Real Recipes From Real Home Cooks ®

baked stuffed zucchini

★★★★★ 1
a recipe by
Jessica Morgan
New Hampton, NH

This is not a very healthy dish, but wow is it tasty. I came up with this recipe because I was always waiting for the zucchini in my garden to be "just the right size" next thing I knew I had these ginormous zucchini. There is only so much zucchini bread that you can make... I used grape tomatoes from my garden too.

★★★★★ 1
serves 4
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For baked stuffed zucchini

  • 2 lg
  • 1/2 sm
    onion sliced
  • 10
    grap or cherry tomatoes halved
  • 1/4 c
  • 1 c
    italian bread crumbs
  • 1 tsp
    garlic powder
  • sliced fresh mozzerella

How To Make baked stuffed zucchini

  • 1
    Preheat oven to 350.
  • 2
    Wash zucchini well, remove stem, and cut in half the long way. Scoop out seeds to leave a well in the center of the fruit. Place skin down on a baking dish of appropriate size for four halves. (The picture shows some special zucchini that I picked up at the farm stand. The green one is an eight ball zucchini, which I originally made the recipe for.)
  • 3
    In a small pan melt butter and add bread crumbs and garlic powder. Mix well.
  • 4
    Place slices of onion in each zucchini half. Cover with bread crumb mixture and then decoratively place tomato halves on top.
  • 5
    Cook until the zuchini is soft, approximately 30 minutes. If the vegetables are getting too brown, cover with aluminum foil until soft.
  • 6
    Add slices of fresh mozzerella to the top and broil for 2-5 minutes until cheese just starts to melt. (You can use shredded if fresh mozzerella is not available, it still tastes great!)

Categories & Tags for Baked Stuffed Zucchini: