Vegetarian Stuffed Zucchini Recipes

Steps:

• Preheat oven to 375°F. Cut zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish; set aside.
• Chop zucchini pulp; place in medium bowl. Add 1/2 cup of the cheese, the tomatoes, cracker crumbs and basil; mix lightly. Spoon evenly into zucchini shells; sprinkle with remaining 1/4 cup cheese.
• Bake 15 min. or until heated through.

Steps:

• Preheat oven to 325 degrees.
• Cut zucchini in halves, lenghtwise and scoop out seeds, leaving a 1-inch shell intact.
• Steam (or boil) zucchini shells 3-4 minutes.
• Saute onion, greeen pepper, and garlic in butter.
• Add spinach; stir to combine and coat well.
• Cool, then add mushrooms, eggs, bread crumbs, and seasonings to taste; add wine.
• Place zucchini in baking dish and fill with stuffing mix.
• Cover with sauce, and sprinkle with cheese.
• Bake for 20-25 minutes, until cheese is bubbly.

Steps:

• Preheat the oven to 375*F.
• Lightly oil a baking sheet.
• Slice the zucchini in half lengthwise.
• With a paring knife, score the flesh about 1/2 inch deep.
• Place the cut sides down on the baking sheet.
• Sprinkle with the sherry and cover with foil.
• Bake for about 20 minutes, until yielding but still firm.
• While the zucchini bakes, make the sauce.
• Heat the oil in a saucepan, add the onions and garlic, and saute for about 10 minutes, until the onions are translucent.
• Add the tomato paste, tomatoes, oregano, cinnamon, and sherry.
• Then bring to a boil; reduce the heat and simmer for 10 to 15 minutes.
• Add the salt and pepper to taste.
• Cover and set aside.
• While the sauce is simmering, prepare the filling.
• Saute the onions and garlic in the oil for about 10 minutes, until the onions are translucent.
• In a bowl, combine the sauteed onions with the walnuts, feta, currants, and lemon juice.
• Stir in the rice.
• When the zucchini is tender, use a spoon to scoop out the flesh, leaving a thin 1/4 inch shell.
• Chop the flesh and add it to the filling.
• Mound the filling in the shells and sprinkle with seasoned bread crumbs and olive oil, if desired.
• Bake, uncovered, for about 10 to 15 minutes.
• To serve, ladle some of the tomato sauce onto each plate.
• Place a stuffed zucchini on the sauce and top with grated feta.
• Garnish with oregano leaves, if you wish.
• Enjoy!

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Slice tops off tomatoes and zucchini and reserve. Scoop out the core and flesh; reserve.
• Place the tomato and zucchini flesh, rice, onions, carrots, 5 tablespoons olive oil, mushrooms, parsley, mint, lemon juice, cinnamon, salt, and pepper in a bowl; mix stuffing until well combined.
• Spoon stuffing into hollowed-out tomatoes and zucchini; cap with their removed tops. Puncture tops with toothpicks to hold caps in place.
• Arrange stuffed tomatoes and zucchini in a deep casserole dish. Pour in enough warm water to cover the tomato and zucchini. Stir in tomato paste, sugar, and 1 tablespoon olive oil. Season with salt.
• Bake in the preheated oven until the rice is tender, about 1 1/2 hours.