Stuffed Zucchini

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 7

• 7 fresh zucchini (4-6 inches long)
• 1/2 cup onion, chopped
• 1/4 cup olive oil
• 1/2 cup fresh mushrooms, coarsely chopped
• 1 garlic clove, minced
• 1 (3 ounce) package cream cheese
• 1 egg, beaten
• 1/2 cup parmesan cheese
• 3/4 cup fresh parsley, chopped
• 1/8 teaspoon pepper
• parmesan cheese

Directions:

1. Slice zucchini in half lengthwise. Scoop out insides leaving about 1/4-in shell.
2. Finely chop zucchini pulp; set aside. Saute onion in oil in large heavy skillet. Add mushrooms, garlic and reserved chopped zucchini; cook over medium heat until most of moisture evaporates.
3. Add cream cheese, egg, Parmesan, parsley, and pepper.
4. Mix well; cook for about 10 minutes.
5. Cool filling slightly and fill zucchini shells.
6. Sprinkle with additional Parmesan cheese. Place on jelly roll pans; bake for 30 minutes at 350°F until bubbly and golden brown on top.

Reviews

[CJ #6]

Boy was this good!!! I made a few changes, only because I had it on hand. I had one huge zucchini in the garden (12 inches). I added a large handful of fresh spinach to the mixture instead of the parsley and 3 strips of leftover cooked bacon instead of the mushroom. My husband LOVED this recipe and insists on it again this week. Thanks so much for posting.

[Liszard]

These were so good. I omitted the mushrooms and used summer squash, since that was what my dh brought home. The lighter cheesy filling worked well with the squash and I liked that this was less a duplicate bread stuffing. Even better the next day.

[emlet2]

a-MAY-zing! this is probably the best zuke recipe that i've ever had. don't let the cream cheese scare you off (it almost scared me off). it tasted even better the next day and the smell of it cooking is insane!!

changes that i made: only had one large zucchini, don't eat mushrooms, added half a green pepper and a whole tomato to the onions and oil, used garlic powder and hot pepper flakes, basil instead of parsley, and sprinkled with mozz cheese.