Baked Stuffed Zucchini Recipes

STUFFED ZUCCHINI

Steps:

• In a large bowl, combine first 11 ingredients and 1 can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13x9-in. baking dishes. Spoon remaining tomato sauce over each. , Bake, uncovered, at 375° until the zucchini is tender, about 45 minutes. Sprinkle with cheese during the last few minutes of baking.

RACH'S STUFFED ZUCCHINI

Steps:

• Preheat oven to 425 °F
• Halve the zucchini lengthwise and scrape out the center flesh, making hollow boats
• Finely chop the scraped squash and reserve
• Spray the zucchini boats or drizzle them with oil and season with salt and pepper
• Roast them cut-side down on a baking sheet for about 15 minutes
• Remove from oven and let cool
• Place breadcrumbs on a small baking sheet and brown in the oven until deep golden and nutty in fragrance
• Remove and leave oven on
• Heat a skillet over medium-high heat with EVOO, 3 turns of the pan
• Add mushrooms and cook until deeply brown
• Add reserved chopped zucchini, shallots, garlic, salt, pepper and thyme, and stir 5-7 minutes more to lightly brown the zucchini
• Add tomatoes and basil, and stir 1 minute
• Add toasted breadcrumbs and stir to combine so the breadcrumbs soak up the cherry tomato juice; add the cheese
• Loosely fill the zucchini with the stuffing, mounding it slightly on the top
• Pour the tomato sauce on the bottom of 2 casserole dishes and arrange the zucchini in the dishes
• Bake 20-25 minutes to set stuffing and heat sauce

EASY STUFFED ZUCCHINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir the ground beef in a skillet over medium heat until the meat is browned, breaking the beef up into crumbles as it cooks, about 10 minutes. Drain off excess fat, and transfer the beef into a mixing bowl. Slice the zucchini in half the long way, and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell all around the zucchini. Chop the scooped-out zucchini flesh, and add to mixing bowl. Stir in the bread crumbs, garlic, spaghetti sauce, black olives, and Parmesan cheese; mix the stuffing well. Lightly stuff both halves of the zucchini with the meat mixture. Place the zucchini halves into a baking dish, and cover tightly with foil.
• Bake in the preheated oven for 45 minutes, remove from oven, and remove the foil. Sprinkle 1/2 cup of shredded mozzarella cheese over each zucchini half. Move an oven rack to within 6 inches of the oven broiler's heat source, turn on the broiler, and broil the zucchini until the mozzarella cheese is browned and bubbling, about 5 minutes.

STUFFED ZUCCHINI

Steps:

• 1. Preheat oven to 350°F. Cut each zucchini in half lengthwise and scoop out pulp, leaving about ¼-in shells. Reserve ½ cup of Pasta Sauce and pour remainder into bottom of two 13x9 baking dishes. Place zucchini shells in baking dishes.
• 2. Heat oil in a large skillet over medium heat. Cook hash browns for 12 to 15 minutes, stirring two to three times.
• 3. Meanwhile, in another large skillet over medium heat, cook beef for 3 to 4 minutes, stirring frequently to form small crumbles. Add onion, pepper and garlic, and cook for another 3 minutes. Remove from heat and drain if needed. Stir in cooked Hash Browns, seasoning, reserved ½ cup of Pasta Sauce and 2 cups of cheese. Season with salt and pepper if desired.
• 4. Spoon about ½ cup of meat mixture into each zucchini shell. Pour about ½ cup of hot water into bottom of each baking dish and cover with foil. Bake covered for 30 minutes.
• 5. Carefully remove foil and sprinkle remaining ½ cup of cheese on top. Bake uncovered for an additional 10 minutes, or until zucchini is tender. Serve with additional Pasta Sauce if desired.

CRISPY STUFFED ZUCCHINI

Steps:

• Preheat oven to 400°F (200°C). Spray a baking tray or sheet with non stick cooking oil spray.
• Arrange zucchini halves, cut side up, on the baking sheet. Set aside.
• Mix together the breadcrumbs, parmesan cheese, parsley and garlic in a small bowl.
• Pour in the melted butter, season with ¾ teaspoon salt and ⅓ teaspoon pepper (or to taste). Mix the ingredients together until the breadcrumbs absorb the butter (about 40 seconds).
• Spoon the mixture over each zucchini half, to evenly cover. Spray the topping with a little cooking oil spray.
• Bake for 20 minutes in the hot oven until the crust is golden and the zucchini halves are cooked through.
• Broil for a further 5 minutes on medium heat to crisp the topping.
• Garnish with parsley and serve as a side accompaniment to any main dish.

