Bake-Off® Contest 40, 2002
Prescott, Arizona

Cheesy Broccoli Stuffed Zucchini

Enjoy this veggie-packed recipe when a bumper-crop of zucchini comes your way!

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  • prep time 30 min
  • total time 50 min
  • ingredients 8
  • servings 4
 

Ingredients

1
tablespoon oil
1/2
cup chopped onion
1/4
cup roasted red bell peppers (from 7.25-oz. jar), drained, chopped
2
(10-oz.) pkg. Green Giant™ Frozen Broccoli in Cheese Flavored Sauce, thawed
1
(4.5-oz.) jar Green Giant™ Sliced Mushrooms, drained
2
(9-inch) zucchini*
1/2
cup Progresso™ Plain Bread Crumbs
2
tablespoons butter, melted

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Heat oil in medium skillet over medium heat until hot. Add onion; cook and stir 3 minutes or until tender. Add roasted peppers, broccoli in sauce, and mushrooms; cook 2 to 3 minutes or until broccoli is crisp-tender, stirring occasionally.
  • 2 Cut each zucchini in half lengthwise. Scoop out center, leaving 1/4-inch shell. Spoon broccoli mixture into each zucchini half. Place in ungreased 12x8-inch (2-quart) glass baking dish.
  • 3 In small bowl, combine bread crumbs and butter; mix well. Sprinkle over stuffed zucchini. Cover with foil.
  • 4 Bake at 350°F. for 20 minutes. Uncover; bake an additional 8 to 12 minutes or until topping is golden brown and vegetables are tender.
  • 1 Heat oven to 350°F. Heat oil in medium skillet over medium heat until hot. Add onion; cook and stir 3 minutes or until tender. Add roasted peppers, broccoli in sauce, and mushrooms; cook 2 to 3 minutes or until broccoli is crisp-tender, stirring occasionally.
  • 2 Cut each zucchini in half lengthwise. Scoop out center, leaving 1/4-inch shell. Spoon broccoli mixture into each zucchini half. Place in ungreased 12x8-inch (2-quart) glass baking dish.
  • 3 In small bowl, combine bread crumbs and butter; mix well. Sprinkle over stuffed zucchini. Cover with foil.
  • 4 Bake at 350°F. for 20 minutes. Uncover; bake an additional 8 to 12 minutes or until topping is golden brown and vegetables are tender.

EXPERT TIPS

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Expert Tips

*Three 7-inch zucchini can be used. Fill and bake as directed in recipe.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
270
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
5g,
5%
),
Cholesterol
20mg
20%;
Sodium
990mg
990%;
Total Carbohydrate
30g
30%
(Dietary Fiber
6g
6%
  Sugars
11g
11%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
70%;
Calcium
15%;
Iron
15%;
Exchanges:
1/2 Starch; 1/2 Fruit; 3 Vegetable; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.