Zucchini Bread Recipe Simply Recipe Recipes Recipe For Stuffed

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.

BEEF-STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells. , Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. , Meanwhile, in a large skillet, cook beef, onion and zucchini pulp over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese., Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. If desired, broil zucchini 3 in. from the heat for 3-5 minutes or until the cheese is golden brown. Serve with additional marinara sauce.

MOM'S ZUCCHINI BREAD

Steps:

• Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
• Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
• Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
• Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

EASY STUFFED ZUCCHINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir the ground beef in a skillet over medium heat until the meat is browned, breaking the beef up into crumbles as it cooks, about 10 minutes. Drain off excess fat, and transfer the beef into a mixing bowl. Slice the zucchini in half the long way, and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell all around the zucchini. Chop the scooped-out zucchini flesh, and add to mixing bowl. Stir in the bread crumbs, garlic, spaghetti sauce, black olives, and Parmesan cheese; mix the stuffing well. Lightly stuff both halves of the zucchini with the meat mixture. Place the zucchini halves into a baking dish, and cover tightly with foil.
• Bake in the preheated oven for 45 minutes, remove from oven, and remove the foil. Sprinkle 1/2 cup of shredded mozzarella cheese over each zucchini half. Move an oven rack to within 6 inches of the oven broiler's heat source, turn on the broiler, and broil the zucchini until the mozzarella cheese is browned and bubbling, about 5 minutes.

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.

ITALIAN SAUSAGE-STUFFED ZUCCHINI

Steps:

• Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender., In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells., Place in 2 ungreased 13x9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. If desired, sprinkle with additional minced parsley.

ZUCCHINI CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats.
• Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
• Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.
• Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.

EASY ZUCCHINI BREAD

Steps:

• Prep the oven and pans: Preheat the oven to 350°F (175°C). Butter two 9 x 5-inch loaf pans.

MUSHROOM-STUFFED ZUCCHINI BOATS RECIPE

Steps:

• Preheat the oven to 375˚F. Cut the stem end off the zucchinis and slice them in half lengthwise. With a table spoon, scoop out just the pulpy center that contains the seeds, and put the zucchini cut-side down on a parchment paper-lined baking sheet. Cook for 15 minutes, until just slightly softened.
• While the zucchini are cooking, in a saute pan, heat the olive oil over medium heat. Add the shallots and saute until they are softened, about 5 minutes. Add the mushrooms and saute, stirring occasionally, until the mushrooms release their liquid and the liquid cooks off, about 7 to 8 minutes. Remove the pan from the heat. Sprinkle the mixture with garlic powder, stir in the breadcrumbs and parmesan cheese. Season the mixture with salt and pepper.
• Remove the zucchini from the oven and turn them over on the sheet pan so they are cut side up. Divide the mushroom mixture between each zucchini, spooning it into the carved-out channel where the seeds were removed. Return the zucchini to the oven and cook for 10 minutes. Remove the zucchini from the oven, sprinkle each boat with mozzarella cheese. Return to the oven or to the broiler and cook until the cheese is melted, 5 minutes or less.

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.

GIANT STUFFED ZUCCHINI

Steps:

• Preheat oven to 375. In a large heavy pan, saute shallots in butter. Add garlic, once tender add beef. Cook until no pink remains. Meanwhile scoope out zucchini seeds and center leaving about 1/2 inch of zucchini around the outside. Put zucchini halves in a large baking dish. Add tomatos, scooped out zucchini, fennel seed and other seasonings to the beef mixture. Cook another 5 minutes, then turn off heat and let cool a few minutes. Add bread crumbs, egg and parmesan to meat mixture. Heap mixture into two halves of zucchini. String mozzerella cheese and lay over top of meat mixture. Sprinkle with a little more parmesan. Add 1/4 inch of water to bottom of baking dish. Place in oven and bake for 45 min. or until Zucchini is fork tender but not soggy. Cut into serving sizes and serve.

STUFFED ZUCCHINI BOATS RECIPE (ITALIAN FLARE)

Steps:

• Preheat oven to 400°F. Cut zucchini lengthwise and scoop out the center with a spoon to make a little boat. Set aside.
• Place the ground beef into a frying pan over medium heat. Brown the ground beef until fully cooked, making sure to break apart any large chunks.
• Add in the Italian seasoning, salt, pepper, onion, and garlic. Stir until fully incorporated and cook for an additional 5 minutes.
• Stir in 1 cup of marinara sauce and remove from heat.
• Fill each zucchini boat with the meat mixture. Line the boats up in a deep baking dish.
• Top them with the remaining marinara sauce and sprinkle the tops with a generous amount of mozzarella cheese. Bake for 25 minutes.
• Serve immediately and enjoy!