Stuffed zucchini

Throughout the summer, my Farmer’s Market carries round zucchinis. They’re the size and shape of duckpin bowling balls–maybe a little smaller–and the seeds and pulp scoop out easily, making them perfect for stuffing.

This week I got a basket of them–about 5 of them–for $1, and I had some random leftovers I wanted to use up this week so I tossed together the following recipe. You could use regular zucchinis as well.

Stuffed Zucchini


  • 4 round zucchini
  • 2 spicy Italian poultry sausage patties, precooked and crumbled
  • 1/2 cup cooked quinoa
  • 1/2 cup cooked brown rice
  • 2 oz. reduced fat feta cheese
  • a handful of fresh parsley, chopped
  • freshly ground black pepper to taste
  1. Wash the zucchini, trim off the stems and slice them in half, length-wise. Scoop out the seeds and pulp with a spoon.
  2. Mix the sausage, quinoa, brown rice, feta and parsley in a bowl.
  3. Stuff the rice mixture into the zucchini “bowls” and top with a sprinkle of fresh ground black pepper.
  4. Bake at 350 degrees for 30 minutes or until zucchinis are tender.

I had three halves for dinner which worked out to (according to The Daily Plate):

  • 288 calories
  • 9g fat
  • 41g carbs
  • 10g fiber
  • 25g protein
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2 responses to “Stuffed zucchini

  1. ooohh that looks awesome!

  2. I’ve never seen zucchini’s like that, but what a great idea! I just bought some quinoa too and I am hoping to make something with it this weekend. Plus awesome that 3 halves have such great nutritional stats.

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