Show Subscription Form




Tomato Stuffed Zucchini Recipe
Tomato Stuffed Zucchini Recipe photo by Taste of Home

Tomato Stuffed Zucchini Recipe

Publisher Photo
"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."
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 2 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Stuffed Zucchini in Cooking for 2 Summer 2007, p39

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.

Reviews for Tomato Stuffed Zucchini

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 21, 2012

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.

MY REVIEW
Reviewed Jul. 25, 2011

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

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT