Stuffed Zucchini
Stuffed zucchini are a delightful and nutritious dish that combines tender zucchini shells with a savory filling of sautéed vegetables, garlic, and cheese. This recipe is perfect for a light meal or as a side dish, appealing to both vegetarians and those seeking a flavorful, wholesome option.
Ingredients
Instructions
- Cut zucchini in half lengthwise and scoop out centers, being careful not to break shells.
- Place the coarsely chopped zucchini centers on a greased sheet.
- Melt margarine in a saucepan and sauté onion and garlic until fragrant.
- Add zucchini centers, celery, tomato, and Worcestershire sauce to the pan.
- In a separate pan, brown beef and onion; drain grease.
- Combine the beef mixture with the vegetable mixture and add remaining ingredients.
- Simmer for 10 to 15 minutes or bake at 350°F for 30 to 40 minutes.
Tips & Substitutions
For a lighter version, consider using olive oil instead of margarine and swap Mozzarella cheese for Nonfat Yogurt Cheese. If you prefer a meatless option, you can omit the beef entirely and add more vegetables or legumes. Experiment with spices like cumin or paprika for added flavor. This recipe is also great for using up leftover cooked vegetables.
Serving Suggestions
These stuffed zucchinis make a delightful main dish. Serve them with a side of Mediterranean Cucumber Salad for a refreshing contrast. For a heartier meal, consider pairing with a side of roasted potatoes or a light quinoa salad. They also pair beautifully with Baked Stuffed Tomatoes for a colorful and satisfying dinner.
Storage & Reheating
Store any leftover stuffed zucchini in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish and cover with foil to prevent drying out, then bake at 350°F for about 15-20 minutes or until heated through. You can also microwave them in short intervals until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Zucchini contains roughly 208 calories, with 8g protein, 28g carbohydrates, and 8g fat. It is an excellent source of vitamin C (73% of the Daily Value), iron (28% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 2219mg per serving (96% 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 stuffed zucchini ahead of time?
Yes, you can prepare the filling in advance and stuff the zucchini just before baking. The stuffed zucchini can be assembled a few hours ahead and kept in the fridge until you're ready to bake. Just add a few extra minutes to the cooking time if baking straight from the refrigerator.
What can I use instead of corn flakes?
If you don't have corn flakes, consider using crushed crackers or breadcrumbs as a substitute. For a gluten-free option, you can use gluten-free breadcrumbs or even crushed nuts to add crunch. Adjust the amount based on the desired texture of your stuffing.
Can I freeze stuffed zucchini?
Yes, stuffed zucchini can be frozen for later use. Assemble the stuffed zucchini but do not bake them; instead, wrap them tightly in plastic wrap and then in foil. When ready to eat, thaw in the refrigerator overnight and bake as directed, adding a few extra minutes to the cooking time.
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).