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Stuffed Zucchini
I’ve been making this recipe for years. It’s one of my favorite ways to use up zucchini during the summer. I try to pick them when they’re 6-8” long if they’re the straight zucchini and about 3-4” if they’re round.
There are many ways to fill these zucchini, even though the recipe is written with tomatoes added, if you begin with the basic cheeses you can add a bunch of different things to it such as sausage, chopped onion, chicken, peppers or whatever tickles your fancy. (All of those suggestions should be pre-cooked so use your best judgment.)
Stuffed Zucchini
Ingredients
- 2 zucchini, split in half lengthwise with seeds hollowed out
- 4 oz. cream cheese, softened
- ½ cup parmesan cheese, grated
- water, as needed, 1-2 Tbls.
- 1 Tbls. fresh basil or ½ tsp. dried basil
- ½ cup finely chopped Italian tomato
Instructions
- Preheat oven to 400˚.
- Trim stem end of zucchini and carefully scoop out seeds making sure to leave as much of the flesh as possible.
- Mix cream cheese and parmesan cheese to a paste.
- Add enough water to smooth out paste.
- Add basil and tomatoes and mix gently.
- Fill zucchini with cheese mixture.
- Place onto baking sheet covered with parchment.
- Bake until top of cheese is bubbly and lightly browned.
- Enjoy as a side dish or as a simple lunch.