MIDDLE EASTERN STUFFED ZUCCHINI RECIPE
Middle Eastern stuffed zucchini recipe with a spiced rice and meat filling, cooked in red sauce. A must-try!
Provided by The Mediterranean Dish
Categories Entree
Time 1h10m
Number Of Ingredients 16
Steps:
- In a large bowl, combine the stuffing ingredients of rice, ground beef, shredded onion, fresh parsley, dill, diced tomatoes, water, olive oil, allspice, garlic powder, and salt and pepper. Mix by hand to combine.
- Now, remove the top of 3 tomatoes and remove the core to hollow out the tomatoes making room for the stuffing. Do this using a corer like this one.
- With a knife, remove the very top of the zucchini, then cut each zucchini in half to make shorter zucchini for stuffing. Now you need to hollow out the zucchini to make room for the stuffing.
- Insert your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms. Twist the corer and pull out the zucchini cores or hearts. Do this a few times, and gently scrape the sides of the zucchini until you have hollowed each out making room for the stuffing. You'll want to leave about 1/4 inch rim of zucchini.
- Lightly oil the bottom of a large deep cooking pan like this one. Slice the remaining tomato and spread over the bottom of the pan. Now add the onion slices and the cores or hearts of the zucchini. Sprinkle with a little salt and pepper.
- Now, using your hands, gently stuff the hollowed tomatoes with the rice stuffing. Then loosely stuff the zucchini with the rice stuffing about 3/4 of the way (do not over-stuff or crowd the rice stuffing in the zucchini or it will not cook well).
- Arrange the stuffed tomatoes in the center of the cooking pan, then add the stuffed zucchini (stuffed side up) around them. Tilt the zucchini a little, this helps them cook nicely through using less liquid.
- Now add the tomato sauce and water. Sprinkle lightly with salt and pepper.
- Place the pan on the stove and cook on medium-high heat until the liquid starts boiling. Turn the heat down, cover and simmer for for 50 minutes until the zucchini is tender and the rice stuffing is fully cooked.
- Transfer to a serving platter or individual bowls. Top with the sauce from the cooking pan. Enjoy!
Nutrition Facts : Calories 172 calories, Sugar 6.6 g, Sodium 154.7 mg, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 23 g, Fiber 3.4 g, Protein 10.2 g, Cholesterol 17 mg
STUFFED ZUCCHINI
An abundance of squash from my garden inspired me to make up this stuffed zucchini recipe, which is now a favorite. -Marjorie Roberts, West Chazy, New York
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 294 calories, Fat 15g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 831mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.
STUFFED ZUCCHINI
[DRAFT]
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 12 Servings
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350°F. Cut each zucchini in half lengthwise and scoop out pulp, leaving about ¼-in shells. Reserve ½ cup of Pasta Sauce and pour remainder into bottom of two 13x9 baking dishes. Place zucchini shells in baking dishes.
- 2. Heat oil in a large skillet over medium heat. Cook hash browns for 12 to 15 minutes, stirring two to three times.
- 3. Meanwhile, in another large skillet over medium heat, cook beef for 3 to 4 minutes, stirring frequently to form small crumbles. Add onion, pepper and garlic, and cook for another 3 minutes. Remove from heat and drain if needed. Stir in cooked Hash Browns, seasoning, reserved ½ cup of Pasta Sauce and 2 cups of cheese. Season with salt and pepper if desired.
- 4. Spoon about ½ cup of meat mixture into each zucchini shell. Pour about ½ cup of hot water into bottom of each baking dish and cover with foil. Bake covered for 30 minutes.
- 5. Carefully remove foil and sprinkle remaining ½ cup of cheese on top. Bake uncovered for an additional 10 minutes, or until zucchini is tender. Serve with additional Pasta Sauce if desired.
IMPOSSIBLE™ STUFFED ZUCCHINI
Impossible™ burger mixed with fresh Italian flavors and stuffed into hollowed-out zucchini. Serve with rice, roasted potatoes, or my favorite--pasta with garlic, olive oil, and crushed red pepper!
Provided by Kim's Cooking Now
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 55m
Yield 5
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut the ends from the zucchini and cut them in half lengthwise. Hollow out the zucchini with a small spoon by scraping out the seedy flesh, leaving about 1/2 inch of flesh on the bottom and sides of the zucchini. Discard the scraped-out flesh. Place the zucchini into a 10x15-inch pan.
- Combine meatless ground beef, tomato, bread crumbs, Pecorino-Romano cheese, egg, garlic, parsley, onion, salt, and pepper in a medium bowl. Mix well using clean or gloved hands.
- Stuff the hollowed-out zucchini with the mixture until all of the mixture has been used. Sprinkle the tops with shredded mozzarella.
