Stuffed Zucchini with Diamond of California Original Nut Coatings Share on Pinterest

Stuffed Zucchini with Diamond of California Original Nut Coatings

  • 20 minutes
  • 13 ingredients
  • Nut coatings
  • Easy


  • 5-6 zucchini, trimmed
  • 1/2 pound ground sweet Italian sausage
  • 1/2 pound ground beef
  • 1 small onion, diced
  • 2 tomatoes 1/2 inch diced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1/4 cup Diamond original nut coatings
  • 1/2 cup grated parmesan
  • 1/2 cup Gruyere cheese
  • 1/4 cup Diamond walnuts, chopped small
  • 2 teaspoons fresh thyme leaves
  • 2 tablespoons scallions

The Steps

  1.  Preheat oven to 400 degrees F.
  2. Cut the trimmed zucchini in half, and scoop out the seeds with a small spoon, making a well to
    hold the stuffing. Place hollowed zucchini in a 9X13 dish and repeat process with remaining
    zucchini. Set aside.
  3. In a medium saute pan, over medium heat, cook the sausage and ground beef until browned,
    about 4 minutes.
  4. Add onion and cook until clear, about 2-3 minutes.
  5. Add the tomato paste and
    stir until the meat is evenly coated. Add the garlic and tomato, and cook until the tomato has
    slightly softened, about 1-2 minutes.
  6. Remove the mixture from the pan and transfer to a bowl.
    Set aside.
  7. Using a medium bowl, stir together the original nut coating, grated parmesan, Gruyère cheese,
    walnuts, thyme leaves and scallions.
  8. Using a slotted spoon, fill each zucchini well with a generous helping of the meat filling. Once all
    the zucchinis have been filled, top each with a generous sprinkle of the nut topping, distributing
    the topping evenly.
  9. Bake the stuffed zucchini for 20-25 minutes or until the zucchini is fork tender and the topping is nicely toasted.

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