BAKED STUFFED ZUCCHINI

Steps:

• 1. Preheat oven to 350.
• 2. Wash zucchini well, remove stem, and cut in half the long way. Scoop out seeds to leave a well in the center of the fruit. Place skin down on a baking dish of appropriate size for four halves. (The picture shows some special zucchini that I picked up at the farm stand. The green one is an eight ball zucchini, which I originally made the recipe for.)
• 3. In a small pan melt butter and add bread crumbs and garlic powder. Mix well.
• 4. Place slices of onion in each zucchini half. Cover with bread crumb mixture and then decoratively place tomato halves on top.
• 5. Cook until the zuchini is soft, approximately 30 minutes. If the vegetables are getting too brown, cover with aluminum foil until soft.
• 6. Add slices of fresh mozzerella to the top and broil for 2-5 minutes until cheese just starts to melt. (You can use shredded if fresh mozzerella is not available, it still tastes great!)

BAKED STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set shells aside. In a nonstick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender. Add wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper.
• Place zucchini shells in a saucepan and cover with water; bring to a boil. Cook for 2 minutes; drain. Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 inches from the heat for 3-4 minutes or until lightly browned.

BAKED STUFFED ZUCCHINI

Steps:

• Cut a small sliver from the bottom of each zucchini so it will lie flat without rolling over. Cut a larger sliver from the top to expose the insides of the zucchini. Use a spoon to carefully hollow out the zucchini, being careful not to break all the way through the skin.
• Coarsely chop the zucchini insides. Mince the garlic.
• In a nonstick skillet, brown the sausage. Drain well.
• Mix the chopped zucchini, sausage, and garlic. Stir in the diced bread and moisten with the chicken broth. Season with salt and pepper to taste.
• Divide the stuffing mixture among the 4 hollowed-out zucchini. Place them in a shallow microwave-safe baking dish. Add 2 tablespoons of water and cover with plastic wrap.
• Microwave 4-5 minutes, until zucchini is tender. Let stand 2-3 minutes before serving.

QUICK AND EASY BAKED ZUCCHINI

Steps:

• Preheat oven to 240°C / 450°F (220°C fan) with the oven shelf set high in the oven.
• Trim the ends off the zucchini. Cut medium zucchinis in quarters lengthwise, and large ones into sixths (halve then cut each half into 3 lengthwise to make 6 long "wedges").
• Pile zucchini on a tray. Drizzle with 1 tablespoon oil, salt and pepper. Toss.
• Line up in two rows so they're touching each other, with the skin side down.
• Sprinkle evenly with breadcrumbs, then parmesan, drizzle with 1 tablespoon oil.
• Bake 12 minutes until the parmesan is golden and zucchini is soft but not soggy.
• Serve immediately!

BAKED STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set shells aside. , In a large nonstick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender. Add wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper., Place zucchini shells in a saucepan and cover with water; bring to a boil. Cook for 2 minutes or until crisp-tender; drain. , Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 in. from the heat for 3-4 minutes or until lightly browned.

GIANT STUFFED ZUCCHINI

Steps:

• Preheat oven to 375. In a large heavy pan, saute shallots in butter. Add garlic, once tender add beef. Cook until no pink remains. Meanwhile scoope out zucchini seeds and center leaving about 1/2 inch of zucchini around the outside. Put zucchini halves in a large baking dish. Add tomatos, scooped out zucchini, fennel seed and other seasonings to the beef mixture. Cook another 5 minutes, then turn off heat and let cool a few minutes. Add bread crumbs, egg and parmesan to meat mixture. Heap mixture into two halves of zucchini. String mozzerella cheese and lay over top of meat mixture. Sprinkle with a little more parmesan. Add 1/4 inch of water to bottom of baking dish. Place in oven and bake for 45 min. or until Zucchini is fork tender but not soggy. Cut into serving sizes and serve.

STUFFED ZUCCHINI BOATS RECIPE (ITALIAN FLARE)

Steps:

• Preheat oven to 400°F. Cut zucchini lengthwise and scoop out the center with a spoon to make a little boat. Set aside.
• Place the ground beef into a frying pan over medium heat. Brown the ground beef until fully cooked, making sure to break apart any large chunks.
• Add in the Italian seasoning, salt, pepper, onion, and garlic. Stir until fully incorporated and cook for an additional 5 minutes.
• Stir in 1 cup of marinara sauce and remove from heat.
• Fill each zucchini boat with the meat mixture. Line the boats up in a deep baking dish.
• Top them with the remaining marinara sauce and sprinkle the tops with a generous amount of mozzarella cheese. Bake for 25 minutes.
• Serve immediately and enjoy!