Roly Poly Zucchini With Summer Stuffing Recipes

ROLY POLY ZUCCHINI WITH SUMMER STUFFING

Steps:

• Place squash in boiling water for 5-10 mins, till a sharp knife pierces to center easily.
• Remove from pot and plunge in ice water to cool.
• Cut off top and scoop out centers with a melon baller, being careful to leave a sturdy shell.
• Chop scooped out squash and reserve.
• Saute onion in oil till transparent.
• Add chopped squash and cook till liquid is cooked off.
• Cool filling.
• Blend filling with ricotta, corn, scallions and half of parmesan.
• Season with salt & pepper.
• Mound filling in squash shells and top with grated cheese.
• Bake on cookie sheet in 350 oven for 35-45 mins, till heated through.

HERB-STUFFED ZUCCHINI

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.

STUFFED YOUNG ZUCCHINI

Steps:

• Heat the oven to 425 degrees F.
• Halve 4 of the small zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside.
• Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and saute the mushrooms, onions and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat.
• While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces. Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs.
• Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.

ZUCCHINI STUFFING BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring 1/2 cup of lightly salted water to a boil. Add zucchini and onion and cook uncovered until crisp-tender, about 5 minutes. Drain in a colander and transfer to a bowl.
• Stir soup and sour cream into zucchini and onions. Season with salt and pepper.
• Combine stuffing mix with butter in a small bowl; stir well.
• Layer half of the stuffing mix into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture on top. Sprinkle with half of the Cheddar cheese. Add the rest of the stuffing mix, then the remaining cheese. Cover baking dish with aluminum foil.
• Bake in the preheated oven until bubbly, about 30 minutes. Uncover and bake until cheese has melted and browned, about 15 minutes.

SUMMER ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.
• In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.

ZUCCHINI STUFFING

Steps:

• Take a casserole dish (I use 4 quart but can be any shape or size).
• Dice zucchini add to dish toss in onion, bread crumbs, grated cheese, garlic, oregano and pepper and mix well pour in oil and coat just to moisten crumbs-- not so it is sitting in oil.
• Mix til blended.
• Cover bake at 350°F for 55 minutes.
• Let sit 5 minutes before serving.
• Now please modify ingredients to your tastes this is a one step and dish, side dish-- can be served as stuffing or vegetable.
• It is really easy and a different fling to zucchini.