Zucchini Stuffed with Lady Peas

Southern Living
Zucchini Stuffed with Lady PeasRecipe

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Stuff zucchini shells with Lady Peas, onion, mushrooms, and tomato and top with bread crumbs and cheese for a colorful appetizer. 

Makes 4 servings


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8 medium-size zucchini
2 tablespoons butter
1/2 small yellow onion, chopped
1 1/2 cups cooked Lady Peas
4 ounces chopped fresh mushrooms
1 large tomato, chopped
1/2 teaspoon minced garlic
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
2 tablespoons chopped fresh basil
1 cup (4 oz.) finely shredded Parmesan cheese, divided
1/2 cup Japanese breadcrumbs
1 tablespoon butter, melted


Hands-on: 55 Minutes
Total: 1 Hour, 15 Minutes

1. Preheat oven to 375°. Cut zucchini in half lengthwise; scoop pulp into a bowl, leaving 1/4-inch shells intact. Chop pulp. Microwave zucchini shells in a microwave-safe dish covered with plastic wrap at HIGH 4 minutes; transfer to a foil-lined jelly-roll pan.

2. Melt 2 Tbsp. butter in a skillet over medium heat; add chopped zucchini pulp, onion, next 4 ingredients, 1 1/2 tsp. salt, and 1/2 tsp. pepper, and cook 10 minutes. Stir in basil and 3/4 cup cheese.

3. Divide mixture among shells. Stir together breadcrumbs, melted 1 Tbsp. butter, and remaining cheese, salt, and pepper; sprinkle over stuffed shells.

4. Bake at 375° for 20 minutes or until thoroughly heated.

Created date

July 2015