Overstuffed Zucchini Recipes

Steps:

• Split 2 medium zucchini and scoop out the seeds; season with salt. Combine 1/3 cup panko breadcrumbs, 1 chopped tomato, 1/4 cup mixed chopped parsley and dill, 2 tablespoons chopped walnuts, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper to taste. Spoon into the zucchini; drizzle with olive oil. Bake at 425 degrees F, 25 to 30 minutes.

Steps:

• 1. Preheat oven to 425 Wash, dry zucchini, slice off both ends. Lay wood spoons either side of zucchini
• 2. carefully make 1/4" slices, making sure your knife hits the spoon handles so you don't slice Completely through
• 3. Place zucchini on parchment lined baking sheet and bake until pliable, about 10 min brown bacon and drain, break off pieces of bacon and place between each slice.
• 4. Top zucchini with shredded cheese and bake 10-15 additional min till cheese has browned slightly
• 5. Let cool slightly then top with sour cream and bacon bits, chives and serve

Steps:

• Lop off the ends of each zucchini and slice in half lengthwise.
• Scoop out the middle (pulp) with a spoon leaving 1/4 inch on the bottom and sides of the zucchini halves.
• Chop the pulp and reserve.
• Brown beef and pork.
• Saute onions and mushrooms until soft.
• Combine the two mixtures and set aside.
• Blend spinach, tomatoes, zucchini pulp, bread cubes, parmesan cheese, egg, garlic, italian seasoning and red pepper flakes.
• Add this to the meat, onion and mushroom mixture.
• Equaly divide between the zucchini halves.
• Top with mozzerella.
• Place in 2 large baking dishes with 1/4 cup of water each.
• Cover with aluminum foil.
• Bake at 350 degrees for 30 minutes, then uncover and bake for 20 min longer or until zucchini is tender and cheese is browned and bubbly.

Steps:

• Slice the zucchini in half lengthwise and spoon out the flesh, leaving boats about 1/3-inch thick. Sprinkle the boats with salt and place upside down on paper towels to drain for 30 minutes. Dice the flesh and set it aside.
• Meanwhile, preheat the oven to 400 degrees. Melt 2 tablespoons of the butter over medium heat. Add the onions, mushrooms, garlic and reserved zucchini flesh and cook until the vegetables are soft, about 15 minutes. Add the bread, lemon juice, zest and cayenne and cook for 1 minute more. Remove from heat and add the marjoram. Set aside.
• Bake the boats on a baking sheet for 10 minutes. Remove from the oven and mound with the bread filling, packing gently. Combine the hazelnuts and bread crumbs and sprinkle over the top. Melt the remaining butter and drizzle it over the zucchini.
• Bake the zucchini until lightly brown, 20 to 25 minutes. If they are not browned enough, run them briefly under the broiler. Serve warm.