Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Stuffed Baked Zuchinni Recipe
    Lost? Site Map

    Stuffed Baked Zuchinni

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Tye077's Note:

    Delicious spring dish! Zucchini stuffed with orzo, beets, bell pepper, corn, sausage, fennel, mushrooms, spinach, and more, topped with goat cheese! I made this recipe up for a dinner party and it was a huge hit. I've made it several times since and have not been disappointed. There are plenty of ways to incorporate leftovers and different flavors.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note


    Serves: 6


    stuffed ...

    Units: US | Metric


    1. 1
      Preheat oven to 350F and prepare orzo as instructed on box (rice cooker or stove top).
    2. 2
      Over a medium heat sauté fennel in butter until golden and soft; set aside.
    3. 3
      Over a high heat sear corn in butter until browned; would be better BBQ?d; set aside.
    4. 4
      In a large sauté pan, over a medium heat, add 1 tablespoon of olive oil. Brown mushrooms and onion together. Halfway through browning mushrooms and onions, add sage, rosemary, thyme and beet greens.
    5. 5
      Once mushrooms and onions are browned, add sausage. When sausage is mostly done, add coarsely diced red bell pepper.
    6. 6
      When sausage is done, add fennel, corn, and spinach.
    7. 7
      Turn heat to high and add cooked orzo; cook off excess water.
    8. 8
      Stuff raw, hollowed out zucchini with cooked ingredients and place on a greased pan. Cover with aluminum foil.
    9. 9
      Bake for 15 - 20 minutes, until zucchini is soft.
    10. 10
      Top with 1/2 teaspoon of goat cheese and enjoy!
    11. 11
      Note: the leftover stuffing makes for an excellent lunch the following day.

    Ratings & Reviews:


    Nutritional Facts for Stuffed Baked Zuchinni

    Serving Size: 1 (447 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 530.4
    Calories from Fat 213
    Total Fat 23.7 g
    Saturated Fat 7.8 g
    Cholesterol 43.8 mg
    Sodium 760.1 mg
    Total Carbohydrate 59.6 g
    Dietary Fiber 6.8 g
    Sugars 9.0 g
    Protein 21.2 g

    The following items or measurements are not included:

    fresh sage leaves

    goat cheese

    Ideas from


    Over 475,000 Recipes Network of Sites