stuffed zucchini recipes?

Answer 1

Stuffed Zucchini

Makes 4 or 8 servings

Ingredients:

4 long zucchini
3 tablespoons olive oil
1 small onion, diced
8 ounces ground fresh Italian sausage meat
3 cloves garlic, thinly sliced
1/4 cup diced tomatoes
1/4 cup red wine
2 slices white bread, crusts removed
1/2 cup heavy cream
1/2 cup Italian breadcrumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 large egg
2 tablespoons extra-virgin olive oil
1 teaspoon chopped basil leaves
1 teaspoon chopped oregano leaves
salt and pepper to taste
4 tablespoons diced unsalted butter
3/4 cup chicken broth

Preparation:

Rinse the zucchini well and trim off the ends. Split each in half lengthwise. With a teaspoon, scoop out the flesh, leaving 8 “shells.”

Set shells aside. Finely dice the flesh. In a sauté pan set over medium heat, heat oil and add diced onion. Add sausage meat and garlic and cook 3 to 4 minutes. Add zucchini flesh, tomatoes and wine and cook 5 to 7 minutes on low heat.

Dice bread slices and toss with heavy cream in a small bowl. In a large bowl, combine cooked sausage and vegetable mixture, soaked bread, bread crumbs, cheese, egg, oil, basil and oregano; mix well. Season to taste with salt and pepper if needed.

Preheat oven to 350 degrees. Fill the zucchini shells with the stuffing mixture and place shells in a casserole or stainless steel pan. Dot with butter. Pour broth into pan. Bake for 20 to 25 minutes.

Answer 2

THIS IS GRANDMAS RECIPE SHE WILL KILL ME IF SHE NEW I GAVE TO SOMEONE I DONT KNOW IT ONE FIRST PRIZ

PLEASE ENJOY WITH HONOR
This stuffed zucchini recipe calls for rice as the main stuffing. Any style of rice would work or you can use couscous if you prefer.
INGREDIENTS:
6 medium zucchini
2 cups cooked rice
1 cup swiss cheese, shredded
1 medium tomato, finely chopped
3 tablespoons butter, melted
3 cloves garlic, minced
1 teaspoon dried oregano
PREPARATION:
Cut zucchini lengthwise and scoop out flesh and discard. The shell should be about 1/4 inch thick. Combine remaining ingredients, except cheese, in a medium bowl. Preheat grill for medium heat. While grill is heating, transfer 1/4 cup of rice mixture into zucchini shells.




Top each filled zucchini with cheese. Place onto a lightly oiled grill rack and allow to cook for 10 minutes, When zucchini is soft and cheese is melted, remove from heat and serve.

Answer 3

There are many recipes for stuffed Zucchini. If you are a vegetarian then hollow out two shells par boil for about 3 minutes remove from water and drain on a paper towel. In a sautee pan with olive oil, sautee one medium onion, three cloves (or your taste) of crushed garlic and parsley and basil. After the ingredients are cooked to transparency then add three dried tomatoes (more if you like but keep it light) and a teaspoon of sugar. Remove from heat and cover. Lightly oil the zucchini shells and sprinkle with bread crumbs and place in a baking dish. Heat oven 350, place the sautee mixture into the shells and sprinkle with Pecorino Romano cheese a small amount of Mozzarella and more bread crumbs. Bake for about twenty minutes or until the zucchini is soft but not mushy, let stand 5 minutes and serve.

The same recipe can be made with chicken, or shrimp if you are not vegetarian.

You may also use Spinach or kale as a filler using the same basic recipe.
Sauce for side: One quarter cup each of balsamic vinegar and water, two cloves garlic whole. orange rind (to taste) and the juice of one orange. Place in sauce pan and bring to a boil then turn down heat and simmer until it reached the consistency of molasses or heavy syrup. Serve sparingly as it will easily overpower the dish otherwise. Hope this helps.

