Baked Stuffed Zucchini
Recipes » Side Dish » Vegetables
Try this Baked Stuffed Zucchini recipe, or contribute your own. "Mushrooms" and "Zucchini" are two of the tags cooks chose for Baked Stuffed Zucchini.
"Only reason not 5 stars is by I had to change recipe. Boiling zucchini made it way to soggy. Also to make it healthier I just used egg whites and I substituted bread crumbs for whole wheat bread crumbs. My family loved it, it will become a regular meal for us." - NutriNikYield: 4 Ready in 1 hours, 2 minutes
Cuisine: AmericanMain Ingredient: Zucchini
92% would make again (reviews)
favorite of 716
people 479 people 
want to try
Add to Favorites
Try Soon
Notes Baked Stuffed Zucchini Preparation
1. Scrub zucchini and cut in half lengthwise. Scoop out and reserve pulp, leaving shells 1/4-inch thick. 2. Drop shells into boiling water and boil for 5 minutes. 3. Chop pulp and saute in margarine. Add scallion (or green onions) and mushrooms; saute 3 minutes longer. Add nuts and remove from heat. 4. Beat eggs with parsley, basil, salt and pepper to taste. 5. Add egg mixture and fresh bread crumbs to pulp mixture. Spoon into zucchini shells which have been drained. Top with grated cheese. Use your choice of cheese; Parmesan is only one suggestion. 6. Place into a baking dish which has been greased with margarine. Add 1/2 inch of water and bake, uncovered, in preheated 350-degree oven for about 30 minutes. Let stand 5 minutes, then serve. Recipe by: Jo Anne Merrill Posted to recipelu-digest by "Valerie Whittle"
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
Want detailed nutrition information, including line-by-line nutrition insights? Try BigOven Pro for Free for 14 days!
| Date | My private notes | |
|---|---|---|
|
Add notes with BigOven Pro!
|
Baked Stuffed Zucchini Reviews
|
Only reason not 5 stars is by I had to change recipe. Boiling zucchini made it way to soggy. Also to make it healthier I just used egg whites and I substituted bread crumbs for whole wheat bread crumbs. My family loved it, it will become a regular meal for us.
|
|
|
People liked it but they didn't rave. It had a sloppy presentation
|
|
|
|
|
Excellent with rich flavour.
|
|
This is great. It gets my kids to eat veggies as anything stuffed they will devour.
|
|
After reading the reviews I made a few changes.
Added salt and pepper to the zucchini before filling, did not use the pulp in the stuffing(thought it would make the mixture too watery), and did not use any water in the oven. Delicious.
|
|
|
I omitted the walnut and added finely diced orange bell pepper. The zucchini shells were bland but a little salt and pepper directly on them before adding the filling will take care of that. Over all very delicious; it's added to our family favorites!
|
|
|
The shell was soggy/soft. I will not put any water next time during the baking part. Not sure if the walnuts is a good combination for the stuffing. Not much flavor at all. I will make it for my vegetarian friends but not for my self anymore.
|
|
|
The stuffing here was terrific, but the zucchini shell was very bland. I might do the stuffing again, but I'd stuff something else with it.
|
|
|
Very good. Now a family favorite!
|
|
|
I was surprised as to how delicious this is! My kids hate mushrooms but they snarfed this down (of course I didn't tell them). Instead of onion, I added a clove of minced garlic. Rich in flavor and good re-heated, too.
|
|
I added a few croutons to the stuffing. It was delicious and my spouse was impressed.
|
Tags
Blogger? Grab a link to this recipe
Want a link to this recipe? Just copy the text below and paste it into your blog:
here's how it will appear in your blog:
×
