Stuffed Zucchini Italian Style Recipes

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ITALIAN STUFFED ZUCCHINI BOATS



Italian Stuffed Zucchini Boats image

This low-carb, Italian-inspired dish has so much going for it! Italian Stuffed Zucchini Boats include lean ground turkey, fresh veggies, and is topped with cheese and toasted bread crumbs. Less guilt but tons of flavor

Provided by Valerie Brunmeier

Categories     Main Course

Time 47m

Number Of Ingredients 16

3 medium (uniformly-sized zucchini)
24 to 26 ounce jar tomato basil marinara (divided)
1 tablespoon olive oil
1 pound lean ground turkey or beef
⅓ cup diced onion
1 teaspoon minced garlic
⅓ cup chopped red bell pepper
½ cup chopped brown button (cremini) mushrooms
¼ cup chopped fresh Italian parsley
1 teaspoon Italian seasoning
½ teaspoon salt
freshly ground black pepper (to taste)
¼ teaspoon crushed red pepper flakes (or to taste)
1 ½ cups shredded part-skim mozzarella cheese
¼ cup shaved or shredded Parmesan
2 tablespoons Italian style panko bread crumbs

Steps:

  • Preheat oven to 375 degrees F. Measure out 1 cup of the marinara sauce and set aside.
  • Trim ends from zucchini and slice in half, lengthwise. Use the tip of a spoon to scrape out the zucchini flesh (see recipe note), chop it and set it aside. Place the scooped out zucchini boats into a 13- x 9-inch baking dish and add about 1-inch of water. Cover with foil and bake in preheated oven for 20 minutes, until just slightly fork-tender. Remove from oven, and set aside to cool slightly.
  • Meanwhile, add olive oil to a 12-inch skillet and place over MEDIUM heat. Add turkey (or beef), onion, bell pepper, and garlic to the skillet. Cook, stirring to break up the ground meat as it cooks. Continue to cook and stir until meat is thoroughly cooked and veggies have softened. Drain off as much grease as possible and return the skillet to the heat.
  • Add the chopped zucchini flesh, mushrooms, remaining marinara in jar (reserve 1 cup for later), parsley, Italian seasoning, salt, fresh ground black pepper, and crushed red pepper. Stir well to combine. Bring to a simmer, then reduce heat and allow to simmer over low heat for about 15 minutes.
  • Remove partially cooked zucchini from baking dish and pour off water. Pour the 1 cup of reserved marinara sauce into the empty baking dish and place zucchini boats on top of the sauce.
  • Divide the filling between the zucchini boats. If you have extra filling, spoon it into the dish around the zucchini boats. Cover the dish with foil, and bake for 20 minutes, or until zucchini is fork tender. Remove dish from oven and set oven to BROIL.
  • Remove foil and sprinkle zucchini boats with mozzarella, Parmesan and the panko bread crumbs. Place dish in oven, watching closely, and cook for just a couple of minutes until cheese has melted and bread crumbs are golden brown.

Nutrition Facts : Calories 301 kcal, Carbohydrate 11 g, Protein 28 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 84 mg, Sodium 527 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

ITALIAN STUFFED ZUCCHINI BOATS



Italian Stuffed Zucchini Boats image

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

Provided by Chef Gorete

Categories     European

Time 1h10m

Yield 6 zucchini, 3-6 serving(s)

Number Of Ingredients 15

3 medium zucchini, uniformly sized
3 cups basil, marinara sauce* (divided)
1 tablespoon olive oil
1 lb ground turkey
1 medium onion, finely chopped
1/3 of a red pepper, finely chopped
3 garlic cloves, minced
1/4 cup parsley, finely chopped
1 teaspoon italian seasoning
1/4 teaspoon chili pepper flakes (or to taste)
1/2 teaspoon salt
black pepper
1 1/2 cups shredded mozzarella cheese
1/3 cup grated parmigiano-reggiano cheese
2 tablespoons panko breadcrumbs

