Zucchini Stuffed With Herbs

Recipe by Cooking Again 2011

From "What's for Dinner?" by Edith Stovel

Top Review by mama smurf

Made for Spring PAC 2013 and followed the instructions (maybe a little less onion). Everyone enjoyed this but it wasn't their favorite dish of the night. I am going to try this again for DH and I will use some fresh dried breadcrumbs and a little garlic. Definately, I will be making this again. Thank you for posting.

Ingredients Nutrition


  1. Cut the zucchini lengthwise, remove the seeds, and arrange in a greased ovenproof dish.
  2. In a large skillet, saute the onions in the oil. Set aside.
  3. Preheat oven to 350. In a large saucepan, simmer the corn and tomatoes for 10 minutes. Let cool, then stir in the egg, bread crumbs, marjoram, and the reserved onions.
  4. Spoon the filling into the zucchini and bake for 40 minutes.

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