Stuffed Young Zucchini

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I made it with summer squash from a friend's garden and it was wonderful! I used fresh Basil and Thyme because that's what I had on hand and left out the cheese because I didn't have any, but I think I would leave it out again next time I make it. It was that good!!

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This was very tasty!! I made it with the tomatoes too.... just as good. This is a good recipe to play with.

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This recipe has become a staple for us. I usually leave the bread out, just to keep it healthier. And I add red pepper which amps it up just enough. This recipe is a must try. It is nutritious and delicious.

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These were so good! I would definitely recommend that people make this! It was pretty easy to make as well. I did make a few changes just because I'm a poor college student. I used regular white mushrooms instead because they were cheaper. Since I don't have a food processor and I didn't want to pay for the fresh herbs I just used the Italian seasoned breadcrumbs I already had in my cupboard. It turned out great! Give it a try!

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This was very good. I think next time put in Ground Turkey even though for meat free. Just for a varity. Thanks Rachael good Ideal.

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This dish is fast, easy, delicious, & beautiful. To save time, I substituted 1/2 Cup seasoned bread crumbs, instead of the buttered toast. Delish!! Enjoy!!!

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I modified this recipe slightly by adding some leftover meat sauce I had from the previous nights' dinner. Delicious!

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being the dedicated omnivore i am, i was really pleasantly surprised to find this dish delicious, satisfying and clean tasting. i substituted dried mexican whole oregano for fresh herbs which worked so well because i was out of fresh herbs. i had a small chunk of stale homemade bread that i put into the food processor to make course bread crumbs and 1 beaten egg was just enough to bind everything together and still tastet the individual components of the stuffing. will definitely make this again. this is one of those dishes that makes going meatless a few times a week doable and even a treat.

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