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Nutrition Facts
Serving Size 1 (254g) Recipe makes 7 servings
Calories 192
Calories from Fat 136		(70%)
Amount Per Serving		%DV
	Total Fat 15.1g	23%
	Saturated Fat 5.3g	26%
	Monounsaturated Fat 7.7g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 49mg		16%
Sodium 179mg		7%
Potassium 616mg		17%
Total Carbohydrate 9.1g		3%
	Dietary Fiber 2.6g	10%
	Sugars 4.2g
Protein 7.4g		14%
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Stuffed Zucchini

Recipe #2545 | 55 min | 15 min prep | add private note

⁽³²⁾ RATE IT NOW Print Recipe

By: Joy Boss
Oct 23, 1999

SERVES 7 (change servings and units)

Ingredients

7 fresh zucchini (4-6 inches long)
1/2 cup onion, chopped
1/4 cup olive oil
1/2 cup fresh mushrooms, coarsely chopped
1 garlic clove, minced
1 (3 ounce) package cream cheese
1 egg, beaten
1/2 cup parmesan cheese
3/4 cup fresh parsley, chopped
1/8 teaspoon pepper
parmesan cheese

Directions

1
Slice zucchini in half lengthwise. Scoop out insides leaving about 1/4-in shell.
2
Finely chop zucchini pulp; set aside. Saute onion in oil in large heavy skillet. Add mushrooms, garlic and reserved chopped zucchini; cook over medium heat until most of moisture evaporates.
3
Add cream cheese, egg, Parmesan, parsley, and pepper.
4
Mix well; cook for about 10 minutes.
5
Cool filling slightly and fill zucchini shells.
6
Sprinkle with additional Parmesan cheese. Place on jelly roll pans; bake for 30 minutes at 350°F until bubbly and golden brown on top.

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Featured Reviews for This Recipe

From: Bergy

On Oct 22, 2009

Excellent recipe. I took a few liberties because I am watching my fat and carbo intake. I used no oil, cut back on the parmesan, used lite cream cheese (2 tbsp) for 1 zuke. No egg. Thay were wonderful and I will make them again.

0 people found this review helpful

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From: Chouny

On Aug 20, 2009

Absolutely delicious! Wonderful way to eat zucchinis. I did not have cream cheese but replaced it with goat cheese and topped mine with bread crumbs and parmesna cheese. Thanks for this great recipe.

1 person found this review helpful

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From: Dais

On Aug 11, 2008

This makes a nice side dish as well as a vegetarian entree. Here are my comments: 1. using fat free cream cheese worked fine 2. using eggbeaters worked fine 3. I found the "original" recipe which has salt but was omitted from this one. Needed a little salt. 4. didn't need 1/4 cup olive oil - just a tablespoon, if that 5. used Romano cheese for a little extra zing 6. didn't see any sense in cooking final mizture for 10 minutes - 5 minutes was fine 7. baking time was 35 minutes 8. didn't have enough filling - will add more mushrooms next time (I used criminis) 9. added some red pepper flakes 'cuz I like it spicy 10. could top with seasoned or unseasoned dry bread crumbs and spritz with olive oil for a little crunch

7 people found this review helpful

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From: Jenn

On Mar 6, 2004

Omigosh, these were so good. I cooked them about 45 minutes and everyone loved them. They looked great and tasted fantastic. Definately a keeper. My mom is watching her fat intake, so I made her a couple without the creamcheese and they too turned out great. Thanks for sharing.

6 people found this review helpful

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