Time 45m Yield 4 Number Of Ingredients 9 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.
Time 40m Yield 4 servings Number Of Ingredients 13 Steps:
Heat the oven to 425 degrees F. Halve 4 of the small zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside. Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and saute the mushrooms, onions and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat. While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces. Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs. Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.
Time 1h10m Yield 4 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in a bowl. Mix seeds with sausage, garlic, bread crumbs, and Parmesan cheese. Stuff squash with sausage mixture and place in a 9x13 inch baking pan. Pour spaghetti sauce over the top and cover the pan with foil. Bake in preheated oven until sausage is browned and cooked through, about 45 minutes. Remove foil and cover with mozzarella cheese. Return to the oven and cook until cheese is melted, about 15 minutes more.
Time 1h10m Yield 8 servings. Number Of Ingredients 15 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.
Time 30m Yield 4 servings. Number Of Ingredients 9 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.
Time 1h5m Yield 3 servings. Number Of Ingredients 17 Steps:
Preheat oven to 350°. Halve zucchini lengthwise; place cut sides down in an ungreased 13x9-in. baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell., Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is al dente, 12-15 minutes. Stir in Parmesan cheese., Spoon mixture into zucchini shells. Place in an ungreased 13x9-in. baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour remaining water into bottom of dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce if desired.
Time 55m Yield 6 servings. Number Of Ingredients 11 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.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Slice zucchini in half - lengthwise. Scoop out the seeded centre and discard. Scoop out more of the centre of the zucchini and place aside in a bowl. Place shells cut side down in a lightly oiled shallow baking dish. Add some water. Cover with foil and bake at 350°F until tender (depending on size 15 min). Place onions, garlic and sausage meat in frying pan until cooked. Add scooped out centre of zucchini (chopped), sauce, seasonings. Simmer about 10 minutes. Remove from heat. Stir in bread crumbs. Take zucchini - drain water and fill with sausage mix. Sprinkle with cheese - broil until cheese melts.
Time 1h10m Yield 4 Number Of Ingredients 8 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.
Time 40m Yield 4 servings Number Of Ingredients 12 Steps:
Preheat the oven to 400˚ F. Drizzle a rimmed baking sheet with 2 tablespoons olive oil. Season the zucchini halves with salt and pepper. Add to the baking sheet and turn to coat with the oil. Arrange the zucchini cut-side down in a single layer. Roast until crisp-tender, about 15 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Stir in the cumin and 1/2 teaspoon each salt and pepper; cook 30 seconds. Add the turkey and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Stir in the tomato paste and chicken broth until combined. Cook until the broth is reduced to a thick sauce, 4 to 5 minutes. Turn the zucchini boats cut-side up and fill with the turkey mixture, packing it in. Sprinkle with the cheese and roast until the zucchini is tender and the cheese is softened, about 10 minutes. Meanwhile, stir together the yogurt and lemon juice; season with salt and pepper. Drizzle the zucchini boats with the yogurt mixture and top with the dill.
Time 50m Yield 8-12 zucchini ‘boats’, 8-12 serving(s) Number Of Ingredients 6 Steps:
Slice stem end off zucchini, cut in half then slice in half long way, scoop out the middle to make a ‘boat’. Place on a baking tray and sprinkle with parmesan & salt, bake at 350 for 10-15 minutes. Prepare stuffing according to directions. Cook sausage. Mix stuffing, sausage, sour cream and 1 cup of shredded cheese. Place stuffing/sausage mix inside of zucchini boats. Bake for 20 minutes.
Time 30m Yield 1 zucchini, 1-2 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350°F. Cut off knobby ends and cook zucchini, whole, in boiling salted water for 10 minutes. Cut in half, lengthwise. Scoop out insides with a spoon. Saute onion and garlic for 2-3 minutes; add tomato sauce and heat through. Stir in breadcrumbs. Mix spices and stir into sauce mixture. Add zucchini pulp. Fill zucchini shells with mixture, top with parmesan cheese. Bake for 15 minutes at 350°F. Cool before serving; eat with knife and fork. The skin of the zucchini is the most nutritious part! Don’t be afraid to eat the whole thing!
Time 30m Yield 2 servings. Number Of Ingredients 8 Steps:
Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set shells aside. , In a large nonstick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender. Add wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper., Place zucchini shells in a saucepan and cover with water; bring to a boil. Cook for 2 minutes or until crisp-tender; drain. , Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 in. from the heat for 3-4 minutes or until lightly browned.
Yield 6 servings Number Of Ingredients 19 Steps:
In a large pot, boil 1 cup (240 ml) water with rice for 8 minutes. Then, drain the water and, in the same pot, add all of the ground beef mixture and stir well. With a sharp mandolin, peel even strips of the zucchini, cover with salt for 5 minutes (to draw out moisture), then rinse. Place 1 tsp ground beef mixture on each layer of zucchini, roll into a sphere, and place roll back into the pot. Repeat with remaining zucchini strips. Combine sauce ingredients in a separate bowl. Then, pour half of the sauce onto the rolls and cook on the stovetop for 20 minutes on medium heat. Add the remaining sauce and finish off the dish in the oven at 350°F for 20 more minutes. Serve warm.
More about “easy stuffed zucchini recipes”
Time 40m Yield 4-6 serving(s) Number Of Ingredients 4 Steps:
cut zucchini lengthwise , scoop out seeds. cook ground beef till brown prepare dressing as directed. stir together ground beef and dressing and half of the cheese. stuff into zucchini and top with remainder of cheese. cook at 350degrees for 40 minutes.
