Stuffed Zucchini – a delicious recipe with zucchini, butter, fresh 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 water about 10 minutes, or until tender.
2
Cut in half lengthwise.
3
Scoop out centers, leaving a 1/4-inch shell; chop center portion and set aside.
4
Melt butter in a large skillet; saute mushrooms about 3 minutes or until tender.
5
Stir in flour& oregano; remove from heat.
6
Stir in Monterey Jack cheese and pimento; stir in the reserved chopped zucchini.
7
Heat mixture through.
8
Preheat broiler.
9
Fill zucchini shells, using approximately 1/4 cup filling for each.
10
Sprinkle with Parmesan cheese.
11
Broil several inches from source of heat for 3 to 5 minutes or until hot and bubbly.
12
NOTE: Stuffed zucchini may be assembled in advance, covered and refrigerated up to 4 hours.
13
Broil for 5 to 7 minutes instead of 3 to 5.
229
kcal
Calories
16
g
Fat
10
g
Carbs
12
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 medium zucchini, 2 tablespoons butter, 1 cup chopped fresh mushrooms, 2 tablespoons 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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