Mushroom & Parmesan Stuffed Zucchini Recipe

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Mushroom & Parmesan Stuffed Zucchini

marti morgan


This a recipe that you know is winner when it is given to you. My dearest friend for more than forty years husband is is a marvelous cook both on the grill and in the home. After spending a great weekend with my friend; her husband sent me off with a couple of his favorite recipes. I knew this one had to be tried the next day. I went to the farmer's market, picked up the ingredients and made a half recipe the next day . It was a family hit and continues to be. Have changed out the the cheese and even used fresh chopped tomatoes in the stuffing.

★★★★★ 1 vote
7 if only side 14 with additional sides
35 Min
40 Min


14 small
zucchini squash
3/4 c
olive oil
1 1/2 c
chopped onion
1 1/2 c
chopped fresh mushrooms
3 clove
finely minced garlic
1 c
cream cheese
3 large
2 c
freshly grated parmesan cheese divided 1 1/2 cups and 1/2 cup
1 to 2 c
freshly chopped parsley
salt & pepper to taste
may add chopped hot chile peppers if desired


1Cut zucchini in half length-wise and scoop out halves - leaving approximately 1/4" thick. Chop pulp and set aside.
2Cook onions in olive oils until wilted, add mushrooms and garlic. Cover and cook until the mushrooms give up their juice. Add chopped zucchini, cook over high heat , stirring until the liquid evaporates. Add remaining ingredients except the 1/2 cup reserved Parmesan cheese,. Cook about 10 minutes (adjust heat to medium) stirring constantly for about 10 minutes. Remove from heat and let cool. When cool enough to put in the shells, stuff shells with equal parts and sprinkle with reserved Parmesan cheese. Bake 10 minutes at 350 degrees or until piping hot.
3Finishing touch-- brown briefly under broiler.

Serve and enjoy! Great addition to grilled meats or a great addition to any meal.

About this Recipe

Other Tag: Healthy