• Prep Time: 30 Minutes
  • Cooking Time: 1 Hour 35 Minutes
  • Serves: 10 Servings

Stuffed Zucchini-ii

  • Recipe Submitted by on

Category: Vegetables, Vegetarian, Healthy Recipes, Lunch/Snacks, Main Dish

 Ingredients List

  • 5 large zucchini, cut in half lengthwise
  • 1/2 cup butter
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 1 8 ounce package sliced baby bella mushrooms
  • 1 red bell pepper, seeded and chopped
  • 2 cups panko-style bread crumbs
  • 1 1/2 cups grated Parmesan cheese, divided
  • 1 cup sour cream
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons lemon zest
  • 1/2 teaspoon salt


1. Preheat oven to 350 degrees F. Lightly grease a 15 x 11-inch baking dish.

2. Using a melon baller, remove pulp from zucchini, leaving a 1/4-inch-thick shell. Place zucchini, cut side up, in prepared baking dish; set aside. Finely chop zucchini pulp; set aside.

3. In a large skillet, melt butter over medium heat. Add onion, garlic, and zucchini pulp; cook for 15 minutes, or until zucchini is tender and most of the liquid has evaporated. Add mushrooms and bell pepper; cook for 5 minutes. Remove from heat. Add bread crumbs, 1 cup cheese, sour cream, thyme, lemon zest, and salt, stirring to combine. Divide mixture among zucchini shells.

4. Bake for 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake for 5 minutes.

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