Easy Cheesy Zucchini Bake Recipe Recipe For Stuffed

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CHEESY STUFFED ZUCCHINI



Cheesy Stuffed Zucchini image

Your weeknight easy recipe prayers are answered with this cheesy stuffed zucchini. Hearty and flavorful, this dinner idea will be a hit with the fam.

Provided by Buy This Cook That

Categories     Main Course

Time 1h

Number Of Ingredients 9

4 zucchini squash
1 pound lean ground beef
4 ounces canned green chiles (undrained)
1/2 cup black beans (rinsed, drained)
1/2 cup kernel corn (drained)
3 ounces tomato paste
2 tablespoons fajita seasoning
3/4 cup water
1 1/2 cups cheddar cheese (shredded)

Steps:

  • Preheat oven to 350 degrees. Spray a baking dish with non-stick spray. Slice the zucchini in half lengthwise. Using a small spoon, scoop out the inside of each zucchini half. Arrange the zucchini in the bottom of the dish. Set aside.
  • In a skillet on medium heat, brown and crumble the ground beef until no longer pink in the center, about 10 minutes.
  • Stir in the green chiles, beans corn, tomato paste, seasoning and water. Combine well. Cook and stir for 10 minutes.
  • Evenly spoon the meat mixture into the prepared zucchini. Top with cheese.
  • Bake uncovered for 30 minutes. Serve hot.

Nutrition Facts : ServingSize 1 g, Calories 213 kcal, Carbohydrate 10 g, Protein 20 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 57 mg, Sodium 384 mg, Fiber 2 g, Sugar 3 g

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

STUFFED BAKED ZUCCHINI



Stuffed Baked Zucchini image

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

2 large zucchini
2 cups grated Cheddar cheese
1 ½ cups grated potato
1 (8 ounce) package cream cheese, softened
½ cup cubed, cooked chicken
¼ cup sour cream
¼ cup chopped onion
1 clove garlic, chopped
¼ teaspoon ground cumin
¼ teaspoon garam masala
¼ teaspoon ground paprika
¼ teaspoon chili powder
¼ teaspoon ground black pepper
¼ cup crushed crackers

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

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

EASY CHEESY STUFFED CHICKEN



Easy Cheesy Stuffed Chicken image

Putting stuffing under the skin takes chicken to tantalizing new heights.

Provided by My Food and Family

Categories     Home

Time 1h25m

Yield Makes 8 servings.

Number Of Ingredients 7

2 Tbsp. butter or margarine
2 zucchini, shredded (about 2 cups)
1 onion, chopped
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
2 chickens (5 lb.), quartered
3/4 cup KRAFT Sweet Honey Barbecue Sauce

Steps:

  • Heat oven to 400ºF.
  • Melt butter in medium saucepan on medium heat. Add zucchini and onions; cook and stir 2 min. or until tender. Remove from heat. Stir in stuffing mix and cheese until well blended.
  • Insert fingers carefully between the meat and skin of each chicken quarter to form a pocket. Fill pockets with stuffing mixture. Place, skin-sides up, in large roasting pan.
  • Bake 45 min. or until chicken is done (165ºF). Brush with barbecue sauce. Bake 5 to 10 min. or until heated through.

Nutrition Facts : Calories 470, Fat 22 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 115 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 37 g

EASY CHEESY ZUCCHINI BAKE



Easy Cheesy Zucchini Bake image

Make and share this Easy Cheesy Zucchini Bake recipe from Food.com.

Provided by THE BOSS

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 medium zucchini, cut in slices
2 medium yellow squash, cut in slices
2 -4 tablespoons chopped fresh basil (or even less, depending on how much you like the flavor of basil)
2 tablespoons thinly sliced green onions
1/2 teaspoon dried thyme
3/4 teaspoon garlic powder
1/2 cup cups low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
1/2 cup coarsely grated parmesan cheese (I would use a little less if you only have the very finely grated Parmesan from a can)
salt & freshly ground black pepper

Steps:

  • Preheat oven to 350F/180°C Spray an 8" x 8" baking dish with olive oil or non-stick spray. Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop. Slice green onions.
  • Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.
  • When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.

Nutrition Facts : Calories 90.9, Fat 4.2, SaturatedFat 2.3, Cholesterol 11, Sodium 207.8, Carbohydrate 7.4, Fiber 2.2, Sugar 5.1, Protein 7.4

EASY CHEESY STUFFED CHICKEN



Easy Cheesy Stuffed Chicken image

I found this recipe in Kraft's What's Cooking magazine. I thought that it looked absolutely delicious. I haven't actually made it yet, but it's on my menu next week.

Provided by Jaime in Winnipeg

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 7

2 tablespoons butter
2 medium zucchini, shredded (about 2 cups)
1 medium onion, chopped
1 (120 g) package Stove Top stuffing mix
1 cup shredded cheese
8 pieces chicken, skin on and bone in
3/4 cup barbecue sauce

Steps:

  • Preheat oven to 400.
  • In medium sauce pan, melt butter and cook zucchini and onion until tender.
  • Remove from heat.
  • Stir stuffing mix and cheese into zucchini and onion mixture until well blended.
  • Insert your fingers carefully in between the skin and meat of each chicken piece to form a pocket and fill evenly with stuffing mixture.
  • Place stuffed chicken pieces, skin side up, in a large roasting pan.
  • Bake for 45 minutes or until chicken is cooked.
  • Brush chicken pieces with barbeque sauce and return to oven for an additional 5- 10 minutes.

Nutrition Facts : Calories 161.3, Fat 7.4, SaturatedFat 4.2, Cholesterol 16.8, Sodium 591.7, Carbohydrate 18.6, Fiber 1.5, Sugar 3.6, Protein 5.6

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