Stuffed Zucchini Recipes

Recipe: Stuffed Zucchini

Another great, festive recipe for Christmas!

Ingredients:

• 2 medium zucchini
• 1/4 cup bell pepper, diced
• 1/2 cup celery, diced
• 1/2 cup onion, diced
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• 1 clove garlic, minced
• 1 tsp. butter
• 1/2 cup water chestnuts, thinly sliced
• 1 cup fresh mushrooms, thinly sliced
• 2 tomatoes, finely chopped
• 3 oz. Monterey Jack cheese, shredded
• 1/8 tsp. sweet basil
• pepper, to taste

Directions:

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.

Servings: varies

Prep Time: 30 Minutes

Cooking Time: 25-35 Minutes

By Robin from Washington, IA

Recipe: Stuffed Peppers and Stuffed Zucchini

I have always loved stuffed peppers, but stuffed zucchini is fabulous using the same stuffing!

Recipe: Zucchini Boats

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!

Recipe: Stuffed Zucchini Squash

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.

Recipe: Stuffed Zucchini

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.