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

    Zucchini Stuffing. Photo by Greeny4444

    1/2 Photos of Zucchini Stuffing

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    15 mins

    55 mins

    T'sMom's Note:

    Make using one Dish. Very easy and will modify quickly to families taste buds without ruining recipe. Have been making for 30 years so haven't a clue where it came from always a hit in this family....hope you enjoy it too.

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    Units: US | Metric

    • 3 small zucchini (9-inch or equivalent)
    • 1/4 cup minced onion
    • 1/2 cup breadcrumbs, fine (your own or seasoned boxed)
    • 1/4 cup parmesan cheese, grated (can sub Romano or blend)
    • 3 teaspoons garlic, chopped (roasted or not)
    • oregano
    • pepper
    • oil, enough to coat (preferably olive)


    1. 1
      Take a casserole dish (I use 4 quart but can be any shape or size).
    2. 2
      Dice zucchini add to dish toss in onion, bread crumbs, grated cheese, garlic, oregano and pepper and mix well pour in oil and coat just to moisten crumbs-- not so it is sitting in oil.
    3. 3
      Mix til blended.
    4. 4
      Cover bake at 350°F for 55 minutes.
    5. 5
      Let sit 5 minutes before serving.
    6. 6
      Now please modify ingredients to your tastes this is a one step and dish, side dish-- can be served as stuffing or vegetable.
    7. 7
      It is really easy and a different fling to zucchini.

    Ratings & Reviews:

    • on March 25, 2003


      This turned out a bit soggy and slightly bitter - and definitely tasted like zucchini to my 2 kids, who vetoed it. Too bad; I thought they actully liked veggies.

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    • on April 02, 2009


      Excellent!! We are big zucchini fans in my house, so this was a hit. I sprinkled a little low-fat mozzarella on top at the end of baking and it was delicious.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 17, 2011


      This was really good! I had 3 medium zucchinis from a trip to the farmer's market (I get zucchini almost every time I go), and I didn't want to make any more zucchini bread. I used seasoned breadcrumbs and probably about 1 tsp. oregano and several cranks of fresh ground black pepper. I cut my zucchini into half circles, instead of cutting it small, because I was serving it as a side dish to 5-Spice Tilapia and Sweet Potato Fries, so I wanted the zucchini to be the star. Instead of using olive oil, I sprayed an 8x8 glass dish with cooking spray, poured it all in, and put small pats of Brummel & Brown butter on top before baking. At the last 10 minutes, I upped the temp to 375, and put some mozzarella on top. It was great. Thanks for posting this!

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

    Read All Reviews (11)


    Nutritional Facts for Zucchini Stuffing

    Serving Size: 1 (60 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 51.2
    Calories from Fat 12
    Total Fat 1.4 g
    Saturated Fat 0.6 g
    Cholesterol 2.7 mg
    Sodium 101.1 mg
    Total Carbohydrate 7.1 g
    Dietary Fiber 0.8 g
    Sugars 1.7 g
    Protein 2.7 g

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