Cream Cheese Stuffed Zucchini

READY IN: 30mins
Recipe by strawberrybird

In an effort to make a side-dish for my Atkin's friendly dinner guests, I came up with this. I thought it was good, not great, but everyone else seemed to love it. If you can improve on it, please let me know!

Top Review by An_Net

I have an abundance of zucchini at the moment and thought I'd give this a try. When I looked at the recipe I decided it needed something extra to entice the children to eat it. I added 1/2 tsp cracked black pepper 2tbsp of parmesan cheese and instead of scallions which I didn't have added finely chopped green capsicum. I thought they were good and the children ate them (always a good sign) but feel next time I may add some nutmeg or even better some italian seasoning to the cheese mix stuffing.

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. Halve zucchini lengthwise.
  3. Scoop out middle (seeds and some meat) of zucchini.
  4. Chop tomatoes and scallions, or any other vegetables you would prefer to use.
  5. Blend together flavored cream cheese and regular cream cheese. A mixer works best, but this can also be done by hand.
  6. Add chopped vegetables to cream cheese and mix.
  7. Scoop or pipe cream cheese mixture into hollowed-out zucchini and place in casserole dish.
  8. Cook for 15-20 minutes or until the top of the cream cheese is starting to brown/stiffen.
  9. NOTE: Some moisture will be released during cooking and the zucchini will still be firm after 15-20 minutes. You may cook longer, but the cream cheese will start to liquefy.

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