ITALIAN SAUSAGE-STUFFED ZUCCHINI
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
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
ITALIAN STUFFED ZUCCHINI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
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
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.
STUFFED ZUCCHINI ITALIAN STYLE
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
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
STUFFED ZUCCHINI WITH MEAT / ITALIAN STYLE
Stuffed Zucchini with Meat, Italian style, nothing says Italian Summer Dinner Dish then this. A delicious meatball mixture stuffed inside a hollowed out Zucchini and then pan-fried or baked to perfection.
Provided by Rosemary Molloy
Categories Main Dish
Time 1h5m
Number Of Ingredients 13
Steps:
- If the zucchini is long, cut it in half, then hollow it out, rinse and set aside.
- In a small bowl soak the bread for about 30 seconds in either water or milk. Remove the crust and squeeze out the excess moisture, crumble and place in a medium bowl, add the ground beef, egg, parmesan cheese, spices and garlic, and mix well.
- Stuff the meatball mixture into the zucchini. In a medium to large frying pan add 2 tablespoons of oil and place the stuffed zucchini in the pan, sprinkle with a pinch or 2 of salt and extra spices if desired, drizzle with approximately 1 tablespoon of olive oil. Add the water, cover the pan slightly. Cook on low/medium heat until the zucchini is tender and water has evaporated. Raise the heat, and uncover and cook till zucchini is slightly browned, turn and brown the other side. Serve immediately. Enjoy!
Nutrition Facts : Calories 330 kcal, Carbohydrate 15 g, Protein 18 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 92 mg, Sodium 634 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
STUFFED ZUCCHINI ITALIANO
Make and share this Stuffed Zucchini Italiano recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375~F.
- Trim ends of zucchini.
- Cut zucchini in half lengthwise.
- Carefully scoop out centers leaving 1/4-inch thick shells.
- Chop pulp (makes about 1 cup); set aside.
- In a large skillet brown ground beef; drain fat.
- Stir in reseved zucchini pulp, bread crumbs, Parmesan cheese, oregano, salt, pepper, 1/2 cup marinara sauce and egg; mix well.
- Place zucchini shells in a shallow baking pan.
- Spoon meat mixture into shells.
- Pour remaining marinara sauce over and around zucchini.
- Cover and bake until zucchini shells are tender, 30 to 35 minutes.
- Sprinkle with mozzarella cheese.
- Bake, uncovered, until cheese melts, about 5 minutes.
Nutrition Facts : Calories 636.4, Fat 30.9, SaturatedFat 11.8, Cholesterol 143.4, Sodium 1737.3, Carbohydrate 52, Fiber 9.3, Sugar 28.7, Protein 36.7
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