Stuffed Zucchini

This eye-catching side dish can be made with patty pan or yellow summer squash as well as zucchini.

Stuffed Zucchini
25 mins
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  • 2 medium zucchini (about 12 ounces total)
  • 1/3 cup finely chopped onion
  • 1 tablespoon olive oil or cooking oil
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon dried basil, crushed
  • 1/8 teaspoon pepper
  • 1/2 cup milk
  • 1/4 cup refrigerated or frozen egg product, thawed, or 1 beaten egg
  • 1/3 cup grated Parmesan cheese
Cut zucchini in half lengthwise. Place, cut side down, in a microwave-safe 2-quart square baking dish. Micro-cook, covered, on 100 percent power (high) for 1-1/2 to 3 minutes or until nearly tender. (Or, cook in boiling water for 3 to 4 minutes.) Scoop out pulp, leaving a 1/4-inch-thick shell. Set shells aside. Finely chop the zucchini pulp; set aside.
In a medium saucepan cook onion in hot oil until tender but not brown. Add chopped zucchini; cook 1 minute more. 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 the egg product or egg. Stir in Parmesan cheese. Spoon mixture into zucchini shells; place in a 2-quart baking dish.
Bake, uncovered, in a 350 degree F. oven for 25 to 30 minutes or until filling is lightly browned. Makes 4 side-dish servings.

Make Ahead Tip

  • Prepare and fill zucchini; cover and chill up to 24 hours. Bake as above except bake 30 to 35 minutes.

nutrition information

Per Serving: cal. (kcal) 131, Fat, total (g) 8, chol. (mg) 9, sat. fat (g) 3, carb. (g) 8, fiber (g) 1, pro. (g) 7, vit. A (RE) 82.42, vit. C (mg) 4.72, sodium (mg) 200, calcium (mg) 151.45, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet
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