Courgette Recipes Ingredients Recipes Recipe For Stuffed

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.

PEA & RICOTTA STUFFED COURGETTES

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Pick the mint leaves into a food processor, then add the peas, ricotta and Cheddar. Finely grate in the lemon zest and squeeze in the juice, then add a pinch of black pepper and blitz until smooth. Taste and adjust the seasoning, if needed.
• Carefully fill each courgette flower with the mixture, then press and pat the petals back together to seal.
• Halve the tomatoes, trim and slice the spring onions and destone and tear the olives. Deseed and roughly chop the chilli, then peel and roughly chop the garlic. Put everything into a 25cm x 35cm roasting tray.
• Drizzle with 2 tablespoons each of oil and vinegar, then season with pepper and scrunch together well. Stir in the rice and 700ml of boiling water, then place over the hob and bring to the boil, stirring occasionally.
• Lightly push the courgettes into the rice, and bake at the bottom of the oven for 20 minutes, or until beautifully golden. Delicious with a summery salad and a glass of chilled dry white wine.

STUFFED ZUCCHINI

Steps:

• Using a large bowl, combine ground beef, onion, bell pepper, jalapeno pepper, bread crumbs, beaten egg, parsley flakes, basil, Italian seasoning, salt, pepper, and one can of tomato sauce. Scoop out flesh from halved zucchini and if you want, add the chopped flesh to the meat mixture. Stir in chopped tomatoes.
• Divide meat mixture evenly into zucchini boats and place them in two greased 9x13 casserole dishes
• Spoon tomato sauce over each zucchini using the remaining can of tomato sauce
• bake in a preheated 375 oven for about 45 minutes or until zucchini are tender and meat is cooked through. 10 minutes before finished cooking, add the mozzarella cheese on top.

ZUCCHINI STUFFED WITH TUNA

Steps:

• Heat the oven to 350 °F. Line a large baking sheet with waxed paper.
• Cut 4 medium zucchini in half lengthwise. Hollow out the zucchini halves. Cut in half again lengthwise. Chop ¾ cup of the zucchini pulp and set aside in a large bowl.
• In the large bowl, combine zucchini pulp with 5 ounces of flaked tuna, 1 tablespoon of bread crumbs, ¾ cup of chopped fresh mozzarella, 1 slightly beaten egg, 4 tablespoons of freshly grated Parmesan cheese, 2 tablespoons of olive oil, and ½ a teaspoon chopped parsley and season with ½ a teaspoon of salt.
• Place the zucchini quarters cut side up on the baking sheet. Fill each boat with the tuna filling. Drizzle with 1 tablespoon of olive oil.
• Bake the zucchini in the oven for 30 minutes.
• Serve immediately, sprinkled with extra fresh chopped parsley.

SAVORY STUFFED ZUCCHINI

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt butter in a large skillet over medium heat. Cook the onions and garlic, stirring occasionally, until the onions are beginning to brown, about 8 minutes. While the onions and garlic are cooking, slice the zucchini in half lengthwise, and remove the inner flesh with a spoon. Leave a 1/2-inch thick shell all around the zucchini; chop the scooped-out zucchini flesh. Place the zucchini flesh, bouillon cube, and walnuts into the skillet. Cook and stir over medium heat until the bouillon cube has dissolved and the zucchini flesh is hot, about 5 minutes. Stir in 1 cup of Cheddar cheese, mix well, and remove from heat. Allow the mixture to cool, then beat in 1 egg.
• Place the zucchini shells into a baking dish, and fill with the walnut-cheese mixture. Sprinkle about 1/4 cup of shredded Cheddar cheese on top of each stuffed zucchini.
• Bake in the preheated oven until the cheese is browned and bubbling and the filling is set, about 30 minutes.

STUFFED BAKED COURGETTES WITH GARLIC & HERB CRUMBS & PINE NUTS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Carefully scoop out and discard the watery core from the courgettes using a teaspoon, leaving a 1cm border. This should give you a 'boat' shape for the filling.
• Put the garlic, breadcrumbs, lemon zest, olive oil, oregano, thyme and a pinch of sea salt in a medium bowl and stir to combine.
• Carefully spoon the filling into the hollowed-out courgettes. Sprinkle the pine nuts on top and bake for 18-25 mins until the courgettes are tender and the crumbs golden.