Stuffed Zucchini I

Stuffed Zucchini I

72 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Debbie
Recipe by  Debbie

“In this recipe zucchini are hollowed into 'boats' and stuffed with bread crumbs, Cheddar cheese, onion, parsley, egg and Parmesan cheese. A hearty side dish or main meal.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of salted water to a boil. Add zucchini and cook until tender, about 15 minutes; drain. Scoop out the flesh of the zucchini, making a 'boat'.
  3. In a medium bowl combined zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, most of the Parmesan cheese and egg. Fill zucchini boats with mixture. Dot tops with butter and sprinkle with remaining Parmesan cheese.
  4. Bake in preheated oven for 30 minutes.

Share It

Reviews (72)

Rate This Recipe
MSFURIOUS1
305

MSFURIOUS1

I'm really rating the idea of this dish, because I changed it. I didn't cook them in the boiling water. I hollowed them and scooped the pulp out raw. Chopped the pulp and sauted it in a little olive oil. Then added the bread crumbs and browned them in the pan with the zucchini pulp. I added a little oregano and basil, and cooled the filling. I then added about 2oz of cheddar cheese and 2oz mozzarella. Stuffed the raw "boats", sprinkled with parm. cheese, put in a baking pan with a little water on the bottom and baked in a hot oven. They held their shape nicely, but were tender. I omitted the onion, salt, eggs, and butter. My three childred loved them, and were actually fighting over the last one! Maybe I should just submit this as a new recipe. Now I'll have another recipe to use for that windfall of summer zucchini.

Aurora Mandy
73

Aurora Mandy

I made this recipe with a 5 POUND zucc i grew in my garden. My sister came over and everyone enjoyed it very much. We followed the recipe, adding a bit here and there to account for the size of the veggie. It was easy to alter for amount, we didnt even really measure...other than to be sure we used at least what was in the recipe and roughly double for the size. We did add sausage for my hubby and everyone was pleased. We also sprinkled cheddar and bread crumbs on the top to give it a yummy crunchy coating, but the recipe was great as it stood! Thanks!

gemini526
48

gemini526

I made this recipe for my family last night and it was a huge hit. I had read the posted reviews about lack of flavor, so I used crushed seasoned croutons instead of bread crumbs, and added a clove of minced garlic to the filling. It was very flavorful and everyone loved them!

More Reviews

Similar Recipes

Mushroom Stuffed Zucchini
(57)

Mushroom Stuffed Zucchini

Ricotta Stuffed Zucchini
(55)

Ricotta Stuffed Zucchini

Pepperoni Stuffed Zucchini
(51)

Pepperoni Stuffed Zucchini

Seafood Stuffed Zucchini
(22)

Seafood Stuffed Zucchini

Nat's Shrimp and Veggie Stuffed Zucchini
(20)

Nat's Shrimp and Veggie Stuffed Zucchini

Grilled Stuffed Zucchini Boats
(5)

Grilled Stuffed Zucchini Boats

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 359 cal
  • 18%
  • Fat
  • 17.1 g
  • 26%
  • Carbs
  • 35.7 g
  • 12%
  • Protein
  • 16.7 g
  • 33%
  • Cholesterol
  • 141 mg
  • 47%
  • Sodium
  • 1289 mg
  • 52%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Nat's Shrimp and Veggie Stuffed Zucchini

>

next recipe:

Stuffed Zucchini Halves