Steps:

  • Preheat the oven to 375 degrees F. Measure one cup of marinara sauce and set aside.
  • Trim the ends from the zucchini and slice them in half lengthwise. Using a teaspoon, scrape the inside of the zucchini forming a cavity, being careful not to cut through.
  • Place the zucchini boats in a 9 x 13" baking dish and add a cup of water. Cover with foil then bake for 20 minutes or until just slightly fork tender. Remove from oven, remove foil and set aside to cool slightly.
  • While the zucchini is cooking, add the olive oil to a skillet and place over medium heat. Add the ground turkey, onions, peppers, and garlic to the pan, and stir until fully combined. Cook, stirring to break up the ground turkey as it cooks. Cook until the meat is cooked and the vegetables have softened. If there is too much grease, drain off as much as possible. and return skillet to the heat.
  • Add the remaining 2 cups marinara sauce, parsley and spices and simmer over low heat for 15 minutes. Taste and adjust the spices if necessary.
  • Remove the zucchini from the baking dish and drain off the water. Pour the 1 cup marinara on the bottom of the dish and place the zucchini on top of the sauce.
  • Fill the zucchini cavities with the meat sauce. If you have extra, add it around the zucchini or save it to enjoy with pasta another day. Cover the dish with foil and bake for 20 minutes. or until zucchini is fork tender.
  • Remove dish from oven and set the oven to broil. Remove the foil then sprinkle the mozzarella cheese, then the parmigiano-reggiano cheese, and then the breadcrumbs evenly over the six zucchini boats.
  • Place dish in the oven and broil for approximately 2 minutes, with the door open, until the cheese has melted and golden in colour.
  • *I used my Basil Tomato Sauce Recipe #447975.

Nutrition Facts : Calories 554.9, Fat 32.3, SaturatedFat 12.9, Cholesterol 155.1, Sodium 1032.9, Carbohydrate 17.6, Fiber 4, Sugar 8.2, Protein 50.7

ITALIAN SAUSAGE-STUFFED ZUCCHINI



Italian Sausage-Stuffed Zucchini image

I've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to include sausage for a main dish but it could be a meatless side dish, too. -Donna Marie Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 11

6 medium zucchini (about 8 ounces each)
1 pound Italian turkey sausage links, casings removed
2 medium tomatoes, seeded and chopped
1 cup panko bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup minced fresh parsley
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese
Additional minced fresh parsley, optional

Steps:

  • Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender., In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells., Place in 2 ungreased 13x9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. If desired, sprinkle with additional minced parsley.

Nutrition Facts : Calories 206 calories, Fat 9g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 485mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

STUFFED ZUCCHINI ITALIAN STYLE



Stuffed Zucchini Italian Style image

Reading through several recipes on line and in my vast collection of cookbooks - I made this recipe up tonight making use of only what I had on hand. DH said - this is keeper - better write it down quick! Edited 7/06 to lighten the recipe.

Provided by CindiJ

Categories     Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

2 medium fresh zucchini
1 lb Italian sausage
1 cup red onion, chopped
2 garlic cloves, chopped
1 tablespoon olive oil
1 cup Italian seasoned breadcrumbs
1 egg, beaten
1 (15 ounce) can stewed tomatoes, sliced
1 (15 ounce) can tomato sauce
4 slices provolone cheese
1/2 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon basil
2 tablespoons parsley
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • In large skillet, brown sausage.
  • Drain well.
  • In same skillet, saute onion & garlic 5 minutes in oil.
  • Cut zucchini in half - remove seeds from center, reserving meaty party and cutting into cube approximate 1/2" in size, leaving boat shell for stuffing.
  • In large bowl mix together sausage, bread crumbs, seasonings, egg, onion, garlic and tomatoes and cubed zucchini.
  • Mix to just combine.
  • Stuff into zucchini boats and place in 9x13 baking dish.
  • Pour entire can of tomato sauce over stuffed boats.
  • Bake un-covered in 375º oven approximately 45 minutes.
  • Place cheese (tear to fit boats or use shredded) & place on top of tomato sauce.
  • Return to oven for approximately 10 minutes - cheese should bubble.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 743.4, Fat 45.5, SaturatedFat 17.2, Cholesterol 130.8, Sodium 3277.3, Carbohydrate 46.6, Fiber 6.2, Sugar 15.7, Protein 39

