Stuffed Zucchini Squash
Stuffed zucchini squash with a savory Parmesan and herb filling offers a delightful, tender bite perfect for family dinners or entertaining guests. Light, flavorful, and easy to prepare.
Ingredients
Instructions
- Trim ends of zucchini, do not peel. Cook whole in boiling water for 5 minutes or until tender crisp.
- Cool slightly and cut in half lengthwise.
- Scoop out pulp, leaving a ¼ inch thick shell.
- Chop pulp and sprinkle shells lightly with salt. Arrange in a 2-quart rectangular baking dish.
- In a medium mixing bowl, combine beaten egg, melted margarine or butter, ¼ cup grated Parmesan cheese, chipped onion, chopped parsley, and pepper.
- Stir in chopped pulp and bread crumbs.
- Spoon filling into the zucchini shells and sprinkle with 1 tablespoon grated Parmesan cheese.
- Bake uncovered at 350°F (175°C) for about 20 minutes or until set and heated through.
Nutrition & Diet Analysis (per serving)
621
kcal
31% DV
Protein
Fat
Carbs
* % 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).