Bacon Stuffed Zucchini Recipes

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BACON STUFFED ZUCCHINI



Bacon Stuffed Zucchini image

My mother-in-law's garden was popping out zucchinis the size of newborn babies... one night I concocted this in an attempt to use up one we had in our fridge, and it's now a household favorite! This is very versitile, but different from many of the other "stuffed zucchini" recipes I've seen because it contains NO tomatoes or tomato sauce. You can also easily leave out the bacon to make this vegetarian. This would be a good "clean out your fridge" recipe as you can add/ substract anything you want!

Provided by GetU4ThatCoconut

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 gigantic zucchini (may use multiple smaller ones)
1/2 tablespoon butter
1/2 tablespoon olive oil
1 head broccoli, cut into small florets
mixed mushrooms, 1 avg. package, sliced
1 red bell pepper, diced
1 medium onion, diced
6 slices bacon, cooked and crumbled
3/4 cup low-fat cheddar cheese, shredded
1 tablespoon garlic, minced
salt and pepper
1 pinch cayenne pepper
1/2 teaspoon cumin

Steps:

  • Preheat oven to 375 degrees.
  • Cut zucchini lengthwise, and using a spoon, scoop out the seeds; discard.
  • Continue scooping out flesh (save this and dice) until you have a zucchini boat (about 1/2 inch thick; don't scoop too thin or your zucchini will turn to complete mush).
  • In a large skillet, add butter and oil to medium-high heat.
  • Saute mushrooms and onions for about 4 to 5 minutes.
  • Add broccoli, bell peppers, saved zucchini and garlic; cook about 3 minutes more.
  • Add salt, pepper, cayenne, and cumin.
  • Mix in half of the cheese and half of the cooked bacon.
  • Scoop filling into the hollowed out zucchini(s).
  • Place onto foil lined baking sheet; cover with another sheet of foil and crimp the edges of the 2 sheets together to make a foil packet.
  • Poke a few SMALL holes in the top of the packet.
  • Bake for 15-20 minutes (less if you have small zucchinis).
  • Remove from oven; remove top foil sheet.
  • Cover in remaining cheese and bacon.
  • Place back in oven (uncovered) for a few minutes until cheese melts.

Nutrition Facts : Calories 202, Fat 13.8, SaturatedFat 4.8, Cholesterol 20.9, Sodium 320.3, Carbohydrate 11.8, Fiber 3.7, Sugar 4, Protein 9.8

BACON MUSHROOM STUFFED ZUCCHINI RECIPE - (4.5/5)



Bacon Mushroom Stuffed Zucchini Recipe - (4.5/5) image

Provided by rmulleni

Number Of Ingredients 12

Two Medium zucchini cut in half lengthwise
1/2 onion chopped fine
1 cup mushrooms chopped fine
1 tbsp olive oil
1 cup shredded & chopped spinach
2 tbsp fresh parsley chopped fine
2 tbsp bread crumbs
1 tbsp bacon bits
1/2 cup finely chopped tomato, seeds removed (Roma works well)
salt, pepper, garlic salt to taste
Grated Pecorino Romano or Parmesan cheese
A dab of garlic butter adds a nice flavor to filling and also rubbed on zucchini while baking.

Steps:

  • Spray pam on small baking sheet. Place zucchini face down and bake for approximately 15-20 minutes @ 400 degrees. Meanwhile saute onion and mushrooms with olive oil. Add the parsley, spinach, bread crumbs, bacon bits, tomato and seasonings. Saute, when cooked add a little grated cheese. Cut or scrape out seeded area of zucchini, fill with filling. Bake approximately 15 minutes.

STUFFED ZUCCHINI



Stuffed Zucchini image

Fill this Stuffed Zucchini with tomatoes, onions, bacon & cheese. Then, top the Stuffed Zucchini with golden-brown panko crumbs to add even more flavor.

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield 4 servings

Number Of Ingredients 7

2 zucchini
2 Tbsp. butter, divided
1/4 cup chopped yellow onions
1 small plum tomato, chopped
4 slices cooked OSCAR MAYER Bacon, crumbled
1/2 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
1/4 cup panko bread crumbs

Steps:

  • Heat oven to 400ºF.
  • Cut zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/8-inch-thick shells. Place shells in 13x9-inch baking dish.
  • Chop zucchini flesh. Melt 1 Tbsp. butter in large skillet on medium-high heat. Add onions and chopped zucchini; cook and stir 3 min. or until onions are crisp-tender. Add tomatoes and bacon; cook 2 min. Stir in cheese. Spoon into zucchini shells.
  • Melt remaining butter in same skillet. Add panko crumbs; cook and stir 3 min. or until golden brown. Sprinkle over filled shells.
  • Bake 15 min. or until heated through.

Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g

STUFFED ZUCCHINI I



Stuffed Zucchini I image

In this recipe zucchini are hollowed into 'boats' and stuffed with bread crumbs, Cheddar cheese, onion, parsley, egg and Parmesan cheese. A hearty side dish or main meal.

