I fixed this recipe for my husband and I and we both thought it was excellent! The only thing I did different was substituted Panko bread crumbs for the 3 slices of bread. Next time I would go easier on the lemon rind. It was too lemony for our taste. Will definitely fix it again!
Stuffed Zucchini with Cheesy Breadcrumbs
carolynbennett Posted: 06/13/11
rwheeks Posted: 06/06/11
I found the texture of the stuffing to be too pasty. If doing it again I would dry out the bread crumbs more and not grind them too fine. I would also use less moisture. Don't skimp on the lemon zest.
VaBelle35 Posted: 06/26/11
This is a great recipe and I will definitely make it again. I substituted whole wheat panko for the whole wheat bread. I found I had about 2 cups of stuffing left over, so I chopped up the remaining artichoke hearts from the can and added them into the remaining stuffing and baked it in a casserole dish to use as a side dish with other things.
psjohnso Posted: 08/14/11
so good!!! the stuffing was even good without the zucchini. my boyfriend ate it plain. we left out parsley and basil and still so delish
KathrynNC Posted: 08/08/11
I agree with substituting panko bread crumbs and did just that. To make sure it's not too soggy, sautee the pulp until little to no moisture remains and it's just lightly browned. Great flavor and I'm sure we'll make it again.
BrendaLRGale Posted: 09/17/11
This was pretty good, but I had to leave out the pine nuts. I think less basil would have made it better. I also don't like that the recipe called for "3 medium zucchini." "Medium" is relative, so weights would have been better. Only 5 pts!