Stuffed Zucchini Zucchini Ripieni Recipes

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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

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

STUFFED ZUCCHINI - ZUCCHINI RIPIENI



Stuffed Zucchini - Zucchini Ripieni image

This recipe is an Italian side dish, we love it, I usually have one or two right out of the oven before dinner is even served. I want to try this with yellow squash as well.

Provided by Chipfo

Categories     Vegetable

Time 50m

Yield 12 Halves, 6-8 serving(s)

Number Of Ingredients 12

3 1/2 lbs zucchini (12 small or 6 large)
1/2 cup cooked ham, diced
1/4 cup fresh basil, chopped
2 tablespoons parsley, chopped
2 tablespoons dry breadcrumbs (approx)
2/3 cup parmesan cheese, grated
2 eggs
nutmeg
salt and pepper
5 tablespoons butter
1 tablespoon flour
1 cup milk

Steps:

  • Cut ends off zucchini and trim to same length, wash and drain.
  • Boil in lightly salted water for 10 minutes or until half cooked, drain and cool (you may dip in ice water to help cool).
  • Slice in half lengthwise and scoop pulp into a colander to drain a little.
  • Leave about 1/4 inch thick walls in the zucchini, make them like a boat.
  • In a bowl mix pulp, ham, parsley, basil, breadcrumbs, eggs and all of the parmesan except 2 tablespoons.
  • Add nutmeg, salt and pepper to taste, stir well (I only use about 1/4 teaspoon of nutmeg, but use to your taste, or leave out).
  • In a saucepan melt 1/4 C of the butter, stir in the flour, gradually stir in milk and stir over low heat until it has thickened and is bubbly.
  • Gradually stir sauce into zucchini mixture, add more bread crumbs if mixture is not thick enough to spoon.
  • Useing a spoon fill zucchini shells with the mixture and arrange themm side by side in a shallow buttered baking dish.
  • Sprinkle with remaining parmesan cheese and bake at 350 for 1/2 hour, serve hot.
  • For an added touch mix 2 or 3 tablespoons of finely grated mozzarella cheese with the 2 tablespoons of parmesan then sprinkle on top.

STUFFED ZUCCHINI GENOVESE



Stuffed Zucchini Genovese image

Provided by Food Network

Time 1h20m

Yield 4 servings.

Number Of Ingredients 8

4 4-inch long zucchini (about 1 1/2 pounds)
1 large potato
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
Pinch freshly grated nutmeg
Salt and pepper
4 teaspoons homemade or prepared pesto
Extra-virgin olive oil, for drizzling

Steps:

  • Heat oven to 400 degrees. Trim ends of zucchini and halve them lengthwise. Using a spoon, or melon baller scoop out flesh from each half, leaving 1/4-inch thick shell. Reserve zucchini boats and flesh.
  • Boil potato until tender. When cool enough to handle, peel and mash potato in a potato ricer into a small bowl. Add reserved zucchini flesh, Parmesan, egg and nutmeg. Season to taste with salt and pepper. Mound potato mixture into each zucchini boat. Fill only as high as walls of zucchini, or a little above. Use a brush to smear pesto over each. Fit zucchini snugly into an oiled baking dish. Pour enough water to reach 1/4-inch up sides of zucchini, cover tightly with foil and bake 20 minutes. Remove foil and continue cooking 25 minutes more. Let cool to room temperature. Before serving, drizzle each zucchini boat with extra-virgin olive oil. Serve 2 zucchini per person.

