Baked Stuffed Zucchini

Baked Stuffed Zucchini

Ready in 1 hour

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."

- NutriNik

Top-ranked recipe named "Baked Stuffed Zucchini"

4 avg, 14 review(s) 93% would make again

Ingredients

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1/2 c Walnuts; chopped
4 Eggs
4 1/2-pound Zucchinis
1 tb Fresh basil; chopped
2 Scallions; chopped
1 c Soft bread crumbs
Salt; to taste
2 tb Margarine
2 tb Fresh parsley; minced
1/2 lb Mushrooms; chopped
Black pepper; to taste
1/2 c Grated Parmesan cheese

Original recipe makes 4

Servings  

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" on Feb 4, 1998

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Calories Per Serving: 672 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Baked Stuffed Zucchini

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This was ok but the bottoms were soggy. The flavor was good though.
debbiecon 8 months ago
Great taste. I added red yellow and orange bell peppers instead of mushrooms. Would like to try with a layer of cheese on the zucchini before the filling or to add some meat or even rice with the filler. Ill try it again, thanks.
bettyluna83 9 months ago
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.
NutriNik 1 year ago
People liked it but they didn't rave. It had a sloppy presentation
trevalr 1 year ago
Excellent with rich flavour.
Julio3 1 year ago
This is great. It gets my kids to eat veggies as anything stuffed they will devour.
leahstanton 1 year ago
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.
Heatherferg 2 years ago
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!
NaniCaroline 3 years ago
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.
Ionela82 3 years ago
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