- Bake in the preheated oven until browned and zucchini are tender, 35 to 40 minutes.
Nutrition Facts : Calories 270.2 calories, Carbohydrate 23 g, Cholesterol 48.7 mg, Fat 9.1 g, Fiber 4.2 g, Protein 10.1 g, SaturatedFat 2.5 g, Sodium 932.2 mg, Sugar 4.5 g
STUFFED ZUCCHINI WITH PARMESAN
Steps:
- 1. Preheat the oven to 400 degrees F. Cut the zucchini in half lengthwise and use a small spoon to scoop out the seeds, forming a shallow cavity. Finely grated one of the seeded zucchini into a bowl, salt and set aside. Liberally sprinkle the other zucchini shells with salt and place cut-side down on paper towels while preparing the filling.
- 2. Melt 3 tablespoons butter in small skillet over medium-high heat. Add the onion and pepper and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Lightly squeeze the grated zucchini to remove the excess moisture and add to the onions and peppers. Cook until the mixture dries slightly. Remove from the heat, stir in the panko, cheese, and thyme. Season with salt and pepper. Cool slightly.
- 3. Wipe the salt from the zucchini and dry as thoroughly as possible with paper towels. Divide the filling among the zucchini halves, mounding them slightly down the center. Place on a lightly oiled baking sheet and bake until the zucchini softened and the tops brown, about 20 minutes. Carefully transfer zucchini to a platter and serve warm or at room temperature.
Nutrition Facts : Calories 242, Fat 14 grams, SaturatedFat 9 grams, Cholesterol 26 milligrams, Sodium 325 milligrams, Carbohydrate 21 grams, Fiber 4 grams, Protein 11 grams
STUFFED ZUCCHINI
Provided by Molly O'Neill
Categories weekday, side dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Slice the zucchini in half lengthwise and spoon out the flesh, leaving boats about 1/3-inch thick. Sprinkle the boats with salt and place upside down on paper towels to drain for 30 minutes. Dice the flesh and set it aside.
- Meanwhile, preheat the oven to 400 degrees. Melt 2 tablespoons of the butter over medium heat. Add the onions, mushrooms, garlic and reserved zucchini flesh and cook until the vegetables are soft, about 15 minutes. Add the bread, lemon juice, zest and cayenne and cook for 1 minute more. Remove from heat and add the marjoram. Set aside.
- Bake the boats on a baking sheet for 10 minutes. Remove from the oven and mound with the bread filling, packing gently. Combine the hazelnuts and bread crumbs and sprinkle over the top. Melt the remaining butter and drizzle it over the zucchini.
- Bake the zucchini until lightly brown, 20 to 25 minutes. If they are not browned enough, run them briefly under the broiler. Serve warm.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 514 milligrams, Sugar 6 grams, TransFat 0 grams
GARDEN-STUFFED ZUCCHINI BOATS
Not only are these boats a delightful way to get your veggies, they're basically a one-dish meal that covers all the bases-just grab your favorite garden goodies and add any spices or mix-ins you like. -Janie Zirbser, Mullica Hill, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 3 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Halve zucchini lengthwise; place cut sides down in an ungreased 13x9-in. baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell., Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is al dente, 12-15 minutes. Stir in Parmesan cheese., Spoon mixture into zucchini shells. Place in an ungreased 13x9-in. baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour remaining water into bottom of dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce if desired.
Nutrition Facts : Calories 489 calories, Fat 24g fat (12g saturated fat), Cholesterol 103mg cholesterol, Sodium 992mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 4g fiber), Protein 36g protein.
IMPOSSIBLY EASY ZUCCHINI PIE
Show the family that you still got it with this impossibly easy Zucchini pie recipe. Prep time is next to nothing, and while you're adding ingredients, know that this savory Bisquick zucchini pie recipe welcomes any vegetables! Take your pick from peppers all the way to tomatoes...even try both!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9x1 1/4 inches.
- Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.
- Stir together remaining ingredients with fork until blended. Pour evenly into pie plate.
- Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.
Nutrition Facts : Calories 120, Carbohydrate 14 g, Cholesterol 75 mg, Fiber 0 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 5 g, TransFat 0 g
STUFFED ZUCCHINI RECIPE BY TASTY
Here's what you need: zucchinis, ground beef, onion, rice, fresh parsley, salt, black pepper, cumin, cajun seasoning, garam masala, water, olive oil, Barilla Marinara sauce, lemon, honey silan, tomato paste, chili powder, black pepper, salt
Provided by Eleanor Shabtai
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large pot, boil 1 cup (240 ml) water with rice for 8 minutes. Then, drain the water and, in the same pot, add all of the ground beef mixture and stir well.
- With a sharp mandolin, peel even strips of the zucchini, cover with salt for 5 minutes (to draw out moisture), then rinse.
