Zucannoes Stuffed Zucchini Recipes

ZUCANNOES (STUFFED ZUCCHINI)

Steps:

• Cut the zucchini in half lengthwise and scoop out the insides, leaving a canoe, with an 1/4 inch shell.
• Mince the insides and set everything aside.
• Heat the olive oil in a medium sized skillet, add the onion and salt and saute over medium heat until soft (5-8 minutes).
• Add the minced zucchini innards and mushrooms, turn up the heat and cook about 8 minutes, letting the liquid evaporate.
• Stir in the garlic, Remove from heat.
• Stir in the rice, nuts, and lemon juice.
• Season to taste with black pepper, cayenne, and herbs of your choice.
• Preheat oven to 350.
• Fill the zucchini shells with filling, top with cheese, and bake for 30-40 minutes or until heated through.

MOOSEWOOD STUFFED ZUCCHINI

Steps:

• Preheat oven to 375°F.
• Scoop out the insides of zucchinis to leave 1/2 inch rim. Chop innards into tiny bits and saute in butter with onions and garlic until soft. Salt and pepper to taste. Remove from stove top, set aside.
• In a large bowl combine eggs, cheeses, parsley. dill and flour. Drain zucchini and add to the large bowl with egg and cheese mixture. Mix until combined. Fill zucchini cavities and dust top with paprika.
• Bake for 30 minutes or until filling solidifies.

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.