Stuffed Zucchini Shells Recipes

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STUFFED ZUCCHINI WITH PARMESAN



Stuffed Zucchini with Parmesan image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Number Of Ingredients 10

5 medium zucchini (about 2 pounds)
Kosher salt
3 tablespoons unsalted butter
1 small onion, finely chopped
1/2 red bell pepper, cored, seeded and cut into small dice
1 clove garlic, minced
1 cup panko (Japanese breadcrumbs)
3/4 cup grated Parmesan cheese
2 tablespoons chopped fresh thyme leaves
Freshly ground pepper

Steps:

  • 1. Preheat the oven to 400 degrees F. Cut the zucchini in half lengthwise and use a small spoon to scoop out the seeds, forming a shallow cavity. Finely grated one of the seeded zucchini into a bowl, salt and set aside. Liberally sprinkle the other zucchini shells with salt and place cut-side down on paper towels while preparing the filling.
  • 2. Melt 3 tablespoons butter in small skillet over medium-high heat. Add the onion and pepper and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Lightly squeeze the grated zucchini to remove the excess moisture and add to the onions and peppers. Cook until the mixture dries slightly. Remove from the heat, stir in the panko, cheese, and thyme. Season with salt and pepper. Cool slightly.
  • 3. Wipe the salt from the zucchini and dry as thoroughly as possible with paper towels. Divide the filling among the zucchini halves, mounding them slightly down the center. Place on a lightly oiled baking sheet and bake until the zucchini softened and the tops brown, about 20 minutes. Carefully transfer zucchini to a platter and serve warm or at room temperature.

Nutrition Facts : Calories 242, Fat 14 grams, SaturatedFat 9 grams, Cholesterol 26 milligrams, Sodium 325 milligrams, Carbohydrate 21 grams, Fiber 4 grams, Protein 11 grams

STUFFED ZUCCHINI SHELLS



Stuffed Zucchini Shells image

When my garden is overflowing with zucchini and I want something different, this yummy side dish is what I prepare.

Provided by VJUNE

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 1h

Yield 4

Number Of Ingredients 8

2 zucchinis
1 tablespoon olive oil
1 small onion, diced
4 ounces fresh mushrooms, sliced
2 cloves garlic, minced
salt and ground black pepper to taste
¼ cup crumbled feta cheese
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Trim ends from zucchini and half each length-wise. Scoop out flesh of zucchini; dice. Arrange zucchini shells into a baking dish.
  • Heat olive oil in a 10-inch skillet over medium heat. Cook and stir onion, mushrooms, and garlic in hot oil until the onion is tender, 5 to 7 minutes; season with salt and pepper.
  • Stir diced zucchini flesh into the onion mixture; cook and stir until hot, about 5 minutes. Spoon zucchini mixture into the shells in the baking dish; top each with 1 tablespoon each feta cheese and Parmesan cheese.
  • Bake in preheated oven until the zucchini shells are soft, 30 to 40 minutes.

Nutrition Facts : Calories 101 calories, Carbohydrate 5.6 g, Cholesterol 12.7 mg, Fat 7 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 2.8 g, Sodium 228.2 mg, Sugar 2.7 g

STUFFED ZUCCHINI



Stuffed Zucchini image

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

1-1/2 pounds lean ground beef (90% lean)
1 large onion, chopped
1 large green pepper, chopped
1 jalapeno pepper, minced
1-1/4 cups soft bread crumbs
1 large egg, beaten
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1/8 teaspoon pepper
2 cans (8 ounces each) tomato sauce, divided
2 medium tomatoes, coarsely chopped
4 medium zucchini
2 cups shredded mozzarella cheese

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



Stuffed Zucchini image

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

Provided by Joy Boss

Categories     Vegetable

Time 55m

Yield 7 serving(s)

Number Of Ingredients 11

7 fresh zucchini (4-6 inches long)
1/2 cup onion, chopped
1/4 cup olive oil
1/2 cup fresh mushrooms, coarsely chopped
1 garlic clove, minced
1 (3 ounce) package cream cheese
1 egg, beaten
1/2 cup parmesan cheese
3/4 cup fresh parsley, chopped
1/8 teaspoon pepper
parmesan cheese

Steps:

  • Slice zucchini in half lengthwise. Scoop out insides leaving about 1/4-in shell.
  • Finely chop zucchini pulp; set aside. Saute onion in oil in large heavy skillet. Add mushrooms, garlic and reserved chopped zucchini; cook over medium heat until most of moisture evaporates.
  • Add cream cheese, egg, Parmesan, parsley, and pepper.
  • Mix well; cook for about 10 minutes.
  • Cool filling slightly and fill zucchini shells.
  • Sprinkle with additional Parmesan cheese. Place on jelly roll pans; bake for 30 minutes at 350°F until bubbly and golden brown on top.

