Cut zucchini lengthwise and scoop out pulp, leaving a shell. Steam for 6-10 minutes.
For stuffing: Saute bell pepper, celery, onion, and garlic in butter until tender-crisp. Add water chestnuts, mushrooms, and tomatoes and saute for 2 more minutes. Add sweet basil, pepper, and half the shredded cheese. Mix all ingredients and stuff the zucchini shells.
Bake in 350 degree F oven for 25 minutes. Top with remaining cheese and place under broiler until cheese melts, about 1 minute.
By Robin from Washington, IA
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I have always loved stuffed peppers, but stuffed zucchini is fabulous using the same stuffing!
A delicious recipe using some of that garden zucchini you might have in abundance right now. Savory beef stuffed zucchini shells made in the microwave and stove instead of the hot oven for a great summer dinner!
This recipe can be adapted to what you have on hand. I will write the recipe as I made it. It can be doubled or even tripled. A great way to use the zucchini that is plentiful and inexpensive this time of year.
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.