Stuffed Zucchini

  • Prep20 min.
  • Total1 hr.
  • serv 4

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

POSTED IN: Popular, Sides & Appetizer, Tomato Sauce, Vegetarian


  • 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

    cup Prego® Traditional Italian Sauce

  • 1/4

    teaspoon dried oregano leaves, crushed

  • 4

    tablespoon grated Parmesan cheese


    • 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.

    • 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.

    • 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.

    • 4

      Bake at 400¬įF.¬†for 30¬†minutes or until the zucchini shells are tender.¬†

made with


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