Tomato Stuffed Zucchini Recipe

5 2 2
Tomato Stuffed Zucchini Recipe
Tomato Stuffed Zucchini Recipe photo by Taste of Home
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Tomato Stuffed Zucchini Recipe

Read Reviews
5 2 2
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."
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

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

Nutritional Facts

1 each: 79 calories, 5g fat (3g saturated fat), 14mg cholesterol, 259mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 7g protein.

  • 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
  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

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Reviews forTomato Stuffed Zucchini

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MY REVIEW
jgsdks User ID: 5895770 151767
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
vdrys1 User ID: 6112235 171003
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!!"

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