Delicious and Healthy Easter or Passover Side Dish: Vegetarian Stuffed Zucchini
March 29, 2010
I made this recipe last year on NBC 13 “Daytime Alabama” for Passover and Easter, and it was a hit. This Stuffed Zucchini recipe was one of my kid’s favorites (believe it or not). This recipe for Stuffed Zucchini only has 150 calories per serving, 2.g grams of fat and only 13 carbs, and the cost per recipe is only $7.03 (for 4 people, very economical for fresh veggies).
My youngest son, Zachary said, “This tastes almost like a vegetable pizza.” I have to admit. He was right. So, if you’re looking for a new healthy side dish for Passover, Easter or for anytime during the year, try these. I bet you will be pleasantly surprised. It’s really easy too. I promise!
Stuffed Zucchini
Prep:
35 minutes
Cook:
20 minutes
Yield:
4 servings
Ingredients
5 medium zucchini, halved lengthwise
2 tablespoons canola oil
1 medium onion, chopped
1 small red bell pepper, finely chopped
3 cloves garlic, finely chopped
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup grated Parmesan cheese
2 tablespoons canola oil
1 medium onion, chopped
1 small red bell pepper, finely chopped
3 cloves garlic, finely chopped
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup grated Parmesan cheese
Preparation
1. Preheat oven to 375°. Scoop out pulp from 8 zucchini halves; set aside. Arrange zucchini halves on baking sheet.
2. Meanwhile, coarsely chop remaining zucchini. Heat oil in 12-inch nonstick skillet over medium-high heat and cook chopped zucchini and onion, stirring occasionally, 5 minutes, or until vegetables are tender. Add red pepper, garlic, oregano, salt and pepper. Cook, stirring frequently, 1 minute. Let stand to cool slightly.
3. Evenly spoon vegetable mixture into zucchini halves. Top with cheese. Bake 30 minutes or until zucchini are tender.
2. Meanwhile, coarsely chop remaining zucchini. Heat oil in 12-inch nonstick skillet over medium-high heat and cook chopped zucchini and onion, stirring occasionally, 5 minutes, or until vegetables are tender. Add red pepper, garlic, oregano, salt and pepper. Cook, stirring frequently, 1 minute. Let stand to cool slightly.
3. Evenly spoon vegetable mixture into zucchini halves. Top with cheese. Bake 30 minutes or until zucchini are tender.
6 Responses to “Delicious and Healthy Easter or Passover Side Dish: Vegetarian Stuffed Zucchini”
Meal Makeover Mom Janice says:
March, 30 2010at 08:07 pm
These look simple and yummy! I think my kids might agree with your son about the taste. I'll grab some zucchinis at the market and give them a try...
Jenn Perry says:
October, 04 2010at 09:02 am
YUM! Will def. be trying these this week! Visiting from Mingle Monday - Have a blessed week!
Lana @ Never Enough Thyme says:
March, 31 2011at 05:51 pm
Delicious side dish! This would be great with grilled chicken or tender lamb chops.
Cookin' Canuck says:
April, 02 2011at 06:03 pm
Healthy, easy and full of flavor - it looks like a winner all around.
Megan says:
April, 03 2011at 09:27 am
I cant wait till the garden is over flowing with zucchini again. This makes me want to get my grill on!
Erika K says:
August, 03 2011at 02:06 pm
I love zucchini and would have it steamed with a little parmasen or just butter. But my family needs it a little more dressed up. "Tastes like pizza" would probably fit the bill with everyone. I'm bookmarking this recipe now so I can try it soon!
Erika K
Cuisinart 12 cup food processor