8 Ball Zucchini Recipe 45

8 BALL ZUCCHINI RECIPE - (4/5)

8 Ball Zucchini Recipe - (4/5) image

Provided by lkalemba

Number Of Ingredients 9

Ingredients

◾2-3 "8 Ball" Zucchini
◾3 slices bacon
◾1 tomato, peeled and chopped
◾1/2 medium onion, chopped
◾3/4 cup grated sharp cheddar cheese
◾1/2 cup Italian seasoned bread crumbs
◾1/2 to 1 cup chicken stock
◾Salt
◾Pepper

Steps:

1.Preheat oven to 375 degrees. 2.Slice the tops off each zucchini. Set aside and reserve for later. Hollow out each zucchini, chop and reserve the pulp. Chop the tomato and onion and set aside. 3.Cut the bacon crosswise into 1/4" pieces. Add to skillet over medium-high heat and cook until bacon has browned and rendered most of its fat. Add the reserved zucchini pulp, tomato and onion and cook for 4-5 minutes. Remove pan from heat and add bread crumbs and 2/3 of the cheese reserving some for topping. Stir well to combine all ingredients. Taste for seasoning and add salt and pepper as desired. 4.Stuff each hollowed zucchini with mixture. Place in a shallow baking dish or pan and add chicken stock to a depth of about 1/4 inch. 5.Place the pan in the oven and cook for 20 minutes. Remove from oven and add remaining cheese to top of each zucchini. Place the reserved zucchini tops in the stock. Return to oven and cook for 20 more minutes or until the zucchini is tender.

EIGHT-BALL SQUASH CASSEROLE

Eight-Ball Squash Casserole image

Good for any kind of summer squashes/zucchini, like eight-ball zucchini!

Provided by Melanie Keyes

Categories Side Dish Vegetables Squash Summer Squash

Time 55m

Yield 6

Number Of Ingredients 11

Ingredients

8 eight-ball squash, cut into chunks
1 yellow squash, cut into chunks
½ dark red bell pepper, cut into strips
1 Roma tomato, sliced
2 tablespoons unsalted butter, cut into thin slices
1 teaspoon dried basil
1 teaspoon garlic salt
1 teaspoon paprika
½ teaspoon cayenne pepper
2 tablespoons capers
¼ cup grated Parmesan cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Layer chunks of eight-ball squash and yellow squash in an 8x8-inch pan. Add layers of red bell pepper and Roma tomato. Drop butter slices on top. Sprinkle on basil, garlic salt, paprika, and cayenne. Toss on capers and sprinkle on Parmesan cheese.
Bake in the preheated oven until tender and bubbly, about 40 minutes.

Nutrition Facts : Calories 104.4 calories, Carbohydrate 11.8 g, Cholesterol 13.1 mg, Fat 5.5 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 3.1 g, Sodium 466.4 mg, Sugar 5.3 g

8-BALL ZUCCHINI STUFFED WITH CHEESY CHICKEN AND RICE

8-Ball Zucchini Stuffed with Cheesy Chicken and Rice image

A yummy way to use up garden eight-ball zucchini. Spice it up with pepper Jack cheese!

Provided by Amanda

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes

Time 9h10m

Yield 2

Number Of Ingredients 12

Ingredients

2 skinless, boneless chicken breast halves
1 pinch chili powder, or to taste
1 pinch garlic powder, or to taste
salt and ground black pepper to taste
2 cups water
1 cup uncooked white rice
2 8-ball zucchini
2 tablespoons salted butter, or more as needed
¼ cup diced onion, or to taste
2 tablespoons all-purpose flour, or more as needed
1 cup milk, or more as needed
1 ½ cups shredded Cheddar cheese, or more to taste

Steps:

Cover chicken breasts with salted water and brine in the refrigerator, 8 hours to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from brine and pat dry. Season with chili powder, garlic powder, salt, and pepper.
Grill until browned and no longer pink in the center, 15 to 20 minutes, flipping halfway through cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
While chicken is cooking, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Cut tops off the zucchini and scoop out the seeds. Set aside.
Heat butter in a medium saucepan over medium heat. Saute onion in the hot butter until soft, 5 to 7 minutes. Add flour; cook and stir until browned, about 1 minute. Pour in milk; season with salt and pepper. Continue to cook and stir constantly until it starts to thicken. Stir in Cheddar cheese until melted.
Cut cooked chicken into bite-sized pieces. Stir chicken and rice into the cheese sauce. Fill zucchini with the cheesy mixture and place on a baking sheet.
Bake in the preheated oven until softened, 20 to 25 minutes. Serve.

Nutrition Facts : Calories 1101.7 calories, Carbohydrate 93.5 g, Cholesterol 213.5 mg, Fat 51.9 g, Fiber 3.3 g, Protein 62.7 g, SaturatedFat 31.7 g, Sodium 937.7 mg, Sugar 9.5 g

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