Zucchini Bread Recipe Recipes Recipe For Zucchini Recipe For Stuffed

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.

BREAD STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell. Reserve pulp. In a large saucepan, bring 8 cups water and salt to a boil. Add zucchini shells; cover and boil for 2 minutes. Drain and set aside. Chop zucchini pulp. , In a large skillet, saute the onion and chopped zucchini in oil until tender. Remove from the heat. Stir in the egg, bread crumbs, cheese, parsley, salt and pepper. Fill shells. Place in a greased baking dish. Bake at 375° for 15 minutes or until filling reaches 160° and is heated through.

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.

STUFFED ZUCCHINI

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.

EASY STUFFED GARDEN ZUCCHINI

Steps:

• Preheat oven to 350°F.
• Cut off knobby ends and cook zucchini, whole, in boiling salted water for 10 minutes.
• Cut in half, lengthwise.
• Scoop out insides with a spoon.
• Saute onion and garlic for 2-3 minutes; add tomato sauce and heat through.
• Stir in breadcrumbs.
• Mix spices and stir into sauce mixture.
• Add zucchini pulp.
• Fill zucchini shells with mixture, top with parmesan cheese.
• Bake for 15 minutes at 350°F.
• Cool before serving; eat with knife and fork.
• The skin of the zucchini is the most nutritious part!
• Don't be afraid to eat the whole thing!

BURGER OF THE MONTH: GREEN EGGS & LAMB BURGERS

Steps:

• Step 1For the green harissa, in a dry small skillet, stir the seeds over medium heat until toasted, about 1 minute or so. Transfer to a food processor and pulse to coarsely grind. Add the jalapeños, scallions, garlic, herbs, and lemon juice; season with salt. With the machine running, stream in the EVOO to form a sauce; transfer to a bowl.Step 2In a medium bowl, season the lamb with salt and pepper. Mix in 1 tbsp. EVOO, the red harissa, garlic, and spices. Form into 4 patties (thinner in the centers for even cooking).Step 3Heat a cast-iron skillet over medium-high. Cook the patties for 7 to 8 minutes, turning occasionally; transfer to a plate.Step 4In a small bowl, season the yogurt. Mix in the dill.Step 5In a nonstick skillet, heat a drizzle of EVOO over medium. Crack in the eggs and cook until fried, over easy or medium.Step 6Build the burgers by stacking the bun bottoms, the dill-yogurt sauce, lettuce, tomatoes, cucumber, onion, lamb patties, eggs, green harissa, and bun tops.

MEATY STUFFED ZUCCHINI BOATS

Steps:

• In a large bowl, combine the first 11 ingredients and one can of tomato sauce; mix well.
• Stir in tomatoes.
• Halve zucchini lengthwise; scoop out center part of zucchini to about 1/4 inch from edges.
• Fill with meat mixture; place in two 13x9 inch baking dishes.
• Spoon remaining tomato sauce over each.
• Bake uncovered, at 375 degrees for 45 minutes or until the zucchini is tender.
• Sprinkle with cheese during last few minutes or baking.

SAUSAGE-STUFFED ZUCCHINI

Steps:

• Cut zucchinis in half lengthwise and spoon out the seeds, being careful not to go through to the skin. Place zucchini guts in a bowl; mix in diced tomatoes, white onion, and green pepper.
• Heat butter in a skillet over medium heat. Add garlic and sautè until fragrant, about 30 seconds. Add the zucchini pulp mixture. Sautè until almost tender, about 5 minutes. Stir in sausage, Italian seasoning, salt, and pepper.
• Let mixture simmer for about 5 minutes; add the tomato sauce. Simmer for 5 minutes more, then reduce heat to low.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bring a pot of water on the stove to a boil.
• Place the zucchini halves in the boiling water for 3 minutes. Remove the zucchini.
• Place zucchini halves into an oven-safe baking dish. Fill the pieces with your sausage mixture. Top them off with mozzarella and Parmesan cheeses. Cover with foil.
• Bake in the preheated oven for 20 minutes. Remove the aluminum foil. Continue to cook until tender, about 30 minutes more.
• Garnish with fresh parsley and enjoy!