MUSHROOM-STUFFED ZUCCHINI BOATS RECIPE
Steps:
- Preheat the oven to 375˚F. Cut the stem end off the zucchinis and slice them in half lengthwise. With a table spoon, scoop out just the pulpy center that contains the seeds, and put the zucchini cut-side down on a parchment paper-lined baking sheet. Cook for 15 minutes, until just slightly softened.
- While the zucchini are cooking, in a saute pan, heat the olive oil over medium heat. Add the shallots and saute until they are softened, about 5 minutes. Add the mushrooms and saute, stirring occasionally, until the mushrooms release their liquid and the liquid cooks off, about 7 to 8 minutes. Remove the pan from the heat. Sprinkle the mixture with garlic powder, stir in the breadcrumbs and parmesan cheese. Season the mixture with salt and pepper.
- Remove the zucchini from the oven and turn them over on the sheet pan so they are cut side up. Divide the mushroom mixture between each zucchini, spooning it into the carved-out channel where the seeds were removed. Return the zucchini to the oven and cook for 10 minutes. Remove the zucchini from the oven, sprinkle each boat with mozzarella cheese. Return to the oven or to the broiler and cook until the cheese is melted, 5 minutes or less.
Nutrition Facts : Calories 211 kcal, Carbohydrate 27 g, Cholesterol 12 mg, Fiber 5 g, Protein 11 g, SaturatedFat 3 g, Sodium 387 mg, Sugar 11 g, Fat 8 g, ServingSize 4 entrees, 8 sides (8 servings), UnsaturatedFat 0 g
TEMPURA MUSHROOM STUFFED ZUCCHINI BLOSSOMS
Provided by Ming Tsai
Categories appetizer
Time 1h
Yield 12 individual servings
Number Of Ingredients 14
Steps:
- In a hot saute pan coated with oil, add the shallots and mushrooms and stir. Season and cook soft, about 5 minutes. Drain the mix in a strainer, place on plate and put in the refrigerator. When the mix is cold, squeeze out as much liquid as possible. Check for seasoning and transfer to a food processor and add thyme, egg, butter and truffle oil. Pulse a few times to break the mushrooms and butter into small pieces-do not puree! Transfer to a bowl and fold in edamame and chives. Using a pastry bag or ziploc with end cut off, fill blossoms full. Make tempura batter by whisking the rice flour with the soda water until a pancake batter consistency is achieved. Dip the blossoms in the batter and deep fry at 350 degrees until golden brown and delicious, about 4 to 5 minutes. Season with salt and serve immediately on a decorative platter.
MUSHROOM AND SPINACH STUFFED ZUCCHINI
Rich and savory with portabella mushrooms and spinach, combined with rice, sherry,olive oil,and dill, this makes a dramatic filling for zucchini boats. Another winner from the Moosewood Restaurant Low-Fat Favorites Cookbook.
Provided by Sharon123
Categories Rice
Time 1h
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Slice the zucchini in half lengthwise and, using a small spoon, scoop out the insides of the zucchini to leave a fillable shell.
- Set aside.
- In a skillet, saute the onions, garlic, and salt in the oil on low heat, stirring often, until the onions soften.
- Add the mushrooms, dill, sherry, and soy sauce and cook for about 5 minutes more.
- When the mushrooms are just tender, remove from the heat and set aside.
- Preheat the oven to 350*F.
- While the mushrooms are cooking, rinse and stem the spinach.
- In a saucepan, steam the spinach leaves in enough water to cover until wilted but still bright green.
- Drain and add it to the sauteed vegetables.
- Stir in the rice and add salt and pepper to taste.
- Pour the tomato juice evenly around the bottom of an unoiled 8x12" glass or nonreactive baking dish.
- Press and mound 1/6 of the filling into each zucchini shell and arrange them in the baking dish.
- Sprinkle on the grated cheese, cover the pan tightly with foil, and bake for about 30 minutes, until the zucchini are tender and easily pierced with a fork.
- Uncover and bake for another 5 to 10 minutes, until the tops are browned.
