STUFFED YOUNG ZUCCHINI
Provided by Rachael Ray : Food Network
Categories side-dish
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.
CRAB SALAD-STUFFED ZUCCHINI
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Fill a large pot with about 1 inch of water and fit with a steamer basket; bring to a boil. Meanwhile, scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell. Season the zucchini with salt, then arrange in the steamer basket; cover and steam until crisp-tender, 5 minutes.
- Combine the crabmeat, 1 tablespoon lemon juice, 2 tablespoons olive oil and 1/4 teaspoon salt in a medium bowl. In another bowl, combine the mayonnaise, mustard, 1 tablespoon lemon juice, the Worcestershire sauce, cayenne and 1/4 teaspoon salt.
- Blot the zucchini dry with paper towels and brush with the remaining 1 tablespoon each olive oil and lemon juice. Fill with the crab mixture and top with the spicy mayonnaise. Sprinkle with paprika, celery leaves and scallions.
MANDY'S CRAB STUFFED ZUCCHINI
After searching for yet another way to use garden zucchini, I found a recipe for a crab stuffing that after many tries I think I have perfected!
Provided by Mandy Blizzard
Categories Stuffed Zucchini
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Slice the zucchini in half the long way, and scoop out the seeds and flesh, leaving a 1/2-inch thick shell all around. Discard flesh, or save for another use. Bring a pot of lightly salted water to a boil, and immerse the zucchini boats in the boiling water for 2 minutes. Remove from the water, drain, and place into a 9x12-inch baking dish. With a paper towel, blot away any excess water from the inside of the zucchini.
- Melt 1 tablespoon of butter in a skillet over medium heat; cook and stir the onion, garlic, and green pepper until the onion is translucent, about 5 minutes. Gently stir in the crabmeat, and cook about 5 more minutes, until the crabmeat is hot. Keep the crabmeat in lump pieces as much as possible. Season the crab mixture with paprika, salt, and black pepper.
- Place the crab mixture into a mixing bowl, and lightly stir in bread crumbs, mayonnaise, and white wine. Add a bit more mayonnaise to help the mixture hold together, if needed. Spoon the filling into the prepared zucchini shells, and brush each zucchini with about 3/4 tablespoon of melted butter. Top each stuffed zucchini with 2 tablespoons of Parmesan cheese.
- Bake in the preheated oven until the cheese melts and the filling is hot, about 15 minutes.
Nutrition Facts : Calories 525.7 calories, Carbohydrate 30.1 g, Cholesterol 129.2 mg, Fat 28.4 g, Fiber 3.3 g, Protein 35.4 g, SaturatedFat 10.9 g, Sodium 1203 mg, Sugar 5 g
STUFFED ZUCCHINI - ZUCCHINI RIPIENI
This recipe is an Italian side dish, we love it, I usually have one or two right out of the oven before dinner is even served. I want to try this with yellow squash as well.
Provided by Chipfo
Categories Vegetable
Time 50m
Yield 12 Halves, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut ends off zucchini and trim to same length, wash and drain.
- Boil in lightly salted water for 10 minutes or until half cooked, drain and cool (you may dip in ice water to help cool).
- Slice in half lengthwise and scoop pulp into a colander to drain a little.
- Leave about 1/4 inch thick walls in the zucchini, make them like a boat.
- In a bowl mix pulp, ham, parsley, basil, breadcrumbs, eggs and all of the parmesan except 2 tablespoons.
- Add nutmeg, salt and pepper to taste, stir well (I only use about 1/4 teaspoon of nutmeg, but use to your taste, or leave out).
- In a saucepan melt 1/4 C of the butter, stir in the flour, gradually stir in milk and stir over low heat until it has thickened and is bubbly.
- Gradually stir sauce into zucchini mixture, add more bread crumbs if mixture is not thick enough to spoon.
- Useing a spoon fill zucchini shells with the mixture and arrange themm side by side in a shallow buttered baking dish.
- Sprinkle with remaining parmesan cheese and bake at 350 for 1/2 hour, serve hot.
- For an added touch mix 2 or 3 tablespoons of finely grated mozzarella cheese with the 2 tablespoons of parmesan then sprinkle on top.
CRAB-STUFFED ZUCCHINI FLOWERS WITH MUSTARD BUTTER SAUCE
Provided by Eric Ripert
Categories Mustard Appetizer Dinner Crab Zucchini Summer Butter Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 15
Steps:
- Combine the crabmeat, crème fraîche, lemon juice and zest, and chives in a mixing bowl. Season to taste with salt, white pepper and piment d'Espelette. Using a small spoon or a piping bag, gently stuff each zucchini flower three-quarters full with the crab mixture.
- Bring the water to a boil in a heavy small saucepan over medium heat and whisk in the butter 1 tablespoon at a time until the all of the butter is emulsified. Whisk in both mustards and season to taste with salt and pepper. Set the butter sauce aside and keep warm.
- Place a large pot filled with 2 inches of water over high heat and bring to a boil. Place the stuffed zucchini flowers in a steamer insert, then set the steamer in the pot. Cover and steam until the crab filling is hot, about 3 minutes.
- Place 3 zucchini flowers on each of 4 plates. Stir the chives into the mustard butter sauce, spoon the sauce over and around the stuffed flowers and serve immediately.
ZUCCHINI CRAB QUICHE
I adapted this recipe from a basic quiche recipe to use up ingredients i had on hand. Even DH liked it and he's not an egg person. Just be sure not to overcook so quiche is tender. You can vary vegetables, meat/seafood to suit individual taste.
Provided by D. Goad
Categories Breakfast
Time 1h5m
Yield 1 pie, 4-611 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Bake piecrust for 10 minutes, cool.
- Whip eggs and milk/cream until light and fluffy.
- add all other ingredients, watch salt as crab and cheese are fairly salty.
- Pour into prebaked pie crust.
- Bake at 350 for 45 to 50 minutes or until toothpick inserted into middle comes out clean, be careful not to overcook, just until touched in the middle is almost firm to touch.
Nutrition Facts : Calories 504.1, Fat 29.6, SaturatedFat 13, Cholesterol 332.9, Sodium 846.8, Carbohydrate 29.7, Fiber 2.5, Sugar 4.7, Protein 29.5
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