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Baked Stuffed Zucchini

 Baked Stuffed Zucchini
"You don't have to fuss to make a special side dish for tow, as this recipe proves," says Sarah Rodgers of West Mifflin, Pennsylvania. "It's so easy to dress up zucchini halves with this flavorful mushroom stuffing."
2 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 medium zucchini
  • 6 large fresh mushrooms, finely chopped
  • 1 green onion, finely chopped
  • 1 tablespoon butter
  • 1/2 cup white wine or chicken broth
  • 1/8 teaspoon salt
  • Dash white pepper
  • 2 teaspoons grated Parmesan cheese

Directions

  • Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in.
  • shell. Chop pulp; set shells aside.
  • In a large nonstick skillet, saute the zucchini pulp, mushrooms and
  • onion in butter for 3-4 minutes or until tender. Add wine or broth.
  • Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid
  • has evaporated. Stir in salt and pepper.
  • Place zucchini shells in a saucepan and cover with water; bring to a
  • boil. Cook for 2 minutes or until crisp-tender; drain.
  • Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4
  • in. from the heat for 3-4 minutes or until lightly browned. Yield: 2
  • servings.
Nutritional Facts: One serving (1 stuffed zucchini half) equals 133 calories,

2 of 2

Baked Stuffed Zucchini (continued)

Nutritional Facts: 7 g fat (4 g saturated fat), 17 mg cholesterol, 254 mg sodium, 7 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.