Baked Stuffed Zucchini Recipes

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EASY STUFFED ZUCCHINI



Easy Stuffed Zucchini image

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

½ pound ground beef
1 large zucchini, ends trimmed
½ cup bread crumbs
2 cloves garlic, minced
1 (16 ounce) jar spaghetti sauce
½ (6 ounce) can sliced black olives, drained
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese

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 ZUCCHINI



Stuffed Zucchini image

[DRAFT]

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 12 Servings

Number Of Ingredients 15

6 Medium zucchinis, about 8-in long
1 Jar (24 oz.) Classico® Traditional Sweet Basil Pasta Sauce, divided
2 Tablespoons Vegetable oil
3 Cups Ore-Ida® Southern Style Hash Browns, or 1/2 bag *
1 Pound Lean ground beef
1 Cup Chopped onion
1 Cup Chopped sweet red bell pepper
2 Teaspoons Minced garlic
2 Teaspoons Dried Italian-style seasoning
2½ Cups Shredded pepper jack cheese, divided **
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* TIP: If desired, substitute Ore-Ida Southern Style Hash Browns with Ore-Ida Country Style Hash Browns.
** TIP: If desired, substitute shredded pepper jack cheese with shredded mozzarella cheese.
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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.

BEEF-STUFFED ZUCCHINI



Beef-Stuffed Zucchini image

This ground beef and zucchini recipe is a delightful summer meal. For a change of pace, substitute your favorite barbecue sauce for the marinara in this baked stuffed zucchini. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 medium zucchini
1 pound ground beef
1/2 cup chopped onion
3/4 cup marinara or pasta sauce
1 large egg, beaten
1/4 cup seasoned bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Monterey Jack cheese, divided

Steps:

  • Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells. , Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. , Meanwhile, in a large skillet, cook beef, onion and zucchini pulp over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese., Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. If desired, broil zucchini 3 in. from the heat for 3-5 minutes or until the cheese is golden brown. Serve with additional marinara sauce.

Nutrition Facts : Calories 420 calories, Fat 25g fat (11g saturated fat), Cholesterol 143mg cholesterol, Sodium 735mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 3g fiber), Protein 33g protein.

BAKED STUFFED ZUCCHINI



Baked Stuffed Zucchini image

"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

1 medium zucchini
6 large fresh mushrooms, finely chopped
1 green onion, finely chopped
1 tablespoon butter
1/2 cup white wine or chicken broth
1/8 teaspoon salt
Dash white pepper
2 teaspoons grated Parmesan cheese

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 ZUCCHINI BOATS



Stuffed Zucchini Boats image

While any medium sized ripe zucchinis will do, use garden fresh ones if you have them. The tender sweet flesh of the zucchinis paired with the spiced meat and cool yogurt sauce will make you forget that this dish is less than 500 calories per serving!

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
4 zucchinis (about 2 1/2 pounds), halved lengthwise and seeds scooped out
Kosher salt and freshly ground pepper
1 onion, diced
2 teaspoons ground cumin
1 pound ground turkey
3 tablespoons tomato paste
1 cup low-sodium chicken broth
3 ounces feta cheese, crumbled
3/4 cup plain Greek yogurt
3 tablespoons fresh lemon juice
1/2 cup packed fresh dill, torn

Steps:

  • Preheat the oven to 400˚ F. Drizzle a rimmed baking sheet with 2 tablespoons olive oil. Season the zucchini halves with salt and pepper. Add to the baking sheet and turn to coat with the oil. Arrange the zucchini cut-side down in a single layer. Roast until crisp-tender, about 15 minutes.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Stir in the cumin and 1/2 teaspoon each salt and pepper; cook 30 seconds. Add the turkey and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Stir in the tomato paste and chicken broth until combined. Cook until the broth is reduced to a thick sauce, 4 to 5 minutes.
  • Turn the zucchini boats cut-side up and fill with the turkey mixture, packing it in. Sprinkle with the cheese and roast until the zucchini is tender and the cheese is softened, about 10 minutes.
  • Meanwhile, stir together the yogurt and lemon juice; season with salt and pepper. Drizzle the zucchini boats with the yogurt mixture and top with the dill.

Nutrition Facts : Calories 450, Fat 28 grams, SaturatedFat 9 grams, Cholesterol 110 milligrams, Sodium 864 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 33 grams, Sugar 12 grams

STUFFED ZUCCHINI BOATS



Stuffed Zucchini Boats image

Serve these feta-and-vegetable boats with our Greek-style dinner of Roasted Lamb with Garlic and Oregano and White Bean Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Number Of Ingredients 6

4 medium zucchini, (6 to 8 ounces each), halved lengthwise
1 tablespoon olive oil
1 medium onion, coarsely chopped
Freshly ground pepper
7 1/2 ounces feta cheese, crumbled (1 1/2 cups)
1 pint grape or cherry tomatoes, halved

Steps:

  • Preheat oven to 475 degrees. Using a tablespoon, scoop out zucchini centers to form "canoes," leaving a 1/4-inch border. Roughly chop centers; set aside.
  • Arrange zucchini, cut sides down, on a rimmed baking sheet; bake 15 minutes. Remove from oven.
  • Meanwhile, heat oil in a large skillet over medium. Add onion and 1/2 teaspoon pepper; cook, stirring, until soft, 3 to 5 minutes. Add chopped zucchini, and cook, stirring, until most of the liquid has evaporated, about 8 minutes. Remove from heat; let cool slightly. Fold in feta and tomatoes.
  • Turn hollowed-out zucchini cut sides up, fill with vegetable-feta mixture, and bake until top is lightly browned, about 20 minutes. Lift zucchini from baking sheet with a wide spatula, and serve.

