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Stuffed Zucchini Recipe

User Rating 5 Star Rating (2 Reviews)


Sour cream and cheese flavor this easy stuffed zucchini.


  • 3 medium zucchini, unpeeled
  • 2 tablespoons butter
  • 6 to 8 ounces chopped fresh mushrooms
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon oregano
  • 1 cup shredded Monterey Jack cheese
  • 2 tablespoons sour cream
  • 1/4 cup grated Parmesan cheese


Cook zucchini in boiling salted water, covered, for about 10 minutes. Drain and cut in half lengthwise. Scoop out centers, leaving a 1/4-inch thick shell, then chop centers. In a large skillet over medium low heat, melt butter; add mushrooms and sauté until tender. Stir in flour, salt, and oregano. Remove from heat; stir in monterey Jack cheese, sour cream, and chopped zucchini. Fill zucchini shells, using about 1/4 cup of the filling for each shell. Sprinkle stuffed zucchini with Parmesan cheese. Broil until hot and bubbly, about 4 minutes. Serve 2 as a vegetable main dish or 1 as a side dish.
Stuffed zucchini recipe serves 3 to 6.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
A keeper, Member zoesmom37214

OMG my husband and I loved this. I only used 2 small zucchini but followed the rest of the recipe to a T, and it was great. I'll be making this again and again! I used a Pampered Chef tool for capping strawberries to scrape out the middle of the zucchini. I highly suggested something like that. If you aren't careful, you'll tear the zucchini! Yum! When I woke up this morning, I thought of how good my dinner was. Also made a zucchni oatmeal cake yesterday and it is so good!!

7 out of 7 people found this helpful.

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