"Creamy baked zucchini." — Lala44621
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zucchini, cut lengthwise then in half
1 (8 ounce) package
cream cheese, softened
grated Parmesan cheese
paprika to taste
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.
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...
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.
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!
One of my favorites. Be careful to not over-boil the zucchini or it will be soggy and won't hold the mixture well.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 241
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