Stuffed Zucchini – a delicious recipe with zucchini, butter, mushrooms, flour, oregano, shredded Monterey Jack cheese. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cook whole zucchini in boiling salted water about 10 minutes or until tender; drain.
2
Cut in half lengthwise.
3
For zucchini curl, cut a thin horizontal slice from top of each zucchini half, cutting to but not through each end; roll up.
4
Scoop out centers, leaving a 1/4-inch shell.
5
Chop center portion and set aside. Melt butter in a large skillet; saute mushrooms about 3 minutes or until tender.
6
Stir in flour and oregano; remove from heat.
7
Stir in Monterey Jack cheese and pimento; stir in the reserved chopped zucchini, approximately 1/4 filling for each.
8
Sprinkle with Parmesan cheese.
9
Broil several inches from heat 3 to 5 minutes until hot and bubbly.
410
kcal
Calories
30
g
Fat
11
g
Carbs
24
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 zucchini or 2 large zucchini, 2 Tbsp. butter or margarine, 1 c. chopped mushrooms, 2 Tbsp. all-purpose flour, and more.
Yes, 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.
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