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 zucchini; 1/4 teaspoon salt; Cooking spray; 1 teaspoon olive oil; 1 cup finely chopped onion; 3 garlic cloves, minced; 1/2 cup finely chopped plum tomato; 1/3 cup fine, dry breadcrumbs; 1/4 cup chopped fresh parsley; 3 tablespoons grated Parmesan cheese; 1 tablespoon pine nuts, toasted; 1/2 teaspoon black pepper

Servings: persons

4 large zucchini
1/4 teaspoon salt
Cooking spray
1 teaspoon olive oil
1 cup finely chopped onion
3 garlic cloves, minced
1/2 cup finely chopped plum tomato
1/3 cup fine, dry breadcrumbs
1/4 cup chopped fresh parsley
3 tablespoons grated Parmesan cheese
1 tablespoon pine nuts, toasted
1/2 teaspoon black pepper

1
Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-inch-thick shells. Sprinkle shells with salt; set shells aside. Coarsely chop pulp.
2
Preheat oven to 375u00b0.
3
Coat a medium nonstick skillet with cooking spray, and add oil; place over medium-high heat until hot. Add chopped zucchini and onion; cook 10 minutes or until vegetables are tender, stirring occasionally. Add garlic and tomato; cook 2 minutes or until mixture is thickened, stirring occasionally. Remove from heat; stir in breadcrumbs and remaining 4 ingredients.
4
Spoon vegetable mixture evenly into zucchini shells. Place in a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 375u00b0 for 20 minutes. Uncover and bake 20 additional minutes or until zucchini shells are fork-tender and stuffing is lightly browned.

278

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 12 ingredients. The key ingredients include: 4 large zucchini, 1/4 teaspoon salt, Cooking spray, 1 teaspoon olive oil, 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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