Saucy Stuffed Zucchini Recipe 445

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EASY STUFFED ZUCCHINI



Easy Stuffed Zucchini image

Fresh out of the oven...zucchini packed full of meat, sauce and cheese makes a delicious dish!

Provided by cookkassi

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 4

Number Of Ingredients 8

½ pound ground beef
1 large zucchini, ends trimmed
½ cup bread crumbs
2 cloves garlic, minced
1 (16 ounce) jar spaghetti sauce
½ (6 ounce) can sliced black olives, drained
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook and stir the ground beef in a skillet over medium heat until the meat is browned, breaking the beef up into crumbles as it cooks, about 10 minutes. Drain off excess fat, and transfer the beef into a mixing bowl. Slice the zucchini in half the long way, and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell all around the zucchini. Chop the scooped-out zucchini flesh, and add to mixing bowl. Stir in the bread crumbs, garlic, spaghetti sauce, black olives, and Parmesan cheese; mix the stuffing well. Lightly stuff both halves of the zucchini with the meat mixture. Place the zucchini halves into a baking dish, and cover tightly with foil.
  • Bake in the preheated oven for 45 minutes, remove from oven, and remove the foil. Sprinkle 1/2 cup of shredded mozzarella cheese over each zucchini half. Move an oven rack to within 6 inches of the oven broiler's heat source, turn on the broiler, and broil the zucchini until the mozzarella cheese is browned and bubbling, about 5 minutes.

Nutrition Facts : Calories 405.4 calories, Carbohydrate 30.9 g, Cholesterol 63.4 mg, Fat 20.1 g, Fiber 5.1 g, Protein 25.2 g, SaturatedFat 8.5 g, Sodium 1112.4 mg, Sugar 12.6 g

STUFFED ZUCCHINI I



Stuffed Zucchini I image

In this recipe zucchini are hollowed into 'boats' and stuffed with bread crumbs, Cheddar cheese, onion, parsley, egg and Parmesan cheese. A hearty side dish or main meal.

Provided by Debbie

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 45m

Yield 4

Number Of Ingredients 9

1 ½ pounds zucchini, halved
1 ½ cups dry bread crumbs
2 ounces shredded Cheddar cheese
¼ cup minced onion
2 tablespoons chopped fresh parsley
1 ¼ teaspoons salt
¼ cup grated Parmesan cheese, divided
2 eggs, beaten
2 tablespoons butter, diced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add zucchini and cook until tender, about 15 minutes; drain. Scoop out the flesh of the zucchini, making a 'boat'.
  • In a medium bowl combined zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, most of the Parmesan cheese and egg. Fill zucchini boats with mixture. Dot tops with butter and sprinkle with remaining Parmesan cheese.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 359 calories, Carbohydrate 35.7 g, Cholesterol 128.6 mg, Fat 17.1 g, Fiber 4.1 g, Protein 16.7 g, SaturatedFat 9 g, Sodium 1289.1 mg, Sugar 6.3 g

SAUCY STUFFED ZUCCHINI



Saucy Stuffed Zucchini image

Like many people I know, I've had an overabundance of zucchini in my garden. I created this recipe to use up some of my bounty. My husband often shies away from vegetable dishes, but he declared this one a winner! -Barbara Edgington, Frankfort, Ohio

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 3-4 servings.

Number Of Ingredients 13

3 to 4 medium zucchini (1-3/4 to 2 pounds)
12 ounces Italian sausage, cooked and drained
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 tablespoons chopped onion
1-1/2 teaspoons Italian seasoning
1 can (8 ounces) tomato sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1-1/4 cups milk
1/2 cup grated Parmesan cheese, divided
1 teaspoon Dijon mustard

Steps:

  • Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Reserve pulp. Cook shells in salted water for 2 minutes. Remove and drain. Set aside. , Chop zucchini pulp. Place pulp in a saucepan; add the sausage, peppers, onion, Italian seasoning and tomato sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Place zucchini shells in a greased 13-in. x 9-in. baking dish. Spoon filling into shells. , In a saucepan, melt butter; whisk in flour and salt until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Add 1/4 cup Parmesan cheese and mustard. , Pour over zucchini. Sprinkle with remaining Parmesan. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Fat 23 g fat (11 g saturated fat), Cholesterol 67 mg cholesterol, Sodium 1,126 mg sodium, Carbohydrate 18 g carbohydrate, Fiber 3 g fiber, Protein 19 g protein.

