“From Better Homes & Gardens. These savory stuffed zucchini wheels can be made a day ahead: Prepare them up to the baking step; then cover the dish with plastic wrap and refrigerate. About 25 minutes before serving, simply remove the wrap and bake.”

Ingredients Nutrition


  1. Trim ends from zucchini. Cut the zucchini into 1-1/2-inch rounds. Scoop out pulp, leaving 1/4- to 1/2-inch shells. Chop enough of the pulp to make 1/3 cup.
  2. In a medium skillet cook garlic in hot oil over medium-high heat for 1 minute.
  3. Add the reserved zucchini pulp, the sweet red pepper, green onions, 1 tablespoon of the cilantro, and the jalapeno pepper. Cook and stir about 2 minutes or until vegetables are crisp-tender.
  4. Place zucchini shells in a lightly greased 2-quart rectangular baking dish.
  5. Fill each shell with pepper mixture. Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes or until zucchini is tender.
  6. Sprinkle with cheese and bake for 1 to 2 minutes more or until cheese melts.
  7. Sprinkle zucchini with the remaining 1 tablespoon cilantro.
  8. Serve with the Cucumber Raita - Mix together the above ingredients in a small bowl.

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