Pepperoni Stuffed Zucchini

Pepperoni Stuffed Zucchini

52
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"One of our favorite fall dishes, it is a great combination of sweet and salty flavors -- and very easy to make."

Ingredients

25 m {{adjustedServings}} servings 198 cals
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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 547 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cut zucchini in half lengthwise. With a metal spoon, scoop out most of the insides and place into a skillet. Transfer the zucchini shells to a baking sheet.
  3. Place the skillet over medium heat, and stir in onion and pepperoni. Cook about 3 minutes. Remove from heat, and spoon into zucchini shells. Sprinkle with cheese.
  4. Bake in preheated oven for 12 minutes.
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Reviews

52
  1. 63 Ratings

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This was ok as written but, with some tweaking, I think it could be really good. First of all, I thought the pepperoni was really bland; some good-quality salty proscuitto would have been better...

We made this recipe as printed only before adding the zucchini and onions into the zucchini boats, sprinked the boat with an Italian blend of cheese, added some Italian seasoning to the zucchini...

This was good however, as usual, I modded it to my tastes therefore 4 stars. I microwaved the zucchini prior to cutting for an easier time with that. After scooping out the inside, I placed th...