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Cheesy Broccoli Stuffed Zucchini

  • Prep 30 min
  • Total 50 min
  • Ingredients 8
  • Servings 4

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

Bake-Off® Contest 40, 2002
Prescott, Arizona

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. frozen broccoli in cheese flavored sauce, thawed
1
(4.5-oz.) jar sliced mushrooms, drained
2
(9-inch) zucchini*
1/2
cup Progresso™ Plain Bread Crumbs
2
tablespoons butter, melted

Steps

Hide Images
  • 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

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

Nutrition Information

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
270
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
5g
25%
Cholesterol
20mg
7%
Sodium
990mg
41%
Total Carbohydrate
30g
10%
Dietary Fiber
6g
24%
Sugars
11g
Protein
9g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
70%
70%
Calcium
15%
15%
Iron
15%
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.

© 2017 ®/TM General Mills All Rights Reserved

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