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Marjorie Roberts of West Chazy, New York notes, "An abundance of squash from my garden inspired me to make up this recipe, which is now a favorite."
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (1 each) equals 221 calories, 11 g fat (5 g saturated fat), 72 mg cholesterol, 511 mg sodium, 11 g carbohydrate, 2 g fiber, 20 g protein.
Originally published as Stuffed Zucchini in Taste of Home June/July 1995, p17
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Stuffed Zucchini Boats Recipe.Stuffed zucchini boats are a fun way to serve this popular vegetable. Try this recipe for your next meal.
Rachael stuffs tender young zucchini with a mixture of veggies and cheese.
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Reviewed on Aug. 30, 2011 by tllamar4
Excellent! I used fresh herbs from my garden which made it more time consuming to make, but well worth the effort. I made the meat mixture in the morning, and stuffed the zucchini when I came home from work that evening. Served with rice makes a delicious meal. My family loved it!
Excellent recipe! I used fresh herbs instead of dried. Served with white rice makes a satisfying and delicious meal.
Reviewed on Aug. 02, 2010 by mspackman2
I didn't use the jalapeno but wished I would have added some minced garlic instead. Very tasty and a great way to use some of those fresh garden veggies!!
Reviewed on Jul. 26, 2010 by kuhltwo
This was amazing!! I have never made Stuffed Zucchini before. I was truly impressed. Thank you.
Reviewed on Jul. 12, 2009 by esholbrook5
yummm yummm!!! :D
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