MIDDLE EASTERN STUFFED ZUCCHINI RECIPE



Middle Eastern Stuffed Zucchini Recipe image

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

1/2 cup long-grain rice, rinsed well
1/2 lb lean ground beef
1 small onion, shredded
1/3 packed cup chopped parsley
1/3 packed cup chopped dill
1 can (14.5 oz) diced tomato with juice
1/2 cup water
2 tbsp Private Reserve extra virgin olive oil
Scant 1 tsp allspice
Scant 1 tsp garlic powder
Salt and pepper
4 large and very firm tomatoes, divided (3 to be cored and stuffed, and 1 to be sliced)
1 small onion, sliced into rounds
2 1/2 lb Medium-sized zucchini or Middle Eastern zucchini (about 8 or so zucchini), lightly peeled
1 can (14.5 oz) tomato sauce
3/4 cup water

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

ITALIAN STUFFED ZUCCHINI



Italian Stuffed Zucchini image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 medium zucchini, halved lengthwise
3/4 cup ricotta cheese
1/2 cup shredded Italian cheese blend
2 tablespoons chopped fresh parsley
2 ounces sliced capicola, chopped
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper
1/4 cup marinara sauce

Steps:

  • Preheat the oven to 400 degrees F and line a small baking dish with foil. Scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell.
  • Combine the ricotta, 1/4 cup Italian cheese blend, the parsley, capicola and lemon zest and juice in a medium bowl. Season the zucchini with salt and pepper, then fill with the ricotta mixture.
  • Drizzle each zucchini half with about 1 tablespoon marinara sauce, then sprinkle with the remaining 1/4 cup Italian cheese blend. Transfer to the baking dish and bake until the cheese is melted and bubbling, about 20 minutes.

Nutrition Facts : Calories 211 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 45 milligrams, Sodium 611 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 13 grams, Sugar 4 grams

STUFFED ZUCCHINI



Stuffed Zucchini image

Provided by David Ruggerio

Categories     Garlic     Herb     Mushroom     Appetizer     Bake     Sauté     Parmesan     Veal     Celery     Zucchini     Fall

Yield 8 appetizer or side-dish servings; 4 main-dish servings

Number Of Ingredients 15

4 medium zucchini (approximately 5 ounces each), rinsed and sliced in half, lengthwise
2 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
3 cloves garlic, finely chopped
1/4 cup finely chopped mushrooms
1/4 cup finely chopped celery
2 tablespoons dry white wine
1 pound lean veal, coarsely ground
3 tablespoons chopped fresh basil
1 teaspoon chopped fresh rosemary
3/4 cup grated Parmesan cheese
1 egg, beaten
2 tablespoons butter, softened
2 teaspoons salt
2 teaspoons pepper

Steps:

  • Preheat the oven to 375°F.
  • Scoop out the insides of the zucchini halves with a small spoon. Reserve the cored halves and the insides.
  • Heat the oil in a large sauté pan over medium heat and sauté for 1 to 2 minutes. Then add the mushrooms and sauté for 2 minutes more. Add the celery and the reserved insides of the zucchini and continue to cook for 2 to 3 minutes. Add the white wine and cook it down for 1 minute. Add the veal and cook, stirring occasionally with a wooden spoon, until it browns nicely, approximately 8 minutes. Stir in the basil and the rosemary and cook for 1 to 2 minutes more. Remove from the heat, place in a bowl, and allow to cool.
  • Once the mixture has cooled, blend in the cheese, egg, butter, salt, and pepper. Fill the cored zucchini with the mixture.
  • Fill a baking pan with 1/4 inch of water. Place the filled zucchini halves in the pan and bake for 40 minutes, until golden brown. Remove the zucchini carefully from the pan to a warm platter, spooning the juices from the pan on top of them, and serve.

STUFFED ZUCCHINI WITH FRESH TOMATO SAUCE



Stuffed Zucchini With Fresh Tomato Sauce image

This recipe, by Craig Claiborne with Pierre Franey, was published in New York Times in 1981. Its easy and sensational, and that's why I've been making it every summer since then. Recently, when I misplaced the recipe, I was unable to find it online. Now that I've found it, I wanted to post it where others can enjoy -- and I'll never panic again that I may not be able to find it.

