Vegetables & Sides

Stuffed Zucchini

Name: Stuffed Zucchini
Total time: 55 min
Yield: 6 servings
Cuisine: Vegetables & Sides
Ingredients: 7 fresh zucchini; 1/2 cup chopped onion; 1/4 cup olive oil; 1/2 cup chopped fresh mushrooms; 1 garlic clove (minced); 1 cup cream cheese (softened); 1 large egg; 1/2 cup grated Parmesan cheese; 3/4 cup chopped fresh parsley; 1/8 tsp black pepper; 1/4 cup grated Parmesan cheese (for topping)

Zucchini boats filled with a savory cream cheese, mushroom, and Parmesan stuffing, baked until golden.

55 minutes

Serves 6

Side

Contains common allergens

Egg Dairy

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Instructions

5 steps

1
Preheat the oven to 350°F (175°C). Slice the zucchini in half lengthwise and scoop out the insides, leaving about a 1/4-inch shell. Finely chop the scooped-out zucchini pulp and set it aside.

2
Heat the olive oil in a large heavy skillet over medium heat and sauté the onion until softened. Add the mushrooms, garlic, and the reserved chopped zucchini pulp, cooking until most of the moisture has evaporated.
3
Stir in the cream cheese, egg, 1/2 cup Parmesan, parsley, and pepper. Mix well and cook for about 10 minutes, stirring, until the filling is thick and combined.
4
Let the filling cool slightly, then spoon it into the zucchini shells. Sprinkle the tops with the remaining 1/4 cup Parmesan cheese.
5
Place the stuffed zucchini on a jelly roll pan or rimmed baking sheet and bake for about 30 minutes, until bubbly and golden brown on top.

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