Savory Stuffed Zucchini

Oxmoor House
8 servings (serving size: 1 zucchini shell)


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4 medium zucchini
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
3 garlic cloves, minced
3/4 cup herb-seasoned stuffing mix
1/2 cup chopped tomato
1 teaspoon dried Italian seasoning
Cooking spray
1/2 cup (2 ounces) preshredded part-skim mozzarella cheese


Prep: 21 Minutes
Cook: 42 Minutes

Preheat oven to 350°.

Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-inch-thick shells. Sprinkle shells with salt and pepper; set aside. Coarsely chop pulp.

Heat oil in a medium nonstick skillet; add garlic, and sauté 1 minute. Add squash pulp; cook 11 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in stuffing mix, tomato, and Italian seasoning.

Spoon vegetable mixture evenly into zucchini shells. Place in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle evenly with cheese. Bake, uncovered, at 350° for 30 minutes or until zucchini shells are fork-tender.

Created date

March 2010

Nutritional Information

Calories 68
Fat 2.6 g
Satfat 0.9 g
Protein 3.7 g
Carbohydrate 8.2 g
Cholesterol 4 mg
Iron 0.8 mg
Sodium 259 mg
Caloriesfromfat 33 %
Fiber 1.8 g
Calcium 71 mg