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Stuffed Zucchini Shells

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
VJUNE

VJUNE

When my garden is overflowing with zucchini and I want something different, this yummy side dish is what I prepare.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Trim ends from zucchini and half each length-wise. Scoop out flesh of zucchini; dice. Arrange zucchini shells into a baking dish.
  3. Heat olive oil in a 10-inch skillet over medium heat. Cook and stir onion, mushrooms, and garlic in hot oil until the onion is tender, 5 to 7 minutes; season with salt and pepper.
  4. Stir diced zucchini flesh into the onion mixture; cook and stir until hot, about 5 minutes. Spoon zucchini mixture into the shells in the baking dish; top each with 1 tablespoon each feta cheese and Parmesan cheese.
  5. Bake in preheated oven until the zucchini shells are soft, 30 to 40 minutes.
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