[X]

Home > Recipes > Tomato Stuffed Zucchini

Tomato Stuffed Zucchini Recipe

Tomato Stuffed Zucchini Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

"This is one of our favorite vegetable dishes and a good way to use summer squash," says Marilyn Newcomer of Sun City, California. "It has such a nice Italian flavor that sometimes I double or triple the dish and serve it to company. It can be fixed ahead and warmed up at dinnertime."

[X]

Rate Tomato Stuffed Zucchini Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Tomato Stuffed Zucchini Recipe

Prep: 20 min. Bake: 20 min.

Yield: 2 Servings

20 20 40

Ingredients

1 medium zucchini
1 plum tomato, diced
1/3 cup shredded Monterey Jack or Mexican cheese blend
3/4 teaspoon minced fresh parsley
Dash each salt, garlic powder, dried oregano and pepper
1-1/2 teaspoons grated Parmesan cheese

Directions

Cut zucchini in half lengthwise. Scoop out and discard pulp, leaving a 1/4-in. shell. Place zucchini in a saucepan and cover with water. Bring to a boil; cover and cook for 2-4 minutes or until tender. Drain.
In a small bowl, combine the tomato, Monterey Jack cheese, parsley, salt, garlic powder, oregano and pepper. Spoon into zucchini shells. Sprinkle with Parmesan cheese.
Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 2 servings.

Nutritional Facts 1 zucchini half (prepared with reduced-fat cheese) equals 79 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 259 mg sodium, 5 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Stuffed Zucchini in Cooking for 2 Summer 2007, p39

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Tomato Stuffed Zucchini

Tomato Stuffed Zucchini

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Jul. 21, 2012 by jgsdks

This is a wonderful recipe! I have even used canned tomatos, drained and it comes out just as well. The only other thing i do differently is that i don't bother cooking the zuchinni before i fill them.

Reviewed on Jul. 25, 2011 by vdrys1

I made the recipe exactly as specified and it was delicious. The topping complimented the zucchini very well! Definitely a keeper!!