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 ZUCCHINI RECIPE BY TASTY



Stuffed Zucchini Recipe by Tasty image

Here's what you need: zucchinis, ground beef, onion, rice, fresh parsley, salt, black pepper, cumin, cajun seasoning, garam masala, water, olive oil, Barilla Marinara sauce, lemon, honey silan, tomato paste, chili powder, black pepper, salt

Provided by Eleanor Shabtai

Categories     Dinner

Yield 6 servings

Number Of Ingredients 19

5 zucchinis
1 lb ground beef
1 onion, diced
½ cup rice
1 cup fresh parsley, diced
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cumin
½ teaspoon cajun seasoning
1 ½ teaspoons garam masala
1 cup water
½ cup olive oil
½ cup Barilla Marinara sauce
½ lemon
1 tablespoon honey silan
2 tablespoons tomato paste
½ tablespoon chili powder
½ teaspoon black pepper
½ teaspoon salt

Steps:

  • In a large pot, boil 1 cup (240 ml) water with rice for 8 minutes. Then, drain the water and, in the same pot, add all of the ground beef mixture and stir well.
  • With a sharp mandolin, peel even strips of the zucchini, cover with salt for 5 minutes (to draw out moisture), then rinse.
  • Place 1 tsp ground beef mixture on each layer of zucchini, roll into a sphere, and place roll back into the pot. Repeat with remaining zucchini strips.
  • Combine sauce ingredients in a separate bowl. Then, pour half of the sauce onto the rolls and cook on the stovetop for 20 minutes on medium heat.
  • Add the remaining sauce and finish off the dish in the oven at 350°F for 20 more minutes.
  • Serve warm.

Nutrition Facts : Calories 461 calories, Carbohydrate 21 grams, Fat 31 grams, Fiber 4 grams, Protein 24 grams, Sugar 10 grams

STUFFED ZUCCHINI



Stuffed Zucchini image

Provided by James Beard

Categories     Fish     Olive     Vegetable     Appetizer     Side     Bake     Zucchini     Capers     House & Garden     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12 as an hors d'oeuvre, 6 as a spicy summer luncheon dish

Number Of Ingredients 8

12-14 small zucchini, cut in half
Olive oil
3 cloves garlic, finely chopped
2/3 cup bread crumbs or croutons
12 black olives, chopped (preferably soft type)
2 tablespoons capers
2 tablespoons chopped parsley
12-14 anchovy fillets, coarsely chopped

Steps:

  • Scoop out and discard seeds and a small amount of flesh from the zucchini. Sauté halves quickly in olive oil. Then parboil 5-10 minutes. Cool. Sauté the garlic and crumbs in 6 tablespoons oil for 2 minutes. Add the chopped olives, capers, parsley, anchovies. Stuff the zucchini with this mixture, sprinkle with additional crumbs and brush with oil. Arrange the stuffed zucchini in a baking dish and bake in a 375°F. oven for 20 minutes, brushing once with oil. Serve cold.

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Top Asked Questions

How to cook zucchini for pasta?
Directions Core and cut each zucchini into 3 pieces. In a bowl mix together Mortadella, chicken, ricotta, Parmesan, egg, parsley, garlic, nutmeg, salt, and pepper. Arrange the zucchini in a baking pan and sprinkle with celery, carrots, and onions. Crush the peeled tomatoes with your hands and place over the zucchini.
What do you do with stuffed zucchini?
This delicious stuffed zucchini recipe makes a great side dish or main. Delish zucchini stuffed with your favorite ingredients and finished on the hot grill. Great side dish or as a light meal on their own. Impossible™ burger mixed with fresh Italian flavors and stuffed into hollowed-out zucchini.
What can you do with zucchini boats?
This recipe calls for zucchini boats to be stuffed with lamb, feta, pine nuts, tomatoes, and more. Zucchini cored and stuffed with meat and rice then cooked in tomato sauce is a traditional Lebanese comfort food recipe. Try this stuffed zucchini filled with a creamy ground beef sauce for a nice change.
How to cook zucchini and tomatoes together?
Stuff the zucchini with the filling and put bread crumbs on both ends of the zucchini. Arrange the zucchini in a baking pan and sprinkle with celery, carrots, and onions. Crush the peeled tomatoes with your hands and place over the zucchini. Drizzle with olive oil. Cover with aluminum foil and bake at 350 degrees for 45 minutes.

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