Stuffed Zucchini

This eye-catching side dish can be made with patty pan or yellow summer squash, as well as zucchini.

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3.0 by 3 people

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  • Makes: 4 servings
  • Prep: 25 mins
  • Bake: 25 mins 350°F

Stuffed Zucchini

Reviews (0)

3.0 by 3 people

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Directions

  1. Cut zucchini in half lengthwise. Place, cut side down, in a microwave-safe 2-quart square baking dish. Micro-cook, covered, on 100 percent power (high) for 1-1/2 to 3 minutes or until nearly tender. (Or, cook in boiling water for 3 to 4 minutes.) Scoop out pulp, leaving a 1/4-inch-thick shell. Set shells aside. Finely chop the zucchini pulp; set aside.
  2. In a medium saucepan cook onion in hot oil until tender but not brown. Add chopped zucchini; cook 1 minute more. Stir in flour, basil, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Gradually add zucchini mixture to the egg product or egg. Stir in Parmesan cheese. Spoon mixture into zucchini shells; place in a 2-quart baking dish.
  3. Bake, uncovered, in a 350 degree F. oven for 25 to 30 minutes or until filling is lightly browned. Makes 4 side-dish servings.

From the Test Kitchen

Prepare and fill zucchini; cover and chill up to 24 hours. Bake as above except bake 30 to 35 minutes.

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Nutrition Facts (Stuffed Zucchini)

  • Per serving:
  • 131 kcal ,
  • 8 g fat
  • (3 g sat. fat ,
  • 9 mg chol. ,
  • 200 mg sodium ,
  • 8 g carb. ,
  • 1 g fiber ,
  • 7 g pro.
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