PROVENCAL-STYLE STUFFED ZUCCHINI
"Who doesn't love stuffed zucchini? We bake these until the zucchini is cooked through. If you need the crumbs to brown a little more, fire up the broiler for a minute at the end." Emeril Lagasse
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Pulse the diced bread in a food processor until you have an even mix of fine and coarse crumbs. Add 1/4 cup of the Parmesan, the parsley leaves, 1 1/2 teaspoons of the minced garlic, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper, and process until evenly mixed. Reserve 2 tablespoons of the breadcrumb mixture for the filling. Mix 1 1/2 tablespoons of the extra-virginolive oil into the remaining breadcrumbs, transfer the mixture to a small container, and set it aside. (Alternatively, you can use store-bought fine fresh crumbs: Combine 3/4 cup breadcrumbswith 1 tablespoon minced parsley, 1/2 teaspoon minced garlic, 1/4 cup finely grated Parmesan, 3/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Set aside 2 tablespoons, and mix 1 1/2 tablespoons extra-virgin olive oil into the remainder.)
- Lay the zucchini on a flat work surface, and using a sharp knife, slice off the top quarter of each squash lengthwise. Next, slice a sliver off the bottom of each squash to help keep it stable. Using a small melon baller or spoon, remove the inner flesh from the zucchini to form a small boat shape, leaving a shell that is approximately 1/4 inch thick. Cut the zucchini pulp into 1/4-inchdice, and reserve it separately. Lightly salt the inside of the zucchini shells with the remaining1/4 teaspoon salt. Set them, hollow side down, on paper towels to drain while you prepare the filling.
- Heat 1 tablespoon of the olive oil in a 12-inch skillet. Add the sausage and saute until it is golden, using a spoon to break it into small pieces, about 6 minutes. Add the onions and cook until they are soft, 3 to 4 minutes. Add the chopped zucchini and cook for 2 minutes. Add the tomatoes and the remaining 1 1/2 teaspoons garlic, and cook, stirring, until the moisture has evaporated and the filling comes together, 2 minutes. Remove the skillet from the heat, stir inthe reserved 2 tablespoons breadcrumb mixture, and season with additional salt and pepper if necessary.
- Preheat the oven to 350 degrees.
- Rub the outside of the zucchini with the remaining 1/2 tablespoon olive oil, and season them lightly with salt and pepper. Turn the zucchini hollow side up, and lightly pat the insides with paper towels. Using a tablespoon or other small spoon, fill the zucchini with the warm filling. Top with the reserved breadcrumbs. Lay the zucchini in a baking dish, and bake for 30 minutes,or until golden brown and crispy on top.
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 PROVENCAL
You can never have too many zucchini recipes when there's a bumper crop in everybody's garden! From the kitchen of Tona Thornburg Court, Bridgeton MO.
Provided by Tona C.
Categories Vegetable
Time 1h
Yield 8 zucchini halves, 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook zucchini in boiling water 4 minutes; drain under cold water.
- Cut lengthwise in half; scoop out pulp leaving 1/4" shell.
- Arrange shells in buttered 7x11 baking dish.
- Chop pulp; cook 2 minutes in olive oil with onion, garlic and ham. Stir in tomato, parsley, black olives, basil and oregano. Season to taste with salt and pepper.
- Stuff mixture into zucchini shells; cover dish with aluminum foil.
- Bake at 325 degrees 25-30 minutes, until hot.
Nutrition Facts : Calories 74.2, Fat 5.6, SaturatedFat 0.8, Sodium 184.8, Carbohydrate 5.8, Fiber 1.7, Sugar 2.7, Protein 1.6
LITTLE STUFFED VEGETABLES PROVENCAL
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 25
Steps:
- Cut off the top quarter of each onion, round zucchini, and tomato. Hollow out all the vegetables (except peppers and flowers) with the help of a spoon or small knife, leaving a thick wall. Save the tops and carved-out parts and chop.
- In a saucepan, immerse the hollowed-out halved eggplants in the 12 cups of salted water (unheated). Allow to soak while stuffing is prepared.
- In a skillet heat 1/3 cup olive oil on a low flame and saute the reserved chopped vegetables until just tender, stirring lightly and frequently. In a large bowl combine the fresh bread crumbs and milk, and allow to soak briefly. Then add the Sauteed vegetables, sausage meat, garlic, chopped parsley, basil, beaten eggs, Parmesan, salt, and pepper. Mix well.
