Italian Stuffed Zucchini

Italian Stuffed Zucchini

48
IDAJ 0

"This is an easy, tasty way to use up zucchini. I have listed the ingredients per person so the amount can be adjusted, depending on how much zucchini you have. Can be made lacto-vegetarian or vegan."

Ingredients

{{adjustedServings}} servings 578 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 578 kcal
  • 29%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 77 g
  • 154%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 1877 mg
  • 75%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Slice each zucchini in half lengthwise. Hollow out the zucchini. Place the scraped out zucchini into a medium bowl. Combine zucchini, bread crumbs, Parmesan cheese, burger-style crumbles and pasta sauce. Mix well.
  3. Place mixture into hollowed out zucchini. Arrange zucchini in a baking dish, sprinkle with mozzarella cheese; bake for 40 minutes.
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Reviews

48
  1. 55 Ratings

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Very good, added some spinach and ricotta cheese to the mixture. Also, let it cook for 30 minutes before throwing the cheese on top and letting it melt.

I've been trying to reduce the carbohydrates in my diet and this recipe really helped me on Friday night which is my family's "pizza night". The zucchini in this recipe is the "crust". First I ...

I assumed TVP is a generic term and used "no meat sausage", which I browned with green onions and musrooms. I followed someone's earlier advice and switched to a 4-cheese blend. And I couldn't...