Savory Stuffed Zucchini

Savory Stuffed Zucchini

5
meridian57 0

"I've used this savory recipe both as a main course and a side dish. The walnuts give it a wonderful crunch. It's always a hit."

Ingredients

1 h 10 m {{adjustedServings}} servings 469 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 40.4 g
  • 62%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 621 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Melt butter in a large skillet over medium heat. Cook the onions and garlic, stirring occasionally, until the onions are beginning to brown, about 8 minutes. While the onions and garlic are cooking, slice the zucchini in half lengthwise, and remove the inner flesh with a spoon. Leave a 1/2-inch thick shell all around the zucchini; chop the scooped-out zucchini flesh. Place the zucchini flesh, bouillon cube, and walnuts into the skillet. Cook and stir over medium heat until the bouillon cube has dissolved and the zucchini flesh is hot, about 5 minutes. Stir in 1 cup of Cheddar cheese, mix well, and remove from heat. Allow the mixture to cool, then beat in 1 egg.
  3. Place the zucchini shells into a baking dish, and fill with the walnut-cheese mixture. Sprinkle about 1/4 cup of shredded Cheddar cheese on top of each stuffed zucchini.
  4. Bake in the preheated oven until the cheese is browned and bubbling and the filling is set, about 30 minutes.
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Reviews

5
  1. 5 Ratings

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This was very good, I used a little less walnuts than called for as I only had about 2/3 of a cup on hand and I used more garlic than called for. The only issue with this was that it was a litt...

At first it tasted okay... But way too many walnuts and onions. Needs altering a lot.

I made it with 1 onion instead of 2 because of the review saying there was too much onion. I used 2 garlic cloves instead of 1. I love the idea of this recipe as an alternative to meat, but it t...