Simple Stuffed Zucchini or Squash
8
People talking
There are plenty of great stuffed zucchini and squash recipes here, but they all have an ingredient that I cannot either digest or blisters my mouth (tomatoes..the acid is killer!) I found this one and I really like it. Baked or grilled, it's so easy and delicious and I always have everything on hand.
- Ready In:
- 50mins
- Serves:
- Units:
Nutrition Information
8
People talking
ingredients
- 6 medium zucchini or 6 medium yellow squash
- 3 cups butter-flavored cracker crumbs
- 1⁄2 cup grated parmesan cheese
- 1 small onion, minced
- 3 teaspoons dried parsley
- 1 dash pepper
- 1 teaspoon salt
- 2 eggs, beaten
- 2 tablespoons butter
directions
- Wash the veggies and cut off the ends, but do not peel. Cook in boiling salted water for 5 minute or until tender. Halve lengthwise and scoop out pulp.
- Combine pulp and other ingredients, except butter, in a bowl until well-blended. Spoon back into the hollowed out shells. Dot with butter and sprinkle with additional Parmesan cheese, if desired.
- Bake at 350 degrees for 30 minutes.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@Redneck Epicurean
Contributor
@Redneck Epicurean
Contributor
"There are plenty of great stuffed zucchini and squash recipes here, but they all have an ingredient that I cannot either digest or blisters my mouth (tomatoes..the acid is killer!) I found this one and I really like it. Baked or grilled, it's so easy and delicious and I always have everything on hand."
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
It was so good that my husband requested that I make this again tonight. I did, but made a few changes. Used only 3 squash. Instead of using the butter crackers, I used 1 cup crumbled cornbread & 1/2 cup Italian seasoned bread crumbs. Instead of using parmesan cheese in the mix, I used pepper jack cheese & melted parmesan cheese on top. It was much better since it had a slight kick to it, but still missing something. <br/><br/>I am going to try again (maybe not tomorrow night) & add some different ingredients to see what I come up with.
-
It was so good that my husband requested that I make this again tonight. I did, but made a few changes. Used only 3 squash. Instead of using the butter crackers, I used 1 cup crumbled cornbread and 1/2 cup Italian seasoned bread crumbs. Instead of using parmesan cheese in the mix, I used pepper jack cheese and melted parmesan cheese on top. It was much better since it had a slight kick to it, but still missing something. <br/><br/>I am going to try again (maybe not tomorrow night) and add some different ingredients to see what I come up with.
-
Made this the other night. Needed to find some more recipes to use up the abundance of zucchini I have. DH is not real crazy about it any way you fix. He thought this was ok, I thought it was pretty good. Thanks.
-
We really enjoyed this recipe. We used zucchini from our garden and fresh parsley. I will definitely make this again!
-
We loved these! I am so used to being served squash dripping in butter with all the nutrients cooked out of it, that this was a pleasant surprise. Buttery and sweet without being greasy. Next time I get squash or zucchini I am definitely making these again! And maybe I will share. Made during ZWT III in memory of Amy.
see 8 more
