Stuffed Zucchini by Campbell's Kitchen1 Reviews
- Prep: 20 min
- Cook: 40 min
- Ready In: 1 hr
“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.” - by Campbell's Kitchen
Original recipe yields 4 servings
- 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.
- 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.
- 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.
- Bake at 400 degrees F for 30 minutes or until the zucchini shells are tender.
Amount Per Serving (4 total)
- 207 cal
- 6.6 g
- 32.5 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"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 q..." See moreuite 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!"
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