Cheesestuffedzucchini Recipes

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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

FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS



Fried Cheese-Stuffed Zucchini Blossoms image

Provided by Giada De Laurentiis

Categories     appetizer

Time 16m

Yield 8 blossoms

Number Of Ingredients 11

1 cup all-purpose flour
1 cup sparkling water
3/4 teaspoon kosher salt, plus extra for seasoning
1/3 cup (2 ounces) goat cheese, at room temperature
2 tablespoons (1 ounce) cream cheese, at room temperature
2 teaspoons heavy cream
1 tablespoon chopped fresh basil leaves
1 green onion, finely chopped
Freshly ground black pepper
8 zucchini blossoms* see Cook's Note
Vegetable oil, for frying

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



Cheesy Zucchini Sticks Recipe by Tasty image

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

4 zucchinis
⅓ cup grated parmesan cheese
1 tablespoon garlic powder
1 teaspoon pepper
½ teaspoon red pepper flakes
½ teaspoon salt
1 egg
⅓ cup cheddar cheese
½ cup mozzarella cheese

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

CHEESE STUFFED ZUCCHINI



Cheese Stuffed Zucchini image

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

4 medium zucchini (about 6-inch in length)
1 cup cream-style cottage cheese
1 cup shredded cheddar cheese
2 eggs
1/2 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup soft breadcrumbs, buttered (optional)

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 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

CHEESY ZUCCHINI STICKS



Cheesy Zucchini Sticks image

Yield 6

Number Of Ingredients 5

5 medium zucchini
4 Tablespoons butter (melted)
2 teaspoons minced garlic
1 Tablespoon garlic salt
3/4 cup shredded Mozzarella cheese

Steps:

  • Preheat oven to 350 degrees.
  • Line a rimmed cookie sheet with aluminum foil.
  • Cut zucchini into thick wedges.
  • Place the zucchini on baking sheet.
  • In a small bowl, stir together the melted butter and garlic.
  • Brush the garlic/butter mixture onto zucchini.
  • Sprinkle with garlic salt and shredded Mozzarella cheese.
  • Bake in preheated oven 11-13 minutes until the cheese starts to brown and zucchini are fork tender. Serve warm.

Nutrition Facts : Servingsize 1 serving, Calories 647 kcal, Fat 61 g, SaturatedFat 38 g, Cholesterol 167 mg, Sodium 875 mg, Carbohydrate 0 g, Sugar 0 g, Protein 24 mg

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.

CREAM CHEESE STUFFED ZUCCHINI



Cream Cheese Stuffed Zucchini image

In an effort to make a side-dish for my Atkin's friendly dinner guests, I came up with this. I thought it was good, not great, but everyone else seemed to love it. If you can improve on it, please let me know!

Provided by strawberrybird

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb zucchini (approximately 6 small zucchinis)
8 ounces flavored cream cheese
8 ounces cream cheese
4 tablespoons scallions (optional)
2 cherry tomatoes (optional)

Steps:

  • Preheat oven to 425°F.
  • Halve zucchini lengthwise.
  • Scoop out middle (seeds and some meat) of zucchini.
  • Chop tomatoes and scallions, or any other vegetables you would prefer to use.
  • Blend together flavored cream cheese and regular cream cheese. A mixer works best, but this can also be done by hand.
  • Add chopped vegetables to cream cheese and mix.
  • Scoop or pipe cream cheese mixture into hollowed-out zucchini and place in casserole dish.
  • Cook for 15-20 minutes or until the top of the cream cheese is starting to brown/stiffen.
  • NOTE: Some moisture will be released during cooking and the zucchini will still be firm after 15-20 minutes. You may cook longer, but the cream cheese will start to liquefy.

Nutrition Facts : Calories 414, Fat 39.8, SaturatedFat 24.9, Cholesterol 124.7, Sodium 347, Carbohydrate 6.8, Fiber 1.2, Sugar 2.2, Protein 9.9

SAUSAGE AND CHEESE STUFFED ZUCCHINI RECIPE



Sausage and Cheese Stuffed Zucchini Recipe image

Enjoy two kinds of cheese in our Sausage and Cheese Stuffed Zucchini Recipe. This stuffed zucchini recipe is a great way to make your day a special one.

Provided by My Food and Family

Categories     Home

Time 1h5m

Yield 8 servings

Number Of Ingredients 7

4 zucchini (1 lb.)
1 pkg. (16 oz.) breakfast pork sausage
1 cup dry bread crumbs
1/2 cup KRAFT Grated Parmesan Cheese
1 clove garlic, minced
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

  • Heat oven to 350°F.
  • Cut zucchini lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells.
  • Chop removed zucchini pulp; place in medium bowl. Add crumbled sausage, bread crumbs, Parmesan and garlic; mix well. Spoon into zucchini shells.
  • Place filled shells in 13x9-inch pan; top with pasta sauce. Cover.
  • Bake 45 min. or until heated through. Sprinkle with mozzarella; bake 3 min. or until melted.

Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 810 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 6 g, Protein 15 g

THREE-CHEESE STUFFED ZUCCHINI



Three-Cheese Stuffed Zucchini image

Really, just one cheese would have sufficed to make our stuffed zucchini good. But we opted for zucchini greatness-with feta, mozzarella and Parmesan.

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

6 zucchini (3-1/2 lb.)
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
2 tsp. oil
1 onion, chopped
3 arbol chiles, stemmed
1 clove garlic, minced
1 can (8 oz.) tomato sauce
1 Tbsp. KRAFT Grated Parmesan Cheese
3 cups hot cooked long-grain brown rice

Steps:

  • Heat oven to 350ºF.
  • Cook zucchini in boiling water in large saucepan 5 to 7 min. or until tender; drain, reserving 1 cup cooking water. Cool zucchini.
  • Cut thin slice off stem end of each zucchini. Carefully scoop out centers, leaving 1/4-inch-thick shells. Chop removed zucchini; combine with mozzarella and feta cheeses.
  • Heat oil in medium skillet on medium heat. Add onions, chiles and garlic; cook and stir 3 min. or until onions are crisp-tender. Remove from heat. Add half the onion mixture to zucchini mixture; spoon into zucchini shells. Place in 13x9-inch baking dish.
  • Blend reserved water, tomato sauce and remaining onion mixture in blender until smooth; pour over stuffed zucchini shells. Cover.
  • Bake 25 to 30 min. or until heated through. Sprinkle with Parmesan. Serve with rice.

Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 15 g

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From chocolatemoosey.com


STUFFED ZUCCHINI BOATS WITH CHEESE (FRENCH RECIPE ... - SNIPPETS OF …
Instructions. Wash the zucchinis and cut them in half lengthwise. Using a spoon, scoop out the insides into a bowl for the stuffing. In the bowl, add the cheese, egg, crushed garlic, salt, and pepper and mix well. In a saucepan, blanch the zucchini boats for 5 minutes in a saucepan of lightly salted boiling water.
From snippetsofparis.com


CHEESY ROASTED RED PEPPER STUFFED ZUCCHINI - INSPIRED TASTE
Heat the oven to 425 degrees Fahrenheit. Line a baking sheet with a silicone baking mat, aluminum foil, or parchment paper. Cut the zucchini in half, lengthwise. Use a spoon to scoop out a channel down the middle of each zucchini half, making boats. Rub the zucchini with the olive oil and a generous pinch of salt.
From inspiredtaste.net


CHEESE AND SAUSAGE STUFFED ZUCCHINI BOATS - CHEERFUL COOK
2021-05-27 Lightly spray a 9x13 inch baking dish with cooking spray. Place zucchini shells skin side down and season the inside of the zucchini with salt and pepper. Set aside. Brown sausage in a large skillet. Use a wooden spoon (or this magical tool) to break up the sausage. Once fully cooked add the Vodka sauce to the skillet.
From cheerfulcook.com


CREAM CHEESE ZUCCHINI MUFFINS - SALLY'S BAKING ADDICTION
2020-07-06 Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe yields about 10 muffins. Make the zucchini batter: Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl. Set aside.
From sallysbakingaddiction.com


PESTO AND CHEESE STUFFED ZUCCHINI - RACHEL COOKS®
2014-04-07 Easy to make and full of great flavor, these pesto and cheese stuffed zucchini are a great side dish or even a vegetarian meal! ... Get the Recipe: Pesto and Cheese Stuffed Zucchini. 4.67 from 3 votes. Prep Time: 10 mins. Cook Time: 35 mins. Total Time: 45 mins. 4 side servings. Pin It; Print Rate Recipe Save Saved. Easy to make and full of great flavor, these pesto and …
From rachelcooks.com


EASY STUFFED ZUCCHINI BOATS - SPEND WITH PENNIES
Remove from heat and stir in ½ of the cheese. Slice zucchini lengthwise and scoop out the center to create a shell and place in a baking dish. Fill each zucchini with ¼ of the beef mixture. Spread the remaining ½ cup pasta sauce over the zucchini boats and top with remaining cheese. Bake 25 minutes or until zucchini is soft and cheese is bubbly.
From spendwithpennies.com


STUFFED ZUCCHINI BOATS - DINNER AT THE ZOO
2019-03-05 Preheat the oven to 400 degrees F. Coat a large rectangular baking with with cooking spray. Cut the zucchini in half lengthwise, then trim off the stem ends. Use a spoon to carefully scoop the flesh out of the zucchinis. Sprinkle the Italian seasoning, salt and pepper over the zucchini shells.
From dinneratthezoo.com


BEST MAC & CHEESE STUFFED ZUCCHINI RECIPE - HOW TO MAKE …
2022-04-07 Lower heat to medium and cook, stirring frequently, until nearly al dente, about 6 minutes. Remove from heat. Gradually fold in cheeses. Transfer zucchini boats to a 9”-x-13” baking dish and ...
From delish.com


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