Stuffed Roly Poly Zucchini
Creamy stuffed zucchini shells filled with Swiss and Parmesan cheeses offer a savory, cheesy bite perfect for family dinners or entertaining guests. A delightful low-carb option.
Ingredients
Instructions
- Cook the zucchini in boiling water for 5 minutes.
- Drain and rinse in cold water to cool.
- Cut the zucchini in half and scoop out the center, leaving a 3/4-inch thick shell.
- Place the zucchini shells in a shallow baking pan.
- Preheat oven to 400°F (200°C).
- Mix shredded Swiss cheese, sour cream, grated Parmesan cheese, eggs, salt, and pepper.
- Fill the zucchini shells with the cheese mixture.
- Bake in the preheated oven for about 10 minutes or until heated through and lightly golden.
Nutrition & Diet Analysis (per serving)
319
kcal
16% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).