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Prep Time:
15 minutes

Cook Time:
35 minutes

Servings:
8 servings

Prep Time:
15 minutes

Cook Time:
35 minutes

Servings:
8 servings

Stuffed Zucchini

INGREDIENTS

Stuffed Zucchini

  • Topping
  • 1 C. (250 mL) breadcrumbs
  • 1/2 C. (125 mL) cheddar or mozzarella cheese, grated
  • 2 Tbsp. (30 mL) Crisco® Pure Canola Oil or Crisco® Pure Vegetable Oil
  • Zucchini
  • 4 medium zucchinis
  • 1/4 C. (50 mL) Crisco® Canola or Crisco® Pure Vegetable Oil, divided
  • 1/3 C. (75 mL) feta cheese, crumbled
  • 1/2 C. (125 mL) cheddar or mozzarella cheese, grated
  • 1/4 C. (50 mL) fresh dill or parsley, chopped
  • 1 egg

DIRECTIONS

  1. Topping: Combine ingredients for topping in a small bowl. Reserve.
  2. Zucchini: Trim ends off zucchini. Slice in half lengthwise. Scoop out inside of zucchini using a spoon or melon baller and chop. Brush inside and outside of hollowed zucchinis with 2 Tbsp. (30 mL) of oil. Place on a parchment-lined baking sheet. Heat remaining oil in a large skillet over medium-high heat. Cook chopped zucchini until tender, about 5 minutes. Cool.
  3. Preheat oven to 375°F (190°C).
  4. Combine remaining ingredients with the cooled zucchini. Fill each hollowed-out zucchini with mixture (about 1/4 cup/50 mL each). Top with reserved breadcrumb topping.
  5. Bake in preheated oven for 25 to 30 minutes or until topping is browned. Serve warm or at room temperature.