Stuffed Zucchini Recipe


Difficulty LevelEasyHealth IndexHealthy
MethodInterest Group


 Zucchini2 Medium
 Finely chopped onion1⁄4 Cup (4 tbs)
 Butter/Margarine1 Tablespoon
 Cream style cottage cheese1⁄2 Cup (8 tbs)
 Cooked rice1⁄2 Cup (8 tbs)
 Chopped cooked ham1⁄2 Cup (8 tbs), cooked fully
 Egg1 , beaten
 Snipped parsley1 Tablespoon
 Dried basil1⁄8 Teaspoon, crushed
 Sharp american cheese slices2 , cut into 16 strips

Nutrition Facts

Serving size: Complete recipe

Calories 769 Calories from Fat 399

% Daily Value*

Total Fat 45 g69.1%

Saturated Fat 25.9 g129.7%

Trans Fat 0.2 g

Cholesterol 332.1 mg

Sodium 1862.2 mg77.6%

Total Carbohydrates 48 g16%

Dietary Fiber 5.5 g22.2%

Sugars 12 g

Protein 47 g94.3%

Vitamin A 70.3% Vitamin C 138%

Calcium 49.9% Iron 28.1%

*Based on a 2000 Calorie diet


Wash zucchini; trim ends.
Cook in boiling water just till tender, 8 to 10 minutes.
Halve lengthwise.
Remove centers; dice to make 3/4 cup.
Set shells aside.
Cook onion in butter till tender.
Stir in diced zucchini, cottage cheese, rice, ham, egg, parsley, basil, 1/4 teaspoon salt, and dash pepper.
Lightly salt zucchini shells; fill with ham mixture.
Place in 12x7 1/2x2 inch baking dish.
Bake, covered, at 350° for 25 minutes.
Place 4 cheese strips on each.
Bake, uncovered, 2 to 3 minutes