Stuffed zucchini from Make It Ahead: A Barefoot Contessa Cookbook (page 175) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hbakke on October 03, 2024

    Nice summer side dish to use up a bumper crop of zucchini.

  • anya_sf on August 20, 2017

    My zucchini were larger, so there were only 3 for 1.5 lbs. It still only took 10 min to simmer them. I wasn't sure how much stuffing to make, but made the full amount and it fit (mounded high). I only sprinkled the zucchini with 1 tsp salt, not 1.5 tsp, and also only added 1 tsp salt to the stuffing, not 1.5 tsp To me, that was just the right amount; the full amount would have been too salty. I used less Gruyere - maybe 1 cup. I think you could use however much you'd like, since it's just sprinkled on top. Overall, these were delicious. They are a bit futzy, but nothing is difficult, and they can be assembled ahead (although I just boiled the zucchini ahead, but stuffed them and baked them at the last minute).

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.