Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

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

2

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 Zucchini Recipe
    Lost? Site Map

    Stuffed Zucchini

    Stuffed Zucchini. Photo by Bergy

    1/1 Photo of Stuffed Zucchini

    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    12 mins

    25 mins

    mer@'s Note:

    This is a more simplified recipe for stuffed zucchini compared to some of the others posted here at "zaar", but it is simple to put together and very tasty! This is from Cooking for 2 Summer 2007. Hope you enjoy!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut zucchini in half lengthwise.
    2. 2
      Scoop out and discard pulp, leaving a 1/4 inch shell.
    3. 3
      Place zucchini in a sauce pan and cover with water. Bring to a boil; cover and cook 2 to 4 minutes or until tender. Drain. In a small bowl, combine the tomato,cheese,parsley, salt, garlic powder, oregano and pepper.
    4. 4
      Spoon into zucchini shells.
    5. 5
      Sprinkle with Parmesan cheese.
    6. 6
      Place in an 8 inch square baking dish coated with non-stick cooking spray.
    7. 7
      Bake, uncovered, at 350 for 2--25 minutes or until heated through.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on May 27, 2010

      55

      easy and yummy. hubby ate all the tomato before i made these so i had to omit. i did double easily. i did precook and it made them very soft.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 21, 2010

      45

      Went the make dinner last night and found I had no Vegetable. Only thing I cold find was one lonely zucchini. I thought "what can I do with ONE zucchini!?" This was perfect! I'm with Bergy. I didn't pre-cook. 20 minutes in the oven and they were cooked through but still had some crunch. I liked them even more once they cooled off. I could easily eat these cold in my lunch!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 19, 2008

      55

      This is a very tasty easy recipe and the neat thing was that I used lite cheese , only 1 oz for both halves and just a tsp of parmesan on each . It is not only delicious but healthy too. I did not pre cook the zuke - we like them crunchy and 15 minutes in the oven does it - melts the cheese and heats it right through Thanks mer@ for posting

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Stuffed Zucchini

    Serving Size: 1 (151 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 99.2
     
    Calories from Fat 56
    57%
    Total Fat 6.3 g
    9%
    Saturated Fat 3.8 g
    19%
    Cholesterol 17.8 mg
    5%
    Sodium 422.4 mg
    17%
    Total Carbohydrate 5.2 g
    1%
    Dietary Fiber 1.6 g
    6%
    Sugars 2.7 g
    10%
    Protein 6.6 g
    13%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites