Ingredients

How to make it

  • Scoop out inside of zucchini.
  • Chop scooped zucchini into bits and cook in oil with onions and garlic until onions are soft.
  • Combine sautéed ingredients with tomatoes cheese, herbs, eggs, salt and pepper.
  • Fill each zucchini with mixture and dust with breadcrumbs and some extra cheese.
  • Bake at 375 for 30 minutes in a lightly oiled glass baking dish.

Reviews & Comments 9

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    " It was excellent "
    mommyluvs2cook ate it and said...
    This was exactly what I was looking for! Yum! Read more here Italian Stuffed Zucchini
    Was this review helpful? Yes Flag
    " It was excellent "
    unicorn4 ate it and said...
    I love the sound of your recipe. I will be making it tonight. I can't believe no one has given you 5 forks. Well done and Thank you.
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  • juliecake 6 years ago
    This sounds absolutely divine!!!!!!!!!!
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  • softgrey 6 years ago
    YAY!!!...


    happy it worked out!...
    x-softie
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  • arimou0 6 years ago
    I just made this for dinner and it was amazing!
    I blogged about it here
    http://whatscooking.us/2008/02/20/mexican-hamburger/
    Was this review helpful? Yes Flag
  • chihuahua 6 years ago
    This recipe sounds lovely. Can't wait to try it. I LOVE zucchini. Thank you.
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  • softgrey 6 years ago
    something is wrong with this recipe...
    the zucchini isn't cooking all the way through for some reason...


    i have to figure it out and will repost when i do...

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  • gingerlea 6 years ago
    With this recipe, most definitely parmesan. I have learned the hard way when fixing a recipe and not having all the right ingredients. I also use EEVO.
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  • softgrey 6 years ago
    Uh...
    you will ruin it if you put mozarella...
    it is not zucchini parmeggiano...
    in fact there is no such thing and for good reason!
    part of the point of this recipe is the lightness and the heavy cheese will smother the very soft and mushy zucchini...
    i would really not recommend it...
    *save the mozarella for some eggplant!

    if you want to rebel..
    add more garlic or basil or parmesan...

    ;-)


    the extra virgin would not be the end of the world though...
    ha!...

    i think it makes a good main course for a vegetarian meal...

    but my grandmother also used to serve it with baked chicken and a big fresh salad dressed with oil and vinegar...

    i'll post the baked chicken recipe eventually..
    it's similar ingredients...

    *but you have to promise not to put mozarella on that either!!!...

    ;-)

    *i have nothing against mozarella..
    but just like putting together a great outfit...
    a great recipe is all about balancing the components...
    adding mozarella here would be like wearing big black boots with a white summer dress...
    too heavy!!!...
    i promise- it will be better without it..
    xxx

    x-softie
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  • invisiblechef 6 years ago
    Delicious!! I'm going to be a rebel and use Extra Virgin Olive Oil, It's all I will use. This is a must try! But I will have to put fresh Mozzarella on top :)

    What did you serve this up with?

    Marie
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