Stuffed Zucchini(Zucanoes)
Stuffed zucchini with a savory mixture of hamburger, cheese, and herbs, baked to perfection—an appealing dish perfect for family dinners or gatherings.
Ingredients
Instructions
- Scoop out the insides of the zucchini to leave a 1/4 to 1/2-inch rim.
- Chop the zucchini innards into small bits and cook in margarine with chopped onions, crushed garlic, salt, and pepper until onions are soft. Drain excess liquid.
- Combine the cooked mixture with flour, feta cheese, grated Swiss cheese, chopped parsley, and beaten eggs.
- Fry the hamburger until browned; drain excess fat and add to the vegetable and cheese mixture.
- Fill the zucchini shells with the mixture and dust the tops with paprika.
- Place the stuffed zucchinis in a 9 x 13-inch pan and bake at 375°F for 30 minutes.
Tips & Substitutions
To enhance flavor, consider adding a pinch of red pepper flakes for some heat or substituting ground turkey for a leaner option. Fresh herbs like basil or oregano could also be a nice addition to the filling. If you prefer a creamier texture, swap out some of the Swiss cheese for ricotta. For a vegetarian variant, replace the hamburger with black beans or lentils.
Serving Suggestions
Serve the stuffed zucchini with a light salad or steamed vegetables for a balanced meal. It pairs beautifully with Lisa'S Spaghetti Casserole for a hearty dinner. Drizzling a bit of balsamic glaze over the top can elevate the dish further. Consider offering crusty bread on the side to soak up any leftover filling.
Storage & Reheating
Store leftover stuffed zucchini in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes until warmed through. You can also use a microwave, heating in 30-second intervals until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Zucchini(Zucanoes) contains roughly 1098 calories, with 35g protein, 145g carbohydrates, and 46g fat. It is an excellent source of iron (167% of the Daily Value), vitamin C (99% of the Daily Value), and potassium (72% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1442mg per serving (63% 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 filling ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. Just fill the zucchini shells right before baking to ensure they maintain their texture and flavor.
What can I use instead of Feta cheese?
If you're not a fan of Feta, goat cheese or even cream cheese can work well as substitutes. They will provide a different flavor profile but still contribute to the creaminess of the filling.
Can I freeze stuffed zucchini?
Yes, you can freeze stuffed zucchini before baking. Wrap each zucchini tightly in plastic wrap and then place them in a freezer-safe bag. When ready to eat, thaw in the refrigerator overnight and bake as directed.
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).