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“My mother-in-law's garden was popping out zucchinis the size of newborn babies... one night I concocted this in an attempt to use up one we had in our fridge, and it's now a household favorite! This is very versitile, but different from many of the other "stuffed zucchini" recipes I've seen because it contains NO tomatoes or tomato sauce. You can also easily leave out the bacon to make this vegetarian. This would be a good "clean out your fridge" recipe as you can add/ substract anything you want!”
READY IN:
30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Cut zucchini lengthwise, and using a spoon, scoop out the seeds; discard.
  3. Continue scooping out flesh (save this and dice) until you have a zucchini boat (about 1/2 inch thick; don't scoop too thin or your zucchini will turn to complete mush).
  4. In a large skillet, add butter and oil to medium-high heat.
  5. Saute mushrooms and onions for about 4 to 5 minutes.
  6. Add broccoli, bell peppers, saved zucchini and garlic; cook about 3 minutes more.
  7. Add salt, pepper, cayenne, and cumin.
  8. Mix in half of the cheese and half of the cooked bacon.
  9. Scoop filling into the hollowed out zucchini(s).
  10. Place onto foil lined baking sheet; cover with another sheet of foil and crimp the edges of the 2 sheets together to make a foil packet.
  11. Poke a few SMALL holes in the top of the packet.
  12. Bake for 15-20 minutes (less if you have small zucchinis).
  13. Remove from oven; remove top foil sheet.
  14. Cover in remaining cheese and bacon.
  15. Place back in oven (uncovered) for a few minutes until cheese melts.

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