Stuffed 8 Ball Zucchini
User Reviews
4.5
45 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
50 mins
-
Total Time
1 hr 5 mins
-
Servings
2 servings
-
Calories
376 kcal
-
Cuisine
American, Vegetarian
Stuffed 8 Ball Zucchini
Report
This easy Stuffed 8 Ball Zucchini with bacon, tomato, and cheese is a flavorful summer recipe using fresh produce for a simple dinner idea.
Share:
Ingredients
- 2 zucchini 8 Ball variety
- 1 tomato peeled and chopped
- ½ onion chopped, medium
- 3 lices Bacon
- ½ cup bread crumbs Italian seasoned
- ¾ cup cheddar cheese grated sharp
- ½ cup chicken stock (may need up to 1 cup)
- salt
- black pepper
Instructions
- Preheat oven to 375 degrees.
- Slice the tops off each zucchini. Set aside and reserve for later.
- Hollow out each zucchini, chop and reserve the pulp.
- Chop the tomato and onion and set aside.
- Cut the bacon crosswise into ¼” pieces. Add to skillet over medium-high heat and cook until bacon has browned and rendered most of its fat.
- Once the bacon is browned, add the reserved zucchini pulp, tomato and onion and cook, stirring often, for 4-5 minutes.
- Remove pan from heat and add bread crumbs and ⅔ of the cheese reserving some for topping. Stir well to combine all ingredients. Taste for seasoning and add salt and pepper as desired.
- Stuff each hollowed zucchini with mixture. Place in a shallow baking dish or pan and add chicken stock to a depth of about ¼ inch.
- Place the pan in the oven and cook for 20 minutes.
- Remove from oven and add remaining cheese to top of each zucchini. Place the reserved zucchini tops in the stock. Return to oven and cook for 20 more minutes or until the zucchini is tender.
- Remove from the oven and allow to cool slightly. Place the softened tops back on the zucchini for serving.
Notes
- Store fully cooled leftovers in an airtight container in the fridge for up to three days. Reheat in a 350-degree oven for 15 to 20 minutes, loosely covered with foil. For best texture, avoid the microwave.
- To prep ahead, hollow the zucchini and make the filling up to a day in advance. Keep them separate in the fridge, then stuff and bake when ready, adding a few extra minutes if baking from cold.
Nutrition Information
Show Details
Serving
1
Calories
376kcal
(19%)
Carbohydrates
34g
(11%)
Protein
20g
(40%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Cholesterol
48mg
(16%)
Sodium
772mg
(32%)
Potassium
871mg
(19%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
1389IU
(28%)
Vitamin C
46mg
(51%)
Calcium
406mg
(41%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 376kcal | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 20g | 40% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 48mg | 16% |
| Sodium | 772mg | 32% |
| Potassium | 871mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 1389IU | 28% |
| Vitamin C | 46mg | 51% |
| Calcium | 406mg | 41% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
45 reviews
Excellent
Other Recipes
You'll Also Love
