Total Time
Prep 25 mins
Cook 5 mins

Here is another great recipe to use up all that leftover zucchini from summers crop. This recipe yeilds only 2 servings, so double up if desired.

Ingredients Nutrition


  1. Cut zucchini in half lenghwise; scoop out, and reserve pulp, leaving 1/4-inch shells.
  2. Place zucchini shells, cut side down, in a skillet.
  3. Add water, bring to boil, reduce heat.
  4. Cover and simmer for 5-6 minutes or until tender; drain.
  5. Turn shells cut side up; sprinkle with salt.
  6. Chop the zucchini pulp; saute in small saucepan in butter for 5 minutes or until tender.
  7. Stir in the breadcrumbs and olives.
  8. Spoon into the zucchini shells; sprinkle with cheddar cheese.
  9. Cover, and cook over medium heat (with no added water) for 5 minutes, or until cheese is melted.


Most Helpful

This recipe is easily veganized - I used vegan margarine and cheese (plus plain black olives without pimentos). The bread crumbs I used were whole wheat Panko. (See 3rd photo)

VeganChick_SC September 30, 2010

This made a nice lunch today! Easy to do, because no using the oven! I enjoyed the olive flavor, topped with the cheese. Thanks! Made for 123 Hit Wonders game.

Sharon123 February 15, 2009

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