Stuffed Zucchini Just Like Martha Recipes

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.

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 ZUCCHINI

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.

STUFFED ZUCCHINI

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.

SAUSAGE-STUFFED ZUCCHINI

Steps:

• Preheat oven to 350 degrees. Drizzle a large baking dish with oil. Scrape seeds and soft flesh from zucchini and reserve 1/2 cup. Place zucchini, cut sides up, in baking dish.
• Heat oil in a large skillet over medium-high heat; add sausage and onion. Cook, breaking up sausage, until sausage is browned and onion is softened, about 5 minutes. Add garlic and reserved zucchini; cook until garlic is fragrant, about 1 minute. Remove from heat; stir in remaining ingredients. Divide mixture among zucchini. Bake until filling is firm and each zucchini is tender and wrinkled around edges, 35 to 40 minutes. Garnish with Parmesan shavings.

STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 475 degrees. Using a tablespoon, scoop out zucchini centers to form "canoes," leaving a 1/4-inch border. Roughly chop centers; set aside.
• Arrange zucchini, cut sides down, on a rimmed baking sheet; bake 15 minutes. Remove from oven.
• Meanwhile, heat oil in a large skillet over medium. Add onion and 1/2 teaspoon pepper; cook, stirring, until soft, 3 to 5 minutes. Add chopped zucchini, and cook, stirring, until most of the liquid has evaporated, about 8 minutes. Remove from heat; let cool slightly. Fold in feta and tomatoes.
• Turn hollowed-out zucchini cut sides up, fill with vegetable-feta mixture, and bake until top is lightly browned, about 20 minutes. Lift zucchini from baking sheet with a wide spatula, and serve.

EASY STUFFED ZUCCHINI

Steps:

• Slice zucchini in half - lengthwise.
• Scoop out the seeded centre and discard.
• Scoop out more of the centre of the zucchini and place aside in a bowl.
• Place shells cut side down in a lightly oiled shallow baking dish. Add some water. Cover with foil and bake at 350°F until tender (depending on size 15 min).
• Place onions, garlic and sausage meat in frying pan until cooked.
• Add scooped out centre of zucchini (chopped), sauce, seasonings.
• Simmer about 10 minutes. Remove from heat. Stir in bread crumbs.
• Take zucchini - drain water and fill with sausage mix.
• Sprinkle with cheese - broil until cheese melts.

STUFFED ZUCCHINI JUST LIKE MARTHA

Steps:

• Preheat oven to 475°F.
• Using a spoon, scoop out the centers of the zucchini to form boats leaving 1/4 inch shell.
• Roughly chop the center and set aside.
• Arrange zucchini boats on a foil lined baking sheet, cut side down.
• Bake for 15 minutes.
• Remove from oven.
• While the boats are cooking heat oil in a medium skillet over moderate heat.
• Add onion and 1/8 teaspoon of pepper, cook, stirring until soft.
• Add chopped zucchini and cook.
• Stir it around until most of the liquid has evaporated.
• Remove from heat and allow to cool.
• Stir in tomato and feta.
• Turn over zucchini boats and fill with the veggie/feta mixture.
• Bake until top is brown, about 20 minutes.
• You will have to remove with a large spatula.