Provided by Catherine Rome

Categories     Pork

Time 50m

Yield 2 1/2 cups, 6 serving(s)

Number Of Ingredients 18

3 zucchini, about 1 1/2 pounds
2 tablespoons olive oil
1/4 cup finely chopped onion
1 garlic clove, finely minced
6 tablespoons finely chopped green peppers
1 teaspoon dried oregano
1/2 lb ground pork
1/4 cup pine nuts
1 egg
6 tablespoons fine fresh breadcrumbs
2 tablespoons grated parmesan cheese, sauce
2 cups tomatoes, cored, seeded and but into one-inch cubes
2 tablespoons butter
1/4 cup finely chopped onion
1/2 teaspoon finely minced garlic
1/3 cup dry white wine
3 fresh basil leaves or 1 teaspoon dried basil
salt and pepper

Steps:

  • Split the zucchini in half. Scoop out the center flesh/pulp, leaving a shell about a quarter-inch thick. Reserve the pulp.
  • Drop the zucchini shells into cold water and bring to a boil. Simmer for 30 seconds. Drain and run under cold running water.
  • In a skillet, heat half of the oil and add the onion, garlic, green pepper and the reserved pulp. Cook, stirring, about 5 minutes. Add salt and pepper to taste, and oregano. Remove from heat and briefly cool.
  • Stir in the pork, pine nuts, egg and four tablespoons of the bread crumbs. Blend well with hands. Stuff the squash with this mixture. Sprinkle with salt and pepper. Blend remaining bread crumbs and the grated cheese and sprinkle over the stuffed zucchini, then dribble with the remaining oil.
  • When ready to cook, preheat the oven to 400 degrees. Bake the stuffed zucchini, uncovered, for 30 minutes. Serve with fresh tomato sauce.
  • Fresh Tomato Sauce:.
  • Prepare the tomatoes and set them aside.
  • Melt the butter in a saucepan, add the onion and garlic and cook briefly. Add the wine and reduce the liquid by one-half. Add the tomatoes, basil, salt and pepper, and cook for five minutes.
  • Use a blender or food processor to blend to a puree. Return the puree to the saucepan, reheat and serve.

Nutrition Facts : Calories 314.8, Fat 22, SaturatedFat 7, Cholesterol 82.5, Sodium 152.7, Carbohydrate 13.6, Fiber 2.7, Sugar 4.9, Protein 15.1

STUFFED ZUCCHINI



Stuffed Zucchini image

Make and share this Stuffed Zucchini recipe from Food.com.

Provided by dojemi

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

3 medium zucchini
2 tablespoons butter
1 cup chopped fresh mushrooms
2 tablespoons all-purpose flour
1/4 teaspoon dried oregano, crushed
1 (4 ounce) cup shredded monterey jack cheese
2 tablespoons chopped pimiento
1/4 cup grated parmesan cheese

Steps:

  • Cook whole zucchini in boiling water about 10 minutes, or until tender.
  • Cut in half lengthwise.
  • Scoop out centers, leaving a 1/4-inch shell; chop center portion and set aside.
  • Melt butter in a large skillet; saute mushrooms about 3 minutes or until tender.
  • Stir in flour& oregano; remove from heat.
  • Stir in Monterey Jack cheese and pimento; stir in the reserved chopped zucchini.
  • Heat mixture through.
  • Preheat broiler.
  • Fill zucchini shells, using approximately 1/4 cup filling for each.
  • Sprinkle with Parmesan cheese.
  • Broil several inches from source of heat for 3 to 5 minutes or until hot and bubbly.
  • NOTE: Stuffed zucchini may be assembled in advance, covered and refrigerated up to 4 hours.
  • Broil for 5 to 7 minutes instead of 3 to 5.

Nutrition Facts : Calories 154.6, Fat 11.3, SaturatedFat 7, Cholesterol 31.7, Sodium 248.7, Carbohydrate 6, Fiber 1.3, Sugar 2, Protein 8.4

ZUCCHINI NOODLES IN GARLIC-PARMESAN CREAM SAUCE



Zucchini Noodles in Garlic-Parmesan Cream Sauce image

Elevate simple zucchini with a rich garlic and Parmesan cream sauce. Serve it as a side for chicken or pork with a tossed salad.

Provided by Bibi

Categories     Zucchini Recipes

Time 35m

Yield 6

Number Of Ingredients 11

2 ½ medium zucchini, spiralized (about 4 cups)
1 teaspoon salt
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cloves garlic, minced
½ cup heavy cream
½ cup milk
1 cup shredded Parmesan cheese
salt and freshly ground black pepper to taste
½ cup sliced cherry tomatoes
2 tablespoons chopped fresh parsley

Steps:

  • Toss zucchini noodles with salt in a large bowl. Spread out on a layer of paper towels to absorb excess moisture.
  • Melt butter in a large skillet over medium heat, then stir in flour. Add minced garlic and stir until garlic is fragrant and flour has thickened, about 1 minute.
  • Slowly pour in cream and milk, stirring constantly, until the mixture begins to boil and thicken, 3 to 5 minutes.
  • Turn heat to low, stir in grated Parmesan cheese, and keep stirring until cheese is melted.
  • Blot zucchini noodles with more paper towels to soak up excess moisture and add zoodles to the sauce. Season with salt and pepper to taste, and warm noodles in the sauce until desired tenderness, 2 to 3 minutes.
  • Toss with sliced cherry tomatoes before serving and garnish with parsley.

