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Stuffed Zucchini

Stuffed Zucchini

5 2

When you're looking for an elegant side dish that tastes as good as it looks, give this recipe a try...it makes a great complement to most main dishes.

serves 4 people


cost per recipe: $4.02

The price is determined by the national average.

  • 2

    medium zucchini or 2 baby eggplants

  • 1

    tablespoon olive oil

  • 1

    large onion, sliced (about 1 cup)

  • 1

    medium carrot, diced (about 1/2 cup)

  • 1

    cup cooked instant brown rice

  • 1 1/2

    cups Prego® Traditional Italian Sauce

  • 1/4

    teaspoon dried oregano leaves, crushed

  • 4

    tablespoons grated Parmesan cheese

view nutrition info

How to Make It

Step 1

Cut the zucchini in half lengthwise.  Using a melon baller, scoop the pulp out of each zucchini half, leaving an 1/8-inch-thick shell.  Dice the pulp and reserve the zucchini shells.

Step 2

Heat the oil in a 10-inch skillet over medium heat.  Add the onion, carrot and zucchini pulp and cook until the vegetables are tender, stirring occasionally.  Stir in the rice and 1 cup sauce and cook until the mixture is hot and bubbling.

Step 3

Spoon the vegetable mixture into the zucchini shells.  Place the filled shells into a 2-quart shallow baking dish.  Top with the remaining sauce.  Sprinkle with the oregano and cheese.

Step 4

Bake at 400°F. for 30 minutes or until the zucchini shells are tender. 

Recipe Tips

  • Leftovers: This recipe is a great way to use up leftover rice.

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Made With
Prego® Traditional Italian Sauce

Prego® Traditional Italian Sauce

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Ratings & Reviews

  • Brenda K.

    June 27, 2017

    Yummy Stuffed Zucchini Hubby Favorite

    Made this for Father's Day per husband's request. Definitely a keeper. Easy to make, good flavor. We will be making this often.

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  • rmarco1

    April 27, 2012

    Stuffed Zucchini

    This is a keeper and I will be making this again.

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    (0) (0)

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