STUFFED ZUCCHINI
[DRAFT]
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 12 Servings
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350°F. Cut each zucchini in half lengthwise and scoop out pulp, leaving about ¼-in shells. Reserve ½ cup of Pasta Sauce and pour remainder into bottom of two 13x9 baking dishes. Place zucchini shells in baking dishes.
- 2. Heat oil in a large skillet over medium heat. Cook hash browns for 12 to 15 minutes, stirring two to three times.
- 3. Meanwhile, in another large skillet over medium heat, cook beef for 3 to 4 minutes, stirring frequently to form small crumbles. Add onion, pepper and garlic, and cook for another 3 minutes. Remove from heat and drain if needed. Stir in cooked Hash Browns, seasoning, reserved ½ cup of Pasta Sauce and 2 cups of cheese. Season with salt and pepper if desired.
- 4. Spoon about ½ cup of meat mixture into each zucchini shell. Pour about ½ cup of hot water into bottom of each baking dish and cover with foil. Bake covered for 30 minutes.
- 5. Carefully remove foil and sprinkle remaining ½ cup of cheese on top. Bake uncovered for an additional 10 minutes, or until zucchini is tender. Serve with additional Pasta Sauce if desired.
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 - ZUCCHINI RIPIENI
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
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 II
Chopped zucchini mixed with bread crumbs and herbs, and topped with a tomato salsa. Very tasty!
Provided by SALLYCOOKS
Categories Side Dish Vegetables Tomatoes
Time 2h10m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 251.2 calories, Carbohydrate 26.5 g, Cholesterol 31 mg, Fat 13.9 g, Fiber 3.5 g, Protein 6.8 g, SaturatedFat 2.2 g, Sodium 226.1 mg, Sugar 5.4 g
ZUCCHINI BUTTER
The peak of summer is often marked by an abundance of zucchini and the eternal question of what to do with it! By grating and slowly simmering zucchini with butter and shallots, you can transform 2 pounds of zucchini into a concentrated spread that you can keep stashed inside your fridge in a small jar. Inspired by Julia Child's Grated Zucchini Sautéed in Butter and Shallots recipe, this version cooks much longer to really intensify the vegetal sweetness of zucchini. Try it on buttered toast or loosen with pasta water and coat your favorite noodle instead of pesto.
Provided by Food Network Kitchen
Categories condiment
Time 1h10m
Yield about 1 1/2 cups of zucchini butter
Number Of Ingredients 7
Steps:
- Grate the zucchini on the large holes of a box grater into a colander set over a bowl. Squeeze the zucchini to remove the excess liquid.
- Heat the butter and olive oil in a skillet over medium heat. Add the shallot; cook, stirring, until softened, 2 to 3 minutes. Add the zucchini, thyme, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the zucchini is very tender and almost paste-like but not browned, 35 to 40 minutes, mashing it with a fork in the last 5 minutes. If the zucchini starts sticking, stir in a splash of water; reduce the heat as needed to prevent browning.
- Remove the pan from the heat, stir in the lemon zest and season with salt. Let cool, then discard the thyme and transfer to a small jar. Store in the refrigerator for up to 1 week.
CREAM CHEESE STUFFED ZUCCHINI
In an effort to make a side-dish for my Atkin's friendly dinner guests, I came up with this. I thought it was good, not great, but everyone else seemed to love it. If you can improve on it, please let me know!
Provided by strawberrybird
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 414, Fat 39.8, SaturatedFat 24.9, Cholesterol 124.7, Sodium 347, Carbohydrate 6.8, Fiber 1.2, Sugar 2.2, Protein 9.9
IMPOSSIBLE™ STUFFED ZUCCHINI
Impossible™ burger mixed with fresh Italian flavors and stuffed into hollowed-out zucchini. Serve with rice, roasted potatoes, or my favorite--pasta with garlic, olive oil, and crushed red pepper!
Provided by Kim's Cooking Now
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 55m
Yield 5
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut the ends from the zucchini and cut them in half lengthwise. Hollow out the zucchini with a small spoon by scraping out the seedy flesh, leaving about 1/2 inch of flesh on the bottom and sides of the zucchini. Discard the scraped-out flesh. Place the zucchini into a 10x15-inch pan.
- Combine meatless ground beef, tomato, bread crumbs, Pecorino-Romano cheese, egg, garlic, parsley, onion, salt, and pepper in a medium bowl. Mix well using clean or gloved hands.
- Stuff the hollowed-out zucchini with the mixture until all of the mixture has been used. Sprinkle the tops with shredded mozzarella.
- Bake in the preheated oven until browned and zucchini are tender, 35 to 40 minutes.
Nutrition Facts : Calories 270.2 calories, Carbohydrate 23 g, Cholesterol 48.7 mg, Fat 9.1 g, Fiber 4.2 g, Protein 10.1 g, SaturatedFat 2.5 g, Sodium 932.2 mg, Sugar 4.5 g
STUFFED ZUCCHINI
Sponsored by Classico® Pasta Sauce. This one-skillet dish is inspired by a zucchini meal my cousins make when I visit them. A filling of beef and rice makes it super-comforting while lots of great vegetables, fresh herbs and savory tomato-basil sauce keep it light. I can't get enough of it!
Provided by Elena Besser
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 475 degrees F.
- Combine the rice with the beef, lemon zest and juice, 1/2 cup tomato sauce, 1/4 cup parsley, the basil, pine nuts and garlic in a medium bowl. Season with a 4-finger pinch of salt and a generous amount of pepper. Mix with a fork until well combined; set aside.
- Scoop out the flesh from the zucchini with a melon baller or teaspoon, leaving a 1/4-inch-thick shell. Reserve the scooped-out flesh. Cut the zucchini boats crosswise into 2-inch pieces.
- Combine the reserved zucchini flesh with the onions and tomatoes in a large cast-iron or heavy ovenproof skillet. Season with salt and pepper, drizzle with oil and toss. Add the remaining 1/2 cup tomato sauce and toss again.
- Using your hands or a small spoon, gently stuff each zucchini shell with about 2 tablespoons of the meat filling, pressing to carefully pack it in. Nestle the stuffed zucchini into the vegetables in the skillet and drizzle with oil.
- Bake until the vegetables are soft and the meat is cooked through, about 25 minutes. Garnish with grated Parmesan and the remaining 1/4 cup parsley. Enjoy!
EASY STUFFED ZUCCHINI
I love this recipe - it's so great - even my 8 month old son ate this! I just peeled some of the skin off the zucchini and he loved it all - even the filling! Very yummy. You can use any cheese for the top - I use what I have on hand - you can easily cut this recipe in half - I have - enjoy!
Provided by wild_flower98
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Slice zucchini in half - lengthwise.
- Scoop out the seeded centre and discard.
- Scoop out more of the centre of the zucchini and place aside in a bowl.
- Place shells cut side down in a lightly oiled shallow baking dish. Add some water. Cover with foil and bake at 350°F until tender (depending on size 15 min).
- Place onions, garlic and sausage meat in frying pan until cooked.
- Add scooped out centre of zucchini (chopped), sauce, seasonings.
- Simmer about 10 minutes. Remove from heat. Stir in bread crumbs.
- Take zucchini - drain water and fill with sausage mix.
- Sprinkle with cheese - broil until cheese melts.
Nutrition Facts : Calories 482, Fat 34.1, SaturatedFat 12, Cholesterol 92.8, Sodium 1331.3, Carbohydrate 20.6, Fiber 3, Sugar 7.5, Protein 23.7
STUFFED ZUCCHINI RECIPE BY TASTY
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
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
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