STUFFED ZUCCHINI I
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
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
ITALIAN SAUSAGE-STUFFED ZUCCHINI
I've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to include sausage for a main dish but it could be a meatless side dish, too. -Donna Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender., In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells., Place in 2 ungreased 13x9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. If desired, sprinkle with additional minced parsley.
Nutrition Facts : Calories 206 calories, Fat 9g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 485mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
CHEESE STUFFED ZUCCHINI
Zucchini "boats" stuffed with a cheese custard. A great way to use zucchini & it's lacto-ovo vegetarian, and my omnivore husband loves it. Very mild flavor. I think it's a good basic recipe that can be played with. The size of the zucchini is the tricky part - sometimes too small, sometimes too big.
Provided by Chef Zephyr
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut zucchini in half lengthwise.
- Parboil zucchini in a large saucepan with boiling salted water to cover for 5 minutes.
- Drain & scoop out seeds without going through sides.
- Mix together cottage cheese, cheddar cheese, eggs and spices.
- Spoon cheese mixture into the zucchini halves. (Do not mound - it will run over) Place in a shallow baking pan.
- Bake at 350 degrees for 25 minute or until custard is set.
- When custard is done, you can sprinkle the zucchini with the bread crumbs and bake for 5 more minutes until the crumbs are toasty.
Nutrition Facts : Calories 236.4, Fat 14.6, SaturatedFat 8.3, Cholesterol 143.3, Sodium 733.4, Carbohydrate 8.6, Fiber 2.2, Sugar 3.9, Protein 19.1
STUFFED ZUCCHINI WITH PARMESAN
Steps:
- 1. Preheat the oven to 400 degrees F. Cut the zucchini in half lengthwise and use a small spoon to scoop out the seeds, forming a shallow cavity. Finely grated one of the seeded zucchini into a bowl, salt and set aside. Liberally sprinkle the other zucchini shells with salt and place cut-side down on paper towels while preparing the filling.
- 2. Melt 3 tablespoons butter in small skillet over medium-high heat. Add the onion and pepper and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Lightly squeeze the grated zucchini to remove the excess moisture and add to the onions and peppers. Cook until the mixture dries slightly. Remove from the heat, stir in the panko, cheese, and thyme. Season with salt and pepper. Cool slightly.
- 3. Wipe the salt from the zucchini and dry as thoroughly as possible with paper towels. Divide the filling among the zucchini halves, mounding them slightly down the center. Place on a lightly oiled baking sheet and bake until the zucchini softened and the tops brown, about 20 minutes. Carefully transfer zucchini to a platter and serve warm or at room temperature.
Nutrition Facts : Calories 242, Fat 14 grams, SaturatedFat 9 grams, Cholesterol 26 milligrams, Sodium 325 milligrams, Carbohydrate 21 grams, Fiber 4 grams, Protein 11 grams
EASY STUFFED ZUCCHINI
Fresh out of the oven...zucchini packed full of meat, sauce and cheese makes a delicious dish!
Provided by cookkassi
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 30.9 g, Cholesterol 63.4 mg, Fat 20.1 g, Fiber 5.1 g, Protein 25.2 g, SaturatedFat 8.5 g, Sodium 1112.4 mg, Sugar 12.6 g
STUFFED BAKED ZUCCHINI
A great low calorie/low fat recipe. I created this recipe by significantly modifying Tish's stuffed zucchini recipe (#17260) to create a much healthier version. This is a fun recipe because you can add many different ingredients and still get great results! I've added corn, prosciutto....the possibilities are endless!
Provided by Wind in the Canyon
Categories Low Protein
Time 55m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Boil Zucchini for 10 minutes.
- Remove from water, cool, cut in half length wise and scoop out pulp. Chop pulp and set aside.
- Saute garlic, tomato, and onion in oil until onion is soft.
- Add breadcrumbs and pulp and continue to saute for additional 2 - 3 minutes.
- Add mixture to zucchini shells and bake on top rack of 350 degree oven for 20 minutes.
- Sprinkle with parmesan cheese and bake for an additional 5 minutes on top rack, or until cheese is melted and stuffing is slightly brown.
Nutrition Facts : Calories 69.4, Fat 2.3, SaturatedFat 0.7, Cholesterol 1.9, Sodium 174.4, Carbohydrate 9.9, Fiber 1.7, Sugar 2.8, Protein 3.2
BAKED STUFFED ZUCCHINI
"You don't have to fuss to make a special side dish for tow, as this recipe proves," says Sarah Rodgers of West Mifflin, Pennsylvania. "It's so easy to dress up zucchini halves with this flavorful mushroom stuffing."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 133 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 254mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
STUFFED BAKED ZUCCHINI
A baked zucchini rind stuffed with a mixture slightly reminiscent of a twice-baked potato or stuffed pepper.
Provided by Rachel Traff
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil.
- Cut both zucchini in half and scoop out the seeds. Place in the boiling water until soft, 5 to 7 minutes. Remove from the water and set on a baking sheet while preparing stuffing.
- Mix 1 3/4 cups Cheddar cheese, grated potato, cream cheese, cooked chicken, sour cream, onion, garlic, cumin, garam masala, paprika, chili powder, and pepper together in a bowl. Fill zucchini halves with stuffing. Sprinkle with crushed crackers and sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.
Nutrition Facts : Calories 642.5 calories, Carbohydrate 28.2 g, Cholesterol 140.9 mg, Fat 47.8 g, Fiber 3.8 g, Protein 27.3 g, SaturatedFat 27.6 g, Sodium 686.7 mg, Sugar 5 g
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5/5 (1)Total Time 1 hr 25 minsCategory Gluten-Free, Main Course, Main DishCalories 706 per serving
- Cut zucchini in half and scoop out seeds. Discard. Scoop out some flesh to make a shell. Place shells in a baking dish.
- Mix cream cheese, Italian seasoning, mozzarella cheese, onion and zucchini, and bread crumbs. Spoon into zucchini shells in the baking dish.
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