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My Grammie makes this extra yummy stuffed zucchini on holidays and special events


  • 1-1/4 lbs small zucchini
  • ¾ cup grated cheddar cheese
  • 2 eggs, beaten
  • 2 tablespoons butter
  • ¼ cup minced onion
  • 1-1/4 cups fresh bread crumbs
  • 2 tablespoons snipped parsley
  • 1-1/4 teaspoon salt


  • Wash zucchini and cut off the ends. Do not peel. Cook whole with 1 teaspoon salt in 1 inch boiling water, covered, 5 to 7 minutes. Heat oven to 350º. Cut squash in half lengthwise. With tip of spoon, carefully remove squash from shells. Chop in small pieces; then combine with bread and the rest of the ingredients except for the butter and cheese. Pile mixture lightly into shells; dot with butter. Sprinkle with cheese. Place shells in baking dish and bake uncovered for 30 minutes.
  • (For us I usually double the recipe – of course, there are usually more of us when I do it. Also be sure to not make it too far ahead because the zucchini turns to water very quickly.)

Categories: Dinner  Side Dish  Vegetable 
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