Provided by Debbie

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 45m

Yield 4

Number Of Ingredients 9

1 ½ pounds zucchini, halved
1 ½ cups dry bread crumbs
2 ounces shredded Cheddar cheese
¼ cup minced onion
2 tablespoons chopped fresh parsley
1 ¼ teaspoons salt
¼ cup grated Parmesan cheese, divided
2 eggs, beaten
2 tablespoons butter, diced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add zucchini and cook until tender, about 15 minutes; drain. Scoop out the flesh of the zucchini, making a 'boat'.
  • In a medium bowl combined zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, most of the Parmesan cheese and egg. Fill zucchini boats with mixture. Dot tops with butter and sprinkle with remaining Parmesan cheese.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 359 calories, Carbohydrate 35.7 g, Cholesterol 128.6 mg, Fat 17.1 g, Fiber 4.1 g, Protein 16.7 g, SaturatedFat 9 g, Sodium 1289.1 mg, Sugar 6.3 g

CRISPY BACON WRAPPED STUFFED ZUCCHINI #RSC



Crispy Bacon Wrapped Stuffed Zucchini #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. Bacon makes everything tastes better. Unfortunately the cooking time for bacon is drastically different than most other foods. In order to render the fat out and to make the bacon crispy, most other ingredients will be way overcooked or burned to charcoal. This recipe solves the problem by using Reynolds aluminum foil in a very unique way. This fun recipe is to transform some very common ingredients, Zucchini and ground beef, into a more memorable dish. The plating of this dish shows one serving.

Provided by dcarch7777

Categories     Meat

Time 2h

Yield 4 serving(s)

Number Of Ingredients 23

16 ounces lean ground beef
3 large zucchini (12-inch long each)
1 1/2 lbs maple bacon
8 ounces Italian sausages
8 ounces shiitake mushrooms
4 tablespoons extra virgin olive oil
1 teaspoon oregano
1 tablespoon fresh parsley
2 teaspoons garlic powder
1/2 teaspoon fresh ground pepper
1/2 cup shredded parmigiano
1/2 cup chopped white onion
2 teaspoons salt
3/4 cup breadcrumbs
2 jumbo eggs
1/4 cup white wine
2 ears fresh corn
1 tablespoon brown sugar
1 large black garlic clove
1/4 cup balsamic vinegar
1/2 cup heavy cream
1 cup israeli couscous
heavy duty non-stick Reynolds Wrap Foil

Steps:

  • Directions - Ground beef mix.
  • 1. Use meat from Italian sausage and mix with ground beef.
  • 2. Add bread crumb, diced shitake mushrooms, eggs, garlic powder, ground pepper, brown sugar, shredded Parmigiano cheese, parsley, oregano, 1 teaspoon salt, and mix well with above.
  • Directions - Zucchini sections.
  • 1. Cut zucchini in sections about 1 3/8" each.
  • 2. Core each section center seeds out.
  • 3. Fill each section with stuffing of ground beef mix from above.
  • Directions - Bacon rings.
  • 1. Using heavy duty non-stick Reynolds aluminum foil to wrap around card board tubes, some round and some square, to make round bacon rings for zucchini and square bacon rings for couscous.
  • 2. Wrap 2 layers of bacon rushers tightly on foil tubes above and bake in 350F oven until crispy. Put tray under the bacon to catch all bacon fat and drippings. The tray should have some water to prevent the dripping from drying out.
  • 3. Remove cardboard tube under the aluminum foil, and remove foil. The crispy bacon rings should detach from the foil easily.
  • 4. Insert stuffed zucchini sections into round bacon rings and bake in 300F oven on a pan. About 20 minutes until internal temperature reaches 160°F.
  • 5. Collect juice from the baking of the stuffed zucchinis in the pan.
  • Directions - two sauces, each to be enjoyed by guest separately or combined.
  • Corn sauce.
  • 1. Cut kernels from two ears of fresh corn, about one cup.
  • 2. Collect juices from the bacon drippings, and from the baking of stuffed zucchinis and mix with corn kernels.
  • 3. To above, mix heavy cream, garlic powder, chopped onion, salt and wine. Use a hand blender to Purée all into a creamy sauce.
  • 4. Simmer the above for 10 minutes.
  • Black garlic sauce (Optional).
  • 1. Peel all black garlic cloves.
  • 2. Mix black garlic with Balsamic vinegar, a pinch of salt and Olive oil and blend with hand blender. The mixture will become a sweet pure black sauce of ketchup consistency.
  • Couscous.
  • 1. Make couscous any style you prefer,.
  • 2. and stuff couscous in crispy square bacon rings and serve with stuffed zucchinis.
  • Photos show suggested plating serving suggestion.

Nutrition Facts : Calories 1838.9, Fat 134.1, SaturatedFat 45.9, Cholesterol 379.9, Sodium 3592.2, Carbohydrate 82.7, Fiber 8.8, Sugar 17.5, Protein 72.5

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