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READY IN 25 mins

Pepperoni Stuffed Zucchini

Read Reviews (49)

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

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Original recipe makes 4 stuffed zucchini Change Servings

2 medium zucchini
1/3 cup diced onion

12 slices pepperoni sausage, diced
1/2 cup grated Asiago or Parmesan cheese

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Directions

Preheat oven to 375 degrees F (190 degrees C).
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.
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.
Bake in preheated oven for 12 minutes.

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PREP 10 mins
COOK 15 mins
READY IN 25 mins

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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 and onion mixture and filled the boat. Then sprinkled more cheese on top. It was delicious.

—NancyD

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Most Helpful Critical Review

May 09, 2006

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. Some fresh herbs wouldn't have done any harm either. Finally, if you are going to serve it as I did, alongside a sauceless piece of meat, I think a rich creamy Parmesan sauce would be wonderful. I think I'll fiddle around with this, and see what I can do.

—Caroline C

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58 Ratings

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Jul 30, 2008

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 the boats on a cookie sheet sprayed with Pam and then covered them in garlic salt. (Should have patted dry with a paper towel...) I mixed the zucchini and diced onion with the pepperoni and a TON of garlic salt as I love it. Also salt and peppered it. I layed down pizza sauce and some cheddar (all I had) prior to filling back up the boats. When loaded, sprinkled with salt, pepper, and more cheddar. They were DELICIOUS...thanks for this healthy "pizza".

—Andrea Wilson

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Jul 21, 2008

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 the white onion and some feta cheese. I put a couple of dots of cream cheese on the bottom of the zucchini boats before adding the remaining ingredients and it was so good and creamy! My kids absolutely loved it - especially the mozarella on top. My nine-month old ate nearly an entire half by himself! We had guests over and I made it again, and that's all they would talk about. I used 8 zucchinis since our garden was overflowing with them, and I will definitely make this again!!!

—Emma

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Oct 14, 2007

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 then baked it in a casserole dish instead of the shells. It turned out so well that we've made large batches and frozen it.

—kat

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Sep 04, 2007

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 recommend salt and peppering the inside of the zucchini before stuffing so that gets some flavor as well. I topped it off with some freshly grated parmasian and baked in the toaster oven.

—Snow likes to cook

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Jul 22, 2009

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 someone else suggested doing. I used a grapefruit spoon to scoop out the middles. On the bigger squash I mistakenly left too much rind - make sure you scoop them as thin as you can. This recipe did take me closer to 25 min to prep, but that's probably because it was my first time trying to stuff a zucchini! Great recipe I'll be buying a lot more zucchini in my weekly trips to the farmers market!

—synchroanna

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Jul 30, 2009

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 zucchini and I'll definitely try this again.

—SpyC

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Nutrition

Calories
198 kcal
10%

Carbohydrates
9.2 g
3%

Cholesterol
37 mg
12%

Fat
13.4 g
21%

Fiber
2.6 g
11%

Protein
12.1 g
24%

Sodium
547 mg
22%

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

Nutritional Information

Pepperoni Stuffed Zucchini

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 198
Calories from Fat: 120

% Daily Value *
Total Fat 13.4g 21 %
Saturated Fat 6.7g 33 %
Cholesterol 37mg 12 %
Sodium 547mg 22 %
** Potassium 588mg 16 %
Total Carbohydrates 9.2g 3 %
Dietary Fiber 2.6g 11 %
Protein 12.1g 24 %
Sugars 4.6g
Vitamin A 14 %
Vitamin C 59 %
Calcium 29 %
Iron 9 %
** Thiamin 19 %
** Niacin 18 %
** Vitamin B6 31 %
** Magnesium 14 %
** Folate 35 %

* 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.