Does anyone have a good stuffed zuchinni recipe?

Question

I am looking to stuff some zuch's that I got & haven't been able to find any that sound good. Would like some that have either hamburger or pork in it.
Thanks in advance!
=)

Answer 1

Here is one (at the website). They call for sausage, you could choose the type - make it pork, or substitute good hamburger.

Answer 2

Stuffed Zucchini - - Cucuzzieddri Chjini
There are many recipes for stuffed zucchini. This is from Basilicata, and is quite simple, with bread crumbs, minced beef, and grated pecorino.
Ingredients:
6 long zucchini (as opposed to the round variety)
1/2 pound minced beef
Day-old Italian bread stripped of crust and crumbled -- the same volume as the meat
Grated pecorino romano -- a half cup, or more, to taste
1 egg
1 clove garlic, minced
Minced parsley (a small bunch)
Olive Oil
Black pepper and salt to taste (keep in mind that pecorino romano is salty)
PREPARATION:
Wash the zucchini, split them lengthwise, and scoop out the pulp with a spoon. Mix the remaining ingredients in a bowl, and use it to fill the zucchini shells (if the volume of the mixture looks low with respect to that of the shells add some of the zucchini pulp to it). Put the zucchini in a lightly oiled baking tin, drizzle them lightly with oil, and bake them in the over for 375 F til their done (about 30-45 mins.)

Answer 3

If you use recipezaar.com, they have a rating system, and you can read other people's reviews. It helps immensely when choosing a recipe!
Stuffed Zucchini
3 medium zucchini
2 tablespoons butter
1 cup chopped fresh mushrooms
2 tablespoons all-purpose flour
1/4 teaspoon dried oregano, crushed
1 (4 ounce) cup shredded monterey jack cheese
2 tablespoons chopped pimiento
1/4 cup grated parmesan cheese



1. Cook whole zucchini in boiling water about 10 minutes, or until tender.
2. Cut in half lengthwise.
3. Scoop out centers, leaving a 1/4-inch shell; chop center portion and set aside.
4. Melt butter in a large skillet; saute mushrooms about 3 minutes or until tender.
5. Stir in flour& oregano; remove from heat.
6. Stir in Monterey Jack cheese and pimento; stir in the reserved chopped zucchini.
7. Heat mixture through.
8. Preheat broiler.
9. Fill zucchini shells, using approximately 1/4 cup filling for each.
10. Sprinkle with Parmesan cheese.
11. Broil several inches from source of heat for 3 to 5 minutes or until hot and bubbly.
12. NOTE: Stuffed zucchini may be assembled in advance, covered and refrigerated up to 4 hours.
13. Broil for 5 to 7 minutes instead of 3 to 5.

Stuffed Zucchini

6 large zucchini (this depends on size - when you cut the zucchini - you should estimate that 2-3 of these pieces will)
1 large onion, minced (equaling 1 cup)
1 clove garlic, minced
1 tablespoon minced fresh spearmint (or 1 tsp dried - crumbled)
1/2 cup minced parsley
1/2 cup par-boiled rice
1/2 lb ground pork
1/2 lb ground beef, you could use all ground beef and not use pork
4 ounces butter
2 beef bouillon cubes
2 eggs
1-1 1/2 lemon, juice of
3 tablespoons cornstarch



1. Cut zucchini into 1/2s or 1/3s, cored on one end (the other end is left intact) and remove filing carefully with corer so that a not-too-thick wall of zucchini remains to contain the filling, keep 1/2 the zucchini flesh removed from the coring, minced (not the shells- but the actual part of the zucchini that was removed, the other half makes a lovely omelette with a bit of parmesan for another meal!).
2. You can prepare your zucchini from the previous day and keep, wrapped, in the refrigerator- this actually makes a lot less work on the day of preparation as it's the coring of the zucchini that takes up the most time.
3. Mix the meats, onion, garlic, rice, parsley and zucchini in a bowl and season to taste with salt and pepper.
4. Stuff this mixture into the opening of the one end of each zucchini piece and make sure the filling goes all the way into the vegetable.
5. Level opening neatly so that no filling comes out.
6. Layer the filled zucchini pieces in a big pot and add enough boiling water to just cover.
7. Put in the stock cubes and the butter and cover.
8. Simmer for 45 minutes to 1 hour (knife tip should slip into a piece easily), and take off heat.
9. Carefully remove the zucchini pieces with a slotted spoon and place on a reheatable serving dish.
10. Strain the cooking liquid left in the pot to remove any pieces of zucchini or grains of rice that may be floating around.
11. In a large bowl, whisk the eggs with the cornstarch and lemon juice (add the juice of 1 lemon at this point).
12. Slowly ladle in (literally the thinnest of streams) your hot cooking liquid, whisking the eggs all the while so they don't curdle.
13. Keep doing this till nearly all the cooking liquid has been used and then pour your egg mixture and any cooking liquid left back into the pot and heat on a low flame until the sauce has thickened.
14. Taste, if it needs more lemon, add up to 1/2 more.
15. This is what is called an'Avgolemono Sauce' (Egg-lemon Sauce)- it is delicious.
16. When ready to serve, put 2-3 piping hot pieces of the stuffed zucchini on each plate and nap with the sauce.
17. Serve with feta cheese on the side (you won't believe how good a nibble of feta tastes with each bite of this!), good, crusty bread (you want to get all the sauce), and wine.

Answer 4

2 large zukes, halved, deseeded, brushed with olive oil and garlic on a pizza pan.
Mix in a bowl, a cup of cooked ground beef with chopped onions(small), add one teaspoon minced garlic, a dash of sea salt, a turn or two of fresh grated black pepper, one medium finely chopped bell pepper, one diced medium tomato. Mix Ingrediants well, spoon into zuke shells add a tablespoon of your favorite catsup to the top of the mix in the shells, bake at 350 degrees in your oven for 45 minutes. Grate some parmesan cheese over the top when you remove from the oven.
This is also a great sweet pepper stuffer. Yum!
Enjoy.
...jj

Answer 5

Stuffed Zucchini
Submitted by: Laura
"This is good served with French bread and a salad."
Original recipe yield: 4 servings.
Prep Time:10 MinutesCook Time:1 Hour Ready In:1 Hour 10 MinutesServings:4 (change)

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INGREDIENTS:
3 zucchini
1 pound pork sausage
1 cup dry bread crumbs
1 clove garlic, minced
1 (32 ounce) jar spaghetti sauce
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, bread crumbs, and parmesan cheese. Stuff squash with sausage mixture and place in 9x13 inch baking pan. Pour sauce over squash and cover pan with foil.
Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.

Answer 6

Jimmy Dean Sage Breakfast Sausage, swiss cheese, chedder cheese, bread crumbs, and a little bit of mayo I think would be good. Just brown the sausage, mix in the cheeses, crumbs, and a little mayo, then stuff the zuccini halves and put under the broiler.

Answer 7

http://www.marthastewart.com/page.jhtml?type=content&id=recipe3050098&contentGroup=EDF&layout=edf
Try this!