Easystuffedgardenzucchini Recipes

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GARDEN-STUFFED ZUCCHINI BOATS

Not only are these boats a delightful way to get your veggies, they're basically a one-dish meal that covers all the bases-just grab your favorite garden goodies and add any spices or mix-ins you like. -Janie Zirbser, Mullica Hill, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 3 servings.

Number Of Ingredients 17



Garden-Stuffed Zucchini Boats image

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.

Nutrition Facts : Calories 489 calories, Fat 24g fat (12g saturated fat), Cholesterol 103mg cholesterol, Sodium 992mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 4g fiber), Protein 36g protein.

3 medium zucchini
3/4 pound ground beef
3/4 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves, minced
1-1/2 cups water, divided
3/4 cup canned fire-roasted diced tomatoes or chopped fresh tomatoes (with seeds and juices)
1/2 cup chopped roasted sweet red peppers
1/3 cup chopped fresh mushrooms
1/4 cup uncooked ditalini or other small pasta
2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1 cup shredded Italian cheese blend, divided
Pasta sauce, optional

EASY STUFFED ZUCCHINI

Fresh out of the oven...zucchini packed full of meat, sauce and cheese makes a delicious dish!

Provided by cookkassi

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 4

Number Of Ingredients 8



Easy Stuffed Zucchini image

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.

Nutrition Facts : Calories 405.4 calories, Carbohydrate 30.9 g, Cholesterol 63.4 mg, Fat 20.1 g, Fiber 5.1 g, Protein 25.2 g, SaturatedFat 8.5 g, Sodium 1112.4 mg, Sugar 12.6 g

½ pound ground beef
1 large zucchini, ends trimmed
½ cup bread crumbs
2 cloves garlic, minced
1 (16 ounce) jar spaghetti sauce
½ (6 ounce) can sliced black olives, drained
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese

EASY STUFFED GARDEN ZUCCHINI

Fast, easy stuffed zucchini. I make this in the summer when the zucchini are fresh and abundant. It makes a great light meal with some fresh bread to mop up the sauce, or as a side dish. This recipe is easily doubled!

Provided by jellie

Categories     One Dish Meal

Time 30m

Yield 1 zucchini, 1-2 serving(s)

Number Of Ingredients 9



Easy Stuffed Garden Zucchini image

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!

1 zucchini, scrubbed (the bigger the better!)
1/2 cup tomato sauce or 1/2 cup spaghetti sauce
1 garlic clove, minced
2 tablespoons onions, minced
1/2-1 teaspoon oregano, to taste
1/2-1 teaspoon basil, to taste
2 teaspoons parmesan cheese
2 tablespoons breadcrumbs
salt and pepper, to taste

EASY STUFFED ZUCCHINI

I love this recipe - it's so great - even my 8 month old son ate this! I just peeled some of the skin off the zucchini and he loved it all - even the filling! Very yummy. You can use any cheese for the top - I use what I have on hand - you can easily cut this recipe in half - I have - enjoy!

Provided by wild_flower98

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11



Easy Stuffed Zucchini image

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.

Nutrition Facts : Calories 482, Fat 34.1, SaturatedFat 12, Cholesterol 92.8, Sodium 1331.3, Carbohydrate 20.6, Fiber 3, Sugar 7.5, Protein 23.7

1 zucchini
2 onions, finely chopped
1 garlic clove, finely chopped
1/2-1 lb sausage meat (casing removed)
12 ounces tomato sauce or 12 ounces spaghetti sauce
italian seasoning (to taste)
dried rosemary, seasoning (to taste)
salt (to taste)
pepper (to taste)
1/3 cup fine breadcrumbs
1/2 cup grated mozzarella cheese

STUFFED ZUCCHINI

An abundance of squash from my garden inspired me to make up this stuffed zucchini recipe, which is now a favorite. -Marjorie Roberts, West Chazy, New York

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15



Stuffed Zucchini image

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.

Nutrition Facts : Calories 294 calories, Fat 15g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 831mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.

1-1/2 pounds lean ground beef (90% lean)
1 large onion, chopped
1 large green pepper, chopped
1 jalapeno pepper, minced
1-1/4 cups soft bread crumbs
1 large egg, beaten
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1/8 teaspoon pepper
2 cans (8 ounces each) tomato sauce, divided
2 medium tomatoes, coarsely chopped
4 medium zucchini
2 cups shredded mozzarella cheese

STUFFED ZUCCHINI

Provided by David Ruggerio

Categories     Garlic     Herb     Mushroom     Appetizer     Bake     Sauté     Parmesan     Veal     Celery     Zucchini     Fall

Yield 8 appetizer or side-dish servings; 4 main-dish servings

Number Of Ingredients 15



Stuffed Zucchini image

Steps:

  • Preheat the oven to 375°F.
  • Scoop out the insides of the zucchini halves with a small spoon. Reserve the cored halves and the insides.
  • Heat the oil in a large sauté pan over medium heat and sauté for 1 to 2 minutes. Then add the mushrooms and sauté for 2 minutes more. Add the celery and the reserved insides of the zucchini and continue to cook for 2 to 3 minutes. Add the white wine and cook it down for 1 minute. Add the veal and cook, stirring occasionally with a wooden spoon, until it browns nicely, approximately 8 minutes. Stir in the basil and the rosemary and cook for 1 to 2 minutes more. Remove from the heat, place in a bowl, and allow to cool.
  • Once the mixture has cooled, blend in the cheese, egg, butter, salt, and pepper. Fill the cored zucchini with the mixture.
  • Fill a baking pan with 1/4 inch of water. Place the filled zucchini halves in the pan and bake for 40 minutes, until golden brown. Remove the zucchini carefully from the pan to a warm platter, spooning the juices from the pan on top of them, and serve.

4 medium zucchini (approximately 5 ounces each), rinsed and sliced in half, lengthwise
2 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
3 cloves garlic, finely chopped
1/4 cup finely chopped mushrooms
1/4 cup finely chopped celery
2 tablespoons dry white wine
1 pound lean veal, coarsely ground
3 tablespoons chopped fresh basil
1 teaspoon chopped fresh rosemary
3/4 cup grated Parmesan cheese
1 egg, beaten
2 tablespoons butter, softened
2 teaspoons salt
2 teaspoons pepper

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