Ingredients for Stuffed Zucchini Betty Crocker
- 3 medium zucchini
- 1/2 cup chopped onion
- 2 tablespoons butter
- 1/2 cup chopped green bell pepper
- 2 tablespoons chopped pimientos
- 1 cup herb stuffing mix
- 1 cup shredded mozzarella cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Stuffed Zucchini Betty Crocker? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Stuffed Zucchini Betty Crocker
- Bring 2 inches of salted water to a boil in a large pot.
- Add zucchini and return to a boil.
- Cover and cook for 8-10 minutes, or until tender.
- Drain zucchini and let cool slightly.
- Cut zucchini in half lengthwise.
- Gently scoop out the pulp, reserving it for later.
- Arrange zucchini halves in a 9x13 inch baking dish.
- Melt 2 tablespoons of butter in a medium skillet over medium heat.
- Add 1/2 cup chopped onion and cook until softened, about 5 minutes.
- Stir in 1 cup chopped zucchini pulp, 1/2 cup chopped green bell pepper, 2 tablespoons chopped pimentos, and 1 cup stuffing mix.
- Cook for 5 minutes, stirring occasionally, until heated through.
- Spoon the stuffing mixture into the zucchini halves.
- Sprinkle 1 cup shredded cheese over the stuffed zucchini.
- **To serve immediately:** Bake uncovered in a preheated 350°F (175°C) oven for 25-30 minutes, or until heated through and cheese is melted and bubbly.
- **To serve later:** After stuffing, cover the baking dish and refrigerate for up to 24 hours. When ready to bake, remove from refrigerator 40 minutes before baking. Bake at 350°F (175°C) for 30-35 minutes, or until heated through and cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
13g
Fat
31g
Carbs
3g