- Place 1 tsp ground beef mixture on each layer of zucchini, roll into a sphere, and place roll back into the pot. Repeat with remaining zucchini strips.
- Combine sauce ingredients in a separate bowl. Then, pour half of the sauce onto the rolls and cook on the stovetop for 20 minutes on medium heat.
- Add the remaining sauce and finish off the dish in the oven at 350°F for 20 more minutes.
- Serve warm.
Nutrition Facts : Calories 461 calories, Carbohydrate 21 grams, Fat 31 grams, Fiber 4 grams, Protein 24 grams, Sugar 10 grams
STUFFED ZUCCHINI
Provided by James Beard
Categories Fish Olive Vegetable Appetizer Side Bake Zucchini Capers House & Garden Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12 as an hors d'oeuvre, 6 as a spicy summer luncheon dish
Number Of Ingredients 8
Steps:
- Scoop out and discard seeds and a small amount of flesh from the zucchini. Sauté halves quickly in olive oil. Then parboil 5-10 minutes. Cool. Sauté the garlic and crumbs in 6 tablespoons oil for 2 minutes. Add the chopped olives, capers, parsley, anchovies. Stuff the zucchini with this mixture, sprinkle with additional crumbs and brush with oil. Arrange the stuffed zucchini in a baking dish and bake in a 375°F. oven for 20 minutes, brushing once with oil. Serve cold.
STUFFED ZUCCHINI - BETTY CROCKER
I know, I know.....5 million stuffed zucchini recipes, and I had to post another. Well this one is different then the others. Actually, this is the very first 'stuffed' recipe I ever tried. I'd just gone back to work after having the kids, and came across Betty Crocker's 'Working Woman's Cookbook'. What a gem this book is. Anyway, getting back to the zucchini....this is very tasty, and easy to put together. The best part, is you can prepare it up to 24 hours ahead of time. Just what working people need.
Provided by Diana 2
Categories Onions
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat 2 inches of salted water to boiling. Add zucchini. Cover and heat to boiling. Cook for 8 to 10 minutes, or just until tender. Drain and cool slightly. Cut in half lengthwise. Scoop out the pulp and set aside. Place zucchini in a 9 x 13 pan and set aside.
- In a skillet, melt butter. Add onion and cook until tender. Add chopped pulp, green peppers, pimiento and stuffing mix. Mix together and use to stuff the zucchini halves. Sprinkle each with shredded cheese.
- To serve immediately:.
- Bake uncovered in a 350* oven for 25 - 30 minutes, or until hot and cheese is melted.
- To serve the next day:.
- After stuffing, cover and refrigerate no longer than 24 hours. When ready to serve, Remove dish from fridge 40 minutes before cooking. Bake at 350* for 30 - 35 minutes.
Nutrition Facts : Calories 142.7, Fat 10.4, SaturatedFat 6.3, Cholesterol 27.7, Sodium 137.4, Carbohydrate 10.8, Fiber 3.7, Sugar 3.4, Protein 4.5
IMPOSSIBLE™ STUFFED PEPPERS
These beauties are loaded with goodness such as fresh spinach, black beans, rice, spices, and more. This recipe is easy to make and perfect for busy families.
Provided by CookingWithShelia
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a small pot. Add 1/2 of the onion, poblano, and garlic. Saute for 3 minutes. Add 1 tomato. Mix in black beans. Cover and simmer for 5 minutes.
- Combine cooked rice with black bean mixture. Season with cumin, chipotle, and a pinch of salt. Set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat remaining 1 tablespoon olive oil in a skillet. Add remaining onion, poblano, and garlic; saute for 3 minutes. Add Impossible Burger; be sure to crumble well. Season with adobo and a pinch of salt. Cook until no longer pink, 5 to 6 minutes.
- Add spinach, black bean and rice mixture, and 1 tomato to the skillet. Mix well and simmer for 3 minutes.
- Cut tops off the bell peppers and remove the cores. Using a spoon, stuff each pepper with the filling. Arrange in a baking dish.
- Bake in the preheated oven until peppers are tender, 15 to 20 minutes.
Nutrition Facts : Calories 387.7 calories, Carbohydrate 52.4 g, Fat 10.9 g, Fiber 10.7 g, Protein 9.1 g, SaturatedFat 1.2 g, Sodium 541.2 mg, Sugar 6 g
DROP DEAD DELICIOUS STUFFED ZUCCHINI
My mother-in-law is famous for her stuffed zucchini, and now I have the pleasure to share the recipe with all of you.
Provided by canarygirl
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash zucchini, and put in a pot of cold water (do not remove ends).
- Bring to a boil and cook until tender, about 10-15 minutes, maybe a little longer depending on the size of your zucchini.
- Meanwhile, heat olive oil in a fairly large skillet.
