Stuffed Zucchini

Stuffed Zucchini Recipe

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Connie Hoskins


I found this recipe online. It is a Better Homes and Gardens recipe. My husband and I love zucchini and grow it in our garden and I am always looking for new recipes. This is a very tasty dish. I hope you enjoy it as much as we do.

★★★★★ 1 vote
10 Min
30 Min


zucchini, medium
1/3 c
finely chopped onion
1 Tbsp
olive oil or cooking oil (i used extra virgin olive oil)
2 Tbsp
all purpose flour
1/2 tsp
crushed dried basil
1/8 tsp
black pepper
1/2 c
milk ( i used 2%)
egg, beaten
1/3 c
grated parmesan cheese

How to Make Stuffed Zucchini


  • 1Cut zucchini in half lengthwise.Place cut side down in a microwave-safe 2-quart square baking dish.Microwave covered on 100% power for 2 to 3 minutes or until almost tender. Scoop out pulp leaving a 1/4-inch-thick shell. Set shells aside. Finely chop the zucchini pulp and set aside.
  • 2In a medium saucepan cook onion in hot oil until tender but not brown. Add chopped zucchini and cook 1 minute. Stir in flour, basil and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Gradually add zucchini mixture to beaten egg. Stir in Parmesan cheese. Spoon mixture into zucchini shells.
  • 3Bake uncovered in a 350 degree F. oven for 30 minutes or until filling is lightly browned.
  • 4Nutritional Information:
    Carbs:8g, Sodium:200g, Fiber:1g, Cholesterol:9mg, Total Fat: 8g, Calories: 131, Protein: 7g

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About Stuffed Zucchini

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy