Stuffed Zucchini Recipe

Name: Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 4 medium sized zucchini (1 1/2 lb.); 1 egg; 1/4 c. grated Parmesan cheese; 1 Tbsp. parsley flakes; 1 tsp. Italian seasoning, crushed; 1/2 tsp. salt; 1/4 tsp. ground black pepper; 1/4 tsp. garlic powder; 1/4 c. plain dry bread crumbs; 2 Tbsp. olive oil

Servings: persons

4 medium sized zucchini (1 1/2 lb.)
1 egg
1/4 c. grated Parmesan cheese
1 Tbsp. parsley flakes
1 tsp. Italian seasoning, crushed
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
1/4 c. plain dry bread crumbs
2 Tbsp. olive oil

1
Preheat oven to 350u00b0.
2
Cut a thin slice lengthwise from each zucchini; scoop out pulp leaving a 1/4-inch shell.
3
Set shells aside.
4
Finely chop pulp (makes about 2 cups).
5
In a small bowl, combine pulp, egg, Parmesan cheese, parsley, Italian seasoning, salt, black pepper and garlic powder; mix well.
6
Spoon into reserved zucchini shells.
7
Combine bread crumbs and oil.
8
Sprinkle over tops.
9
Place zucchini in shallow casserole.
10
Pour hot water around zucchini to depth of 1/4-inch.
11
Bake, covered, until zucchini is almost tender, about 30 minutes.
12
Uncover and bake until tender, about 15 minutes longer.

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: 4 medium sized zucchini (1 1/2 lb.), 1 egg, 1/4 c. grated Parmesan cheese, 1 Tbsp. parsley flakes, 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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