Cheesy Stuffed Zucchini

Cheesy Stuffed Zucchini

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 entrée or 8 side dish servings

4 medium zucchini (about 5 ounces each), halved lengthwise
1 cup Italian Style Tomato & Cheese Dip
3/4 cup Parmesan cheese, grated
1/4 cup sundried tomatoes, drained and chopped
1 Tablespoon fresh oregano, chopped
1/3 cup plus 2 Tablespoons panko breadcrumbs, divided
Salt and pepper to taste
1-1/2 teaspoons olive oil

Preheat the oven to 425°F.

Using a small spoon, scoop out insides of zucchini halves, chop insides coarsely.

In a medium bowl, combine zucchini insides, dip, cheese, tomatoes, oregano, and 1/3 cup breadcrumbs. Add salt and pepper to taste. Arrange zucchini cut side up on large, rimmed baking sheet and sprinkle with salt. Mound dip mixture into zucchini.

In a small bowl, combine remaining 2 Tablespoons of breadcrumbs with olive oil, sprinkle mixture on top of stuffed zucchinis. Bake until tender, about 25 minutes.

Chef’s Notes: A grapefruit spoon works well for scraping out zucchini. This filling is also delicious as a stuffing for bell peppers, tomatoes, and Portobello mushrooms.


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