Stuffed Zucchini Recipe

Name: Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 fresh zucchini (4-6 inches long); 1/2 cup onion, chopped; 1/4 cup olive oil; 1/2 cup fresh mushrooms, coarsely chopped; 1 garlic clove, minced; 1 (3 ounce) package cream cheese; 1 egg, beaten; 1/2 cup parmesan cheese; 3/4 cup fresh parsley, chopped; 1/8 teaspoon pepper; parmesan cheese

Servings: persons

7 fresh zucchini (4-6 inches long)
1/2 cup onion, chopped
1/4 cup olive oil
1/2 cup fresh mushrooms, coarsely chopped
1 garlic clove, minced
1 (3 ounce) package cream cheese
1 egg, beaten
1/2 cup parmesan cheese
3/4 cup fresh parsley, chopped
1/8 teaspoon pepper
parmesan cheese

1
Slice zucchini in half lengthwise. Scoop out insides leaving about 1/4-in shell.
2
Finely chop zucchini pulp; set aside. Saute onion in oil in large heavy skillet. Add mushrooms, garlic and reserved chopped zucchini; cook over medium heat until most of moisture evaporates.
3
Add cream cheese, egg, Parmesan, parsley, and pepper.
4
Mix well; cook for about 10 minutes.
5
Cool filling slightly and fill zucchini shells.
6
Sprinkle with additional Parmesan cheese. Place on jelly roll pans; bake for 30 minutes at 350u00b0F until bubbly and golden brown on top.

410

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: 7 fresh zucchini (4-6 inches long), 1/2 cup onion, chopped, 1/4 cup olive oil, 1/2 cup fresh mushrooms, coarsely chopped, 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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