Stuffed Zucchini


  • 2 large zucchini
  • 2 cups cooked rice
  • 1/2 tsp. garlic salt
  • 1/2 tsp. poultry seasoning
  • 2 Tbsp. Parmesan cheese
  • 1/2 lb. sausage, browned and drained


Cook washed, unpeeled zucchini for about 10 minutes. Drain and cut in halves lengthwise, scoop out pulp, leaving about 1/2 inch edge. Chop pulp. Combine pulp and other ingredients. Stuff the zucchini shells with the mixture. Place shells in a shallow pan. Bake at 350 degrees F for 20 minutes or until tender. Serves 4.

By Robin from Washington, Ia


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  • 2 large zucchini
  • 1 medium onion, chopped
  • 2 carrots
  • 1/2 cup red lentils
  • 3 cups water, boiling
  • 1 cup bulgar wheat
  • 1 tsp. salt
  • 1 can tomatoes; crush
  • 5 garlic cloves; minced
  • 1/2 tsp. rosemary
  • 1 tsp. basil
  • 1 Tbsp. chili powder, or more
  • pepper


Cut the zucchini in half and the center cut out, leave a shell. Chop the insides, add a chopped onion, put this in a non stick skillet add a teaspoon of dried marjoram and a half tsp. basil. Let it all cook in its own juice (there is plenty!) till all is tender and cooked down. Add a couple tablespoons chopped jalapeno peppers, (or don't if you prefer).

In the meantime, grate 2 carrots, add with 1/2 cup red lentils to 3 cups boiling water, simmer for about 15 minutes, then add 1 cup bulgar wheat, lower heat and let simmer, covered, for about 10 minutes, remove heat and let stand, covered for another 10 or 15 minutes. Add about a teaspoon or more salt.

Add the bulgar wheat to the zucchini, stir together, add about 8 ounces fat-free cheddar cheese if you like it.

Stuff into the zucchini shells, mound up a bit. Top with the sauce. Place in a baking dish and bake in a 350 degrees F oven for about 45 minutes or microwave for about 20 minutes, covered with wax paper.


Yield: 2 Servings


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