ZUCCHINI SLIPPERS
Make and share this Zucchini Slippers recipe from Food.com.
Provided by Skooch
Categories Vegetable
Time 35m
Yield 3-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Trim ends of zucchini and cook in boiling salted water for 8 minutes.
- Cut in half lenghwise; scoop center and resrve; drain, inverted, on paper towel.
- Chop reserved flesh and mix with other ingredients.
- Stuff zucchini and bake on greased baking sheet for 15.
- Can put under broiler to brown.
Nutrition Facts : Calories 279, Fat 16.1, SaturatedFat 9.3, Cholesterol 111.5, Sodium 433.7, Carbohydrate 16.8, Fiber 4.9, Sugar 8.3, Protein 20.5
ZUCCHINI SLIPPERS
A tasty zucchini side dish.
Provided by Jeff Kugler
Categories Zucchini Appetizers
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place zucchini into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Remove zucchini from water and cut in half lengthwise; cool slightly.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Scoop the flesh from each zucchini half, leaving a narrow margin of flesh on the skin to form a shell. Invert each shell (or "slipper") onto a paper towel to drain, reserving scooped flesh.
- Chop scooped zucchini flesh and mix with cottage cheese, Colby cheese, red bell pepper, egg, 2 tablespoons chopped parsley, salt, and cayenne pepper together in a bowl until filling is evenly mixed. Spoon filling into the "slippers". Arrange "slippers" on the prepared baking sheet.
- Bake in the preheated oven until filling is bubbling, about 15 minutes. Turn oven's broiler on and broil until cheese is browned if desired, 1 to 2 minutes. Garnish with parsley sprigs.
Nutrition Facts : Calories 138.9 calories, Carbohydrate 7.6 g, Cholesterol 51.8 mg, Fat 8.2 g, Fiber 2.5 g, Protein 10.3 g, SaturatedFat 4.7 g, Sodium 255.9 mg, Sugar 3 g
ZUCCHINI SLIPPERS
A tasty zucchini side dish.
Provided by Jeff Kugler
Categories Zucchini Appetizers
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place zucchini into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Remove zucchini from water and cut in half lengthwise; cool slightly.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Scoop the flesh from each zucchini half, leaving a narrow margin of flesh on the skin to form a shell. Invert each shell (or "slipper") onto a paper towel to drain, reserving scooped flesh.
- Chop scooped zucchini flesh and mix with cottage cheese, Colby cheese, red bell pepper, egg, 2 tablespoons chopped parsley, salt, and cayenne pepper together in a bowl until filling is evenly mixed. Spoon filling into the "slippers". Arrange "slippers" on the prepared baking sheet.
- Bake in the preheated oven until filling is bubbling, about 15 minutes. Turn oven's broiler on and broil until cheese is browned if desired, 1 to 2 minutes. Garnish with parsley sprigs.
Nutrition Facts : Calories 138.9 calories, Carbohydrate 7.6 g, Cholesterol 51.8 mg, Fat 8.2 g, Fiber 2.5 g, Protein 10.3 g, SaturatedFat 4.7 g, Sodium 255.9 mg, Sugar 3 g
AUSTRALIAN ZUCCHINI SLICE
A beloved Australian staple, a zucchini slice is an eggy, frittatalike lunchbox staple that's baked until it's firm enough to slice and eat out of hand. Most versions include bacon, but in his book, "Snacks for Dinner" (Harper Wave, 2022), Lukas Volger substitutes a combination of olives and pickled peppers for a deeply salty bite without any meat. You can serve this hot, warm or at room temperature. Or make it a day or two ahead, store it covered in the fridge, then let it come to room temperature before serving so the texture is supple and soft.
Provided by Melissa Clark
Categories brunch, dinner, lunch, weekday, casseroles, main course
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees and brush an 8-by-8-inch baking pan with olive oil. Line pan with parchment paper, leaving 2 inches overhanging on the sides of the pan.
- Heat 2 tablespoons oil in a skillet over medium heat. Add leek, and cook until softened and golden brown, 7 to 10 minutes. Stir in garlic, olives, pickled peppers and 1/2 teaspoon salt, and cook until fragrant, 1 minute. Transfer to a large mixing bowl and add the remaining 1/3 cup oil; let mixture cool.
- In a medium bowl, whisk eggs until combined. Stir eggs into leek mixture, then stir in zucchini, cheese and cilantro. Sprinkle flour, baking powder and remaining salt over the wet ingredients. Mix gently until smooth.
- Scrape mixture into prepared baking dish. Bake until center is set and lightly golden brown, 30 to 40 minutes if using a metal pan and 40 to 50 minutes if using a glass dish. Transfer to a wire rack and let cool slightly. Cut into small squares and serve warm or at room temperature, sprinkled with flaky sea salt and chile flakes, if you like.
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