Stuffed Zucchini Parmesan

Prep Time: 10 min  |  Cook Time: 30 min  |  Servings: 4  |  Calories: 124
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Stuffed Zucchini Parmesan
Prep Time
10 min
Cook Time
30 min

We put a spin on stuffed zucchini and added rich flavors from ingredients like mushrooms, dried basil and oregano in olive oil with a topping of Sargento® Shredded Parmesan Cheese. Just bake until it's perfectly melted.

  • 2 medium zucchini
  • 1/2 medium tomato, seeded and finely chopped
  • 1/2 cup finely chopped fresh mushrooms
  • 1/2 tsp. dried basil or 2 tsp. fresh chopped basil
  • 1/2 tsp. dried oregano
  • 2 Tbsp. olive oil
  • 3/4 cup (3 oz.) Sargento® Shredded Parmesan Cheese, divided
  1. Cut zucchini in half lengthwise; scoop out pulp and seeds, leaving 1/4-inch shell. Chop zucchini pulp. Combine zucchini pulp, tomato, mushrooms, basil, oregano, oil and 1/2 cup cheese in small bowl. Divide mixture among zucchini shells.
  2. Place stuffed zucchini in baking pan; cover with foil. Bake in preheated 400°F oven 25 minutes or until zucchini is crisp-tender. Sprinkle with remaining cheese. Bake uncovered 5 minutes more or until cheese is melted.

Serving Size 4

Calories 124

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 8.30g 13%
Sat. Fat 4.20g 21%
Mono Unsat. Fat 3.30g
Poly Unsat. Fat 0.60g
Cholesterol 16mg 5%
Sodium 270mg 11%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Sugars 0g
Protein 8g
Vitamin A 34RE
Vitamin C 20mg 33%
Calcium 220mg 22%
Iron 1mg 6%