Potato Stuffed Zucchini

I have made a stuffed zucchini before with cheese as part of the filling and we loved it.  I decided to give it another try, this time filling it with potatoes and onions.  I think that this might be even better and I look forward to making it again.

I realized that zucchini makes a good base for just about anything.  Fill it with rice or quinoa, different vegetables, sauces, cheese or chopped meat.  Make a pizza zucchini with tomato sauce and mozzarella and some Parmesan.  Have fun and enjoy.

Potato Stuffed Zucchini


2 medium zucchini
1 cup chopped peeled boiled potato
2 teaspoons olive oil
1 large onion, chopped


Preheat oven to 400 degrees.

Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell.

Place zucchini halves, cut sides up, in a shallow roasting pan.

Heat oil in a small skillet and add onions.  Cook for about 5 minutes.  I turned my burner on a higher flame than usual and it cooked quickly with a little browning.

Add chopped zucchini that was removed from the skin and add to potatoes and browned onions.

Cover and bake at 400° for 20 minutes or until zucchini is tender.

Eat and enjoy.

Linked to: Tuesday’s Table Fat Tuesday     Hearth and Soul Hop      Waste Not Want Not Wednesday      resh Foods Wednesdays     What's Cooking Wednesday     Wonderfully Creative Wednesdays          Whimsy Wednesday      Creative Munster   Fight Back Fridays      Gluten-Free Fridays       Foodie Friday       Weekend Social Link PartFoodtastic Weekend              Foodie Friends Friday                  Foodie Friday at Rattlebridge Farm               Freedom Fridays                      Fabulously Creative Fridays                  Feathered Nest Friday        Eat Create Party  


  1. Potato stuffed zucchini looks delicious thanks for sharing with Hearth and soul blog hop pinning.


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