Stuffed Zucchini

READY IN: 30mins
Recipe by catalinacrawler

this is a really easy dish that is always received well when i make it for company. its even pretty good with less or none of the cheese if you want something more healthy.

Top Review by Oliver Fischers Mo

This was very easy to put together and tasted great...I made the following changes/additions simply because of what I had in the frige...added about 1/3 cup cooked brown rice to the filling mixture and a few splashes of veggie stock, used a Mexican blend of cheeses in the filling and on top of the zukes. Next time, I will skip the lemon juice as I didn't care for the tang. But, I didn't measure exactly...I just squeezed the lemon over the pan so I may have added too much. Thanks for a great recipe!

Ingredients Nutrition

Directions

  1. preheat oven to 400.
  2. slice zucchini in half lengthwise and using a spoon scrap out the pulp, like a canoe, leaving the skin intact(about 1/4" thick); set aside.
  3. in a large skillet melt butter, add garlic and onion and sauté.
  4. add lemon juice and equal parts mushrooms to zucchini pulp to the skillet, sauté.
  5. cook until the excess moisture evaporates. add the shredded cheese and stir.
  6. fill the zucchini "canoe" with the mushroom mixture and bake for 20 minutes.

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