MOOSEWOOD STUFFED ZUCCHINI
This recipe was given to me by my sister-in-law, Fran. She gave me the recipe when I had an over surplus of zucchini from our garden, and this really hit the spot! Stuffed with two different cheeses (feta and Swiss) and baked inside the zucchini skin this recipe is a keeper. We usually eat the entire thing once baked, skin and all it makes a meal on its own. I have also used mozzarella cheese instead of the Swiss cheese.
Provided by Marz7215
Categories Lunch/Snacks
Time 55m
Yield 4 stuffed zucchinis, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Scoop out the insides of zucchinis to leave 1/2 inch rim. Chop innards into tiny bits and saute in butter with onions and garlic until soft. Salt and pepper to taste. Remove from stove top, set aside.
- In a large bowl combine eggs, cheeses, parsley. dill and flour. Drain zucchini and add to the large bowl with egg and cheese mixture. Mix until combined. Fill zucchini cavities and dust top with paprika.
- Bake for 30 minutes or until filling solidifies.
Nutrition Facts : Calories 316.6, Fat 22.4, SaturatedFat 13.1, Cholesterol 216.8, Sodium 384, Carbohydrate 14.8, Fiber 2.8, Sugar 6, Protein 16.1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Bruk Shan
[email protected]This recipe looks delicious, but it seems like it would be a lot of work.
Taqi khan
[email protected]I would love to try this recipe, but I'm not sure where to find zucchini blossoms.
Rima Ten
[email protected]This is a delicious and healthy recipe that I will definitely be making again.
Md. Shaidul Talukder
[email protected]I'm not usually a fan of zucchini, but this recipe changed my mind! The zucchini was cooked perfectly and the filling was savory and delicious.
Akpe Marvellous
[email protected]I love that this recipe is so simple to make. It's a great weeknight meal that I can throw together in no time.
Cabdiil Gani
[email protected]This dish is a great way to use up leftover rice. It's also a great way to get your kids to eat their vegetables.
Alamin Dali
[email protected]I was looking for a healthy and flavorful zucchini recipe, and this one definitely delivered! The zucchini was perfectly cooked and the filling was delicious.
Dalia Omran
[email protected]I'm a vegetarian, so I appreciate that this recipe is meat-free. It's a hearty and satisfying dish that I can feel good about eating.
Santa Stha
[email protected]This recipe is a great way to sneak in some extra vegetables for my kids. They love the zucchini and the filling is packed with healthy ingredients.
Edwill October
[email protected]I made this dish for a potluck and it was gone in minutes! Definitely a crowd-pleaser.
Sayon Khandoker
[email protected]I love how versatile this recipe is. You can easily swap out different vegetables or herbs depending on what you have on hand.
Matthew Thompson
[email protected]My zucchini plants are overflowing, so I'm always looking for new recipes. This one is a great way to use up a lot of zucchini.
Regina Navarro
[email protected]I'm always looking for new ways to cook zucchini. This recipe is definitely a keeper!
Saif Rai
[email protected]Not a fan of zucchini, but I tried this recipe out of curiosity. I was pleasantly surprised! The filling was flavorful and the zucchini was cooked perfectly.
James Joshua Schaefer
[email protected]I doubled the recipe and it was still gone in one night! Zucchini is such a versatile vegetable and this recipe really showcases its flavor.
Allen Gordon
[email protected]My first time using zucchini blossoms! They added a nice touch of color and flavor to the dish.
Mohamed Munshif
[email protected]Delicious! I was worried that the zucchini would be too watery, but it held up perfectly in the oven. The filling was also very flavorful.
neri Aizebioje
[email protected]This was a hit at my dinner party! Everyone raved about how flavorful the zucchini was and how well the filling complemented it.
Mohammad Rusthi
[email protected]I found this recipe incredibly easy to follow. I prepped the zucchini and filling the night before so I just had to pop it in the oven for dinner. It was absolutely delicious and disappeared quickly!