Stuffed Zucchini

From: Chef Berry

On Oct 1, 2009

I used panko breadcrumbs and tomato paste instead of sauce and left out the tomatoes (used what I had). I had only Italian Seasoning, so that's what I used. Awesome flavour!

From: KLBoyle

On Aug 8, 2009

OMG! This is absolutely fantastic! DH and I loved it, I will most definitely be making this often. Thanks for posting this winner!

From: JaeElle

On May 31, 2008

We had an abundance of Zucchini (isn't that always the case?) and I just loved this idea. But, my husband wasn't feeling like having an Italian flavored meal. So, we put our heads together and decided to take this idea and turn it Mexican. The only things we changed were the Italian spices and the cheese. We used cilantro instead of parsley, hot Mexican chili powder instead of Italian seasoning, curry instead of basil and added some cayenne and cumin. We switched the mozzarella cheese out for shredded Mexican cheese. It turned out really well. The only change we thought we'd make next time was sprinkle some salt over the Zucchini's before “stuffing” them. We used 4 good sized zucchini's and still had some meat mixture left over. So we added the zucchini “pulp” that we had scraped out, mixed it well (with meat), put it in a pan, poured some spicy Rotel tomatoes over it and baked it along with the others. It came out as a nice hearty, spicy dip for chips. This is a very versatile recipe, can't wait to try the original version – thanks! PS – I always substitute oatmeal for breadcrumbs and did this time as well. It is a healthful swap for those willing to try.

From: Gail Blue Eyes

On Sep 2, 2002

Delicious. I had lots of fresh zucchini from my mom's garden and this was a great way to use it. I really liked the meat filling so full of vegetables and seasonings. Topped off with cheese. Yummy good!!