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International Stuffed Zucchini

 International Stuffed Zucchini
Tender zucchini boats are great holders for their ample cheesy filling. Jalapeno peppers add a little kick to this unique recipe. —Mrs. Tracey Rosato, Markham, Ontario
4 ServingsPrep: 20 min. Bake: 20 min.


  • 2 large zucchini
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 garlic clove, minced
  • 1 cup (4 ounces) shredded Havarti cheese with jalapeno or Havarti cheese
  • 3/4 cup crumbled feta cheese, divided
  • 2 tablespoons minced fresh basil or oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • Cut each zucchini in half lengthwise; cut a thin slice from the
  • bottoms so they sit flat. Scoop out pulp, leaving 1/4-in. shells.
  • Place zucchini shells in a small microwave- and oven-safe dish.
  • Cover and microwave on high for 3 minutes or until crisp-tender;
  • drain and set aside.
  • In a large skillet over medium heat, cook beef and garlic until meat
  • is no longer pink; drain. Stir in the Havarti cheese, 1/2 cup feta
  • cheese, basil, salt and pepper.
  • Fill zucchini with meat mixture. Bake at 400° for 15 minutes. Top
  • with remaining feta; bake 5 minutes longer or until zucchini is
  • tender and cheese is melted. Yield: 4 servings.

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International Stuffed Zucchini (continued)

Nutritional Facts: 1 each equals 391 calories, 25 g fat (13 g saturated fat), 108 mg cholesterol, 588 mg sodium, 7 g carbohydrate, 3 g fiber, 32 g protein.