Stuffed Zuchinni and Tomato

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 144.5
  • Total Fat: 6.7 g
  • Cholesterol: 4.2 mg
  • Sodium: 195.0 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 5.4 g
  • Protein: 8.1 g

View full nutritional breakdown of Stuffed Zuchinni and Tomato calories by ingredient
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Vegetarian dish that uses 1/2 zuchinni and tomato as the shells. Vegetarian dish that uses 1/2 zuchinni and tomato as the shells.
Number of Servings: 3


    1/2 Zuchinni
    1 large tomato
    2 Tbsp Olive Oil
    1/4 cup shallots
    1/3 cup mushrooms, portabello
    1/8 cup roasted red pepper
    1 tsp fresh thyme
    1 tsp fresh rosemary
    1 tsp fresh parsley
    1/4 cup white wine
    1/4 cup shredded parmesan


Cut the Zuchinni in half and Scoop the filling out of each half- set aside. Dice 3/4 of Tomato, leave bottom 1/4 of tomato - scoop out center to make a little tomato "bowl" - set aside.

Place zuchinni halves in baking pan. Drizzle with 1 tbsp of olive oil - lightly salt/pepper. Roast Zuchinni for approx 10min at 350 degrees. Remove from oven - dab excess olive oil from zuchinni - set aside.

Dice up shallots, mushrooms, remaining tomato and red pepper - set aside.

Heat 1 tbsp Olive oil in pan, add shallots - lightly salt/pepper. Saute until soft, add wine. Reduce wine, add red peppers. Sautee approximately 1-2 min; add mushrooms - sautee approximately 2 min. Add tomatoe - sautee 1-2 min. Add Herbs --- stir well - remove from heat. Mix in spinach. Stir well to allow the heat from the mixture to cook the spinach. Drain excess liguid; put ingredients in mixing bowl and mix in 1/8 cup parmesan.

Stuff the mixture into the zuchinni halves and tomato "bowl", sprinkle the remaining cheese over the top of the stuffed veggies.

Bake at 350 for 10min; broil for 5min at 500.

Number of Servings: 3

Recipe submitted by SparkPeople user ATLBUCKEYEGIRL.

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