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Bread Stuffed Zucchini

 Bread Stuffed Zucchini
Zucchini makes a great container for a filling of the squash, bread crumbs, cheese and onion.
4 ServingsPrep/Total Time: 30 min.


  • 4 medium zucchini squash
  • 1/4 teaspoon salt
  • 1 small onion, minced
  • 2 tablespoons vegetable oil
  • 2 eggs, lightly beaten
  • 1/2 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced parsley
  • Salt and pepper to taste


  • Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in.
  • shell. Reserve pulp. In a large saucepan, bring 8 cups water and
  • salt to a boil. Add zucchini shells; cover and boil for 2 minutes.
  • Drain and set aside. Chop zucchini pulp.
  • In a large skillet, saute the onion and chopped zucchini in oil until
  • tender. Remove from the heat. Stir in the egg, bread crumbs, cheese,
  • parsley, salt and pepper. Fill shells. Place in a greased baking
  • dish. Bake at 375° for 15 minutes or until filling reaches
  • 160° and is heated through. Yield: 4 servings.
Nutritional Facts: 2 stuffed zucchini (calculated without salt and pepper) equals 208 calories, 12 g fat (3 g saturated fat), 110 mg cholesterol, 396 mg sodium, 18 g carbohydrate, 3 g fiber, 9 g protein.