Italian Stuffed Zucchini Recipe

Name: Italian Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large (10 oz.) zucchini; 2 Tbsp. olive oil; 1 c. minced onion; 3 garlic cloves, minced; 1/4 c. dried bread crumbs; 1/4 c. raisins, chopped; 1/4 c. parsley; 1 1/2 oz. Parmesan cheese; 1 oz. pine nuts, chopped; 1 oz. anchovy paste; pepper

Servings: persons

4 large (10 oz.) zucchini
2 Tbsp. olive oil
1 c. minced onion
3 garlic cloves, minced
1/4 c. dried bread crumbs
1/4 c. raisins, chopped
1/4 c. parsley
1 1/2 oz. Parmesan cheese
1 oz. pine nuts, chopped
1 oz. anchovy paste
pepper

1
Preheat oven to 375u00b0.
2
Line a baking sheet with foil.
3
Trim end stem off each zucchini.
4
Cut a thin slice along bottom of each zucchini so it sets straight.
5
Trim top of length 1/2-inch, then hollow out each, leaving a 1/2-inch thick shell.
6
Do not pierce.
7
Dice the slices and pulp; add onion.
8
Cook 10 minutes. Add garlic.
9
Stuff each shell.
10
Place on baking sheet.
11
Cover with foil and bake for 20 minutes.
12
Remove foil and bake for 25 to 30 minutes more.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 large (10 oz.) zucchini, 2 Tbsp. olive oil, 1 c. minced onion, 3 garlic cloves, minced, and more.

Yes, Italian Stuffed Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Stuffed Zucchini

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