MEDITERRANEAN STUFFED ZUCCHINI
Here's a delicious way to solve the problem of those too-big zucchinis ballooning in your garden at the end of the summer: zucchini boats baked and stuffed with lamb, feta, pine nuts, tomatoes, and more. It's just like your mother used to make, but with an exotic Mediterranean twist!
Provided by Larry Short
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Use a melon baller to separate and remove seeds and pulp separately from the zucchini, carving out each half and leaving about a half-inch shell. Chop zucchini pulp into pieces about 1/4 inch in diameter. Discard seeds.
- Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add ground lamb; continue to cook and stir until lamb is lightly browned, 5 to 7 minutes. Stir chopped zucchini into the lamb mixture. Reduce heat to medium-low. Simmer mixture until the zucchini is hot, about 3 minutes. Drain excess grease. Season lamb mixture with coarse salt and black pepper.
- Remove skillet from heat. Stir tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup mint leaves through the lamb mixture; spoon into the zucchini halves. Put stuffed zucchini halves into a large baking dish. Pour water into the baking dish.
- Bake in preheated oven for 30 minutes. Mix bread crumbs and mozzarella cheese in a bowl. Sprinkle 1/4 cup mint leaves over the zucchini and top with the bread crumb mixture. Continue baking until the top is crusty and browned, about 10 minutes more.
Nutrition Facts : Calories 649.3 calories, Carbohydrate 38.8 g, Cholesterol 114.7 mg, Fat 38.7 g, Fiber 7 g, Protein 40.6 g, SaturatedFat 14.9 g, Sodium 1522.8 mg, Sugar 14.2 g
GREEK STUFFED ZUCCHINI (KOLOKITHAKIA YEMISTA AVGOLEMONO)
A delcious way to use up loads of large zucchini. I figure one medium to large zucchini per person, per serving, depending on appetite.
Provided by evelynathens
Categories One Dish Meal
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cut zucchini into 1/2s or 1/3s, cored on one end (the other end is left intact) and remove filing carefully with corer so that a not-too-thick wall of zucchini remains to contain the filling, keep 1/2 the zucchini flesh removed from the coring, minced (not the shells- but the actual part of the zucchini that was removed, the other half makes a lovely omelette with a bit of parmesan for another meal!).
- You can prepare your zucchini from the previous day and keep, wrapped, in the refrigerator- this actually makes a lot less work on the day of preparation as it's the coring of the zucchini that takes up the most time.
- Mix the meats, onion, garlic, rice, parsley and zucchini in a bowl and season to taste with salt and pepper.
- Stuff this mixture into the opening of the one end of each zucchini piece and make sure the filling goes all the way into the vegetable.
- Level opening neatly so that no filling comes out.
- Layer the filled zucchini pieces in a big pot and add enough boiling water to just cover.
- Put in the stock cubes and the butter and cover.
- Simmer for 45 minutes to 1 hour (knife tip should slip into a piece easily), and take off heat.
- Carefully remove the zucchini pieces with a slotted spoon and place on a reheatable serving dish.
- Strain the cooking liquid left in the pot to remove any pieces of zucchini or grains of rice that may be floating around.
- In a large bowl, whisk the eggs with the cornstarch and lemon juice (add the juice of 1 lemon at this point).
- Slowly ladle in (literally the thinnest of streams) your hot cooking liquid, whisking the eggs all the while so they don't curdle.
- Keep doing this till nearly all the cooking liquid has been used and then pour your egg mixture and any cooking liquid left back into the pot and heat on a low flame until the sauce has thickened.
- Taste, if it needs more lemon, add up to 1/2 more.
- This is what is called an'Avgolemono Sauce' (Egg-lemon Sauce)- it is delicious.
- When ready to serve, put 2-3 piping hot pieces of the stuffed zucchini on each plate and nap with the sauce.
- Serve with feta cheese on the side (you won't believe how good a nibble of feta tastes with each bite of this!), good, crusty bread (you want to get all the sauce), and wine.
MACEDONIAN STUFFED CABBAGE WITH THICK AVGOLEMONO
This recipe is based on one from The Complete Book of Greek Cooking, the recipe club of Saint Paul's Greek Orthodox Cathedral. Also known as Sarmades me Avgolemono, a traditional regional dish from the northern part of Greece. The long cooking time is necessary because of the pork filling. NOTE: Leftover steamed leaves can be frozen, wrapped in plastic wrap. To use, bring to room temperature.
Provided by mersaydees
Categories One Dish Meal
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Carefully remove outer leaves from cabbage, keeping leaves from tearing. Parboil them about 5 minutes. Drain in a colander.
- Place sauerkraut in bottom of Dutch oven. Tip: use a large pot and do not fill to the top. Layer a few cabbage leaves over the sauerkraut.
- Thoroughly combine beef, pork, salt, pepper, onions, and rice. Carefully remove heavy center vein from steamed cabbage leaves and cut each leaf in half. Place 1 rounded tablespoon of meat mixture near cut end of leaf; fold over. Fold edges in toward center and roll up tightly. Repeat until you've used up all the meat mixture or the cabbage leaves. Place rolls in casserole with lemon slices between the layers. Cover with an inverted heavy plate to act as a weight. Add enough boiling water to cover rim of plate. Cover casserole, bring slowly to a boil, and simmer gently until liquid has been absorbed, about 1 hour.
- After the rolls have cooked, prepare the sauce:.
- Beat eggs until frothy; add lemon juice. Gradually add hot stock, beating constantly. Pour into a saucepan and cook over low heat, stirring constantly, until sauce thickens.
- To serve, place several rolls on each plate and spoon some cooked sauerkraut over them; top with Thick Avgolemono Sauce. Serve immediately.
Nutrition Facts : Calories 620.4, Fat 33.6, SaturatedFat 12.6, Cholesterol 188.9, Sodium 774.2, Carbohydrate 41, Fiber 11.3, Sugar 13.9, Protein 40.4
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
STUFFED ZUCCHINI
An abundance of squash from my garden inspired me to make up this stuffed zucchini recipe, which is now a favorite. -Marjorie Roberts, West Chazy, New York
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine first 11 ingredients and 1 can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13x9-in. baking dishes. Spoon remaining tomato sauce over each. , Bake, uncovered, at 375° until the zucchini is tender, about 45 minutes. Sprinkle with cheese during the last few minutes of baking.
Nutrition Facts : Calories 294 calories, Fat 15g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 831mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.
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