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Mixed Cheese Stuffed Zucchini

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  Zucchini 4 Small
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Grated swiss cheese 2 Ounce (1/2 Cup)
  Soft breadcrumbs 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Dried marjoram leaves 1⁄8 Teaspoon, crumbled
  Grated parmesan cheese 2 Tablespoon

In a medium saucepan with a tight-fitting lid, pour water to cover whole zucchini.
Cook over medium heat until barely tender, 10 to 12 minutes.
Cut in half lengthwise.
Use a spoon to scoop out pulp, leaving a 1/4-inch shell.
Do not puncture outer shell; set aside.
Chop zucchini pulp very fine.
Preheat oven to 375°F (190°C).
In a medium bowl, combine pulp with butter or margarine, Swiss cheese, breadcrumbs, salt, pepper and marjoram.
Spoon mixture evenly into zucchini shells.
Sprinkle evenly with Parmesan cheese.
Arrange in a 13" x 9" baking pan; bake 10 to 15 minutes in preheated oven until hot.
Cut each stuffed zucchini half into 4 to 6 diagonal slices.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 906 Calories from Fat 631

% Daily Value*

Total Fat 72 g110.5%

Saturated Fat 44.5 g222.7%

Trans Fat 0 g

Cholesterol 199.5 mg66.5%

Sodium 1277.5 mg53.2%

Total Carbohydrates 36 g12.1%

Dietary Fiber 7.4 g29.6%

Sugars 12.4 g

Protein 36 g72.7%

Vitamin A 65.2% Vitamin C 170.5%

Calcium 93.1% Iron 21.4%

*Based on a 2000 Calorie diet

Mixed Cheese Stuffed Zucchini Recipe