STUFFED ZUCCHINI - BETTY CROCKER
I know, I know.....5 million stuffed zucchini recipes, and I had to post another. Well this one is different then the others. Actually, this is the very first 'stuffed' recipe I ever tried. I'd just gone back to work after having the kids, and came across Betty Crocker's 'Working Woman's Cookbook'. What a gem this book is. Anyway, getting back to the zucchini....this is very tasty, and easy to put together. The best part, is you can prepare it up to 24 hours ahead of time. Just what working people need.
Provided by Diana 2
Categories Onions
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat 2 inches of salted water to boiling. Add zucchini. Cover and heat to boiling. Cook for 8 to 10 minutes, or just until tender. Drain and cool slightly. Cut in half lengthwise. Scoop out the pulp and set aside. Place zucchini in a 9 x 13 pan and set aside.
- In a skillet, melt butter. Add onion and cook until tender. Add chopped pulp, green peppers, pimiento and stuffing mix. Mix together and use to stuff the zucchini halves. Sprinkle each with shredded cheese.
- To serve immediately:.
- Bake uncovered in a 350* oven for 25 - 30 minutes, or until hot and cheese is melted.
- To serve the next day:.
- After stuffing, cover and refrigerate no longer than 24 hours. When ready to serve, Remove dish from fridge 40 minutes before cooking. Bake at 350* for 30 - 35 minutes.
Nutrition Facts : Calories 142.7, Fat 10.4, SaturatedFat 6.3, Cholesterol 27.7, Sodium 137.4, Carbohydrate 10.8, Fiber 3.7, Sugar 3.4, Protein 4.5
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Czhang Zhang
[email protected]This recipe looks delicious, I'm going to try it tonight.
Kinston_TK07 Mck
[email protected]Thanks for sharing this recipe!
charity dzihwana
[email protected]I can't wait to try this recipe.
Andrew Southam
[email protected]This recipe is a keeper!
Otgoo Mishka
[email protected]I would definitely make this again.
Kasarachi Nwosu
[email protected]Overall, this is a good recipe for a quick and easy weeknight meal.
Nwodo Oluchi
[email protected]The recipe was easy to follow, but the cooking time was a bit off. I had to cook the zucchini for an extra 10 minutes.
Ayaa Racheal
[email protected]I found this recipe to be a bit bland. I added some extra spices and it was much better.
Israel Mwathi
[email protected]The zucchini boats were a little soggy for my taste, but the filling was delicious.
Abdullah Chowdhury
[email protected]This dish is a great way to sneak in some veggies for picky eaters.
Khalilullah Hassan
[email protected]I added some chopped bacon to the stuffing and it was amazing! Definitely recommend.
Levi Gunta
[email protected]Not a fan of zucchini, but this recipe changed my mind.
BASHU PANT
[email protected]I've made this recipe several times and it always turns out delicious. It's a great way to use up leftover zucchini.
Chino Marban
[email protected]Easy to follow, even for a beginner cook!
Raja Nisar
[email protected]This recipe was a hit with my family! The zucchini was tender and flavorful, and the stuffing was perfectly seasoned.