- Remove the eggplant from the water. Bring this water to a boil and briefly blanch the vegetables separately in this order: white onions, zucchinis, peppers, eggplant (not the tomatoes or stuffed zucchini blossoms). Drain them on a clean towel or paper towel.
- Spoon the sausage stuffing into each vegetable, then sprinkle with bread crumbs. Arrange in a baking dish that has been oiled on the bottom with olive oil. Bake uncovered in a preheated 400 degree F oven for about 15 to 20 minutes. For each person, arrange 1 piece of each kind of vegetable on a plate.
- Optional: For a true Provencal touch (and if they are available) prepare Stuffed Zucchini Blossoms and add one to each plate.
- In a skillet with 2 tablespoons olive oil, saute the finely chopped zucchini 5 to 8 minutes on a low flame. Remove from the heat and add parsley, basil, garlic, salt, and pepper. Let cool, then add breadcrumbs and the beaten egg. Mix well.
- Preheat oven to 400 degrees F.
- With the fingers, partially open each blossom's petals and place a spoonful of stuffing inside. Carefully close the petals. Put the stuffed blossoms side by side in a shallow roasting pan. Dissolve the bouillon cube in the boiling water and add the remaining olive oil. Pour liquid over blossoms and cover with aluminum foil. Bake for approximately 20 minutes. Arrange on a dish. Can be eaten hot or cold.
ZUCCHINI PROVENCAL
My sister created this recipe and shared it with me. She has a huge vegetable garden and each year works with her abundant yield, combining her vegetables in many different ways. Somehow, she always seems to come up with a new dish that's both colorful and delicious!
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a skillet, saute onion in oil until tender. Stir in zucchini, green pepper, garlic, salt and pepper. Cover and cook over low heat 5-6 minutes or until vegetables are almost tender. Stir in tomatoes; heat through. Transfer to a serving platter and sprinkle with Parmesan cheese and parsley. Serve immediately.
Nutrition Facts :
BAKED ZUCCHINI DE PROVENCE
This wonderful seasonal side dish has a rich meaty flavor even though it's completely vegetarian!
Provided by Toph Toph
Categories Side Dish Vegetables Squash Zucchini
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Arrange a layer of zucchini slices into the bottom of a 9-inch pie pan so they slightly overlap one another; drizzle with 1 tablespoon olive oil and season with some of the sea salt and herbes de Provence. Repeat layering until the zucchini is all used.
- Bake in the preheated oven for 30 minutes.
- While the zucchini bakes, stir together the breadcrumbs, Parmesan cheese, and 3 tablespoons olive oil in a bowl; season with salt and pepper. Spread evenly over the baked zucchini and return to oven 10 minutes more; serve hot.
Nutrition Facts : Calories 250 calories, Carbohydrate 8.1 g, Cholesterol 5.5 mg, Fat 22.6 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 4 g, Sodium 1033.8 mg, Sugar 2 g
More about "stuffed zucchini provencal recipes"
VEGGIE-STUFFED ZUCCHINI BOATS RECIPE - TODAY.COM
From today.com
MIDDLE EASTERN STUFFED ZUCCHINI | THE MEDITERRANEAN DISH
From themediterraneandish.com
PETITS FARCIS (PROVENCAL SAUSAGE STUFFED ZUCCHINI)
From curiouscuisiniere.com
Reviews 8Category DinnerCuisine FrenchTotal Time 1 hr 45 mins
- Cut the top ¼ inch off of the zucchini and set the hats aside. Remove the innards from each zucchini, being careful to leave at least a ¼ inch intact around the edges to create a bowl for stuffing. Dice the zucchini innards and set aside in a bowl (these will be used in the filling). Place the hollowed out zucchini in a buttered baking dish. Set aside.
- In a large saucepan, heat oil over medium heat. Add onion and garlic and sauté until the onion begins to soften, 2-3 minutes. Add the sausage, thyme, basil, and crushed bay leaves. Sauté until the sausage is cooked, 3-5 minutes.
