Zucchini Stuffing

From: Lt. Amy

On Apr 22, 2009

This was pretty good. We used it to make stuffed fish fillets and it worked out well. Easy to make and a good new use for zucchini.

From: Chef #1041886

On Apr 2, 2009

Excellent!! We are big zucchini fans in my house, so this was a hit. I sprinkled a little low-fat mozzarella on top at the end of baking and it was delicious.

From: Sudie

On Feb 17, 2004

This was yummy! I used four zucchini, as they were on the medium-small side. I think the trick here is to dice the zucchini rather small; you then have more crumbs coating it. This was so good, I could eat it every day!

From: BumblingB's

On Jan 15, 2007

I'm awfully sorry, but this did not come out well for me. I'm not the best cook, so I may have done something wrong. It was pretty straightforward; I used just enough oil to have the crumbs cling, not too much so that the zucchini is in a pool, like you said. I cut the zucchini into small chunks so that it would get coated well, like Sudie said. But it came out soggy, and a little bitter like evewitch said. The only thing I question is the breadcrumbs, because I'm never quite sure what people mean. I used Progresso Italian fine bread crumbs. Was that right, or should it have been more like a stuffing mix? Oregano and stuffing mix don't seem to go together. Sorry. It didn't get eaten up.