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

MEDITERRANEAN STUFFED ZUCCHINI



Mediterranean Stuffed Zucchini image

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

1 extra large zucchini, halved lengthwise
1 tablespoon olive oil
1 sweet onion, chopped
1 tablespoon chopped garlic
1 pound ground lamb
coarse salt to taste
ground black pepper to taste
1 (16 ounce) can tomato sauce
2 tomatoes, chopped
¾ cup crumbled feta cheese
½ cup pine nuts
¼ cup mint leaves
¼ cup water
¼ cup mint leaves
¾ cup seasoned bread crumbs
¾ cup shredded mozzarella cheese

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

STUFFED ZUCCHINI



Stuffed Zucchini image

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

3 zucchini
1 pound pork sausage
1 cup dry bread crumbs
1 clove garlic, minced
1 (32 ounce) jar spaghetti sauce
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese

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

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2021-08-16 Preheat the Oven & Prep the Zucchini: Get the oven cranking to 400°F. While it’s heating up, slice the zucchini lengthwise and scoop out the center. Set aside. Prep the Meat Mixture: Brown the ground beef and season with Italian seasoning, salt, pepper, and garlic. Stir in 1 cup of marinara sauce.
From momsdish.com


STUFFED ZUCCHINI - ITALIAN STYLE RECIPE | CLEAN FOOD CRUSH
2014-12-30 Real Comment Left on the CFC Facebook page - "Made these for lunch the other day and they were FANTASTIC...never go wrong with one of Rachel's recipes!!' - Amanda. 15 minutes prep & 15 minutes bake time. Makes 6 boats
From dev.cleanfoodcrush.com


ITALIAN SAUSAGE & CHEESE STUFFED ZUCCHINI RECIPE - AN ITALIAN IN …
2019-07-16 Drain on a paper towel. In a medium bowl gently mix together the zucchini pulp, Italian sausage, eggs, bread crumbs, mascarpone, salt, pepper, parsley, mozzarella and parmesan. Fill the zucchini boats with the mixture, sprinkle with parmesan cheese and drizzle with olive oil. Bake for approximately 20 minutes.
From anitalianinmykitchen.com


STUFFED ZUCCHINI RECIPE {WITH SAUSAGE} - BELLY FULL
2021-06-09 In a small saucepan, bring chicken stock to a boil. Remove from heat and stir in the couscous. Cover and let stand for 5 minutes, then fluff with a fork. In the meantime, in a medium sauté pan, warm olive oil over medium-high. Add in the sausage and reserved chopped zucchini; cook, breaking up the sausage into small crumbles with a wooden spoon.
From bellyfull.net


STUFFED ZUCCHINI - ITALIAN RECIPES BY GIALLOZAFFERANO
Grease a deep baking pan with a good glug of oil 14. Take the well-drained zucchini and fill each one to the brim with the meat filling 15. Arrange the stuffed zucchini inside the pan with their lids 16 and bake in a conventional oven preheated to 320°F (160°C) for around 60 minutes (285°F (140°C) for around 50 minutes in a convection oven ...
From giallozafferano.com


STUFFED ZUCCHINI BOATS RECIPE - LOW CARB STUFFED ZUCCHINI BOATS
2021-12-23 Bake for 12-15 minutes until the zucchini is soft. While the zucchini is baking, prepare the meat mixture. Brown the sausage and the onion in a large pan over medium high heat. Break up the sausage with a spatula and cook for 4-5 minutes until all of the sausage has been browned. Drain off the excess grease.
From eatingonadime.com


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