Nutrition Facts : Calories 174.9 calories, Carbohydrate 6.7 g, Cholesterol 45.6 mg, Fat 13.7 g, Fiber 1.1 g, Protein 7.5 g, SaturatedFat 8.4 g, Sodium 553.8 mg

BEEF-STUFFED ZUCCHINI



Beef-Stuffed Zucchini image

This ground beef and zucchini recipe is a delightful summer meal. For a change of pace, substitute your favorite barbecue sauce for the marinara in this baked stuffed zucchini. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 medium zucchini
1 pound ground beef
1/2 cup chopped onion
3/4 cup marinara or pasta sauce
1 large egg, beaten
1/4 cup seasoned bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Monterey Jack cheese, divided

Steps:

  • Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells. , Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. , Meanwhile, in a large skillet, cook beef, onion and zucchini pulp over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese., Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. If desired, broil zucchini 3 in. from the heat for 3-5 minutes or until the cheese is golden brown. Serve with additional marinara sauce.

Nutrition Facts : Calories 420 calories, Fat 25g fat (11g saturated fat), Cholesterol 143mg cholesterol, Sodium 735mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 3g fiber), Protein 33g protein.

STUFFED ZUCCHINI RECIPE BY TASTY



Stuffed Zucchini Recipe by Tasty image

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

5 zucchinis
1 lb ground beef
1 onion, diced
½ cup rice
1 cup fresh parsley, diced
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cumin
½ teaspoon cajun seasoning
1 ½ teaspoons garam masala
1 cup water
½ cup olive oil
½ cup Barilla Marinara sauce
½ lemon
1 tablespoon honey silan
2 tablespoons tomato paste
½ tablespoon chili powder
½ teaspoon black pepper
½ teaspoon salt

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

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STUFFED ZUCCHINI WITH TOMATO SAUCE AND RICE
Instructions. Divide the zucchini in half and hollow out. Dice the onion and garlic, chop the parsley and fry in a little fat (oil or butter) in a pan.
From bosskitchen.com


STUFFED ZUCCHINI BREAKFAST FEAST - I'D RATHER BE A CHEF
Preheat your oven to 425 degrees. Line a rimmed baking sheet with foil. Hollow out the round zucchini, reserving about ½ of the flesh. Coat the hollow zucchini with oil, some salt and …
From idratherbeachef.com


SAUSAGE STUFFED ZUCCHINI - A FAMILY FEAST®
2017-08-21 Instructions. Preheat oven to 375 degrees F. Take each squash and cut off stem and a small slice off end. Slice a small sliver from bottom side so that the zucchini will sit …
From afamilyfeast.com


STUFFED ZUCCHINI - JOE'S HEALTHY MEALS
2015-06-29 Preheat the oven to 400°F. Boil the zucchinis in a large saucepan in salted water for 5 to 10 minutes, depending on the size. Drain and place in cool water, set aside. To make the …
From joeshealthymeals.com


SAUSAGE STUFFED PIZZA ZUCCHINI BOATS - A SAUCY KITCHEN
2021-08-20 Cheesy, sausage stuffed Pizza Zucchini Boats - quick prep & minimal ingredients make for an easy, weeknight meal! | Gluten Free + Low Carb + Keto
From asaucykitchen.com


SAUCY STUFFED ZUCCHINI | RECIPES, VEGGIE DISHES, COOKING RECIPES
Jul 29, 2014 - Like many people I know, I've had an overabundance of zucchini in my garden. I created this recipe to use up some of my bounty. My husband often shies away from …
From pinterest.com


ZUCCHINI STUFFED WITH SAUSAGE RECIPE - FOOD NEWS
Preheat oven to 375 degrees F (190 degrees C). 3. In a bowl, mix together chopped zucchini flesh, sausage, bread crumbs, Parmesan and garlic. 4. Stuff each zucchini shell with the …
From foodnewsnews.com


STUFFED ZUCCHINI - CAFE DELITES
2019-09-12 Instructions. Preheat oven to 400°F (200°C). Spray a baking tray or sheet with non stick cooking oil spray. Arrange zucchini halves, cut side up, on the baking sheet. Set aside. …
From cafedelites.com


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