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Stuffed Zucchini

Dinner, Vegetarian, Low Phosphorus, High Potassium, Low Protein, Low Sodium

Ingredients

Based on 6 servings per recipe.

  • 1 very large zucchini or 3-5 small zucchini
  • 1 12 oz can low sodium diced tomatoes
  • ¼ cup mixed fresh herbs, (any combination of oregano, thyme, sage) or 2 tablespoons dried Italian seasoning
  • ¼ cup fresh flat leaf parsley, chopped fine
  • ¼ teaspoon black pepper
  • 1 onion, diced fine
  • 6-8 cloves whole fresh garlic, peeled and smashed
  • 2-3 tablespoons olive oil
  • ¼ cup Parmesan cheese, shaved

Preparation

  1. Preheat oven to 350 degrees.
  2. If using a large zucchini, slice it in half lengthwise. Scoop out the inside and cube, discarding any parts with very large seeds. If using small zucchini, peel and cube.
  3. In a medium sauce pan, add tomatoes, fresh herbs, parsley, and pepper. Simmer.
  4. Meanwhile, in a fry pan, sauté onion and garlic in olive oil. Add cubed zucchini and sauté until golden on edges. Add tomato sauce and mix in.
  5. If using large zucchini, place halves, cut side up, in greased baking pan. Fill with zucchini and tomato mixture. If using small zucchini, fill greased baking dish.
  6. Top with large shavings of Parmesan.
  7. Bake in oven about 15 minutes, serve.

About This Recipe

This recipe is a great way to use up a big zucchini from someone’s garden, or try it with several small ones in a baking dish.

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