Stuffed Zucchini

Stuffed Zucchini

  • Recipe serves: 4
  • Prep Time 20 min
  • Cook Time 35 min


  • 5 medium zucchini, halved lengthwise
  • 3 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1 medium onion, chopped
  • 1 small red bell pepper
  • 3 cloves garlic, finely chopped
  • 1/2 tsp. dried oregano leaves
  • 1/4 cup grated Parmesan cheese


  1. Preheat oven to 375°. Scoop out pulp from 8 zucchini halves; set aside. Arrange zucchini halves on baking sheet.
  2. Meanwhile, coarsely chop remaining zucchini and pulp. Melt I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook chopped zucchini and onion, stirring occasionally, 5 minutes, or until vegetables are tender. Add red pepper, garlic and oregano. Cook, stirring frequently, 1 minute. Let stand to cool slightly.
  3. Evenly spoon vegetable mixture into zucchini halves. Top with cheese. Bake 30 minutes or until zucchini are tender.

Also terrific with I Can't Believe It's Not Butter!® Mediterranean Blend spread.

Cost per recipe*: $7.03.

Cost per serving*: $1.76.

*Based on average retail prices at national supermarkets.

Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 140
Calories from Fat 70
Total Fat 8 g
Saturated Fat 2.5 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 220 mg
Total Carbs 12 g
Dietary Fiber 3 g
Sugars 8 g
Protein 7 g
Calcium 15 %
Iron 6 %
Vitamin C 130 %
Vitamin A 30 %