18 Reviews of Drop Dead Delicious Stuffed Zucchini

From: KITTENCAL

On Jul 24, 2004

Absolutely wonderful!! This was so delicious...I made mine with ground beef mixed with ground pork, and used store-bought roasted peppers, and also, I used way more fresh garlic than called for, (about 1 heaping tablespoon!) and added about 2 Tbsp grated Parmesan cheese to the hamberger/pork mixture for an extra kick!...otherwise made as directed. I baked hem tented with foil for about 35 minutes, uncovered them and put under the broiler for a couple of minutes. These were to die for, thanks so much Canary Girl for sharing such a wonderful recipe, I will make this again!...kittencal

From: HeatherFeather

On Nov 12, 2002

I thought these were amazing! Delicious and impressive looking. I used ground beef and can't wait to try it with other meats as well. I used one small jar of chopped roasted peppers, drained,and thought it was the just right amount (about 1/2 cup). The flavors all blended very nicely. Be sure to add enough salt and pepper - I was pretty lighthanded with the seasonings and next time with be more generous, but that is no fault of the recipe. I will definitely make this one for guests if I know they are zucchini fans. Great recipe!

From: Kathy in Fla

On Jul 25, 2004

The easiest thing to use when scooping out the flesh is an oval shaped ice cream scoop. That is what we use at work to scoop out the middle of baked potatoes to reuse them for baked potato skins or twice baked potatoes.

From: Paja

On Apr 27, 2003

I had some left-over roasted red peppers and I wanted to use them with zucchini. I found this recipe and used it as a basis for a very delicious side dish! I replaced the green pepper with mushrooms and omitted the meat. Since I was in a bit of a hurry and the "stuffing" was still very hot, I thought the egg would scramble if I added it, so I left that out too. I kept the seasonings the same and they were delicious. Once I got the "hang" of getting the zucchini flesh out, while leaving the skin intact, things were great. I put the stuffing back into the zucchini boats and gave a liberal sprinkling of parmesan cheese. 15 minutes in the oven and then a couple more under the broiler and they were absolutely delicious. They looked wonderful too! Thank you, canarygirl, for a very versatile recipe!

From: Chrisssssssa

On Jan 16, 2009

Loved it. And I made it for my dad, who's rather fussy - and he liked it too. Very easy to make. I changed a couple of things only because I didn't have all the ingredients. So instead of putting in red or green pepper, I diced some raw carrots and one small tomato, and added them with the onions and orgegano. I added fresh parsley, fresh rosemary, a touch of cinamon and giner, and didn't add the egg. And topped it with mozarella cheese, then put some oregano on top. I didn't cook it in the oven, just browned it in the broiler, as I'd let the zucchini boil about 5 minutes more than required. It looked like the photo. Oh, and I don't think the photo mentions that you can put a bit of water in the glass pan before you place the zucchini in it. Anyway, THANKS for posting this recipe. It was grrreat.

From: Casper Casper

On Aug 27, 2007

Very good and fairly easy to make. I had trouble scooping out the guts... maybe I was a little too impatient to wait for them to cool! Next time I'll leave out the green pepper (not a favorite.)

From: Coffeebzzz

On Oct 4, 2007

This was really a tasty way to fix zucchini. I left out the green pepper and added 2 Tbls of tomato paste. I didn't have fresh thyme sprigs so I used dried. I was a little light-handed with the seasonings so next time I will add more thyme and oregano.

From: Geoffrey

On Aug 19, 2004

I was wondering what to do with a huge zucchini my mom-in-law gave me, so big it didn't fit into our largest pot. I was forced to clip the end off and didn't use the scooped out part because the seeds were too large. I used a can of home-grown tomatoes (drained) instead of roasted red peppers, added some grated parmesan/romano to the meat mix, topped with shredded parmesan and sliced provolone. I was surprised that it turned out great and is requested again soon. Kudos!

From: 893790

On Jul 16, 2008

This was great! I swaped the meat for portobello mushrooms that I ground in a food processor. It made for a good vegetarian option!

From: LizAnn

On Oct 16, 2004

Well I tried your stuffed zuchinni and am still alive and kickin'! We all ate it up fine which deserves at least a four stars when there is no complaints. I didn't have roasted red pepper. I used a mixture of green yellow and red bell peppers and sauteed them with the onions. Thanks for sharing!!!