FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS
Provided by Giada De Laurentiis
Categories appetizer
Time 16m
Yield 8 blossoms
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.
- In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.
- In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.
- Season with salt and serve with your favorite marinara sauce or vinaigrette.
CHEESY ZUCCHINI STICKS RECIPE BY TASTY
Here's what you need: zucchinis, grated parmesan cheese, garlic powder, pepper, red pepper flakes, salt, egg, cheddar cheese, mozzarella cheese
Provided by Tasty
Categories Appetizers
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400ºF (220ºC).
- Grate zucchini into a medium bowl.
- Transfer grated zucchini into a large bowl and add parmesan cheese, garlic powder, pepper, red pepper flakes, salt, and egg. Mix together.
- Pour the mixture onto a small towel and wring the excess fluid from mix.
- Place a piece of parchment paper on a baking sheet and spread mixture evenly into a square about a ½-inch (1cm) thick.
- Bake for 35-40 minutes or until middle has thickened.
- Remove from oven and spread cheddar and mozzarella cheese over top .
- Place back in the oven at 350ºF (180ºC) for 10 more minutes or until cheese melts and is bubbling.
- Let cool for 5 minutes, then cut.
- Serve with marinara, ranch, or any sauce of your choosing!
- Enjoy!
Nutrition Facts : Calories 411 calories, Carbohydrate 20 grams, Fat 24 grams, Fiber 5 grams, Protein 31 grams, Sugar 9 grams
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
ZUCCHINI AND CHEESE
This is a quick and easy summer meal or side dish.
Provided by JUZELLA
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- Melt the butter in a skillet over medium heat. Stir in the zucchini and onion, and cook 5 minutes, or until onion is golden brown.
- In the prepared casserole dish, mix the zucchini, onion, tomatoes, and green pepper. Season with Italian seasoning, and top with cheese.
- Bake 25 minutes in the preheated oven, or until cheese is melted and bubbly.
Nutrition Facts : Calories 252.6 calories, Carbohydrate 14.7 g, Cholesterol 51.1 mg, Fat 15.2 g, Fiber 3.9 g, Protein 16.5 g, SaturatedFat 9.4 g, Sodium 364.4 mg, Sugar 7.9 g
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
PROSCIUTTO-AND-CHEESE-FILLED ZUCCHINI ROLLS
Inspired by rotolo di zucchine - a ham, cheese and zucchini-based appetizer from Italy - our version uses thinly sliced prosciutto and homemade scallion cream cheese for a light and refreshing dish you can enjoy all summer long. Serve the rolls on their own as a starter or with a simply dressed salad of leafy greens for a complete meal.
Provided by Food Network Kitchen
Categories appetizer
Time 1h55m
Yield 6 to 8 servings (about 24 pieces)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F and line a standard-size rimmed baking sheet with parchment. Spray the bottom and sides lightly with cooking spray. Set aside.
- Shred the zucchini on the large holes of a box grater, then transfer to a large bowl. Sprinkle with a good pinch of salt and several grinds of pepper and toss well. Let sit until softened and starting to release some of its natural juices, about 5 minutes. Transfer the shredded zucchini to a clean kitchen towel or damp cheesecloth, then squeeze out as much excess liquid as possible. Reserving the liquid for another use (see Cook's Note), wipe out the large bowl.
- Whisk the eggs, 1/3 cup of the Parmesan, 1 1/2 teaspoons salt and several grinds of pepper in the same large bowl until combined. Stir in the zucchini until evenly dispersed throughout the egg mixture. Transfer to the prepared baking sheet, spreading the mixture into a thin, even layer. Bake until just set and opaque (there shouldn't be any browning), about 20 minutes.
- Let it cool on the baking sheet for 5 minutes, then invert onto a clean kitchen towel (not terry cloth) and carefully remove the parchment. Starting at one of the longer ends, roll up the egg-zucchini shell and the towel together into a spiral. Transfer seam-side down to a wire rack and let cool to room temperature, about 30 minutes.
- Meanwhile, stir the cream cheese, scallions, a good pinch of salt and remaining 3 tablespoons Parmesan in a small bowl until smooth and combined. Set aside at room temperature until ready to assemble.
- Unroll the room temperature egg-zucchini shell, then use an offset spatula to spread on the cream cheese mixture into a thin, even layer. Next, lay the prosciutto slices down on top in an even layer (the cheese should be almost completely covered). Reroll tightly without the towel. Refrigerate until chilled through, at least 30 minutes and up to overnight.
- When ready to serve, use a sharp chef's knife to slice crosswise into 1/2-inch-thick pieces.
ZUCCHINI & CHEESE ROULADES
My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like-I have used feta instead of Parmesan, or sun-dried tomatoes in the place of the olives. -April McKinney, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, mix the first 9 ingredients., Slice zucchini lengthwise into twenty-four 1/8-in.-thick slices. On a greased grill rack, cook zucchini in batches, covered, over medium heat. Grill until tender, 2-3 minutes on each side., Place 1 tablespoon ricotta mixture on the end of each zucchini slice. Roll up and secure each with a toothpick.
Nutrition Facts : Calories 24 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 58mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
CHEESE FILLED ZUCCHINI
I found this recipe in a cookbook from Machias, NY. They have an annual zucchini festival. If you like small town festivals with big flavor you will like this. You can use cottage cheese in place of ricotta.
Provided by CookingSandefer
Categories Vegetable
Time 1h5m
Yield 3-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut zucchini in half lengthwise and scoop out seeds as well as a little flesh. (Make it like a canoe.).
- Parboil in a large pan of salted water until tender-crisp. (Parboil means to boil for a very short period of time.).
- In the meantime mix together the ricotta, mozzarella, 1/4 C Parmesan, egg, parsley, nutmeg, salt, and pepper.
- Fill the zucchini with the cheese mixture.
- Cover the bottom of a large casserole baking dish with a thin layer of spaghetti sauce. Arrange stuffed zucchini on top and pour remaining sauce over top. Cover with foil.
- Bake at 350 for 30 minute
- Remove foil and sprinkle with 1/4 C Parmesan cheese.
- Return to oven and bake for 15 more minutes.
Nutrition Facts : Calories 865.1, Fat 50.9, SaturatedFat 26.8, Cholesterol 220.2, Sodium 2555.5, Carbohydrate 52.5, Fiber 4, Sugar 35.2, Protein 51.3
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