Stuffed Zucchini Recipe

  • on October 2, 2017
  • Likes!
  • 4 zucchini (Medium sized)
  • 1/2 cup shredded Monterey Jack cheese
  • Salt and ground black pepper to taste
  • 1/4 cup freshly grated Parmesan cheese (Divided)
  • 5 tablespoons bread crumbs (Divided)
  • 2 tablespoons butter (melted)
  • 1 1/2 teaspoons Italian seasoning
  • 2 cloves garlic, minced
  • 2 tablespoons sour cream
  • 1 teaspoon crushed red pepper
  • 1/4 cup cottage cheese
Prep:15 Minutes, Cook:33 Minutes, Ready In:58 Minutes
Directions :
  1. Take a big pot and fill it with water, add zucchini and boil for 10 to 12 min. until it is tender.
  2. Drain the water from pot and let zucchini cool for approximately 10 mins.
  3. Preheat oven to 350-degree Fahrenheit and grease a baking pan.
  4. Slice cooked zucchini lengthwise. Scoop out the pulp and switch to a strainer.
  5. Take the pulp out and switch to a bowl. Add monterey jack cheese, cottage cheese, 1 tablespoon parmesan cheese, 1/4 cup breadcrumbs, butter, bitter cream, garlic, Italian seasoning, crushed red pepper, salt, and black pepper. Blend to combine.
  6. Spoon the mixture and place on prepared baking pan. 
  7. Sprinkle with final parmesan and breadcrumbs.
  8. Bake in the preheated oven until heated through and cheese is melted, 15 to 20 mins. Turn on broiler until tops are golden brown, 3 to 4 mins more.
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