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    You are in: Home / Recipes / Easy Stuffed Garden Zucchini Recipe
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    Easy Stuffed Garden Zucchini

    Easy Stuffed Garden Zucchini. Photo by mums the word

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    jellie's Note:

    Fast, easy stuffed zucchini. I make this in the summer when the zucchini are fresh and abundant. It makes a great light meal with some fresh bread to mop up the sauce, or as a side dish. This recipe is easily doubled!

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    Serves: 1-2



    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Cut off knobby ends and cook zucchini, whole, in boiling salted water for 10 minutes.
    3. 3
      Cut in half, lengthwise.
    4. 4
      Scoop out insides with a spoon.
    5. 5
      Saute onion and garlic for 2-3 minutes; add tomato sauce and heat through.
    6. 6
      Stir in breadcrumbs.
    7. 7
      Mix spices and stir into sauce mixture.
    8. 8
      Add zucchini pulp.
    9. 9
      Fill zucchini shells with mixture, top with parmesan cheese.
    10. 10
      Bake for 15 minutes at 350°F.
    11. 11
      Cool before serving; eat with knife and fork.
    12. 12
      The skin of the zucchini is the most nutritious part!
    13. 13
      Don't be afraid to eat the whole thing!

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    Ratings & Reviews:

    • on April 26, 2012


      Very yummy, loved it! The zucchini I used were not very large which I kind of liked because I could easily cut them in half for a single serving. My daughter went crazy for this and she is not a huge zucchini fan. Made exactly as written and I wouldn't change a thing. Thanks for this great recipe.

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    • on July 01, 2010


      Made this A LOT during the Summer of 2009 with zucchini abundance from the garden. DELICIOUS. Realized I had not rated it. It is 5 star worthy. Boiled the zucchini on the outdoor grill gas eye and baked it in a toaster oven (near the outdoor grill) to keep the heat where it belongs...outside.

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    • on September 08, 2008


      Loved it! I added half cup of chickpeas to up the protein content a bit, and used monterey jack instead of parmesean cheese...and it was great. My husband suggested stuffing a pepper rather than a zucchini since he's not thrilled with zucchinis, so I'll try that next it. Thanks very much!

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    Read All Reviews (5)


    Nutritional Facts for Easy Stuffed Garden Zucchini

    Serving Size: 1 (186 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 202.2
    Calories from Fat 30
    Total Fat 3.3 g
    Saturated Fat 1.1 g
    Cholesterol 2.9 mg
    Sodium 917.8 mg
    Total Carbohydrate 36.2 g
    Dietary Fiber 5.5 g
    Sugars 12.7 g
    Protein 9.5 g

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