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Overstuffed Zucchini

Rated as 4.67 out of 5 Stars

"Do you want your kids to eat veggies? My little bro and sis can't get enough of these!"
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58 m servings 225
Original recipe yields 4 servings (4 stuffed zucchini)


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  1. Bring a large pot of water to a boil. Add zucchini, whole, and cook until almost soft, 10 to 12 minutes. Drain and allow to cool until easily handled, about 10 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a baking pan.
  3. Slice cooked zucchini lengthwise, removing the top third. Scoop out the pulp and transfer to a strainer. Pat pulp dry with a paper towel and transfer to a bowl. Add Monterey Jack cheese, cottage cheese, all but 1 tablespoon Parmesan cheese, 1/4 cup bread crumbs, butter, sour cream, garlic, Italian seasoning, crushed red pepper, salt, and black pepper. Mix to combine.
  4. Spoon mixture into zucchini boats and place on the prepared baking pan. Sprinkle tops with remaining Parmesan and bread crumbs.
  5. Bake in the preheated oven until heated through and cheese is melted, 15 to 20 minutes. Turn on broiler and continue cooking until tops are golden brown, 3 to 4 minutes more.

Nutrition Facts

Per Serving: 225 calories; 14.5 14.7 11.1 38 374 Full nutrition

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Read all reviews 3
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Please note that I made a major change! Instead of making boats, I skipped the boiling step and diced the zucchini. I put the zucchini in the baking dish and mixed it with the other ingredients,...

I believe the recipe is correct. Of the 5 tablespoons of breadcrumbs, 4 of them is 1/4 cup and the other tablespoon is sprinkled on top. Anyway that's how I did it. It came out great.

Made as written except that I reduced the cooking time (we prefer zucchini a little crisp) and this was pretty darn good. The 1/4 cup of breadcrumbs was left off of the ingredient list so be sur...