Stuffed Zucchini Ii Recipe

Name: Stuffed Zucchini Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large tomatoes - peeled, seeded and chopped; 5 tablespoons chopped fresh basil; 3 tablespoons olive oil; 4 tablespoons chopped fresh parsley; 1 teaspoon grated orange zest; 1 teaspoon grated lemon zest; 2 cloves garlic, minced; salt and pepper to taste; 6 small zucchini; 2 tablespoons olive oil; 1 1/2 cups soft bread crumbs; 1 egg, beaten; 1/2 cup chicken broth

Servings: persons

2 large tomatoes - peeled, seeded and chopped
5 tablespoons chopped fresh basil
3 tablespoons olive oil
4 tablespoons chopped fresh parsley
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 cloves garlic, minced
salt and pepper to taste
6 small zucchini
2 tablespoons olive oil
1 1/2 cups soft bread crumbs
1 egg, beaten
1/2 cup chicken broth

1
In a small bowl combine tomatoes, 3 tablespoons of basil, oil, 1 tablespoon of parsley, orange peel, lemon peel, 1/2 of the garlic, and salt and pepper to taste. Mix well and set aside for 1 hour at room temperature.
2
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
3
Cut the stem ends off of zucchini and slice a thin layer off the tops, lengthwise. If necessary, trim the bottoms so that the zucchini stand level; reserve trimmings. Scoop out the flesh, leaving 1/4 inch thick shells. Chop the reserved trimmings and flesh coarsely. In a large saucepan of boiling, salted water, cook the shells for 2 minutes. Drain and rinse in cold water; drain on paper towels.
4
Heat oil in a medium skillet over medium heat; saute chopped zucchini for 5 minutes, or until tender. Stir in remaining parsley, basil and garlic; cook for 1 minute. Transfer to a medium bowl and stir in bread crumbs and egg. Season with salt and pepper to taste. Spoon mixture into shells and place in prepared baking dish. Pour chicken stock over zucchini.
5
Cover and bake in preheated oven for 25 to 30 minutes, or until tender. Serve with the tomato salsa.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large tomatoes - peeled, seeded and chopped, 5 tablespoons chopped fresh basil, 3 tablespoons olive oil, 4 tablespoons chopped fresh parsley, and more.

Yes, Stuffed Zucchini Ii 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.

That's it — enjoy your meal!

Stuffed Zucchini Ii

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions