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Tomato Stuffed Zucchini

 Tomato Stuffed Zucchini
"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."
2 ServingsPrep: 20 min. Bake: 20 min.


  • 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


  • 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.
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.