Herb Stuffed Zucchini Recipes

HERB-STUFFED ZUCCHINI

Herb-Stuffed Zucchini image

Provided by Food Network Kitchen

Time 35m

Number Of Ingredients 0

Ingredients

Steps:

Split 2 medium zucchini and scoop out the seeds; season with salt. Combine 1/3 cup panko breadcrumbs, 1 chopped tomato, 1/4 cup mixed chopped parsley and dill, 2 tablespoons chopped walnuts, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper to taste. Spoon into the zucchini; drizzle with olive oil. Bake at 425 degrees F, 25 to 30 minutes.

Nutrition Facts : Calories 155 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 313 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 3 grams, Sugar 3 grams

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

Ingredients

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

ZUCCHINI WITH SUMMER HERBS

Zucchini With Summer Herbs image

A simple sauté of zucchini that pairs nicely with fresh fish or perhaps baked chicken. The recipe calls for fresh herbs, but dried will work very nicely too or even a combination; just use 1/3 to 1/2 of the fresh amounts.

Provided by threeovens

Categories Vegetable

Time 25m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb zucchini
3 tablespoons olive oil
salt & freshly ground black pepper
1 1/2 tablespoons butter
1 teaspoon garlic clove, minced
1 tablespoon fresh parsley, chopped
2 teaspoons fresh chives, chopped
1 tablespoon fresh dill, chopped
1/2 teaspoon fresh tarragon, chopped
1 tablespoon fresh basil, chopped

Steps:

Rinse the zucchini and pat dry. Trim off ends and slice zucchini into 1/8 inch thick slices without peeling. There will be about 6 cups.
Heat oil in a skillet over medium high to high heat. Cook zucchini while shaking and stirring the skillet. Turn the zucchini occasionally with a spatula. Add salt and pepper to taste. Cook about 5 to 7 minutes. Drain in a sieve.
Add butter to the skillet until melted. Return zucchini. Sprinkle with garlic and herbs. Check for salt. Toss and serve.

CABBAGE STUFFED WITH BEEF, ZUCCHINI, AND HERBS

Cabbage Stuffed with Beef, Zucchini, and Herbs image

Categories Herb Bake Sauté Low Fat Ground Beef Eggplant Zucchini Fall Winter Cabbage Self

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

2 cabbages or Napa cabbages (1 1/2 lb each)
1/4 cup fat-free chicken broth
3 tbsp olive oil
2 small zucchini, finely diced
1 large tomato, finely diced
1 sweet onion, finely chopped
1 small eggplant, finely diced
1 tbsp chopped garlic
6 oz lean ground beef
1 tbsp each chopped fresh basil, parsley and thyme
1/4 cup whole-grain breadcrumbs
2 tbsp melted unsalted butter

Steps:

Heat oven to 350°F. Cut cabbages in half from top to base. Cut out core; discard. Pull out inner leaves of each half, leaving 3 outer layers (reserve). Finely slice inner leaves. Heat broth and 2 tbsp oil in a medium sauté pan on medium. Add vegetables (plus sliced cabbage), garlic, and beef. Cook until vegetables are tender and meat is browned; add herbs; place in cabbage halves. Mix butter with breadcrumbs; place on top of cabbage; drizzle remaining 1 tbsp oil on top. Bake until tender, about 35 minutes. Season with salt and pepper. Serve hot.

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