Stuffed Zucchini

Makes 6
Prep 20 m
Cook 15 m
Bake 10 m



  1. 1 of 7 Bring pot of water to boiling.
  2. 2 of 7 Meanwhile, cut zucchini in half lengthwise. With spoon, carefully scoop out flesh, leaving 1/4-inch shell all around. Finely chop pulp. Place in bowl.
  3. 3 of 7 Slip zucchini shells into boiling water; cook until tender, about 6 minutes. Line a large tray with paper toweling. With a slotted metal spoon, remove zucchini to paper-towel-lined tray to drain.
  4. 4 of 7 Meanwhile, cook the bacon in a large nonstick skillet over medium heat for 3 minutes. Add the onion and garlic; cook, stirring occasionally, for 5 minutes or until slightly softened. Add the chopped zucchini, basil, rosemary, thyme and red-pepper flakes; cook, stirring occasionally, for about 7 minutes. Remove the skillet from the heat. Mix in the bread, half of the cheese, the salt and pepper.
  5. 5 of 7 Heat oven to 375 degrees F.
  6. 6 of 7 Spoon the zucchini stuffing mixture into the zucchini shells, dividing equally. Sprinkle the tops of the stuffing with the remaining shredded cheese, dividing equally. Arrange the zucchini boats on a baking pan.
  7. 7 of 7 Bake in 375 degree F oven for 10 minutes or until the zucchini and stuffing are heated through. Makes 6 servings.
Nutrition Information for Stuffed Zucchini
Servings Per Recipe: 6
Per Serving: 7 g sat. fat, 29 mg chol., 14 g Fat, total, 20 g carb., 13 g pro., 252 kcal cal., 633 mg sodium
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Printed from 07/18/2019