Stuffed Zucchini Recipe

Name: Stuffed Zucchini
Yield: 4 servings
Cuisine: American
Ingredients: 6 medium zucchini, cleaned; 2 cups buttery cracker crumbs; 1 small onion, chopped; 1/2 cup grated Parmesan cheese; 3 tablespoons chopped fresh parsley; 2 tablespoons butter or margarine, melted; 1 teaspoon salt; 1/8 teaspoon pepper; 2 eggs, beaten; Additional grated Parmesan cheese

Servings: persons

6 medium zucchini, cleaned
2 cups buttery cracker crumbs
1 small onion, chopped
1/2 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley
2 tablespoons butter or margarine, melted
1 teaspoon salt
1/8 teaspoon pepper
2 eggs, beaten
Additional grated Parmesan cheese

1
Place whole zucchini in a medium saucepan with boiling salted water. Cook 10 minutes or until tender. Drain.
2
Cut zucchini in half lengthwise. Scoop out pulp, leaving firm shells; chop pulp.
3
Combine chopped pulp, cracker crumbs, onion, 1/2 cup cheese, parsley, butter, salt, pepper, and eggs; mix well.
4
Place zucchini shells in a lightly greased 15-x 10-x 1-inch jellyroll pan. Spoon zucchini mixture into shells; sprinkle with additional Parmesan cheese. Bake at 350u00b0 for 30 minutes or until stuffing is lightly browned. Serve immediately.

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 10 ingredients. The key ingredients include: 6 medium zucchini, cleaned, 2 cups buttery cracker crumbs, 1 small onion, chopped, 1/2 cup grated Parmesan cheese, 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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