Stuffed Zucchini Recipe

Name: Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. small zucchini; 1 1/2 c. fresh bread crumbs; 1/2 c. grated processed American cheese; 1/4 c. minced onions; 2 Tbsp. snipped parsley; 1 1/4 tsp. salt; 1/8 tsp. pepper; 2 eggs, beaten; 2 Tbsp. butter; 1/4 c. grated cheese

Servings: persons

1 1/2 lb. small zucchini
1 1/2 c. fresh bread crumbs
1/2 c. grated processed American cheese
1/4 c. minced onions
2 Tbsp. snipped parsley
1 1/4 tsp. salt
1/8 tsp. pepper
2 eggs, beaten
2 Tbsp. butter
1/4 c. grated cheese

1
Wash zucchini well.
2
Cut off ends; do not pare.
3
Cook whole in boiling water for about 5 to 7 minutes.
4
Heat oven to 350u00b0.
5
Cut squash from shells.
6
Chop into small pieces, then combine with bread crumbs and rest of ingredients, except butter and 1/4 cheese.
7
Pile mixture into zucchini shells.
8
Dot with butter; sprinkle with grated cheese.
9
Arrange shells in large baking dish. Bake, uncovered, for 30 minutes, or until brown on top.
10
This dish can be frozen ahead of time and baked as needed.

340

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 10 ingredients. The key ingredients include: 1 1/2 lb. small zucchini, 1 1/2 c. fresh bread crumbs, 1/2 c. grated processed American cheese, 1/4 c. minced onions, 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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