Cheese Stuffed Zucchini
Submitted by bstavig
Quick microwave cheese stuffed zucchini with parmesan, tomatoes, and breadcrumbs. Tender zucchini boats filled with a savory vegetarian mixture in 30 minutes.
YIELD
8 servingsPREP
15 minCOOK
15 minREADY
30 minThese cheese stuffed zucchini boats are a fast vegetarian side dish that relies on the microwave for tender-crisp perfection.
Halved zucchini get scooped out and briefly microwaved, then filled with their own chopped pulp mixed with bread cubes, parmesan, and fresh tomatoes. Green onions and butter add savory depth.
The whole dish comes together in about 30 minutes, making it ideal for busy weeknights when you want vegetables that taste like you tried.
Kitchen Tips
- Leave a ¼-inch wall when scooping out zucchini shells
- Place shells cut-side down during first microwave session to prevent overcooking
- Use day-old bread cut into small cubes for better texture
- Cover loosely with microwave-safe wrap to trap steam
Ingredients
Directions
Cut zucchini lengthwise in halves.
Scoop out pulp, leaving ¼ inch wall; chop pulp and reserve.
Place zucchini shells cut sides down in dish.
Cover loosely and microwave on high (100%) until crisp tender, about 5 to 6 minutes.
Cover and microwave reserved pulp, the onions and margarine in a 1½-qt casserole or bowl on high (100%) until tender, 6 to 7 minutes.
Stir in bread cubes, cheese, tomato, salt and pepper.
Turn zucchini shell cut sides up; spoon mixture into shells.
Cover loosely and microwave on high (100%) until hot, 2 to 3 minutes.
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