Pesto Stuffed Zucchini Recipes

PARMESAN PESTO ZUCCHINI STICKS

Parmesan Pesto Zucchini Sticks image

Provided by Ina Garten

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

3 medium (6 to 8-inch-long) zucchini, trimmed
1/2 cup good store-bought pesto
8 tablespoons good olive oil, divided
1/4 cup roughly chopped fresh flat-leaf parsley
2 large garlic cloves
1 1/4 cups panko (Japanese bread flakes)
3/4 cup freshly grated Italian Parmesan cheese
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
Flaked sea salt, such as Maldon, for sprinkling

Steps:

Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
Cut each zucchini in quarters lengthwise through the stem and then cut each quarter again in thirds lengthwise, making long skinny spears. In a medium shallow bowl, whisk together the pesto and 4 tablespoons of the olive oil and set aside. Place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they are finely minced. Add the panko, Parmesan, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper plus the remaining 4 tablespoons olive oil. Pulse only until all the panko is moistened with oil. Pour the mixture onto a dinner plate.
Dip the zucchini spears first into the pesto mixture, turning to coat completely, then place each one in the crumb mixture, pressing and turning to coat thickly. Arrange the sticks in rows on the prepared sheet pans.
Roast for 20 to 30 minutes, until the zucchini is tender and the crumbs have crisped to a crunchy golden brown. Sprinkle lightly with flaked sea salt and serve hot.

ZUCCHINI WITH WALNUT PESTO

Zucchini with Walnut Pesto image

Provided by Molly Yeh

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Extra-virgin olive oil, for the skillet
2 medium zucchini, cut into 1/2-inch slices
Kosher salt and freshly ground black pepper
1/2 cup toasted walnuts, plus more for topping
1/2 cup fresh basil, plus more for garnish
1/2 cup fresh mint
1/2 cup freshly grated Parmesan, plus more for garnish
1 tablespoon red wine vinegar
Pinch of crushed red pepper, plus more for garnish

Steps:

Heat a layer of olive oil in a skillet over medium high. When the oil begins to shimmer, add the zucchini in an even layer, avoiding overlapping in the skillet (you may need to cook in batches to avoid overcrowding!). Season with salt and pepper. When the zucchini begins to brown on the bottom, about 5 minutes, flip over and allow to brown on the other side, about 4 minutes more. Remove from the skillet to the serving plate.
Meanwhile, make the pesto. Add the walnuts, basil, mint, Parmesan, vinegar and a pinch of crushed red pepper to the carafe of a food processor. Pulse until the ingredients are combined but still chunky. Taste and season with salt and pepper as needed.
Drizzle the pesto on top of the zucchini. Top with additional Parmesan, fresh basil and crushed red pepper flakes and serve!

ZUCCHINI STUFFED WITH TOMATO, WHITE BEANS, AND PESTO

Zucchini Stuffed With Tomato, White Beans, and Pesto image

This recipe will require a large cooker (preferably oval shaped) in order to accommodate the shape of the zucchini. You could bake in the oven. This recipe is from my Fresh From the Vegetarian Slow Cooker cookbook.

Provided by DailyInspiration

Categories Beans

Time 24m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 large zucchini, halved lengthwise and ends trimmed (or 4 small)
2 tablespoons olive oil
2 shallots, minced
1 large garlic clove, minced
salt & freshly ground black pepper
1 large ripe tomatoes, chopped
1 (15 1/2 ounce) can white beans, drained and rinsed
1/3 cup pine nuts, toasted
2 tablespoons fresh parsley leaves, minced
2 tablespoons fresh basil leaves, minced

Steps:

Scoop out the zucchini flesh, keeping about 1/4 inch of the flesh and the shells intact. Chop the pulp.
Heat 1 tablespoons of the olive oil in a medium-size skillet over medium heat, add the shallots, garlic, and chopped zucchini, and season with salt and pepper to taste. Cover and cook until the vegetables are tender; about 10 minutes. Stir in the tomato, beans, pine nuts, parsley, and basil, season to taste with salt and pepper, and mix well.
Fill the zucchini shells with the stuffing mixture and place them in a lightly oiled 5 1/2 - 6 quart oval slow cooker. Drizzle the zucchini with the remaining 1 tablespoons oil. Cover and cook on LOW for 3-4 hours, until the zucchini is tender.

PEPPERONI STUFFED ZUCCHINI

Pepperoni Stuffed Zucchini image

One of our favorite fall dishes, it is a great combination of sweet and salty flavors -- and very easy to make.

Provided by SINGINGCHEF

Categories Side Dish Vegetables Squash Zucchini

Time 25m

Yield 2

Number Of Ingredients 4

Ingredients

2 medium zucchini
⅓ cup diced onion
12 slices pepperoni sausage, diced
½ cup grated Asiago or Parmesan cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Cut zucchini in half lengthwise. With a metal spoon, scoop out most of the insides and place into a skillet. Transfer the zucchini shells to a baking sheet.
Place the skillet over medium heat, and stir in onion and pepperoni. Cook about 3 minutes. Remove from heat, and spoon into zucchini shells. Sprinkle with cheese.
Bake in preheated oven for 12 minutes.

Nutrition Facts : Calories 198.2 calories, Carbohydrate 9.2 g, Cholesterol 36.7 mg, Fat 13.4 g, Fiber 2.6 g, Protein 12.1 g, SaturatedFat 6.7 g, Sodium 546.9 mg, Sugar 4.6 g

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