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Stuffed Zucchini Halves Recipe

Recipe by: Krista Aurel Rowe

"My dad used to make this recipe when I was growing up and I always loved it. Makes a great appetizer or side dish!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook40 m
  • Ready In50 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 13x9-inch baking dish with cooking spray.
  • 2Scoop seeds from zucchini halves; set aside.
  • 3Bring a pot of water to a boil. Add zucchini halves and cook until slightly tender, about 3 minutes. Transfer zucchini halves to prepared baking dish and set aside to cool.
  • 4Heat olive oil in a skillet over high heat. Once oil is hot, reduce heat to medium-low. Cook and stir zucchini seeds and onion in hot oil until the onion is translucent, about 5 minutes. Stir tomato sauce into the onion mixture; season with Italian seasoning, salt, and black pepper. Cook the mixture at a simmer until the sauce begins to thicken, about 20 minutes. Transfer the mixture to a mixing bowl and allow to cool slightly.
  • 5Mix egg into the tomato sauce mixture; spoon into zucchini halves to fill. Sprinkle Parmesan cheese over the filling.
  • 6Bake in preheated oven until the filling is firm, 15 to 20 minutes.
Ingredients
  • 6 servings
  • 85 cals
  • cooking spray
  • 6 zucchinis, halved lengthwise
  • 1 tablespoon olive oil
  • 1/2 onion, finely chopped
  • 1 1/2 cups tomato sauce
  • 2 tablespoons Italian seasoning
  • salt and ground black pepper to taste
  • 1 egg
  • 2 tablespoons shredded Parmesan cheese, or more to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    85
    4%
  • Fat:
    4.1
    6%
  • Carbs:
    10.1
    3%
  • Protein:
    4.3
    9%
  • Cholesterol:
    32
    11%

Based on a 2,000 calorie diet

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