PARMESAN-PORK ZUCCHINI BOATS
My father-in-law grows zucchini, so we try as many different recipes as we can. Stuffed with a sausage-cheese filling, these zucchini boats are hearty enough to be a main dish. We usually serve them with rice.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut each zucchini in half lengthwise. Scoop out seeds and pulp, leaving a 1/4-in. shell; set aside. Chop pulp; set aside., In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Add garlic and zucchini pulp; saute for 3-5 minutes or until pulp is tender. Remove from the heat. Stir in the bread crumbs, 1/2 cup Parmesan cheese and egg. , Sprinkle salt inside zucchini shells. Fill each with 3 tablespoons meat mixture. Sprinkle with remaining Parmesan cheese., Place in an ungreased 13-in. x 9-in. baking dish. Pour water into dish. Cover and bake at 350° for 15 minutes. Uncover; bake 15 minutes longer or until zucchini is tender and filling is heated through.
Nutrition Facts : Calories 408 calories, Fat 27g fat (10g saturated fat), Cholesterol 103mg cholesterol, Sodium 1134mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 3g fiber), Protein 19g protein.
STUFFED ZUCCHINI
This is good served with French bread and a salad.
Provided by LTHASKINS
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in a bowl. Mix seeds with sausage, garlic, bread crumbs, and Parmesan cheese. Stuff squash with sausage mixture and place in a 9x13 inch baking pan. Pour spaghetti sauce over the top and cover the pan with foil.
- Bake in preheated oven until sausage is browned and cooked through, about 45 minutes. Remove foil and cover with mozzarella cheese. Return to the oven and cook until cheese is melted, about 15 minutes more.
Nutrition Facts : Calories 878.4 calories, Carbohydrate 58.2 g, Cholesterol 99.5 mg, Fat 58.4 g, Fiber 9.1 g, Protein 29.1 g, SaturatedFat 21.5 g, Sodium 2118 mg, Sugar 24.2 g
PORK SAUSAGE STUFFED ZUCCHINI
Steps:
- Preheat oven to 425 degrees F.
- Coat bottom of a medium pan over medium heat with olive oil. Add onions and cook until translucent, about 4 minutes. Add garlic and cook until translucent and fragrant, about 3 minutes more. Add the sausage and cook, stirring frequently and breaking up the sausage into crumbles, until cooked through, about 5 minutes. Remove mixture from the heat and allow to cool slightly. Add oregano and Parmesan and stir to combine.
- Fill each zucchini with the sausage mixture, packing them slightly, and place on a sheet tray. Drizzle with olive oil and bake until golden brown, about 5 minutes.
PORK STUFFED ZUCCHINI
The name in Spanish for this is "Calabacitas Rellenas" The round ones are called "calabacitas criollas". This dish is everyday fare for many Mexicans.
Provided by Mexi-Rosie
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Cut the stem end form the zucchinis and with a spoon scrape off some of their pulp leaving a 1/2 cm.
- edge.
- Dice the extracted pulp and reserve.
- Cook the zucchini in boiling water until their green color seems darker and brighter.
- Immediately immerse in a colandar in cold water to stop cooking process.
- Sautee onion and garlic in cooking oil.
- Add the pork meat, and when meat is almost cooked add the zuchinni pulp.
- Season with salt and pepper and cook stirring constantly.
- When meat is thoroughly cooked, add the cooked rice, stir, take away from stove and incorporate the cream.
- Stuff the zuchini with the prevous mix and place in a baking dish.
- For the sauce: Sautee onion and garlic.
- When they start turning golden, add the chopped tomato and the tomato sauce, and cook until it reaches boiling stage.
- Process this mixture in blender with very little water to get a slightly thick consistency.
- Place in a saucepan, season with salt and pepper.
- Add the epazote and chiles and cook from 5 to 10 minutes.
- Pour this over the zuchinni and serve.
- If not eaten at once, bake at 400°F for 15 minutes or until they are hot.
Nutrition Facts : Calories 382.3, Fat 17.6, SaturatedFat 8.5, Cholesterol 71.2, Sodium 810.6, Carbohydrate 41, Fiber 6.6, Sugar 14.6, Protein 19.5
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