Easy Stuffed Garden Zucchini

Submitted by jellie

"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!"

 

• Ready In: 30mins
• Ingredients: 9
• Yields: 1 zucchini
• Serves: 1-2

ingredients

• 1 zucchini, scrubbed (the bigger the better!)
• 1⁄2 cup tomato sauce or 1/2 cup spaghetti sauce
• 1 garlic clove, minced
• 2 tablespoons onions, minced
• 1⁄2 - 1 teaspoon oregano, to taste
• 1⁄2 - 1 teaspoon basil, to taste
• 2 teaspoons parmesan cheese
• 2 tablespoons breadcrumbs
• salt and pepper, to taste

directions

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

Reviews

[mums the word]

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.

 

[Chef Jantzens Mom]

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.

 

[Yaffa]

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!

 

[Sackville]

A tasty dish. I had a lot of zucchini to use up that were getting quite old and this fit the bill perfectly. I added a few breadcrumbs to the top with the cheese to make a crunchy topping but otherwise followed the directions. Served with pasta and sausage for a full meal. Thanks for a keeper.

 

[Mother-of-five]

Very Good! Easy to make, fast and quite tasty. Light and refreshing for a hot summer day. The family really enjoyed this one.