Baked Zucchini Recipe -
Baked Zucchini Recipe
  • READY IN 40 mins

Baked Zucchini

Recipe by  

"Creamy baked zucchini."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. In a medium bowl combine cream cheese, sour cream, Parmesan cheese and garlic. Spoon mixture into zucchini halves and sprinkle with paprika.
  4. Bake in preheated oven for 10 to 15 minutes, or until heated through.
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Reviews More Reviews

Most Helpful Positive Review
Sep 17, 2007

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.

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...

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.

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!

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.

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.

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.

Aug 02, 2004

I LOVE this recipe. It is the best. I have seen this recipe on other sites and have always enjoyed it. Sometimes if I want this as a side to mexican dishes I add a half tablespoon of chili powder in with the stuffing mixture. YUM!!


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  • 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.

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