Spinach Stuffed Zucchini

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Spinach Stuffed Zucchini Spinach Stuffed Zucchini

Servings: 10 servings
Prep Time: 15 min
Cook Time: 40 min
Difficulty: Easy

Ingredients Add to grocery list

5 large zucchini, or squash, halved lengthwise
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1/2 cup onion, diced
1 cup chicken flavored stuffing mix
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup sour cream
1 cup shredded sharp Cheddar





Preheat oven to 400 degrees F.

Brush cut side of zucchini with olive oil; sprinkle with salt, and pepper. Place zucchini, cut side down, on a lined baking sheet. Bake 15 minutes, or until tender. Scoop out pulp, keeping shells intact; reserve pulp. Reduce heat to 350 degrees F.

In a large skillet, melt butter over medium heat. Add onion; cook 5 minutes or until transparent. To the skillet, add stuffing mix, spinach, sour cream, Cheddar and zucchini pulp. Mix together and add salt and pepper, to taste. Cook for 3 minutes. Spoon mixture evenly into zucchini shells. Place on baking sheet, and bake 15 to 20 minutes, or until heated through.

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Reader Comments:


I absoutly love this recipe. It's always a hit when I fix it. I miss you so much on Food Network. I wish they would get you back or Oprah would give you time on OWN. I hope to see you back soon on TV, thanks for keeping this site up so I can continue to see all the new things you sell as well as new recipes. You are 5 star all the way with me!!!!!!!!!!!!! Thanks ****Cheryl****

By Cheryl P on March 30, 2014


Love your spinach stuffed zucchini. Miss you girl. YOU'RE STILL THE ONE!! God bless you and your family. All my love Diana shields.

By diana shields on September 15, 2013


Love your laugh and your love of family

By Dolores DeFelice on September 28, 2012


Really excited to try this recipe. I love zucchini. Never tried stuffed zucchini. Thanks for sharing this so I can try it!

By faithgordy on November 12, 2011


WOW! What a great fall recipe. My fussy family loved it. 2 suggestions. Don't over bake the zucchini. It could happen if the zucchini's are small. They could get too limp. Also, I used a grapefruit spoon to spoon out the zucchini which made it nice and easy. This would be beautiful on a buffet table. Make extras!

By Donna Goldie on October 10, 2011


WOW! Is this ever a great Fall dish. I made it last night for my husbands B'Day. We all loved it. 2 things I would like to suggest. When baking the sliced zucchini, don't over bake. It could happen if your zucchini's are small. They will get too limp if over baked. I used a grapefruit spoon to spoon out the zucchini which made it nice and easy. This would be very pretty on a buffet. Make a few extra! By Donna Goldie Oct. 10, 2011

By Anonymous on October 10, 2011


Paula and Bobby it would help us out very much if you could give us the calorie count on your light dishes . The Deen Bros Lighters Crab Cakes sound good but there is no calories information like your Slow Cooker Stuffed Peppers. Bye the way they were very good. I pass the recipe too everyone at Weight Watcher this morning .Love you all. Collette.

By Collette Chaput on June 07, 2011


YUMMMMMMMMMMMMM! The stuffing is wonderful. I made this with yellow squash and the only thing I would do differently next time is to re-season the shell of the squash/zucchini before I put the stuffing on top. Once you scoop out the center of the vegetable you also remove the salt, pepper, and olive oil. So, the vegetable may end up being a little underseasoned, but still VERY good. This is a repeat!

By tricia tacquard on May 19, 2011


This recipe is great! I really dislike cooked spinach but I would eat it over and over this way! Paula, you put a smile on my face every time I watch you!

By Pam camp on February 23, 2011


I just saw this on tv tonight and it looks so gooood. I too like salt and pepper on my cantalope, have for years. I love the southern people and the food my aunt was from Alabama, but raised in Kentucky, I lost her when I was about seven years old, I am now 64 still think of her often.

By Adele Doyle on February 09, 2011


I made this using frozen zucchini, doubling the recipe and baking it flat like a casserole. I gave it lightlayer of cheese on top and wow it was amazing! Thanks for the new addition to my dinner meals.

By Anonymous on July 21, 2010


This was a lovely treat that we served on Mothers' Day. We used half zucchini and half squash and enjoyed the extra color by having both! While I liked both the squash and zucchini equally well, the squash was the most popular (and sweetest). We also used light sour cream - still wonderfully delicious. These are also fabulous as leftovers heated up in the microwave!

By Anonymous on July 05, 2010


I am definitely not a big zucchini eater, but after watching Paula and her son, Bobby, fix this recipe, I am going to be a zucchini fan now. Thanks Paula and Bobby for fixing this recipe.....I can eat a good veggie now. If I could, I would rate this recipe a big "10". Yummy!!!!!!!! I watch your show everyday!!!!! Love you - Melanie Gordon

By Anonymous on May 10, 2010


Would give 5 stars for this one. Easy to make no waste and taste fab!!!

By Anonymous on May 10, 2010


Loved this dish and even used light sour cream!!

By Anonymous on May 06, 2010


Awesome!!!! Everyone loved it, even my finicky son.

By Anonymous on December 03, 2009


This recipe is fantastic! It was brought by a family member to a pot luck dinner and we couldn't get enough. Even my youngest liked it. I made it the very next week for another gathering.

By Anonymous on November 16, 2009


INCREDIBLE!!! It turned out so well and it is amazingly easy to prepare. I've made it 3 times in the last 2 weeks. It's already been requested for our next office potluck!

By Anonymous on October 27, 2009


Outstanding! I used "Summer Squash" for this recipe and it was easy and delicious. Re-heated leftovers were just as good. Great side dish!

By wbinteriors on May 29, 2009


This recipe was so easy to make. I used the yellow squash because our zucchini was just too small this time of year. I took the dish to my family's Memorial Day gathering. IT WAS A HIT! The only complaint was that I didn't double the recipe.

By sweetjulie39 on May 26, 2009

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