48 Reviews

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.

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CJ #6 June 25, 2010

This recipe is excellent! I browned sausage and put it on the bottom and added the rest of the ingredients on top. YUMMO!

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DD5BFLY July 20, 2010

Fabulous recipe! I substituted tofutti cream cheese (soy based) for the real thing since I am lactose intolerant and it worked great.

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cboland May 03, 2009

these were soooo darn good!!! I used half cream cheese, half greek yogurt to cut back the calories. A wonderful once in a while treat.

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DaniRoze October 13, 2008

This makes a nice side dish as well as a vegetarian entree. Here are my comments: 1. using fat free cream cheese worked fine 2. using eggbeaters worked fine 3. I found the "original" recipe which has salt but was omitted from this one. Needed a little salt. 4. didn't need 1/4 cup olive oil - just a tablespoon, if that 5. used Romano cheese for a little extra zing 6. didn't see any sense in cooking final mizture for 10 minutes - 5 minutes was fine 7. baking time was 35 minutes 8. didn't have enough filling - will add more mushrooms next time (I used criminis) 9. added some red pepper flakes 'cuz I like it spicy 10. could top with seasoned or unseasoned dry bread crumbs and spritz with olive oil for a little crunch

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Dais August 11, 2008

Hubby planted 5 zucchini plants this year, yikes! Time to diversify my hum-drum zucchini recipes. This was SO great! And very presentable. I added some chopped pimientos that I had leftover from another recipe for color. I used light cream cheese and "egg-beaters," and it was very tasty! Thanks for this recipe!

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Chef PotPie July 27, 2005

This was really good! Quite the hit with my family and my neighbors! I even stuffed an eggplant using this recipe (actually chopped up all the zucchine and improvised a bit) and wrapped it up in tin foil for a camping trip. I tossed the foil-wrapped eggplant into the fire for 15 minutes and it was fabulous! A real gourmet meal in the woods! Thanks for posting this. So healthy and yummy!

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emcquaid July 29, 2012

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.

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MoreWithLessMom November 25, 2011

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.

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emlet2 August 11, 2010

These were so good! I followed the recipe but also added fresh garlic for extra flavor. These over some brown rice with pork chops on the side were a hit. Thanks for the recipe!

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5StarFamilyChef July 08, 2010
Stuffed Zucchini