STUFFED ZUCCHINI CASSEROLE
A little work, but it tastes so good. A great recipe if you are growing zucchini in your garden. Goes well with mashed potatoes.
Provided by BUCHKO
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees (175 degrees C). Grease or spray a 13x9 inch baking dish.
- Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Chop and reserve about 3/4 of the seeds for the stuffing. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg and the reserved zucchini seeds. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish.
- In a bowl, stir together the crushed tomatoes, tomato soup, and water. Spoon the tomato mixture over the filled zucchini, liberally. Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.
Nutrition Facts : Calories 358.9 calories, Carbohydrate 22.9 g, Cholesterol 79.6 mg, Fat 20.9 g, Fiber 3.6 g, Protein 21.7 g, SaturatedFat 7.4 g, Sodium 905.5 mg, Sugar 5.5 g
ZUCCHINI STUFFING CASSEROLE
Good and tasty use for all that extra zucchini. Try adding other vegetables like shredded cabbage or meat and cheese and make it a whole meal.
Provided by majakete
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Cook zucchini in a little salted water until tender.
- Fry carrots and onions in 4 tablespoons of butter.
- Remove from heat and stir in 1 1/2 cups croutons, soup and sour cream.
- Gently fold in zucchini and put in 8" x8" dish.
- Toss remaining butter and croutons and put on top.
- Bake for 30 to 40 minutes.
- Enjoy!
STUFFING ZUCCHINI CASSEROLE
I've had this recipe for years.It's easy to make and very good! For a quick one dish meal,I add a can of tuna.Tuna is great in this recipe.
Provided by Cindy in PA.
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Fry chopped zucchini and onion in butter until tender.
- In bowl mix together,stuffing and seasoning mix sour cream,soup,zucchini and onion with butter.
- Put in a lighty greased casserole dish and bake uncovered at 350 degree for 30-40 minutes.
Nutrition Facts : Calories 485.5, Fat 24.8, SaturatedFat 13.2, Cholesterol 48.2, Sodium 1483.7, Carbohydrate 55.5, Fiber 3, Sugar 7.3, Protein 11.3
STUFFED ZUCCHINI BOATS
While any medium sized ripe zucchinis will do, use garden fresh ones if you have them. The tender sweet flesh of the zucchinis paired with the spiced meat and cool yogurt sauce will make you forget that this dish is less than 500 calories per serving!
Provided by Food Network Kitchen
Categories main-dish
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.
Nutrition Facts : Calories 450, Fat 28 grams, SaturatedFat 9 grams, Cholesterol 110 milligrams, Sodium 864 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 33 grams, Sugar 12 grams
CHEESY ZUCCHINI & STUFFING CASSEROLE
Got a bumper crop of zucchini on hand? This is the casserole for you! Made with VELVEETA, stuffing mix and sour cream, it's pure cheesy deliciousness.
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Prepare stuffing mix as directed on package. Cut zucchini into 1/4-inch-thick slices. Place zucchini slices in 13x9-in. dish.
- Cook 2% Milk VELVEETA and butter in saucepan on medium heat 5 min. or until melted. Add sour cream; mix well. Pour over zucchini; top with stuffing.
- Bake 25 to 30 min. or until heated through.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 400 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 4 g, Protein 5 g
ZUCCHINI & SAUSAGE STOVETOP CASSEROLE
Gather zucchini from your garden or farmers market and start cooking. My family goes wild for this wholesome casserole. You can grate the zucchini if you'd like. -LeAnn Gray, Taylorsville, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking it into crumbles. Drain and remove sausage from pan., In same pan, heat oil over medium heat. Add zucchini and onion; cook and stir 5-7 minutes or until tender. Stir in sausage, tomatoes, rice, mustard, garlic salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 5 minutes to allow flavors to blend., Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted.
Nutrition Facts : Calories 394 calories, Fat 26g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 803mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein.
ZUCCHINI STUFFING BAKE
Familiar tastes with a twist! I've been making this recipe for about 12 years, and it's become a staple for all holiday meals.
Provided by SALLY G
Categories Side Dish Vegetables Squash Zucchini
Time 1h10m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring 1/2 cup of lightly salted water to a boil. Add zucchini and onion and cook uncovered until crisp-tender, about 5 minutes. Drain in a colander and transfer to a bowl.
- Stir soup and sour cream into zucchini and onions. Season with salt and pepper.
- Combine stuffing mix with butter in a small bowl; stir well.
- Layer half of the stuffing mix into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture on top. Sprinkle with half of the Cheddar cheese. Add the rest of the stuffing mix, then the remaining cheese. Cover baking dish with aluminum foil.
- Bake in the preheated oven until bubbly, about 30 minutes. Uncover and bake until cheese has melted and browned, about 15 minutes.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 17.4 g, Cholesterol 30.5 mg, Fat 13 g, Fiber 1.8 g, Protein 6.4 g, SaturatedFat 7.4 g, Sodium 545.8 mg, Sugar 2.8 g
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
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.
STUFFED ZUCCHINI BOATS
Serve these feta-and-vegetable boats with our Greek-style dinner of Roasted Lamb with Garlic and Oregano and White Bean Salad.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. Using a tablespoon, scoop out zucchini centers to form "canoes," leaving a 1/4-inch border. Roughly chop centers; set aside.
- Arrange zucchini, cut sides down, on a rimmed baking sheet; bake 15 minutes. Remove from oven.
- Meanwhile, heat oil in a large skillet over medium. Add onion and 1/2 teaspoon pepper; cook, stirring, until soft, 3 to 5 minutes. Add chopped zucchini, and cook, stirring, until most of the liquid has evaporated, about 8 minutes. Remove from heat; let cool slightly. Fold in feta and tomatoes.
- Turn hollowed-out zucchini cut sides up, fill with vegetable-feta mixture, and bake until top is lightly browned, about 20 minutes. Lift zucchini from baking sheet with a wide spatula, and serve.
Nutrition Facts : Calories 119 g, Fat 8 g, Protein 5 g
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