Savory Stuffed Zucchini

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

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 68
  • Fat: 2.6g
  • Saturated fat: 0.9g
  • Protein: 3.7g
  • Carbohydrate: 8.2g
  • Cholesterol: 4mg
  • Iron: 0.8mg
  • Sodium: 259mg
  • Calories from fat: 33%
  • Fiber: 1.8g
  • Calcium: 71mg


  • 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


  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Savory Stuffed Zucchini Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy