Cheesy and crispy, this stuffed zucchini makes a perfect appetizer or side dish. Fresh, crunchy zucchini is expertly complemented by savory Parmesan cheese for a vegetable dish everyone will love. You could also add a protein like pork or ground turkey to make it a complete meal. 

Recipe by Oxmoor House January 1983

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Yield:
12 servings
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Ingredients

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Directions

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  • Place whole zucchini in a medium saucepan with boiling salted water. Cook 10 minutes or until tender. Drain.

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  • Cut zucchini in half lengthwise. Scoop out pulp, leaving firm shells; chop pulp.

  • Combine chopped pulp, cracker crumbs, onion, 1/2 cup cheese, parsley, butter, salt, pepper, and eggs; mix well.

  • Place zucchini shells in a lightly greased 15-x 10-x 1-inch jellyroll pan. Spoon zucchini mixture into shells; sprinkle with additional Parmesan cheese. Bake at 350° for 30 minutes or until stuffing is lightly browned. Serve immediately.

Source

Oxmoor House Homestyle Recipes

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