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    You are in: Home / Recipes / Zucchini Margherita Recipe
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    Zucchini Margherita

    Zucchini Margherita. Photo by AZPARZYCH

    1/1 Photo of Zucchini Margherita

    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    12 mins

    20 mins

    alvinakatz's Note:

    My mother used to make this for us when we were kids, and we would gobble them up. It's the dish that got DH liking zucchini. It looks very festive at a dinner party and isn't that much trouble to make.

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    Serves: 4-8


    zucchin ...

    Units: US | Metric


    1. 1
      Scoop out the zucchini, being careful to leave the skin intact.
    2. 2
      Chop the zucchini meat fine.
    3. 3
      Mix or process zucchini, cracker crumbs, onion, tomato paste, lemon juice, salt and pepper to a smooth paste.
    4. 4
      Rub shells of zucchini with salt and garlic.
    5. 5
      Spoon paste intothe zucchini shells.
    6. 6
      Cover with cheese.
    7. 7
      Dot with olive oil and olive halves.
    8. 8
      Place in a baking dish and bake uncovered at 350 degrees for 30 minutes.

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    Ratings & Reviews:

    • on August 20, 2014


      I did it with a few changes.I had big zucchini from the garden to use, so I decided to slice them to make rounds. Big zucchini are full of water, so before loading this i placed the oiled slices under the broiler until they began to change color.I placed the crumbs on the slices, then the tomatoes paste, then the cheese, I added little oregano and I topped them with a mixture of sliced olives and pickled peppers.I placed them in the oven again at 200°C/400°C until I saw that the cheese begun to turn light brownl, In this way I got mini margairta pizzas on zucchini slices. So cute, I will make them again to serve as appetizer.Made for Culinary Quest 2014

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    • on March 28, 2012


      This was different than any other stuffed zucchini I have had and was a nice change. I used panko crumbs instead of cracker, red onions and green olives since that is what I had on hand. I think I would add a little sugar to the filling to combat the tang from the lemon juice and tomato paste, but otherwise was a nice refreshing dish. Made for 2012 Spring PAC.

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    • on February 22, 2012


      This was FABULOUS!! I made one zucchini per person & should have made at least two! Easier with a bigger zucchini & comes out just as good. I threw the olives into the processor with everything else (to hide from olive-hating hubby) and used panko crumbs instead of crackers. Came out so good everyone was clamoring for more. A great way to serve up those 7,000 zucchini that come out of the garden every summer, I'll be making these often.
      Note: a melon baller would make scooping out the zucchinis easier; I couldn't find mine & it took forever to scoop them with spoons, knives, etc.

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    Nutritional Facts for Zucchini Margherita

    Serving Size: 1 (136 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 190.1
    Calories from Fat 114
    Total Fat 12.7 g
    Saturated Fat 2.3 g
    Cholesterol 3.3 mg
    Sodium 187.5 mg
    Total Carbohydrate 16.7 g
    Dietary Fiber 3.5 g
    Sugars 7.4 g
    Protein 5.2 g

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