Stuffed Zucchini by Campbell's Kitchen

Stuffed Zucchini by Campbell's Kitchen

1 Review 1 Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Recipe by  Campbell's Kitchen

“When you're looking for an elegant side dish that tastes as good as it looks, give this recipe a try...it makes a great complement to most main dishes.”

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. Cut the zucchini in half lengthwise. Using a melon baller, scoop the pulp out of each zucchini half, leaving an 1/8-inch-thick shell. Dice the pulp and reserve the zucchini shells.
  2. Heat the oil in a 10-inch skillet over medium heat. Add the onion, carrot and zucchini pulp and cook until the vegetables are tender, stirring occasionally. Stir in the rice and 1 cup sauce and cook until the mixture is hot and bubbling.
  3. Spoon the vegetable mixture into the zucchini shells. Place the filled shells into a 2-quart shallow baking dish. Top with the remaining sauce. Sprinkle with the oregano and cheese.
  4. Bake at 400 degrees F for 30 minutes or until the zucchini shells are tender.

Share It

Review (1)

Rate This Recipe
ejanson
9

ejanson

A simple and delicious recipe! I added quite a bit in terms of spices - more oregano, basil, parsley, S&P during cooking. I made it for a family christmas for about 20 people and expanded the recipe quite a bit and cut up the zucchini into personal portions. I cut up the zucchinis into halves or thirds depending on the size and then filled them before baking in the same way. I found that the half cup of sauce added onto the shells at the end was not that helpful. It did keep some extra moisture while it baked, but it wasn't enough to really coat or even touch most of the pieces. I would probably add some cooked spinach or lots of extra parsley next time for colour. Even using green spinach, it isn't a very colourful dish. Everyone raved about them and it was a hit at the christmas party! Certainly a repeat dish. It can all be cooked in one pot (other than the rice) so it keeps dishes down. Success!

More Reviews

Similar Recipes

Campbell's Kitchen Chicken Broccoli Divan
(72)

Campbell's Kitchen Chicken Broccoli Divan

Campbell's Kitchen Baked Corn Casserole
(23)

Campbell's Kitchen Baked Corn Casserole

Campbell's Kitchen Broccoli and Cheese Casserole
(32)

Campbell's Kitchen Broccoli and Cheese Casserole

Campbell's Kitchen Classic Beef Stroganoff
(13)

Campbell's Kitchen Classic Beef Stroganoff

Campbell's Kitchen Vegetable Lasagna
(10)

Campbell's Kitchen Vegetable Lasagna

Campbell's Kitchen Creamy Vegetable Medley
(10)

Campbell's Kitchen Creamy Vegetable Medley

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 207 cal
  • 10%
  • Fat
  • 6.6 g
  • 10%
  • Carbs
  • 32.5 g
  • 10%
  • Protein
  • 6.3 g
  • 13%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Campbell's Kitchen Vegetable Lasagna

>

next recipe:

Vegetarian Chili from Campbell's Kitchen