7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 1 star values: 1
  • 3 star values: 1

I've used this savory recipe both as a main course and a side dish. The walnuts give it a wonderful crunch. It's always a hit.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 325 degrees F (165 degrees C).

    Advertisement
  • Melt butter in a large skillet over medium heat. Cook the onions and garlic, stirring occasionally, until the onions are beginning to brown, about 8 minutes. While the onions and garlic are cooking, slice the zucchini in half lengthwise, and remove the inner flesh with a spoon. Leave a 1/2-inch thick shell all around the zucchini; chop the scooped-out zucchini flesh. Place the zucchini flesh, bouillon cube, and walnuts into the skillet. Cook and stir over medium heat until the bouillon cube has dissolved and the zucchini flesh is hot, about 5 minutes. Stir in 1 cup of Cheddar cheese, mix well, and remove from heat. Allow the mixture to cool, then beat in 1 egg.

  • Place the zucchini shells into a baking dish, and fill with the walnut-cheese mixture. Sprinkle about 1/4 cup of shredded Cheddar cheese on top of each stuffed zucchini.

  • Bake in the preheated oven until the cheese is browned and bubbling and the filling is set, about 30 minutes.

Nutrition Facts

469 calories; 40.4 g total fat; 106 mg cholesterol; 621 mg sodium. 13 g carbohydrates; 18.4 g protein; Full Nutrition


Reviews (7)

Read All Reviews

Most helpful positive review

Rating: 5 stars
03/12/2014
This came out delicious! I altered the amounts a bit because I was working with 3 regular sized zucchinis and just eye-balled the amount of walnuts and cheese. I did Not add the chicken bouillon which I think is the real reason some people are finding the dish too salty. I just added a little seasoning instead and it came out So Good. Can't believe there are no breadcrumbs in it! Thanks for the recipe!
(3)

Most helpful critical review

Rating: 1 stars
09/28/2010
At first it tasted okay... But way too many walnuts and onions. Needs altering a lot.
(5)
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 1 star values: 1
  • 3 star values: 1
Rating: 4 stars
08/01/2011
This was very good I used a little less walnuts than called for as I only had about 2/3 of a cup on hand and I used more garlic than called for. The only issue with this was that it was a little wattery and took longer to cook than stated.
(11)
Rating: 1 stars
09/28/2010
At first it tasted okay... But way too many walnuts and onions. Needs altering a lot.
(5)
Rating: 3 stars
11/30/2011
I made it with 1 onion instead of 2 because of the review saying there was too much onion. I used 2 garlic cloves instead of 1. I love the idea of this recipe as an alternative to meat but it turned out too salty. Maybe it was the chopped walnuts? Needs more tweaking.
(5)
Advertisement
Rating: 5 stars
03/12/2014
This came out delicious! I altered the amounts a bit because I was working with 3 regular sized zucchinis and just eye-balled the amount of walnuts and cheese. I did Not add the chicken bouillon which I think is the real reason some people are finding the dish too salty. I just added a little seasoning instead and it came out So Good. Can't believe there are no breadcrumbs in it! Thanks for the recipe!
(3)
Rating: 5 stars
05/18/2014
Surprisingly good. I was skeptical that this would be mushy and bland but not so!
(1)
Rating: 4 stars
05/29/2016
I will definitely make this again! This is a great lo-carb side dish. I served it with roasted turkey breast and my husband said it was better than stuffing! I adjusted some of the amounts of the stuffing ingredients because the zucchinis I had were on the smaller side so I didn't require as much "stuffing". I only used one onion a handful of cheese and a handful of walnuts.
Advertisement
Rating: 5 stars
06/25/2018
Great recipe! We loved it! Followed the recipe.