Cream Cheese Stuffed Zucchini
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 453.59 g zucchini (approximately 6 small zucchinis)
- 226.79 g flavored cream cheese
- 226.79 g cream cheese
- 59.16 ml scallions (optional)
- 2 cherry tomatoes (optional)
directions
- Preheat oven to 425°F.
- Halve zucchini lengthwise.
- Scoop out middle (seeds and some meat) of zucchini.
- Chop tomatoes and scallions, or any other vegetables you would prefer to use.
- Blend together flavored cream cheese and regular cream cheese. A mixer works best, but this can also be done by hand.
- Add chopped vegetables to cream cheese and mix.
- Scoop or pipe cream cheese mixture into hollowed-out zucchini and place in casserole dish.
- Cook for 15-20 minutes or until the top of the cream cheese is starting to brown/stiffen.
- 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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Reviews
-
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.
RECIPE SUBMITTED BY
<p>I live in Alaska. I'm always trying to find new recipes and I enjoy sharing my own wild and crazy food experiments with others. My current passion is my rice cooker, which I love; I wish I had more recipes for it.</p>