Stuffed Zucchini

What’s not to love about Zucchini stuffed with cheese, stuffing, and seasonings? A great side to just about any dish, this is a sure way to get me to eat my “vegetables”.

Stuffed Zucchini

  • 4 medium zucchini
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 3/4 cup herb seasoned stuffing mix
  • 1/2 cup chopped tomatoes
  • 1 teaspoon Italian seasonings
  • 1/2 cup shredded part skim mozzarella
  1. Preheat oven to 350 degrees
  2. Cut zucchini in half, lengthwise. Scoop out and save pulp, leaving 1/4 inch thick shells. Sprinkle shells with salt and pepper, then set aside.
  3. Heat oil in pan. Add garlic and zucchini pulp and cool 11 minutes, or until liquid evaporates. Remove from heat and add stuffing mix, tomatoes, and Italian seasoning.
  4. Spoon vegetable mixture into zucchini shells. Place in 13×9 inch baking dish, lightly coated in cooking spray. Sprinkle with mozzarella cheese.
  5. Bake, uncovered for 30 minutes.

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