Menu Enter a recipe name, ingredient, keyword...

Zucchini with Cheese Nut Stuffing


Zucchini boats are stuffed with a vegetable and rice stuffing, topped with shredded cheese and baked. Add a touch of curry powder, if you'd like. This is a perfect veggie and rice side dish for any occasion.

Google Ads
Rate this recipe 4/5 (1 Votes)


  • 1 (12-inch) long zucchini, about 3 inch in diameter. If smaller zucchini are used, there may be leftover filling because cavities will not be as deep.
  • 1 cup finely chopped onions
  • 2 cups chopped mushrooms
  • 2 tablespoons oil
  • 2 cup grated swiss cheese
  • 1 cup cooked brown rice
  • 1 cup finely chopped walnuts
  • 3 large eggs, beaten
  • 1 teaspoon curry - optional
  • Salt and pepper, to taste


Servings 4
Preparation time 30mins
Cooking time 60mins


Step 1

Preheat oven to 325°F.

Parboil zucchini in a large pot of water to cover until soft but not mushy, about 8-10 minutes. Drain, halve lenghtwise and let cool. Scoop out interior, leaving 1/4 inch shell. Retain 1 cup pulp.

Saute onions and mushrooms in oil 4-5 minutes. Drain off any liquid and transfer to mixture to bowl.

Blend in zucchini pulp, 1 cup cheese, rice, nuts and eggs, Add curry, salt and pepper to taste. Heap in zucchini shells and sprinkle with remaining cheese.

Place in a baking dish with a little water and cover with foil. Bake 20-30 minutes or until stuffing is set.

You'll also love

Review this recipe

Aunt Jean’s Gluten-Free Rum Cake Wild Rice Stuffing With Wild Mushrooms