Crunchy Vegetable Stuffed Zucchini

READY IN: 40mins
Recipe by Miss V

Great main dish Vegetable.

Top Review by mama smurf

This was a very tasty and wonderful dish. I cut it in half for DH and I and wished I would have made the whole amount. DH gobbled his up before he even had his meal half done. I followed the instructions to a tee (maybe boiled my zucchini a little longer) but otherwise I will make it as written. Thank you for a wonderful dish which I will be putting into my Favorites of 2011. Made for Fall PAC 2011.

Ingredients Nutrition


  1. Preheat oven to 350. Line an 9 or 9" square baking dish with foil.
  2. In a large pot of boiling water, cook zucchini for 4-5 minutes or until fork-tender. Drain and set aside briefly to cool. Cut zucchini in half lengthwise, carefully scoop our center, leaving 1/4" thick shells. Chop zucchini pulp and reserve. Place zucchini shells in baking dish.
  3. In a skillet over med heat, add oil. Add mushrooms, onion, tomato and zucchini pulp and saute for 3-5 minutes, or until vegetables soften. Remove from heat and stir in 1/3 Celsius cracker crumbs, oregano and garlic powder. Spoon evenly into zucchini shells.
  4. Mix remaining cracker crumbs and butter. Sprinkle over vegetable mixture. Bake for 20 minutes or till heated through.

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