RED = Cucurbit Farm ingredients



PREP TIME: 30 minutes


Mrs. Kane, a loyal Friend of Cucurbit Farm, gave us this recipe for stuffed zucchini and it wasn't half bad... Who are we kidding, it was GREAT! And she used zucchini from Cucurbit Farm, which makes it a winner in our book. Now if we could just get her to bring some more over. She even took the picture, which is making us drool just looking at it. Bravo Mrs. Kane!



4 Zucchini, 6 to 7" long

1 3/4 C. Soft bread crumbs

1/2 C. Grated cheese

1/4 C. Chopped onion

2 T Chopped parsley

1 1/4 tsp. Salt

1/8 tsp. Pepper

2 Eggs, beaten

1/2 tsp. Salt

2 T Butter

3 T Grated Parmesan cheese



1. Scrub zucchini well. Cut off ends' do not peel. Cook in boiling salted water until just tender (1/2 tsp salt to 2 C. water); do not overcook. Cut squashes in halves lengthwise. Carefully remove center part of squash with tip of spoon. Turn squashes hollow side down on paper towling to drain.


2. Chop center part of squashed and combine with bread crumbs, grated cheese, onion, parsley, salt, pepper and eggs.


3. Place squashes hollow side up in a greased 13x9x2 pan. Sprinkle with 1/4 tsp salt. Fill with bread mixture. Dot with butter and sprinkle with Parmesan cheese. Bake at 350 degrees for 35 to 45 minutes or until browned on top. Makes 8 servings.


4. Stuffed zucchini may be prepared in advance and refrigerated until time to start meal preparations. Then bake 10 to 15 minutes longer.


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