My dad used to make this recipe when I was growing up and I always loved it. Makes a great appetizer or side dish!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 13x9-inch baking dish with cooking spray.

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  • Scoop seeds from zucchini halves; set aside.

  • Bring a pot of water to a boil. Add zucchini halves and cook until slightly tender, about 3 minutes. Transfer zucchini halves to prepared baking dish and set aside to cool.

  • Heat olive oil in a skillet over high heat. Once oil is hot, reduce heat to medium-low. Cook and stir zucchini seeds and onion in hot oil until the onion is translucent, about 5 minutes. Stir tomato sauce into the onion mixture; season with Italian seasoning, salt, and black pepper. Cook the mixture at a simmer until the sauce begins to thicken, about 20 minutes. Transfer the mixture to a mixing bowl and allow to cool slightly.

  • Mix egg into the tomato sauce mixture; spoon into zucchini halves to fill. Sprinkle Parmesan cheese over the filling.

  • Bake in preheated oven until the filling is firm, 15 to 20 minutes.

Nutrition Facts

85.1 calories; protein 4.3g 9% DV; carbohydrates 10.1g 3% DV; fat 4.1g 6% DV; cholesterol 32.5mg 11% DV; sodium 370.9mg 15% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/22/2015
This was good. It is a nice gluten free way to stuff vegetables. Next time I'll add an extra egg though. It came out quite soupy. I suggest adding some seasonings as my family found it a bit bland. Thank you GourmetLove for sharing your recipe. Read More
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