Search thousands of recipes reviewed by home cooks like you.

Savory Stuffed Zucchini

Savory Stuffed Zucchini

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h 10 m
meridian57

meridian57

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 40.4 g
  • 62%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 621 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Sarah-May
7

Sarah-May

8/1/2011

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 little wattery and took longer to cook than stated.

Janet
4

Janet

9/28/2010

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

Dollface
3

Dollface

11/30/2011

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 turned out too salty. Maybe it was the chopped walnuts? Needs more tweaking.

Similar recipes

ADVERTISEMENT