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
2tablespoons chopped onion
1tablespoon butter
1cup provolone or Monterey Jack cheese
4ounces chopped mushrooms
2tablespoons all-purpose flour
2tablespoons sour cream
2tablespoons Parmesan cheese
1/2teaspoon salt
1/2teaspoon 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.


Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 140
  • Fat 9g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 2.5g
  • Cholesterol 25mg
  • Sodium 440mg
  • Potassium 360mg
  • Carbohydrate 7g
  • Fiber 1g
  • Sugars 3g
  • Protein 8g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 30%
  • Calcium 20%
  • Iron 4%