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 to 6 inches long); 1/2 c. chopped onion; 1/4 c. vegetable oil; 1/2 c. coarsely chopped fresh mushrooms; 1 clove garlic, minced; reserved chopped zucchini; 1 (3 oz.) pkg. cream cheese; 1/2 c. Parmesan cheese; 1 beaten egg; 3/4 c. finely chopped parsley; 1/8 tsp. salt; 1/8 tsp. pepper; additional Parmesan cheese

Servings: persons

7 fresh zucchini (4 to 6 inches long)
1/2 c. chopped onion
1/4 c. vegetable oil
1/2 c. coarsely chopped fresh mushrooms
1 clove garlic, minced
reserved chopped zucchini
1 (3 oz.) pkg. cream cheese
1/2 c. Parmesan cheese
1 beaten egg
3/4 c. finely chopped parsley
1/8 tsp. salt
1/8 tsp. pepper
additional Parmesan cheese

1
Scoop out insides of zucchini (melon baller works great), leaving about 1/4-inch sell.
2
Finely chop zucchini pulp; set aside.
3
Saute onion in oil in heavy skillet.
4
Add mushrooms, garlic and remaining reserved chopped zucchini; cook over medium heat until most of moisture evaporates.
5
Add cream cheese, eggs, Parmesan cheese, parsley, salt and pepper.
6
Mix well; cook for 10 minutes.
7
Cool slightly and fill zucchini shells.
8
Sprinkle with additional Parmesan cheese.
9
Place on cookie sheets.
10
Bake for 30 minutes at 350u00b0 until bubbly and golden brown on top.
11
7 servings.

449

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 13 ingredients. The key ingredients include: 7 fresh zucchini (4 to 6 inches long), 1/2 c. chopped onion, 1/4 c. vegetable oil, 1/2 c. coarsely chopped fresh mushrooms, 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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