Mushroom Stuffed Zucchini

Mushroom Stuffed Zucchini

lompoc sheri 1

"A delicious meatless main dish."


45 m servings 284 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 372 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Bring a pot of lightly salted water to a boil, and cook the zucchini whole until they start to become tender, about 10 minutes. Drain the zucchini, and set aside to cool. Once cool, slice the zucchini in half lengthwise, and scoop out the center flesh, leaving a 1/4-inch thick shell around the entire zucchini. Chop the scooped-out zucchini flesh.
  2. Melt the butter in a large skillet over medium heat. Cook and stir the mushrooms and sweet red pepper until tender and the mushrooms release their juice, about 5 minutes. Stir in the flour and oregano, then stir in the reserved chopped zucchini flesh and Monterey Jack cheese. Heat the mixture until the cheese is melted and the filling is hot. Stuff the filling into the hollowed-out zucchini; sprinkle each with about 3/4 tablespoon of Parmesan cheese.
  3. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  4. Broil the zucchini until the filling is bubbling and the cheese is browned, 3 to 5 minutes.


  • Cook's Note
  • Stuffed zucchini may be assembled, covered and refrigerated up to 4 hours in advance. Broil for 5 to 7 minutes instead of 3 to 5.
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Your rating



  1. 88 Ratings


4 stars because as written the recipe is time consuming. Lots of unnecessary steps and dirty dishes. I chopped the mushrooms, bell peppers, and some onion on a fine dice and mixed it with the sh...

Amazing recipe! My boyfriend and i loved it! I made some changes, I switched the Parmesan cheese with Feta. We (especially I) love feta and when crumbled on top of food and then baked in the ove...

WOW! I saw this in the daily recipe today and was impressed. As I went to make dinner I realized I had most of the ingredients just out of the garden. I used a green bell pepper and a zucchini a...

A great recipe and delicious dish. I replaced the butter with coconut oil, the all-purpose flour with spelt flour, the Monterey Jack cheese with melting sheep cheese and the Parmesan cheese with...

Delicious! This was a great way of cooking the zucchini so I didn't have to use the oven long. Yum!

This was an excellent vegetarian dish! I used four zucchini to make the "stuffing" stretch a little further, and thought it was perfect. I also used 1/2 c. cheddar cheese and 1/2 c. motz., sin...

This is amazing. I can't believe how easy this was and how great it tasted. Made it exactly as written, only added salt and pepper to the mix. Will make again!

The flavor is good, although I thought it was under spiced, but that's because of the butter and cheese. I used it as an appetizer so portions were reduced. That said, for those looking for "...

This was really good. Another reviewer commented on the amount of fat this meal had - I completely disagree. You need the cheese for flavor and protein so it holds you for a few hours. Feel free...