Nutrition Facts : Calories 262.7, Fat 8.9, SaturatedFat 4, Cholesterol 20.9, Sodium 983.5, Carbohydrate 35.8, Fiber 6.6, Sugar 12.1, Protein 13.4
ZUCCHINI AND CHEESE STUFFED MUSHROOMS
Make and share this Zucchini and Cheese Stuffed Mushrooms recipe from Food.com.
Provided by rosasharn
Categories Cheese
Time 35m
Yield 1 dozen appetizers (se, 1 serving(s)
Number Of Ingredients 9
Steps:
- Remove stems from mushrooms and discard; set caps aside. Arrange zucchini in a vegetable steamer over boiling water in a Dutch oven.
- Cover and steam 5 minutes.
- Place zucchini on several layers of paper towels; cover with additional paper towels.
- Let stand 15 minutes, pressing down occasionally to remove moisture. Combine zucchini and next 6 ingredients; stir well.
- Spoon mixture evenly into mushroom caps.
- Carefully arrange mushrooms in a single layer in steamer over boiling water in pan.
- Cover and steam 6 minutes or until mushrooms are barely tender.
- Arrange mushrooms on a serving platter; sprinkle with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 119.5, Fat 1.8, SaturatedFat 0.3, Cholesterol 1.6, Sodium 472.6, Carbohydrate 21.9, Fiber 6.6, Sugar 11.2, Protein 11.2
STUFFED ZUCCHINI CASSEROLE
A little work, but it tastes so good. A great recipe if you are growing zucchini in your garden. Goes well with mashed potatoes.
Provided by BUCHKO
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees (175 degrees C). Grease or spray a 13x9 inch baking dish.
- Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Chop and reserve about 3/4 of the seeds for the stuffing. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg and the reserved zucchini seeds. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish.
- In a bowl, stir together the crushed tomatoes, tomato soup, and water. Spoon the tomato mixture over the filled zucchini, liberally. Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.
Nutrition Facts : Calories 358.9 calories, Carbohydrate 22.9 g, Cholesterol 79.6 mg, Fat 20.9 g, Fiber 3.6 g, Protein 21.7 g, SaturatedFat 7.4 g, Sodium 905.5 mg, Sugar 5.5 g
BACON MUSHROOM STUFFED ZUCCHINI RECIPE - (4.5/5)
Provided by rmulleni
Number Of Ingredients 12
Steps:
- Spray pam on small baking sheet. Place zucchini face down and bake for approximately 15-20 minutes @ 400 degrees. Meanwhile saute onion and mushrooms with olive oil. Add the parsley, spinach, bread crumbs, bacon bits, tomato and seasonings. Saute, when cooked add a little grated cheese. Cut or scrape out seeded area of zucchini, fill with filling. Bake approximately 15 minutes.
MUSHROOM STUFFED ZUCCHINI
A delicious meatless main dish.
Provided by Sheri Miller
Categories Stuffed Zucchini
Time 45m
Yield 3
Number Of Ingredients 8
Steps:
- Bring a pot of lightly salted water to a boil, and cook the zucchini whole until they start to become tender, about 10 minutes. Drain the zucchini, and set aside to cool. Once cool, slice the zucchini in half lengthwise, and scoop out the center flesh, leaving a 1/4-inch thick shell around the entire zucchini. Chop the scooped-out zucchini flesh.
- Melt the butter in a large skillet over medium heat. Cook and stir the mushrooms and sweet red pepper until tender and the mushrooms release their juice, about 5 minutes. Stir in the flour and oregano, then stir in the reserved chopped zucchini flesh and Monterey Jack cheese. Heat the mixture until the cheese is melted and the filling is hot. Stuff the filling into the hollowed-out zucchini; sprinkle each with about 3/4 tablespoon of Parmesan cheese.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Broil the zucchini until the filling is bubbling and the cheese is browned, 3 to 5 minutes.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 10.1 g, Cholesterol 59.7 mg, Fat 21.4 g, Fiber 2 g, Protein 14.7 g, SaturatedFat 13.3 g, Sodium 371.9 mg, Sugar 3.2 g
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