18 BEST ZUCCHINI RECIPES FOR GRILLING, FRYING, AND MORE - FOOD
From foodandwine.com
PROVENCAL STUFFED ZUCCHINI - EILEEN'S LA MANZANILLA
From eileenslamanzanilla.com
PROVENCAL STUFFED RED PEPPERS - CUCINA FRESCA
From cucinafresca.com
ZUCCHINI PROVENCAL - DUNLOP BROTHERS FAMILY COOKBOOK
From dunlopbrothers.ca
STREET CORN ELOTE 'FINGERS' RECIPE - TODAY.COM
From today.com
STUFFED ZUCCHINI RECIPES | ALLRECIPES
From allrecipes.com
PETITS FARCIS: STUFFED PROVENCAL VEGETABLES — SIMPLE FRENCH COOKING
From simplefrenchcooking.com
ROASTED TOMATOES à LA PROVENçALE STUFFED WITH ZUCCHINI …
From perfectlyprovence.co
STUFFED ZUCCHINI FLOWERS A RECIPE FROM PROVENCE
From perfectlyprovence.co
PROVENçAL-STYLE STUFFED ZUCCHINI | RECIPE | FOOD, ZUCCHINI RECIPES ...
From pinterest.com
ZUCCHINI AND BLUE CHEESE STUFFED CHICKEN PROVENçAL RECIPE
From recipechoice.netlify.app
STUFFED ZUCCHINIS à LA PROVENçALE | SAQ.COM
From saq.com
SPANISH STUFFED ZUCCHINI WITH CHEESE | AN IRRESISTIBLE ZUCCHINI DISH
From spainonafork.com
BAKED STUFFED VEGETABLES PROVENCAL - MIDWEST LIVING
From midwestliving.com
STUFFED ZUCCHINI PROVENCAL - PLAIN.RECIPES
From plain.recipes
PROVENCAL-STYLE STUFFED ZUCCHINI - MEALPLANNERPRO.COM
From mealplannerpro.com
PROVENCAL STYLE STUFFED ZUCCHINI | RECIPES - OILS AND VINEGARS
From fustinis.com
STUFFED ZUCCHINI (SLIGHTLY ADAPTED FROM EMERIL LAGASSE) - RECIPE …
From en.petitchef.com
PROVENçAL STUFFED ZUCCHINI RECIPE | RECIPE | RECIPES, BAKED DISHES, …
From pinterest.ca
BEST STUFFED ZUCCHINI RECIPE - HOW TO MAKE STUFFED ZUCCHINI
From thepioneerwoman.com
PROVENçAL-STYLE STUFFED ZUCCHINI | EMERILS.COM
From emerils.com
SOUTHERN DRESSING STUFFED ZUCCHINI - A SOUTHERN SOUL
From asouthernsoul.com
PROVENCE COOKING VACATION | STUFFED VEGETABLES | THE INTL KITCHEN
From theinternationalkitchen.com
PROVENçAL STUFFED ZUCCHINI RECIPE | RECIPE | ZUCCHINI, RECIPES ...
From pinterest.com
STUFFED ZUCCHINI BOATS ⋆ REAL HOUSEMOMS
From realhousemoms.com
RECIPE: SAUTEED ZUCCHINI PROVENçAL STEP BY STEP WITH PICTURES
From handy.recipes
CLASSIC PROVENçAL RECIPES TO TRY - PARDON YOUR FRENCH
From pardonyourfrench.com
ZUCCHINI AND BLUE CHEESE STUFFED CHICKEN PROVENçAL RECIPE
From recipesauce.netlify.app
STUFFED ZUCCHINI BOATS WITH CHEESE (FRENCH RECIPE)
From snippetsofparis.com
PROVENçAL ZUCCHINI GRATIN | RECIPE | FOOD & STYLE
From foodandstyle.com
PROVENCAL-STYLE STUFFED ZUCCHINI - PLAIN.RECIPES
From plain.recipes
PROVENCAL STYLE STUFFED ZUCCHINI | RECIPES - OILS AND VINEGARS
From fustinis.com
STUFFED ZUCCHINI - CAFE DELITES
From cafedelites.com
STEPS TO ZUCCHINI AND BLUE CHEESE STUFFED CHICKEN PROVENçAL
From recipeshealthy.info
STUFFED ZUCCHINI - CULINARY HILL
From culinaryhill.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love