Stuffed Zucchini Zucchini Ripieni Recipes

Steps:

• Preheat the oven to 450 degrees F and line a baking sheet with foil. Halve 2 zucchini lengthwise; scoop out the seeds, leaving a 1/4-inch-thick shell. Chop the scooped-out zucchini flesh and transfer to a bowl. Grate the remaining whole zucchini on the large holes of a box grater; add to the bowl along with 1 teaspoon salt. Set aside 10 minutes, then squeeze out the liquid.
• Heat the olive oil in a skillet over medium-high heat. Add the garlic, minced jalapeno, chile powder and grated zucchini mixture; cook until tender, 4 minutes. Let cool, then stir in the cheese. Spoon into the zucchini halves. Transfer to the baking sheet and bake until bubbling, 20 minutes.
• Combine the tomato, scallions and cilantro in a small bowl. Spoon over the zucchini, then top with pickled jalapenos.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut the ends from the zucchini and cut them in half lengthwise. Hollow out the zucchini with a small spoon by scraping out the seedy flesh, leaving about 1/2 inch of flesh on the bottom and sides of the zucchini. Discard the scraped-out flesh. Place the zucchini into a 10x15-inch pan.
• Combine meatless ground beef, tomato, bread crumbs, Pecorino-Romano cheese, egg, garlic, parsley, onion, salt, and pepper in a medium bowl. Mix well using clean or gloved hands.
• Stuff the hollowed-out zucchini with the mixture until all of the mixture has been used. Sprinkle the tops with shredded mozzarella.
• Bake in the preheated oven until browned and zucchini are tender, 35 to 40 minutes.

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.

Steps:

• Core and cut each zucchini into 3 pieces. In a bowl mix together Mortadella, chicken, ricotta, Parmesan, egg, parsley, garlic, nutmeg, salt, and pepper. Stuff the zucchini with the filling and put bread crumbs on both ends of the zucchini.
• Arrange the zucchini in a baking pan and sprinkle with celery, carrots, and onions. Crush the peeled tomatoes with your hands and place over the zucchini. Drizzle with olive oil. Cover with aluminum foil and bake at 350 degrees for 45 minutes. Uncover and bake for an additional 15 minutes.