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Stuffed Zucchini Halves

Stuffed Zucchini Halves

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
GourmetLove

GourmetLove

My dad used to make this recipe when I was growing up and I always loved it. Makes a great appetizer or side dish!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 85 kcal
  • 4%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 436 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 13x9-inch baking dish with cooking spray.
  2. Scoop seeds from zucchini halves; set aside.
  3. Bring a pot of water to a boil. Add zucchini halves and cook until slightly tender, about 3 minutes. Transfer zucchini halves to prepared baking dish and set aside to cool.
  4. Heat olive oil in a skillet over high heat. Once oil is hot, reduce heat to medium-low. Cook and stir zucchini seeds and onion in hot oil until the onion is translucent, about 5 minutes. Stir tomato sauce into the onion mixture; season with Italian seasoning, salt, and black pepper. Cook the mixture at a simmer until the sauce begins to thicken, about 20 minutes. Transfer the mixture to a mixing bowl and allow to cool slightly.
  5. Mix egg into the tomato sauce mixture; spoon into zucchini halves to fill. Sprinkle Parmesan cheese over the filling.
  6. Bake in preheated oven until the filling is firm, 15 to 20 minutes.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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