- Saute garlic first, then add onions, green pepper, thyme, and oregano.
- When the veggies begin to soften, add ground meat (or whatever you are using), season with salt and pepper, and brown until cooked through.
- Drain off any excess grease.
- Set aside to cool slightly.
- When the zucchini have cooked through, remove from water, and allow to cool enough to handle.
- Slice cooled zucchini lengthwise, and scoop out center, leaving a little veggie flesh to form a"boat.
- "Mix ground meat mixture with the red peppers, and the scooped out zucchini (chopped), and the egg.
- Fill the zucchini boats with the mixture, and top each with a slice of cheese.
- Bake in a 375ºF oven for 20-30 minutes, until heated through, and cheese begins to bubble and brown.
- Serve hot.
- Note: If making this dish with tuna or fish, I like to add a little mayo or garlic mayo, and substitute the raw egg for a hard boiled and chopped one.
More about "impossible stuffed zucchini recipes"
10 BEST BAKED STUFFED ZUCCHINI RECIPES | YUMMLY
From yummly.com
HOW TO MAKE THE BEST CHEESE STUFFED ZUCCHINI - FEELS LIKE HOME™
From feelslikehomeblog.com
EASY VEGETARIAN STUFFED ZUCCHINI RECIPE – ITALIAN STYLE
From simpleitaliancooking.com
IMPOSSIBLE ZUCCHINI PIE WITH TOMATOES - HONEYBUNCH HUNTS
From honeybunchhunts.com
IMPOSSIBLE ZUCCHINI PIE - THE BEST VEGETARIAN RECIPES
From thebestvegetarianrecipes.com
STUFFED ZUCCHINI RECIPES | ALLRECIPES
From allrecipes.com
STUFFED ZUCCHINI RECIPES | MYRECIPES
From myrecipes.com
STUFFED ZUCCHINI - JO COOKS
From jocooks.com
IMPOSSIBLE TM STUFFED BELL PEPPERS RECIPE
From impossiblefoods.com
IMPOSSIBLE FOODS | ALL OF OUR RECIPES
From impossiblefoods.com
25 HEALTHY & DELICIOUS WAYS TO STUFF ZUCCHINI (LOW CARB & VEGAN …
From damyhealth.com
STUFFED ZUCCHINI - IMMACULATE BITES
From africanbites.com
STUFFED ZUCCHINI BOATS WITH RICE - GASTRONOTHERAPY
From gastronotherapy.com
SPANISH STUFFED ZUCCHINI WITH CHEESE | AN IRRESISTIBLE ZUCCHINI DISH
From spainonafork.com
IMPOSSIBLE STUFFED CABBAGE - KOSHER EVERYDAY
From koshereveryday.com
STUFFED ZUCCHINI - CAFE DELITES
From cafedelites.com
STUFFED ZUCCHINI WITH MEAT / ITALIAN STYLE
From anitalianinmykitchen.com
LIGURIAN-STYLE STUFFED ZUCCHINI - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
10 BEST STUFFED ZUCCHINI GROUND BEEF RECIPES | YUMMLY
From yummly.com
IMPOSSIBLE ZUCCHINI QUICHE | GRAM'S RECIPE BOX
From gramsrecipebox.com
STUFFED ZUCCHINI RECIPES | EATINGWELL
From eatingwell.com
IMPOSSIBLE ZUCCHINI - TOMATO PIE - RECIPE | COOKS.COM
From cooks.com
STUFFED ZUCCHINI BREAKFAST FEAST - I'D RATHER BE A CHEF
From idratherbeachef.com
8 SPECTACULAR STUFFED ZUCCHINI RECIPES | FOOD & WINE
From foodandwine.com
STUFFED ZUCCHINI RECIPE | RACHAEL RAY
From rachaelray.com
8 CRAZY-EASY STUFFED ZUCCHINI RECIPES | PREVENTION
From prevention.com
BISQUICK IMPOSSIBLE ZUCCHINI PIE RECIPE - THERESCIPES.INFO
From therecipes.info
VEGAN ZUCCHINI CASSEROLE RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
IMPOSSIBLE ZUCCHINI PIE - THE DUTCH BAKER'S DAUGHTER
From thedutchbakersdaughter.com
SIMPLE NOURISHED LIVING
From simple-nourished-living.com
STUFFED ZUCCHINI (3 WAYS) | LIVE EAT LEARN
From liveeatlearn.com
EASY LOW CARB PIZZA STUFFED ZUCCHINI - THE BUSY BAKER
From thebusybaker.ca
THE ULTIMATE STUFFED ZUCCHINI RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
GREEK STUFFED ZUCCHINI STEW (IN EGG & LEMON SAUCE ... - REAL GREEK …
From realgreekrecipes.com
EASY STUFFED ZUCCHINI - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love