Cheesy Broccoli Stuffed Zucchini

Enjoy this veggie-packed recipe when a bumper-crop of zucchini comes your way!

Cheesy Broccoli Stuffed Zucchini

ProgressoRecipe by Progresso

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30 minutes

50 minutes

4 servings

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Nutrition Info

  • 1/4 of Recipe
  • 270
  • 13g
    (Saturated Fat 5g)
  • 20mg
  • 990mg
  • 30g
    (Dietary Fiber 6g, Sugars 11g)
  • 9g
  • Percent Daily Value*
  • 40%
  • 70%
  • 15%
  • 15%
  • Exchanges
  • 2 1/2
  • 1/2
  • 1/2
  • 3

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Note

    *Three 7-inch zucchini can be used. Fill and bake as directed in recipe.

Ingredients

  • 1  tablespoon oil
  • 1/2  cup chopped onion
  • 1/4  cup roasted red bell peppers (from 7.25-oz. jar), drained, chopped
  • 2  (10-oz.) pkg. Green Giant® Frozen Broccoli in Cheese Flavored Sauce, thawed
  • 1  (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
  • 2  (9-inch) zucchini*
  • 1/2  cup Progresso® Plain Bread Crumbs
  • 2  tablespoons butter, melted

Directions

  1. 1Heat oven to 350°F. Heat oil in medium skillet over medium heat until hot. Add onion; cook and stir 3 minutes or until tender. Add roasted peppers, broccoli in sauce, and mushrooms; cook 2 to 3 minutes or until broccoli is crisp-tender, stirring occasionally.
  2. 2Cut each zucchini in half lengthwise. Scoop out center, leaving 1/4-inch shell. Spoon broccoli mixture into each zucchini half. Place in ungreased 12x8-inch (2-quart) glass baking dish.
  3. 3In small bowl, combine bread crumbs and butter; mix well. Sprinkle over stuffed zucchini. Cover with foil.
  4. 4Bake at 350°F. for 20 minutes. Uncover; bake an additional 8 to 12 minutes or until topping is golden brown and vegetables are tender.

Categories: Ingredient, Vegetables, Squash & Pumpkin

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