Zucchini Stuffing

Name: Zucchini Stuffing
Yield: 4 servings
Cuisine: American
Ingredients: 5 to 6 c. zucchini, shredded; 1 small onion, chopped; 1 tsp. parsley flakes; 1 tsp. dried basil; 3 Tbsp. melted margarine; 2 eggs, beaten; 1 tsp. salt; 1/8 tsp. pepper; 12 to 14 slices white bread, cubed; 1 c. shredded cheese (optional)

Eats Now Editorial Team · Vegetarian

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Zucchini Stuffing – a delicious recipe with zucchini, onion, parsley flakes, basil, margarine, eggs. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

5 to 6 c. zucchini, shredded
1 small onion, chopped
1 tsp. parsley flakes
1 tsp. dried basil
3 Tbsp. melted margarine
2 eggs, beaten
1 tsp. salt
1/8 tsp. pepper
12 to 14 slices white bread, cubed
1 c. shredded cheese (optional)

1
Place shredded zucchini in a colander.
2
Mix with salt.
3
Let stand for 15 minutes.
4
Using hands, squeeze the excess moisture from the zucchini.
5
Mix all ingredients.
6
Add zucchini and mix well (the stuffing will seem dry, but the zucchini will make more liquid when baked).
7
Pour into greased casserole dish.
8
Bake, covered, at 350u00b0 for 1 hour and 20 minutes.
9
Serve with chicken.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 5 to 6 c. zucchini, shredded, 1 small onion, chopped, 1 tsp. parsley flakes, 1 tsp. dried basil, and more.

Yes, Zucchini Stuffing 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.

Quick Info

Servings
4 servings
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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