The Pioneer Woman Tasty Kitchen
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Stuffed Zucchini

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Level: Easy

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Description

I love to grow different types of zucchini, and this round type of zucchini is perfect for stuffing. It is best to choose the smaller-sized round zucchini, no more than four inches across, as the larger ones are simply full of seeds. You could certainly use regular medium-sized zucchini to stuff instead. To do so, simply cut the zucchini in half and scoop out the center section to create little zucchini boats.

Ingredients

  • 4 whole Medium Sized Zucchini
  • 1 whole Small Onion, Minced
  • 3 whole Garlic Cloves, Peeled & Minced
  • 2 Tablespoons Olive Oil
  • ½ cups Chopped Cherry Tomatoes
  • ½ cups Diced Mozzarella Cheese
  • ¼ cups Chopped Fresh Parsley
  • Salt and Pepper

Preparation

Cut off the top of the zucchini and scoop out the center, leaving at least a good 1/2-inch border all around. Finely chop the zucchini that you just removed.

Preheat the oven to 375 degrees F.

In a frying pan, cook the chopped onions, garlic, and half of the chopped zucchini in the olive oil until tender. Remove from the heat, and add salt and pepper, cheese, tomatoes and the chopped parsley. Stuff the zucchini and place in a baking dish. Cook for 45 minutes or until fork tender and the filling is golden brown. Serve either warm or at room temperature.

One Comment

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krisd on 9.21.2009

I made these with regular zucchini – they turned out great! Love the mozzarella addition – I also added basil – I liked the fact that there were no eggs for my husband, who can’t eat them!

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