Simple Stuffed Zucchini or Squash

Total Time
50mins
Prep 10 mins
Cook 40 mins

There are plenty of great stuffed zucchini and squash recipes here, but they all have an ingredient that I cannot either digest or blisters my mouth (tomatoes..the acid is killer!) I found this one and I really like it. Baked or grilled, it's so easy and delicious and I always have everything on hand.

Ingredients Nutrition

Directions

  1. Wash the veggies and cut off the ends, but do not peel. Cook in boiling salted water for 5 minute or until tender. Halve lengthwise and scoop out pulp.
  2. Combine pulp and other ingredients, except butter, in a bowl until well-blended. Spoon back into the hollowed out shells. Dot with butter and sprinkle with additional Parmesan cheese, if desired.
  3. Bake at 350 degrees for 30 minutes.

Reviews

(8)
Most Helpful

It was so good that my husband requested that I make this again tonight. I did, but made a few changes. Used only 3 squash. Instead of using the butter crackers, I used 1 cup crumbled cornbread & 1/2 cup Italian seasoned bread crumbs. Instead of using parmesan cheese in the mix, I used pepper jack cheese & melted parmesan cheese on top. It was much better since it had a slight kick to it, but still missing something. <br/><br/>I am going to try again (maybe not tomorrow night) & add some different ingredients to see what I come up with.

Wanda Bonham June 25, 2014

Made this the other night. Needed to find some more recipes to use up the abundance of zucchini I have. DH is not real crazy about it any way you fix. He thought this was ok, I thought it was pretty good. Thanks.

vlynn July 25, 2007

We really enjoyed this recipe. We used zucchini from our garden and fresh parsley. I will definitely make this again!

susie cooks June 28, 2007

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