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Stuffed Zucchini by Campbell's Kitchen

Rated as 4.5 out of 5 Stars

"When you're looking for an elegant side dish that tastes as good as it looks, give this recipe a try...it makes a great complement to most main dishes."
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Ingredients

1 h servings 207 cals
Original recipe yields 4 servings

Directions

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  1. Cut the zucchini in half lengthwise. Using a melon baller, scoop the pulp out of each zucchini half, leaving an 1/8-inch-thick shell. Dice the pulp and reserve the zucchini shells.
  2. Heat the oil in a 10-inch skillet over medium heat. Add the onion, carrot and zucchini pulp and cook until the vegetables are tender, stirring occasionally. Stir in the rice and 1 cup sauce and cook until the mixture is hot and bubbling.
  3. Spoon the vegetable mixture into the zucchini shells. Place the filled shells into a 2-quart shallow baking dish. Top with the remaining sauce. Sprinkle with the oregano and cheese.
  4. Bake at 400 degrees F for 30 minutes or until the zucchini shells are tender.

Footnotes

  • Leftovers: This recipe is a great way to use up leftover rice.

Nutrition Facts


Per Serving: 207 calories; 6.6 g fat; 32.5 g carbohydrates; 6.3 g protein; 4 mg cholesterol; 391 mg sodium. Full nutrition

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Reviews

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A simple and delicious recipe! I added quite a bit in terms of spices - more oregano, basil, parsley, S&P during cooking. I made it for a family christmas for about 20 people and expanded the re...