4 Reviews

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!

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Oliver & Fischer's Mommy January 21, 2011

I made this and added some ground meat to it as well. Was quite tasty. Made for ZWT4 the Chic Chefs

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bigbadbrenda June 28, 2008

Delicious recipe. I like that you can get it ready and then just pop it in the oven 20 minutes before serving. 20 minutes is just the right time - there is still a bit of crunch to the Zucchini. I cut back on the cheese and made only 1 zucchin. Will make this again & again Thanks for posting it

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Bergy June 25, 2008

Ok. I just picked some baby zucchini from the morning garden this morning and followed this recipe exactly. I had some "baby" zucchini so this was personal little zucchini and made perfect "canoes". Added some fresh mushrooms, the pepper, all of it! Wow, and outstanding "perfect' recipe that was easy and great tasting. I did add a bit of salt and pepper but so good. It would not of even needed it really. Oh yum! Thank you so much! Made for *ZWT4* June 2008.

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Andi of Longmeadow Farm June 15, 2008
Stuffed Zucchini