Stuffed Zucchini

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photo by Chouny photo by Chouny
photo by Chouny
photo by Jennifer N. photo by Jennifer N.
photo by Anonymous photo by Anonymous
photo by Anonymous photo by Anonymous
photo by Bergy photo by Bergy
Ready In:
55mins
Ingredients:
11
Serves:
7
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ingredients

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directions

  • Slice zucchini in half lengthwise. Scoop out insides leaving about 1/4-in shell.
  • Finely chop zucchini pulp; set aside. Saute onion in oil in large heavy skillet. Add mushrooms, garlic and reserved chopped zucchini; cook over medium heat until most of moisture evaporates.
  • Add cream cheese, egg, Parmesan, parsley, and pepper.
  • Mix well; cook for about 10 minutes.
  • Cool filling slightly and fill zucchini shells.
  • Sprinkle with additional Parmesan cheese. Place on jelly roll pans; bake for 30 minutes at 350°F until bubbly and golden brown on top.

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Reviews

  1. Boy was this good!!! I made a few changes, only because I had it on hand. I had one huge zucchini in the garden (12 inches). I added a large handful of fresh spinach to the mixture instead of the parsley and 3 strips of leftover cooked bacon instead of the mushroom. My husband LOVED this recipe and insists on it again this week. Thanks so much for posting.
     
  2. This recipe is excellent! I browned sausage and put it on the bottom and added the rest of the ingredients on top. YUMMO!
     
  3. This makes a nice side dish as well as a vegetarian entree. Here are my comments: 1. using fat free cream cheese worked fine 2. using eggbeaters worked fine 3. I found the "original" recipe which has salt but was omitted from this one. Needed a little salt. 4. didn't need 1/4 cup olive oil - just a tablespoon, if that 5. used Romano cheese for a little extra zing 6. didn't see any sense in cooking final mizture for 10 minutes - 5 minutes was fine 7. baking time was 35 minutes 8. didn't have enough filling - will add more mushrooms next time (I used criminis) 9. added some red pepper flakes 'cuz I like it spicy 10. could top with seasoned or unseasoned dry bread crumbs and spritz with olive oil for a little crunch
     
  4. This was really good! Quite the hit with my family and my neighbors! I even stuffed an eggplant using this recipe (actually chopped up all the zucchine and improvised a bit) and wrapped it up in tin foil for a camping trip. I tossed the foil-wrapped eggplant into the fire for 15 minutes and it was fabulous! A real gourmet meal in the woods! Thanks for posting this. So healthy and yummy!
     
  5. a-MAY-zing! this is probably the best zuke recipe that i've ever had. don't let the cream cheese scare you off (it almost scared me off). it tasted even better the next day and the smell of it cooking is insane!! <br/><br/>changes that i made: only had one large zucchini, don't eat mushrooms, added half a green pepper and a whole tomato to the onions and oil, used garlic powder and hot pepper flakes, basil instead of parsley, and sprinkled with mozz cheese.
     
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Tweaks

  1. a-MAY-zing! this is probably the best zuke recipe that i've ever had. don't let the cream cheese scare you off (it almost scared me off). it tasted even better the next day and the smell of it cooking is insane!! <br/><br/>changes that i made: only had one large zucchini, don't eat mushrooms, added half a green pepper and a whole tomato to the onions and oil, used garlic powder and hot pepper flakes, basil instead of parsley, and sprinkled with mozz cheese.
     
  2. Boy was this good!!! I made a few changes, only because I had it on hand. I had one huge zucchini in the garden (12 inches). I added a large handful of fresh spinach to the mixture instead of the parsley and 3 strips of leftover cooked bacon instead of the mushroom. My husband LOVED this recipe and insists on it again this week. Thanks so much for posting.
     
  3. Absolutely delicious! Wonderful way to eat zucchinis. I did not have cream cheese but replaced it with goat cheese and topped mine with bread crumbs and parmesna cheese. Thanks for this great recipe.
     

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