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Stuffed Young Zucchini Recipe

Stuffed Young Zucchini

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (54)

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Average Rating:

Total Reviews: 54

Showing 41-50 of 54

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  • on March 03, 2010

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    I wasn't crazy about this dish for how much work it was. Nothing was really hard, it just took quite a bit of time to complete all the steps: chopping and browning, seeding tomatoes, cleaning out zucchini, toasting bread to make bread crumbs... The stuffing looked promising until I added in the tomatoes and zucchini pulp. You were supposed to add that in and only cook 1 minute to warm it through. I noticed at that point that the stuffing looked juicy. I figured once I added in the bread crumb mixture and parmesan cheese it would thicken up but it still ended up being a bit mushy once it was baked. If I make this again, I will leave out the zucchini pulp and tomatoes. I also think I put too much basil because it was a bit overpowering. Telling us a number of leaves to add might be better than saying a "small handful".

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  • on February 25, 2010

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    This recipe was as Rachel would say "Delish". I definitely will be making it again.

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  • on February 23, 2010

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    We made this tonight ... oh, my ... it was delicious! Just wish I could make it in 30 minutes! : On my rating scale, this is a 'definite do-over'!

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  • on February 23, 2010

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    I love, love, love this recipe!!!! Easy, quick, and yummy!!! My husband loves this. I tried it last week and he wants it weekly! nice and light. Thanks Rach!

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  • on February 22, 2010

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    We recently started purchasing fruit/vegetable baskets from a local co-op and this recipe could not have come at a better time. We had all the fresh veggies including fresh garlic, mushrooms, zucchini, etc. The toasted bread ,fresh herbs and parm topping made the dish! My kids and husband all asked me to make it again. This is one step to a healthier eating family! Thank you!

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  • on February 20, 2010

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    Amazingling enough I had four zucchini and a box of button mushrooms in the frig. Everything else is pretty much a staple in our house. This was fast, easy and delicious. I will definitely make this again for the family and for company. Loved that is was all veggies, no meat, but so totally filling and satisfying. Substituted white bread (yuck for a whole grain bread....absolutely great

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  • on February 16, 2010

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    This stuffed zucchini was excellent. The stuffing with the homemade herb bread crumbs made the dish. Such a great recipe when you don't feel like meat. A winner! Yum!

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  • on February 16, 2010

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    Wow! It was such a hit, the kiddos asked for it for breakfast! It was a bit more time consuming to make the first time, but I hope it goes faster next time! This is well worth making! I would consider using the "stuffing" in other dishes. I did double the amount of toast, as it seemed to have a touch too much liquid. Awesome! Rachael has outdone herself once again!

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  • on February 16, 2010

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    What a great use of vegetables... i thought about substituting the toast for just regular store bought bread crumbs, but boy am I glad I didn't! They provided such a richness to the stuffing. Fabulous and simple, will definitely make again.

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  • on February 15, 2010

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    Super simple, super delicious! I used half a can of diced tomatoes instead of fresh because that's what I had on hand and Italian seasoned bread crumbs instead of toast. I just melted some butter with the herb and bread crumbs to get it to stick together a little. Also, I let it bake for 20-25 min and they set up beautifully, not mushy at all! I'm not a big meat eater so this has instantly become a staple for me. Thanks so much Rachael, you always give me good ideas.

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