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cheesy stuffed zucchini

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

I found this recipe in my mailbox and grabbed it. I've been looking for a new appetizer recipe and I think I've found it. Recipe & photo: kraftrecipes.com/

(1 rating)
yield 4 serving(s)
prep time 30 Min
cook time 15 Min

Ingredients For cheesy stuffed zucchini

  • 2
    zucchini
  • 2 Tbsp
    butter, divided
  • 1/4 c
    chopped yellow onions
  • 1 sm
    plum tomato, chopped
  • 4 slice
    cooked bacon, crumbled
  • 1/2 c
    kraft shredded italian five cheese with a touch of philadelphia
  • 1/4 c
    panko bread crumbs

How To Make cheesy stuffed zucchini

  • 1
    Cut zucchini lengthwise in half, scoop out centers onto cutting board, leaving 1/8-inch-thick shells. Place shells in a 13x9-inch baking dish.
  • 2
    Chop the zucchini flesh. Melt 1 Tbsp. butter in a large skillet on medium-high heat. Add onions and chopped zucchini; cook and stir 3 minutes or until onions are crisp-tender. Add tomatoes and bacon; cook 2 minutes. Stir in cheese. Spoon into zucchini shells.
  • 3
    Melt remaining butter in same skillet. Add panko crumbs; cook and stir 3 minutes or until golden brown. Sprinkle over filled shells.
  • 4
    Bake in a preheated 400-degree oven for 15 minutes or until heated through.
  • 5
    Serve this as a vegetable-based side dish with a serving of lean meat or poultry. Or serve alone as an appetizer with a marinara dipping sauce.
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