Roasted Zucchini Shells

Roasted Zucchini Shells

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Marissa Greathouse-Caraballo


Lovely and tasty dish.


★★★★★ 1 vote

4 servings
15 Min


  • 4
    medium zucchini, trimmed
  • 2 Tbsp
    olive oil

  • 2 Tbsp
    olive oil
  • 1
    onion, chopped
  • 2
    cloves, garlic, finely chopped
  • 1
    slice (1 inch/2.5 cm) candied ginger, finely chopped
  • 1 tsp
    ground cinnamon
  • 1/2 c
    cooked whole-grain or whole-wheat bread crumbs
  • 1/3 c
    chopped almonds
  • 1 1/2 c
    red pepper sauce (see recipe in box)

How to Make Roasted Zucchini Shells


  1. Preheat oven to 400 F. In a saucepan of boiling water,cook zucchini for 7 min. Immerse in cold water; drain. Halve lengthwise and remove the flesh, leaving 8 1/4 shells. Chop flesh and set aside. Brush shells with oil. Arrange cut side up on prepared baking sheet and set it aside.
  2. Meanwhile, in a skillet, heat oil over medium heat. Add onion and cook; tirring for 5 min. or until soft. Add garlic, ginger, and cumin. Cook and stir or 2 min until nice and tender. Remove from heat and stir in reserved chopped zucchini flesh, bread crumbs and almonds.
  3. Divide almond filling into 8 portions and press into shells. Bake in preheated oven for 12-15 min. or until filling is lightly browned and bubby and the zucchini is tender when pierced with a tip of a knife. Drizzle serving plates with Red Pepper Sauce and serve stuffed zucchini on top. Yummy...

Printable Recipe Card

About Roasted Zucchini Shells

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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