Zuchinni with Cheese and Mushroom Stuffing

  • Yield 6 servings

"This recipe is a delicious alternative to the breads and cakes I usually prepare with zucchini. It's filling enough to make a meal."


3 medium-size zucchini
2 tablespoons chopped onion
1 tablespoon butter
1 cup provolone or Monterey Jack cheese
4 ounces chopped mushrooms
2 tablespoons all-purpose flour
2 tablespoons sour cream
2 tablespoons Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon dried basil


  1. Preheat oven to 350F.
  2. Cut off ends of zucchini and cut them in half, length-wise. Cook zucchini in 1-inch deep salted boiling water for 5 to 10 minutes, until crisp, yet tender. Drain. Scoop out pulp, leaving 1/4 inch shell. Chop enough pulp to make about 3/4 cup.
  3. Saute onion in butter. Combine with remaining ingredients, including pulp. Spoon evenly into zucchini shells.
  4. Place shells into greased 13 x 9-inch baking dish. Bake uncovered 25 minutes.

Tips From Our Test Kitchen: This dish is especially delicious when served with garlic bread.

Recipe by Toni Monton, Custer, Mich.




Get every new post delivered to your Inbox.

Join 254 other followers