Nutrition Facts : Calories 119 g, Fat 8 g, Protein 5 g

STUFFED BAKED ZUCCHINI



Stuffed Baked Zucchini image

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

6 zucchini
1 medium tomatoes, Diced
1 medium onion, Diced
1 teaspoon garlic, minced
1 tablespoon olive oil
3/4 cup Italian seasoned breadcrumbs
1/4 cup parmesan cheese, grated

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



Baked Stuffed Zucchini image

A great side from Light and Tasty Magazine. One serving (1 stuffed zucchini half) equals 135 calories

Provided by seesko

Categories     Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

1 medium zucchini
6 large fresh mushrooms, finely chopped
1 green onion, finely chopped
1 tablespoon butter or 1/2 cup margarine
1/2 cup white wine or 1/2 cup chicken broth
1/8 teaspoon salt
1 dash white pepper
2 teaspoons grated parmesan cheese

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.

STUFFED ZUCCHINI



Stuffed Zucchini image

Provided by David Ruggerio

Categories     Garlic     Herb     Mushroom     Appetizer     Bake     Sauté     Parmesan     Veal     Celery     Zucchini     Fall

Yield 8 appetizer or side-dish servings; 4 main-dish servings

Number Of Ingredients 15

4 medium zucchini (approximately 5 ounces each), rinsed and sliced in half, lengthwise
2 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
3 cloves garlic, finely chopped
1/4 cup finely chopped mushrooms
1/4 cup finely chopped celery
2 tablespoons dry white wine
1 pound lean veal, coarsely ground
3 tablespoons chopped fresh basil
1 teaspoon chopped fresh rosemary
3/4 cup grated Parmesan cheese
1 egg, beaten
2 tablespoons butter, softened
2 teaspoons salt
2 teaspoons pepper

Steps:

  • Preheat the oven to 375°F.
  • Scoop out the insides of the zucchini halves with a small spoon. Reserve the cored halves and the insides.
  • Heat the oil in a large sauté pan over medium heat and sauté for 1 to 2 minutes. Then add the mushrooms and sauté for 2 minutes more. Add the celery and the reserved insides of the zucchini and continue to cook for 2 to 3 minutes. Add the white wine and cook it down for 1 minute. Add the veal and cook, stirring occasionally with a wooden spoon, until it browns nicely, approximately 8 minutes. Stir in the basil and the rosemary and cook for 1 to 2 minutes more. Remove from the heat, place in a bowl, and allow to cool.
  • Once the mixture has cooled, blend in the cheese, egg, butter, salt, and pepper. Fill the cored zucchini with the mixture.
  • Fill a baking pan with 1/4 inch of water. Place the filled zucchini halves in the pan and bake for 40 minutes, until golden brown. Remove the zucchini carefully from the pan to a warm platter, spooning the juices from the pan on top of them, and serve.

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HEALTHY STUFFED ZUCCHINI - OH MY VEGGIES
2021-01-07 Place zucchini boats open side up on baking sheet. Coarsely chop raisins and walnuts. In a medium bowl, combine quinoa, walnuts, raisins, and ½ cup diced onions. Add coriander, pepper, lemon zest, and ½ tsp salt. Mix the filling thoroughly. Scoop into the hollowed-out zucchini, packing in as tightly as possible.
From ohmyveggies.com


STUFFED ZUCCHINI RECIPES | ALLRECIPES
Lebanese Stuffed Zucchini (Coosa/Koosa) Rating: 4.5 stars. 8. Zucchini cored and stuffed with meat and rice then cooked in tomato sauce. Holy smokes, this is truly Lebanese comfort food! Serve these with tabbouleh, fatayer and stuffed grape leaves. By Russ Neimy.
From allrecipes.com


BAKED STUFFED ZUCCHINI WITH CHEESE | RECIPES JOURNEY
Preheat the oven to 180 °C. Mix everything, season with salt and start stuffing the zucchini. Once filled, sprinkle the top of the filling with the provolone kept aside, place the lids, put a drop of oil on each one and bake for 20 minutes. Once cooked, serve them still hot. Notes.
From recipesjourney.com


OVEN-BAKED STUFFED ZUCCHINI WITH EGGS AND CHEESE - RECIPE
2022-03-27 Arrange the zucchini cups in a lightly greased baking pan, drizzle them with a little olive oil and bake them at 390°F (200°C) in a preheated oven, until they aquire an appetizing color (25-30 minutes). Meanwhile, chop the finely carved inside part and fry it in a pan with a little olive oil and salt. Once the zucchini pieces soften, season ...
From tastycraze.com


BAKED STUFFED ZUCCHINI RECIPE | RAGÚ®
Preheat oven to 375°F. Scoop out pulp from zucchini halves, then chop pulp and set aside. Arrange zucchini halves on baking sheet; set aside. Heat olive oil in large skillet over medium heat. Cook garlic and onions, stirring occasionally for 1 minute. Add zucchini pulp and mushrooms and cook, stirring occasionally, 5 minutes or until tender.
From ragu.com


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