Skip to main content New this month
Get the Allrecipes magazine

Puffed-Up Zucchini

Rated as 3.88 out of 5 Stars

"A recipe that has been in my family for years. It's bound to make your meal a success!"
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 163 cals
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Place the zucchini and onion in a pot with the water. Bring to a boil, reduce heat to low, and simmer 15 minutes, until tender. Drain, cool, and mash. Mix in 2 tablespoons butter, horseradish, salt, and pepper.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish.
  3. Melt remaining 3 tablespoons butter in a saucepan over medium heat, and stir in the cracker crumbs until golden brown.
  4. Mix the egg into the mashed zucchini mixture. Scoop the into the prepared baking dish, and top with the cracker crumbs mixture.
  5. Bake 30 minutes in the preheated oven, until topping is crisp.

Nutrition Facts


Per Serving: 163 calories; 11.4 g fat; 13.7 g carbohydrates; 2.7 g protein; 35 mg cholesterol; 407 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 17
  1. 17 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Good Recipe. I modified it a bit by adding tyme, garlic salt and white pepper. I did not smash the veggies, I kept them chopped and it was tasty. It complimented my chicken stuffed with fresh...

Most helpful critical review

Unfortunately this wasn't edible. I followed the recipe very closely except for the fact that I reduced the amount of onion as 1 cup seemed excessive for this small dish. I served this to seven ...

Most helpful
Most positive
Least positive
Newest

Unfortunately this wasn't edible. I followed the recipe very closely except for the fact that I reduced the amount of onion as 1 cup seemed excessive for this small dish. I served this to seven ...

Good Recipe. I modified it a bit by adding tyme, garlic salt and white pepper. I did not smash the veggies, I kept them chopped and it was tasty. It complimented my chicken stuffed with fresh...

This is a great summer time dish! I recommend putting more spices than just salt and pepper and maybe a table spoon more horseradish. Other than that I love it!

At fist I wasn't sure about this.But once I tried it I have to say I'm a fan.The best thing is the kids ate this and didn't know they were eating something good for them.The opnly thing was that...

i was truely impressed!! i cook for our families every sunday and everyone loved this what a terrific way to use up zucchini--thanks

A recipe with potential. Not something my family cared for.

I thought this was fantastic!! A great way to use up and abundance of zucchini.

This was tasty. I did reduce the onion because just looking at the recipe I could tell it would be too much for me. I used butter flavored seasoning, a mixture of summer squash, a whole egg and...

We liked this, although I did double the horseradish and could have added even a little more. I think garlic would be a good addition, too.