Rose Mary Mogan


I made this wonderful side dish to accompany my Perdue Roaster for dinner on yesterday. It was excellent, and quite simple to make. The original recipe came from a cookbook called MECO BARBEQUE & SMOKER COOKBOOK From the kitchens of Southern Living.

Of course I added my own spin to the recipe, making more of a veggie stuffing with added spices & cheese. My husband really loved it. I used Panko Bread Crumbs, and liquid egg whites to hold the mixture together. It tasted great, and looked even better. A great vegetable side to add to your summer menu or any time of the year for that matter.


★★★★★ 1 vote

Makes 12 portions
20 Min
30 Min


Add to Grocery List

  • 6 medium
    size zucchini or yellow squash
  • 1 medium
    red onion or yellow, chopped
  • 1 medium
    bell pepper, chopped
  • 2 stalk(s)
    celery chopped
  • 1/2 tsp
    each salt black pepper & thyme
  • 1/2 c
    liquid egg white
  • 1/2 lb
    bacon ( i omitted it)
  • 2 c
    panko bread crumbs or other bread crumbs of your choice
  • 1 c
    sharp shredded cheddar cheese (extra for top if desired)
  • ·
    non stick butter flavored cooking spray



  1. Wash the zucchini or squash thoroughly, then add to a large pot, and cook in boiling salted water for about 10 minutes until they are tender but still firm. Then drain and allow to cool slightly. I used the microwave in two intervals of about 10 minutes each.
  2. Spray a 9 X13 size casserole dish with non stick cooking spray. Set aside till needed. Preheat oven to 350 degrees F.
  3. Remove the stems from zucchini, then cut each in half lengthwise.
  4. With a medium size spoon, remove the centers of each zucchini, and add it to a medium size bowl. Add each zucchini half to the prepared casserole dish.
  5. Add coconut or canola oil to a large skillet, and add the chopped veggies, and cook about 3 to 4 minutes until crisp tender. Remove from heat, and add mixture to bowl with zucchini pulp.
  6. Remove from heat & add mixture to bowl with zucchini pulp. If adding the bacon, cook till crisp, allow to cool, then crumble into stuffing to blend together.
  7. Add the panko bread crumbs, spices, shredded cheese, & liquid egg whites. Stir till blended together.
  8. Stuff each shell with an equal amount of the stuffing, till they are all filled.
  9. Then top sparingly with extra shredded cheese if desired. Bake in preheated 350 degree. oven for 25 to 30 minutes until cheese melts and mixture is hot and bubbly. Garnish with a dash of paprika if desired, & serve hot.

Printable Recipe Card


Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

Show 13 Comments & Reviews

Why You Should Be Eating Brussels Sprouts Recipe

Why You Should Be Eating Brussels Sprouts

Kitchen Crew @JustaPinch

For some unfortunate reason, Brussels sprouts get a bad rap. Their nutty, savory and smoky flavor seriously deserves some love - not to mention all the health benefits they provide....

Fire Up The Grill For Dad This Weekend Recipe

Fire Up the Grill for Dad This Weekend

Kitchen Crew

Father's Day is this weekend. While dads are celebrated year around, it's the one day to show dad how much you care. From an appetizer to dessert, why not use...

19 Summer Side Dishes Recipe

19 Summer Side Dishes

Kitchen Crew @JustaPinch

It’s finally summertime - which means it’s time for some of our favorites! Pasta salad, potato salad, fruit salad, chicken salad, coleslaw, macaroni salad, baked beans and more, it might...