven, I needed to bake it longer, but the texture stayed quite firm. I will definitely make this again. Thanks.

—MSMOM1

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Nutrition

Calories
289 kcal
14%

Carbohydrates
6.5 g
2%

Cholesterol
74 mg
25%

Fat
26.7 g
41%

Fiber
0.9 g
4%

Protein
7.3 g
15%

Sodium
236 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Zucchini

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 289
Calories from Fat: 241

% Daily Value *
Total Fat 26.7g 41 %
Saturated Fat 16.7g 84 %
Cholesterol 74mg 25 %
Sodium 236mg 9 %
Potassium 296mg 8 %
Total Carbohydrates 6.5g 2 %
Dietary Fiber 0.9g 4 %
Protein 7.3g 15 %
Sugars 1.3g
Vitamin A 33 %
Vitamin C 7 %
Calcium 20 %
Iron 9 %
Thiamin 6 %
Niacin 13 %
Vitamin B6 6 %
Magnesium 9 %
Folate 12 %

* 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.