Jenny Craig Vegetable-Stuffed Zucchini

Recipe by jenjie

Tasty and diet-friendly

Top Review by mums the word

This almost reminds me of bruschetta! I reduced the recipe to serve three people and omitted green peppers as I'm the only one who eats them. I did have to add about another 7 minutes to the cooking time as the zucchini was still a bit firm. Great flavour and I'll make it again. Made for Spring PAC 2014, thanks for the recipe jenjie!

Ingredients Nutrition


  1. Place whole zucchini in a large saucepan with enough water to cover.
  2. Bring to a boil.
  3. Cover, reduce hear.
  4. Simmer 4-6 minutes or until crisp-tender.
  5. Drain and let cool.
  6. Cut zucchini in half lengthwise.
  7. Scoop out pulp, leaving 1/4 inch thick shells.
  8. Chop pulp.
  9. Reserve shells.
  10. Combine zucchini pulp, tomato, green pepper, onion and spices.
  11. Spoon into zucchini shells.
  12. Place in 13x9x2 baking dish.
  13. Bake, uncovered, at 400 for 15 minutes.
  14. Sprinkle with cheese.
  15. Bake an additional 5 minutes or until cheese melts.

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