Three Cheese Stuffed Zucchini Recipes

STUFFED ZUCCHINI I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add zucchini and cook until tender, about 15 minutes; drain. Scoop out the flesh of the zucchini, making a 'boat'.
• In a medium bowl combined zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, most of the Parmesan cheese and egg. Fill zucchini boats with mixture. Dot tops with butter and sprinkle with remaining Parmesan cheese.
• Bake in preheated oven for 30 minutes.

THREE-CHEESE STUFFED ZUCCHINI

Steps:

• Heat oven to 350ºF.
• Cook zucchini in boiling water in large saucepan 5 to 7 min. or until tender; drain, reserving 1 cup cooking water. Cool zucchini.
• Cut thin slice off stem end of each zucchini. Carefully scoop out centers, leaving 1/4-inch-thick shells. Chop removed zucchini; combine with mozzarella and feta cheeses.
• Heat oil in medium skillet on medium heat. Add onions, chiles and garlic; cook and stir 3 min. or until onions are crisp-tender. Remove from heat. Add half the onion mixture to zucchini mixture; spoon into zucchini shells. Place in 13x9-inch baking dish.
• Blend reserved water, tomato sauce and remaining onion mixture in blender until smooth; pour over stuffed zucchini shells. Cover.
• Bake 25 to 30 min. or until heated through. Sprinkle with Parmesan. Serve with rice.

STUFFED ZUCCHINI II

Steps:

• In a small bowl combine tomatoes, 3 tablespoons of basil, oil, 1 tablespoon of parsley, orange peel, lemon peel, 1/2 of the garlic, and salt and pepper to taste. Mix well and set aside for 1 hour at room temperature.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Cut the stem ends off of zucchini and slice a thin layer off the tops, lengthwise. If necessary, trim the bottoms so that the zucchini stand level; reserve trimmings. Scoop out the flesh, leaving 1/4 inch thick shells. Chop the reserved trimmings and flesh coarsely. In a large saucepan of boiling, salted water, cook the shells for 2 minutes. Drain and rinse in cold water; drain on paper towels.
• Heat oil in a medium skillet over medium heat; saute chopped zucchini for 5 minutes, or until tender. Stir in remaining parsley, basil and garlic; cook for 1 minute. Transfer to a medium bowl and stir in bread crumbs and egg. Season with salt and pepper to taste. Spoon mixture into shells and place in prepared baking dish. Pour chicken stock over zucchini.
• Cover and bake in preheated oven for 25 to 30 minutes, or until tender. Serve with the tomato salsa.

THREE CHEESE STUFFED ZUCCHINI BLOSSOMS

Steps:

• Remove pistils from the blossoms, but leave the stems intact.
• Make a paste with the garlic and the salt and put in a bowl with the three cheeses, herbs, and pepper.
• Carefully open the petals of each blossom and stuff about 1 tbsp of the mixture into the base.
• Twist the petals together to seal.
• Finish stuffing all blossoms.
• Dip the blossoms 1 at a time into the beaten egg.
• Coat each blossom with flour.
• In a medium skillet, add enough light olive oil to cover by 1/2 inch.
• Fry the blossoms 3 or 4 at a time, turning occasionally over medium heat until golden brown, Drain on paper towels.

CREAM CHEESE STUFFED ZUCCHINI

Steps:

• Preheat oven to 425°F.
• Halve zucchini lengthwise.
• Scoop out middle (seeds and some meat) of zucchini.
• Chop tomatoes and scallions, or any other vegetables you would prefer to use.
• Blend together flavored cream cheese and regular cream cheese. A mixer works best, but this can also be done by hand.
• Add chopped vegetables to cream cheese and mix.
• Scoop or pipe cream cheese mixture into hollowed-out zucchini and place in casserole dish.
• Cook for 15-20 minutes or until the top of the cream cheese is starting to brown/stiffen.
• NOTE: Some moisture will be released during cooking and the zucchini will still be firm after 15-20 minutes. You may cook longer, but the cream cheese will start to liquefy.

INTERNATIONAL STUFFED ZUCCHINI

Steps:

• Cut each zucchini in half lengthwise; cut a thin slice from the bottoms so they sit flat. Scoop out pulp, leaving 1/4-in. shells. Place zucchini shells in a small microwave- and oven-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. , In a large cast-iron or other heavy skillet over medium heat, cook beef and garlic until meat is no longer pink; drain. Stir in the Havarti cheese, 1/2 cup feta cheese, basil, salt and pepper. , Fill zucchini with meat mixture. Bake at 400° for 15 minutes. Top with remaining feta; bake 5 minutes longer or until zucchini is tender and cheese is melted.