Stuffed Zucchini Recipe

Name: Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 6 medium zucchini (1 1/2 lb.); boiling water; salt; 1 clove garlic, split; 1 medium onion, chopped; 1 c. chopped fresh tomato (skinless); 1 c. cooked rice; 1/4 c. chopped parsley; 1/2 tsp. dried oregano leaves; 1/4 tsp. cayenne; 1/2 c. grated Parmesan cheese

Servings: persons

6 medium zucchini (1 1/2 lb.)
boiling water
salt
1 clove garlic, split
1 medium onion, chopped
1 c. chopped fresh tomato (skinless)
1 c. cooked rice
1/4 c. chopped parsley
1/2 tsp. dried oregano leaves
1/4 tsp. cayenne
1/2 c. grated Parmesan cheese

1
Wash zucchini; cut off stems.
2
Cut each in half lengthwise. Using the curved contour blade on the grapefruit knife, hollow out the zucchini halves, leaving 1/2-inch edge all around.
3
Cook zucchini in boiling, salted (1/2 teaspoon) water 5 minutes; drain. Saute garlic in hot butter.
4
Discard garlic; add onion and saute. Add tomato, rice, parsley, oregano, 1 teaspoon salt and the cayenne.
5
Toss with fork.
6
Preheat oven to 450u00b0.
7
Salt inside of zucchini; fill with rice.
8
Sprinkle with cheese.
9
Bake, uncovered, 15 minutes.
10
Brown under broiler.

No nutrition data on file — estimate from the ingredient list.

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: 6 medium zucchini (1 1/2 lb.), boiling water, salt, 1 clove garlic, split, 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.

Stuffed Zucchini

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