Baked Stuffed Zucchini Recipe

5 1 1
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Baked Stuffed Zucchini Recipe

Read Reviews
5 1 1
Publisher Photo
"You don't have to fuss to make a special side dish for tow, as this recipe proves," says Sarah Rodgers of West Mifflin, Pennsylvania. "It's so easy to dress up zucchini halves with this flavorful mushroom stuffing."
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 medium zucchini
  • 6 large fresh mushrooms, finely chopped
  • 1 green onion, finely chopped
  • 1 tablespoon butter
  • 1/2 cup white wine or chicken broth
  • 1/8 teaspoon salt
  • Dash white pepper
  • 2 teaspoons grated Parmesan cheese

Directions

Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set shells aside.
In a large nonstick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender. Add wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper.
Place zucchini shells in a saucepan and cover with water; bring to a boil. Cook for 2 minutes or until crisp-tender; drain.
Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 in. from the heat for 3-4 minutes or until lightly browned. Yield: 2 servings.
Originally published as Baked Stuffed Zucchini in Light & Tasty February/March 2002, p59

Nutritional Facts

1 each: 133 calories, 7g fat (4g saturated fat), 17mg cholesterol, 254mg sodium, 7g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.

  • 1 medium zucchini
  • 6 large fresh mushrooms, finely chopped
  • 1 green onion, finely chopped
  • 1 tablespoon butter
  • 1/2 cup white wine or chicken broth
  • 1/8 teaspoon salt
  • Dash white pepper
  • 2 teaspoons grated Parmesan cheese
  1. Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set shells aside.
  2. In a large nonstick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender. Add wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper.
  3. Place zucchini shells in a saucepan and cover with water; bring to a boil. Cook for 2 minutes or until crisp-tender; drain.
  4. Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 in. from the heat for 3-4 minutes or until lightly browned. Yield: 2 servings.
Originally published as Baked Stuffed Zucchini in Light & Tasty February/March 2002, p59

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dlgschultz User ID: 143503 53470
Reviewed Jul. 23, 2011

"This recipe is wonderful. Make it many times every summer."

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