Rating: 4.5 stars
109 Ratings
  • 5 star values: 64
  • 4 star values: 40
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

A delicious meatless main dish.

Recipe Summary

cook:
20 mins
total:
45 mins
prep:
25 mins
Servings:
3
Yield:
6 stuffed zucchini halves
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a pot of lightly salted water to a boil, and cook the zucchini whole until they start to become tender, about 10 minutes. Drain the zucchini, and set aside to cool. Once cool, slice the zucchini in half lengthwise, and scoop out the center flesh, leaving a 1/4-inch thick shell around the entire zucchini. Chop the scooped-out zucchini flesh.

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  • Melt the butter in a large skillet over medium heat. Cook and stir the mushrooms and sweet red pepper until tender and the mushrooms release their juice, about 5 minutes. Stir in the flour and oregano, then stir in the reserved chopped zucchini flesh and Monterey Jack cheese. Heat the mixture until the cheese is melted and the filling is hot. Stuff the filling into the hollowed-out zucchini; sprinkle each with about 3/4 tablespoon of Parmesan cheese.

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

  • Broil the zucchini until the filling is bubbling and the cheese is browned, 3 to 5 minutes.

Cook's Note

Stuffed zucchini may be assembled, covered and refrigerated up to 4 hours in advance. Broil for 5 to 7 minutes instead of 3 to 5.

Nutrition Facts

284 calories; protein 14.7g; carbohydrates 10.1g; fat 21.4g; cholesterol 59.7mg; sodium 371.9mg. Full Nutrition
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