Stuffed Zucchini Squash


  • 4 medium zucchini squash (about 1.5 pounds)
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1 tomato, diced
  • 1/2 cup soft bread crumbs
  • 1/2 cup cottage cheese
  • 1 egg, beaten
  • parsley, chopped
  • 1 tablespoon onion powder, or dried onion flakes. or 1/4 cup finely minced fresh onion
  • 1/2 teaspoon dried basil leaves, or 1 tablespoon fresh basil, chopped
  • 1/4 teaspoon garlic powder, or 1-2 cloves fresh garlic, minced
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup grated cheddar cheese


  • Preheat oven to 400 degrees.
  • grease a 12x8x2 inch baking pan.
  • Cut zucchini in halves lengthwise, and scoop out pulp (use a grapefruit spoon if you have one), leaving a 1/4 inch thick shell. Chop pulp and set aside.
  • Place zucchini shells cut side down in a large skillet Add the water, and bring to a boil. Reduce heat and cover, and simmer until just tender, 4-5 minutes. Drain shells and place cut side up in the baking pan.Sprinkle with the salt.
  • In the same skillet, melt the butter and saute the zucchini pulp and the tomato for 3 to 4 minutes.
  • Remove from heat and stir in the bread crumbs, cottage cheese, egg, parsley, onion, basil, garlic, pepper and a little salt. Spoon mixture into the shells.
  • Cover and bake for 20 minutes. Remove cover, sprinkle with cheddar cheese and return to oven for 3 minutes or until cheese is melted.
recipes/stuffed_zucchini_squash.txt · Last modified: 2020/07/01 19:29 by mcf
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