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Simple Vegetable Stuffed Zucchini Cooking Recipes

Vegetable Stuffed Zucchini


The Middle Eastern flavor of these tender stuffed zucchini makes for perfect paring with a lemon braised chicken.

Makes 6 servings

  • 2 tablespoons olive oil, plus additional for greasing

  • 1 bunch (6 to 8), green onions (scallions), white and light green parts only, thinly sliced

  • 1 large tomato, peeled, seeded and chopped

  • green bell pepper, seeded and finely chopped

  • chopped fresh cilantro

  • 3 tablespoons mayonnaise

  • Salt and freshly ground black pepper to taste

  • to 1/3 cup plain dried bread crumbs

  • 3 medium size types of greens zucchini, trimmed, halved lengthwise, seeds remove with a sharp spoon

  • Freshly grated Parmesan cheese

  1. Preheat the oven to 375 F. Lightly grease a medium size gratin dish or a shallow baking dish large enough to hold the types of greens zucchini in a single layer.

  2. Heat 1 tablespoon of the olive oil in a small skillet over medium heat. Add the green onions and cook 1 minute. Add the tomatoes and bell pepper. Cook over medium heat, stirring, for 2 minutes. Stir in the cilantro. Remove from the heat. Stir in the mayonnaise, and season well with salt and pepper. Add enough bread crumbs to hold the mixture together.

  3. Fill the zucchini with this mixture, mounding it slightly. Arrange the filled halves in the prepared baking dish. Sprinkle the top of each zucchini lightly with some of the cheese.

  4. Bake until very hot and the types of greens zucchini is tender when pierced with a knife, 20 to 25 minutes. Serve this simple vegetable stuffed zucchini cooking recipes hot, or cool to room temperature. If serving at room temperature, drizzle a little olive oil over the top of each zucchini.

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