Zucchini Stuffed With Herbs Recipes

HERB-STUFFED ZUCCHINI

Steps:

• Split 2 medium zucchini and scoop out the seeds; season with salt. Combine 1/3 cup panko breadcrumbs, 1 chopped tomato, 1/4 cup mixed chopped parsley and dill, 2 tablespoons chopped walnuts, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper to taste. Spoon into the zucchini; drizzle with olive oil. Bake at 425 degrees F, 25 to 30 minutes.

GRILLED ZUCCHINI ROLLS WITH HERBS AND CHEESE

Steps:

• Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
• In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.
• Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

ZUCCHINI STUFFED WITH HERBS

Steps:

• Cut the zucchini lengthwise, remove the seeds, and arrange in a greased ovenproof dish.
• In a large skillet, saute the onions in the oil. Set aside.
• Preheat oven to 350. In a large saucepan, simmer the corn and tomatoes for 10 minutes. Let cool, then stir in the egg, bread crumbs, marjoram, and the reserved onions.
• Spoon the filling into the zucchini and bake for 40 minutes.

BROILED ZUCCHINI WITH HERBS

Steps:

• Preheat the broiler.
• In a large bowl, whisk together the olive oil, garlic, lemon juice, parsley, scallions, mint, thyme, salt, and pepper.
• Toss the zucchini and tomatoes with this mixture until evenly coated.
• Place the vegetables on a baking sheet and broil for 8 to 10 minutes, until the zucchini is just tender.
• Serve immediately.

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.

PEPPERS STUFFED WITH RICE, ZUCCHINI AND HERBS

Steps:

• Prepare the peppers. With a sharp paring knife, cut away the tops, then reach in and pull out the membranes and seeds.
• Toss the shredded zucchini with salt and let drain in a colander for 20 minutes. Take up handfuls of zucchini and squeeze out as much liquid as possible. Transfer to a medium bowl and add the garlic, mint, parsley or dill, and rice. Season with salt and pepper. Stir in 1/4 cup of the olive oil and let sit for 10 minutes.
• Meanwhile preheat the oven to 375 degrees. Oil a baking dish large enough to accommodate all of the peppers. Fill the peppers about 3/4 of the way full with the stuffing, and replace the caps. Place in the oiled baking dish. Mix together the tomato paste and water with the remaining olive oil and the lemon juice. Season to taste. Add to the baking dish. Cover the dish with foil. Place in the oven and bake 45 minutes to an hour, until the peppers are soft. Remove from the heat and allow to cool to room temperature, or serve hot. Remove the tops of the peppers and spoon the sauce in the baking dish over the rice before serving.

CABBAGE STUFFED WITH BEEF, ZUCCHINI, AND HERBS

Steps:

• Heat oven to 350°F. Cut cabbages in half from top to base. Cut out core; discard. Pull out inner leaves of each half, leaving 3 outer layers (reserve). Finely slice inner leaves. Heat broth and 2 tbsp oil in a medium sauté pan on medium. Add vegetables (plus sliced cabbage), garlic, and beef. Cook until vegetables are tender and meat is browned; add herbs; place in cabbage halves. Mix butter with breadcrumbs; place on top of cabbage; drizzle remaining 1 tbsp oil on top. Bake until tender, about 35 minutes. Season with salt and pepper. Serve hot.

ZUCCHINI STUFFED WITH FETA AND DILL

Steps:

• Trim and discard the stem ends from 2 of the zucchini, halve the 2 zucchini lengthwise, and with a melon-ball cutter scoop out the flesh, reserving it and leaving 1/4-inch-thick shells. Arrange the shells, cut sides up, on a steamer rack set over simmering water and steam them, covered, for 3 to 5 minutes, or until they are just tender. Invert the shells on paper towels to drain.
• Cut the remaining 2 zucchini crosswise into 1/4-inch-thick slices. In a non-stick skillet cook the onions in the oil over moderate heat, stirring, until they are softened, add the reserved flesh, chopped, and the zucchini slices, and sauté the mixture over moderately high heat, stirring, until it is golden. In a food processor blend the mixture with the Feta until the zucchini slices are chopped coarse and stir in the dill. Divide the filling among the 4 zucchini shells, arrange the stuffed zucchini in an oiled flameproof baking dish, and broil them under a preheated broiler about 4 inches from the heat for 3 minutes, or until the filling is bubbling and deep golden.