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.
Tips & Substitutions
For a flavor boost, consider adding chopped fresh herbs like basil or parsley to the cheese mixture. If Swiss cheese isn't available, Gruyere or mozzarella can be great substitutes. You can also incorporate sautéed onions or bell peppers for added texture and taste. Ensure to not overcook the zucchini when boiling to maintain their shape.
Serving Suggestions
These stuffed zucchini make a delightful main dish and pair well with a light side salad or roasted vegetables. For a complete meal, serve alongside some crusty bread or the creamy Cheese-Squash Bake for a comforting experience. They also work as a great appetizer for gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed zucchini in a preheated oven at 350°F (175°C) for about 15 minutes or until warmed through. Avoid microwaving, as it may make the zucchini soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Roly Poly Zucchini contains roughly 457 calories, with 25g protein, 49g carbohydrates, and 18g fat. It is an excellent source of calcium (59% of the Daily Value), protein (50% of the Daily Value), and vitamin C (28% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 616mg per serving (27% of the Daily Value).
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).
Frequently Asked Questions
Can I make the stuffed zucchini ahead of time?
Yes, you can prepare the stuffed zucchini in advance. Assemble them and store in the refrigerator for up to a day before baking. Just add a few extra minutes to the baking time if they are chilled before going into the oven.
What can I do with leftover stuffing?
Leftover stuffing can be used in various ways. Consider using it to fill crepes, mix into scrambled eggs, or bake it in a small dish as a cheesy side. It also works well in a pasta bake or as a topping for baked potatoes.
Can I freeze stuffed zucchini?
Yes, you can freeze stuffed zucchini before baking. Wrap them tightly in plastic wrap and place in an airtight container. When ready to enjoy, thaw in the refrigerator overnight and bake as directed, adding a few extra minutes to ensure they are heated through.
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).