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Zucchini-Stuffed Onions

 Zucchini-Stuffed Onions
Much of my cooking is a combination of ideas, pictures and recipes. I love onions, and my theory is...if it's got onions in it, it's got to be good. I put two recipe ideas together to come up with this scrumptious, attractive dish.—Marguerite Shaeffer, Sewell, New Jersey
2 ServingsPrep: 10 min. Bake: 1 hour


  • 2 medium onions
  • 1 medium zucchini, chopped
  • 1/2 teaspoon olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon dried basil
  • 1 tablespoon seasoned bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1/8 teaspoon salt
  • Pinch pepper


  • Peel onions and cut a 1/4-in. slice from the top and bottom. Wrap
  • onions in foil. Bake at 375° for 50 minutes or until tender.
  • Cool slightly. Carefully remove center of onion, leaving a 1/2-in.
  • shell; chop removed onion.
  • In a small skillet, saute zucchini in oil for 2 minutes. Add the
  • chopped onion, garlic and basil; cook 1 minute longer. Remove from
  • the heat; stir in the bread crumbs, Parmesan cheese, salt and
  • pepper.
  • Stuff into onion shells. Place in a small greased baking dish. Bake,
  • uncovered, at 375° for 10-15 minutes or until golden brown.
  • Yield: 2 servings.