Nutrition Facts : Calories 192.9, Fat 15.3, SaturatedFat 5, Cholesterol 46.2, Sodium 178.7, Carbohydrate 8.7, Fiber 2.4, Sugar 6, Protein 7.2

STUFFED ZUCCHINI BOATS



Stuffed Zucchini Boats image

Serve these feta-and-vegetable boats with our Greek-style dinner of Roasted Lamb with Garlic and Oregano and White Bean Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Number Of Ingredients 6

4 medium zucchini, (6 to 8 ounces each), halved lengthwise
1 tablespoon olive oil
1 medium onion, coarsely chopped
Freshly ground pepper
7 1/2 ounces feta cheese, crumbled (1 1/2 cups)
1 pint grape or cherry tomatoes, halved

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.

Nutrition Facts : Calories 119 g, Fat 8 g, Protein 5 g

STUFFED YOUNG ZUCCHINI



Stuffed Young Zucchini image

Yield serves 4

Number Of Ingredients 13

4 small zucchini, 5 to 6 inches long and 1 1/2 inches thick
2 tablespoons EVOO (extra-virgin olive oil)
Salt and pepper
12 cremini mushrooms, chopped
1 small to medium yellow onion, chopped
3 to 4 garlic cloves, grated or chopped
2 vine-ripe tomatoes or Roma tomatoes, seeded and chopped
2 slices white toasting bread
Softened butter
A small handful of fresh flat-leaf parsley leaves
A few sprigs of fresh tarragon or a small handful of fresh basil leaves
3/4 cup shredded Parmigiano-Reggiano cheese
1 egg, beaten

Steps:

  • Preheat the oven to 425°F.
  • Halve the zucchini lengthwise and scoop out the seedy-soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Arrange the small hulls in a baking dish. Drizzle with EVOO and season with salt and pepper. Chop up the scraped zucchini flesh and reserve.
  • Heat the remaining EVOO in a skillet over medium-high heat and sauté the mushrooms, onions, and garlic for 5 minutes. Add the zucchini flesh and tomatoes, season with salt and pepper, heat through for 1 minute, then remove from the heat.
  • While the veggies cook, toast the bread in a toaster, then butter it liberally, and tear it up, and add it to a food processor. Add the parsley and tarragon or basil and pulse into herb crumbs.
  • Fold the herb crumbs into the veggies and stir together with 1/2 cup of the Parm and the egg. Overstuff the zucchini shells and roast them for 15 minutes, top with remaining 1/4 cup of cheese, and place under the broiler for 2 to 3 minutes more to brown.

STUFFED ZUCCHINI



Stuffed Zucchini image

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

Provided by papergoddess

Categories     < 60 Mins

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 -6 medium zucchini
1 lb Italian sausage (or 1/2 ground beef or turkey and 1/2 italian sausage)
1 small onion, minced fine
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 lb mozzarella cheese
1/3 cup breadcrumbs
1/4 teaspoon salt
tomato sauce

Steps:

  • Cut zucchini in half lengthwise. Scoop out seeds if they are large.
  • Blanch shell 8-10 minutes. Scoop out zucchini, leaving 1/2 inch shell. Chop zucchini that you scooped out.
  • Brown sausage, onion, and chopped zucchini.
  • Add all seasonings, bread crumbs, and cheese.
  • Stuff zucchini shells.
  • Pour sauce over all and bake 30 minutes at 375°F.

Nutrition Facts : Calories 551.6, Fat 38.5, SaturatedFat 15, Cholesterol 87.1, Sodium 1775.6, Carbohydrate 19.7, Fiber 2.8, Sugar 7.5, Protein 31.8

BEEF-STUFFED ZUCCHINI



Beef-Stuffed Zucchini image

This ground beef and zucchini recipe is a delightful summer meal. For a change of pace, substitute your favorite barbecue sauce for the marinara in this baked stuffed zucchini. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 medium zucchini
1 pound ground beef
1/2 cup chopped onion
3/4 cup marinara or pasta sauce
1 large egg, beaten
1/4 cup seasoned bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Monterey Jack cheese, divided

Steps:

  • Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells. , Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. , Meanwhile, in a large skillet, cook beef, onion and zucchini pulp over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese., Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. If desired, broil zucchini 3 in. from the heat for 3-5 minutes or until the cheese is golden brown. Serve with additional marinara sauce.

Nutrition Facts : Calories 420 calories, Fat 25g fat (11g saturated fat), Cholesterol 143mg cholesterol, Sodium 735mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 3g fiber), Protein 33g protein.

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