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Italian-Style Stuffed Zucchini (Kid-Friendly)

Rated as 4.25 out of 5 Stars

"Zucchini boats stuffed with a tomato/vegetable mixture and topped with smoked gouda. The cheese gets toasty and melty and ties the flavors together. My kids (6 and 9) thought it would be gross when they looked at it, but loved it once they tried it!"
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Ingredients

45 m servings 248 cals
Original recipe yields 4 servings

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut each zucchini in half lengthwise and hollow out the center using a spoon to create a "boat". Lay each half, face-up, on a baking sheet and season with salt and pepper.
  3. Bake in the preheated oven until hot and slightly tender, about 10 minutes.
  4. Stir tomatoes, crackers, corn, olives, mushrooms, salsa, garlic, Italian seasoning, and oregano together in a bowl. Season with salt and pepper.
  5. Cook and stir tomato mixture in a skillet over medium heat until all liquid evaporates, 5 to 10 minutes. Spoon tomato mixture into zucchini "boats". Top each "boat" with Gouda cheese.
  6. Bake stuffed zucchini "boats" in the oven until tender and cheese is melted, about 15 minutes.

Footnotes

  • Cook's Note:
  • You can use any fruity salsa instead of the mango-peach salsa.
  • You could peel the zucchini before baking, if you wish.

Nutrition Facts


Per Serving: 248 calories; 11.7 g fat; 31.5 g carbohydrates; 7.7 g protein; 9 mg cholesterol; 470 mg sodium. Full nutrition

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Reviews

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I used 1 whopping zucchini from the garden (see photo). I would have added more mushrooms. Also, the smoke gouda is a must! I had a bit of the filling left over and I mixed it with some cous ...

Love it!!