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Stuffed Zucchini

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  • 12 small tender zucchini
  • 1/4 pound Monterey jack cheese
  • 2 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons flour
  • Vegetable oil (for frying)


  1. Parboil zucchini in boiling salted water for 5 minutes. Cut zucchini in halves lengthwise. Scoop out centers; place strips of cheese in halves and fill with the zucchini pulp, then fasten the two halves together with wooden picks.
  2. Beat egg whites very stiff; still beating, add yolks, slowly, one at a time, then salt, pepper and flour.
  3. Heat 1/2 inch of oil in a pan. Dip zucchini into egg batter, and fry until well-browned on both sides.