Answer 4

Stuffed Zucchini

2 tablespoons vegetable oil, divided

1 pound ground beef

Salt and pepper to taste

1 large onion, diced

1 carrot, peeled and grated

1 green bell pepper, cored, seeded and diced

1 (10-ounce) can cream of tomato soup

2 or 3 fresh tomatoes, diced

1/2 teaspoon minced fresh parsley

1/2 teaspoon minced fresh chives

1 shallot, diced

1 garlic clove, minced

4 medium unpeeled zucchini, 8 to 9 inches long

1/2 cup grated mozzarella cheese

In a 10-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add ground beef and saute, breaking it up with a wooden spoon, until no longer pink, about 3 to 4 minutes. Season with salt and pepper as it cooks. Remove from heat with a slotted spoon and set aside.

Pour fat and juices from the pan and discard. Using the same skillet, heat remaining 1 tablespoon oil over medium heat. Add the onion, carrot and pepper and saute until onion is translucent, about 4 minutes. Return cooked meat to the pan and add the soup, tomatoes, parsley, chives, shallot and garlic. Simmer for 4 minutes and set aside.

Slice zucchini lengthwise and scoop out half of the pulp. (Pulp can be frozen and saved for soup.) Arrange zucchini in a shallow oven-to-table dish. Spoon meat mixture into the cavities. Top each stuffed zucchini with mozzarella.

Place zucchini under the broiler until cheese melts, about 1 minute, watching closely so it doesn't burn.

Makes 4 main-course servings

Answer 5

The following link is from cookinglight.com. They have amazing recipes. I usually don't have all of the ingredients they call for, so I use something else. Unfortunately and tragically, I'm allergic to zucchini and eggplant, so I can't say that I've tried these two recipes, but they looked good and I would try them if I could.

Answer 6

Stuffed Zucchini with Potatoes and Peas:

The salty stuffing is offset by the subtly cool sweetness of the zucchini. If you're sensitive to spicy foods, seed the chile. A small amount of chickpea flour, also called besan or graham flour, acts as a binder and provides a delicate nutty flavor. Look for it in Indian or Asain markets, or substitute whole wheat flour.

6 medium zucchini (about 3 pounds)
1 1/4 teaspoons salt, divided
1 1/2 cups diced peeled baking potato
2 teaspoons butter
2 teaspoons vegetable oil
2 1/2 cups chopped onion
1 1/2 tablespoons minced peeled fresh ginger
2 garlic cloves, crushed
1 serrano chile, minced
2 tablespoons chickpea (garbanzo bean) flour
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon ground red pepper
1/4 teaspoon ground cumin
1 1/2 cups frozen green peas, thawed
2 tablespoons finely chopped fresh cilantro

Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place zucchini halves, cut sides up, in a shallow roasting pan. Sprinkle with 1/2 teaspoon salt.

Preheat oven to 375°.

Cook potato in boiling water 2 minutes or until crisp-tender; drain.

Heat butter and oil in a nonstick skillet over medium-high heat until butter melts. Add onion, ginger, garlic, and chile, and sauté 3 minutes. Stir in flour and next 4 ingredients (flour through cumin). Cook over medium-low heat 5 minutes, stirring frequently. Stir in 3/4 teaspoon salt, potato, peas, and cilantro.

Pat zucchini dry with paper towels; spoon about 1/3 cup potato mixture into each zucchini half. Cover and bake at 375° for 20 minutes or until zucchini is tender.

Yield: 6 servings (serving size: 2 zucchini halves)

NUTRITION PER SERVING
CALORIES 145(22% from fat); FAT 3.5g (sat 1.1g,mono 0.8g,poly 1.2g); PROTEIN 5.7g; CHOLESTEROL 3mg; CALCIUM 55mg; SODIUM 552mg; FIBER 6g; IRON 1.7mg; CARBOHYDRATE 24.9g

Answer 7

Stuffed Zucchini or Zucchini patties. I never suffed a Zucchini

Answer 8

The feta sounds very good to me notwithstanding it wot wager melty, and neither will the ricoota. per chance do a blend os feta jumbled in and then mozzerella or provolone on correct, brwne dup proper purely earlier serving. including an egg is an ok theory notwithstanding it's going to make it extra like a meatloaf form blend. i'd also upload some sunlight dried tomatoes, sounds large.

Answer 9

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Best Wishes