Stuffed Zucchini II

Stuffed Zucchini II

4
SALLYCOOKS 1

"Chopped zucchini mixed with bread crumbs and herbs, and topped with a tomato salsa. Very tasty!"

Ingredients

2 h 10 m servings 251 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 226 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. In a small bowl combine tomatoes, 3 tablespoons of basil, oil, 1 tablespoon of parsley, orange peel, lemon peel, 1/2 of the garlic, and salt and pepper to taste. Mix well and set aside for 1 hour at room temperature.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  3. Cut the stem ends off of zucchini and slice a thin layer off the tops, lengthwise. If necessary, trim the bottoms so that the zucchini stand level; reserve trimmings. Scoop out the flesh, leaving 1/4 inch thick shells. Chop the reserved trimmings and flesh coarsely. In a large saucepan of boiling, salted water, cook the shells for 2 minutes. Drain and rinse in cold water; drain on paper towels.
  4. Heat oil in a medium skillet over medium heat; saute chopped zucchini for 5 minutes, or until tender. Stir in remaining parsley, basil and garlic; cook for 1 minute. Transfer to a medium bowl and stir in bread crumbs and egg. Season with salt and pepper to taste. Spoon mixture into shells and place in prepared baking dish. Pour chicken stock over zucchini.
  5. Cover and bake in preheated oven for 25 to 30 minutes, or until tender. Serve with the tomato salsa.
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Reviews

4
  1. 6 Ratings

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This recipe was sooooo good I have a lot of zucchini coming out of my garden now, and so I was looking for ways to use it when I found this recipe, and boy is it a new favorite in our house!!! ...

Made this recipe last night for my boyfriend and myself. It was yummy and filling. We followed a suggestions and added some parmesan into the mixture and on top too. Also sprinkled a bit of mozz...

I tried it an liked it. However if you want to stick to a completely vegetarian option just dont use chicken broth. Also you definitely can cut the basil amount in half and the parsley amount ...

I literally just made this and I am about to nap. That was DELICIOUS! The only thing I did differently was pour two tablespoons off butter instead of chicken broth and added Parmesan to bread cr...