Baked Stuffed Zucchini

Baked Stuffed Zucchini Recipe

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Peggy Short


I found this recipe in a Joy Of Cooking Cookbook years ago and adapted it to meet my needs. It was a hit with my hubby and my family.


★★★★★ 1 vote

10 Min
40 Min


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  • 2 medium
  • 2 tsp
    olive oil or butter
  • 3 Tbsp
    finely chopped onion
  • 1
    clove garlic, minced
  • 1 large
    egg, lightly beaten
  • 1/2 c
    grated parmesan cheese
  • 1/3 c
    italian bread crumbs
  • 2 Tbsp
    chopped parsley
  • 2 tsp
  • ·
    salt and pepper to taste.

How to Make Baked Stuffed Zucchini


  1. Halve the zucchini lengthwise. Carefully scrape out the pulp, leaving a 3/8 inch thick shell. Coarsely chop the pulp. Heat the onion in oil or butter in a small skillet until moistened. Squeeze the moisture out of the chopped zucchini. Add it to the pan along with the garlic. Cook 2 minutes. Turn into a bowl.
  2. Combine with the egg, thyme, cheese, bread crumbs parsley, salt, and pepper. Fill shells. Place in baking dish. Add water to come 1/4 inch up sides of shells. Bake at 400 degrees until zucchini is tender and top is brown, about 30 minutes.

Printable Recipe Card

About Baked Stuffed Zucchini

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern

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