I cooked it at 350 for 35 minutes. While it was cooking, I first steamed until just that vibrant green, some brussel sprouts. Then I sauteed them in about a tablespoon of olive oil and sprinkled in some no salt herb and garlic seasoning. Once they were carmalized (had brown bits on them) I tossed in about 1/4 cup of balsamic vinegar. My nephew hadn't eaten brussel sprouts before so I was a little worried he may not like them.
He liked them! He liked it all. Although he's not the most picky kid. He grew up on Kielbassa and the like. So there you have it, Stuffed Zucchini and Brussel Sprouts! Yum!