-
-
My review
Pepperoni Stuffed Zucchini
SINGINGCHEF
"One of our favorite fall dishes, it is a great combination of sweet and salty flavors -- and very easy to make."
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 198 calsOriginal recipe yields 2 servings (4 stuffed zucchini)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 375 degrees F (190 degrees C).
- Cut zucchini in half lengthwise. With a metal spoon, scoop out most of the insides and place into a skillet. Transfer the zucchini shells to a baking sheet.
- Place the skillet over medium heat, and stir in onion and pepperoni. Cook about 3 minutes. Remove from heat, and spoon into zucchini shells. Sprinkle with cheese.
- Bake in preheated oven for 12 minutes.
Nutrition Facts
Per Serving: 198 calories; 13.4 g fat; 9.2 g carbohydrates; 12.1 g protein; 37 mg cholesterol; 547 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5467 Ratings
-
-
-
-
-
Most helpful positive review
6/22/2007
We made this recipe as printed only before adding the zucchini and onions into the zucchini boats, sprinked the boat with an Italian blend of cheese, added some Italian seasoning to the zucchini...
Most helpful critical review
5/9/2006
This was ok as written but, with some tweaking, I think it could be really good. First of all, I thought the pepperoni was really bland; some good-quality salty proscuitto would have been better...
Most helpful
Most positive
Least positive
Newest
6/22/2007
We made this recipe as printed only before adding the zucchini and onions into the zucchini boats, sprinked the boat with an Italian blend of cheese, added some Italian seasoning to the zucchini...
5/9/2006
This was ok as written but, with some tweaking, I think it could be really good. First of all, I thought the pepperoni was really bland; some good-quality salty proscuitto would have been better...
7/30/2008
This was good however, as usual, I modded it to my tastes therefore 4 stars. I microwaved the zucchini prior to cutting for an easier time with that. After scooping out the inside, I placed th...
7/21/2008
I made this twice already and we love it! I used tiny cubed salami since we have a 2-year old and a 9-month old and pepperoni would've been too spicy. I also used sliced green onion instead of...
9/3/2007
I liked this alot. They make a great lunch or slice them in 1" slices after baking and serve as appetizers. I sauted the onions pepperoni and zucchini "insides" with salt and pepper. I do recom...
10/14/2007
We found this recipe intriguing. However, it did indeed need some "tweaking". We added butter to saute the veggies, peeled and chopped the zucchini and added salsa & a Mexican cheese blend. We ...
7/21/2009
This was the first time in my life I ate zucchini and loved it! My husband and 7yr old also raved. I added a smear of cream cheese to the bottom of the boats before putting the fillings in, as...
7/30/2009
I think I'll need to either pre-cook the zucchini "boats" first or adjust the cook time next time because mine came out a little under cooked. But my husband really liked it. We eat a ton of z...
7/10/2008
I know you can't rate a recipe if you change it alot, but I made this with turkey kielbasa chopped small, and it was really great! Even my two and four-year olds liked it.