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    You are in: Home / Recipes / Stuffed Zucchini - Betty Crocker Recipe
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    Stuffed Zucchini - Betty Crocker

    Stuffed Zucchini - Betty Crocker. Photo by Chef #428885

    1/3 Photos of Stuffed Zucchini - Betty Crocker

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Diana #2's Note:

    I know, I know.....5 million stuffed zucchini recipes, and I had to post another. Well this one is different then the others. Actually, this is the very first 'stuffed' recipe I ever tried. I'd just gone back to work after having the kids, and came across Betty Crocker's 'Working Woman's Cookbook'. What a gem this book is. Anyway, getting back to the zucchini....this is very tasty, and easy to put together. The best part, is you can prepare it up to 24 hours ahead of time. Just what working people need.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat 2 inches of salted water to boiling. Add zucchini. Cover and heat to boiling. Cook for 8 to 10 minutes, or just until tender. Drain and cool slightly. Cut in half lengthwise. Scoop out the pulp and set aside. Place zucchini in a 9 x 13 pan and set aside.
    2. 2
      In a skillet, melt butter. Add onion and cook until tender. Add chopped pulp, green peppers, pimiento and stuffing mix. Mix together and use to stuff the zucchini halves. Sprinkle each with shredded cheese.
    3. 3
      To serve immediately:.
    4. 4
      Bake uncovered in a 350* oven for 25 - 30 minutes, or until hot and cheese is melted.
    5. 5
      To serve the next day:.
    6. 6
      After stuffing, cover and refrigerate no longer than 24 hours. When ready to serve, Remove dish from fridge 40 minutes before cooking. Bake at 350* for 30 - 35 minutes.

    Ratings & Reviews:

    • on May 19, 2012

      55

      My oh my another wonderful stuffed zucchini recipe that I am putting into my Favorites of 2012. I followed the instructions as written only like Andi I did add just a few more veggies. The herb stuffing made this sooo flavorful and DH yummmed all the way through his dinner. Thank you for posting. Made for May Tag Game ~ El Calabacin ~ Zucchini 2012.

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    • on September 10, 2011

      55

      We are not really great fans of zucchini, but this one turned out very tasty indeed. Needed to improvise for the lack of herb stuffing mix, used 1 cup dry bread crumbs and added 1 chicken stock cube, 1 ts poultry seasoning, 1/2 ts each basil, rosemary and tarragon. Voila, very good!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 05, 2010

      55

      110 million loved!! Good ol' Betty Crocker, I swear, you cannot go wrong with any of those recipes, and this is not exception. I followed exactly, except added 1/2 cup herb stuffing mix, and 2 tablespoons more of veggies each. Loved the use of the added pulp, made the stuffing so tasty without the use of added liquids. Will make often and again! Made for *Diabetic Forum Tag Seasonal Veggies* March 2010

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

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    Nutritional Facts for Stuffed Zucchini - Betty Crocker

    Serving Size: 1 (147 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 142.7
     
    Calories from Fat 93
    65%
    Total Fat 10.4 g
    16%
    Saturated Fat 6.3 g
    31%
    Cholesterol 27.7 mg
    9%
    Sodium 137.3 mg
    5%
    Total Carbohydrate 10.7 g
    3%
    Dietary Fiber 3.6 g
    14%
    Sugars 3.3 g
    13%
    Protein 4.5 g
    9%

    The following items or measurements are not included:

    herb stuffing mix

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