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
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


  • 1Halve 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.
  • 2Combine 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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