STUFFED ZUCCHINI
Make and share this Stuffed Zucchini recipe from Food.com.
Provided by Joy Boss
Categories Vegetable
Time 55m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- Slice zucchini in half lengthwise. Scoop out insides leaving about 1/4-in shell.
- Finely chop zucchini pulp; set aside. Saute onion in oil in large heavy skillet. Add mushrooms, garlic and reserved chopped zucchini; cook over medium heat until most of moisture evaporates.
- Add cream cheese, egg, Parmesan, parsley, and pepper.
- Mix well; cook for about 10 minutes.
- Cool filling slightly and fill zucchini shells.
- Sprinkle with additional Parmesan cheese. Place on jelly roll pans; bake for 30 minutes at 350°F until bubbly and golden brown on top.
Nutrition Facts : Calories 192.9, Fat 15.3, SaturatedFat 5, Cholesterol 46.2, Sodium 178.7, Carbohydrate 8.7, Fiber 2.4, Sugar 6, Protein 7.2
STUFFED ZUCCHINI
[DRAFT]
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 12 Servings
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350°F. Cut each zucchini in half lengthwise and scoop out pulp, leaving about ¼-in shells. Reserve ½ cup of Pasta Sauce and pour remainder into bottom of two 13x9 baking dishes. Place zucchini shells in baking dishes.
- 2. Heat oil in a large skillet over medium heat. Cook hash browns for 12 to 15 minutes, stirring two to three times.
- 3. Meanwhile, in another large skillet over medium heat, cook beef for 3 to 4 minutes, stirring frequently to form small crumbles. Add onion, pepper and garlic, and cook for another 3 minutes. Remove from heat and drain if needed. Stir in cooked Hash Browns, seasoning, reserved ½ cup of Pasta Sauce and 2 cups of cheese. Season with salt and pepper if desired.
- 4. Spoon about ½ cup of meat mixture into each zucchini shell. Pour about ½ cup of hot water into bottom of each baking dish and cover with foil. Bake covered for 30 minutes.
- 5. Carefully remove foil and sprinkle remaining ½ cup of cheese on top. Bake uncovered for an additional 10 minutes, or until zucchini is tender. Serve with additional Pasta Sauce if desired.
ITALIAN STUFFED ZUCCHINI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F and line a small baking dish with foil. Scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell.
- Combine the ricotta, 1/4 cup Italian cheese blend, the parsley, capicola and lemon zest and juice in a medium bowl. Season the zucchini with salt and pepper, then fill with the ricotta mixture.
- Drizzle each zucchini half with about 1 tablespoon marinara sauce, then sprinkle with the remaining 1/4 cup Italian cheese blend. Transfer to the baking dish and bake until the cheese is melted and bubbling, about 20 minutes.
Nutrition Facts : Calories 211 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 45 milligrams, Sodium 611 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 13 grams, Sugar 4 grams
ZUCCHINI RIPIENI (STUFFED ZUCCHINI)
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.
BARLEY STUFFED ZUCCHINI
Make and share this Barley Stuffed Zucchini recipe from Food.com.
Provided by mandagirl
Categories Grains
Time 1h20m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Slice zucchini in half lengthwise.
- Microwave, flat side down on a paper towel for 3 or 4 minutes.
- Let cool a bit and scoop out pulp to form each half into a "boat".
- Put "boats" aside.
- Chop zucchini pulp.
- In a medium sauce pan, combine broth, mushrooms and barley.
- Bring to a boil, reduce heat and simmer, covered for 15 minutes.
- In a large bowl, combine cooked barley mixture, chopped zucchini pulp, bread crumbs, thyme, black pepper, black eyed peas and 1/8 cup of Parmesan cheese.
- Fill zucchini with filling.
- Place remaining filling into a greased baking pan.
- Place filled zucchini "boats" on top of stuffing.
- Pour can of tomatoes (with liquid) evenly on top of zucchini.
- Sprinkle with 2 T. Parmesan cheese.
- Bake, uncovered @375 degrees for about 45 minutes.
Nutrition Facts : Calories 402.5, Fat 5.9, SaturatedFat 2.2, Cholesterol 6.8, Sodium 1155.2, Carbohydrate 68.7, Fiber 14.4, Sugar 5.2, Protein 21.1
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.
ZUCCHINI STUFFED WITH RICOTTA (ZUCCHINE RIPIENE CON RICOTTA)
I found this and had to post before even trying - that way it would be here when I need it! In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta. Flecked with tomato and mint, they are equally good eaten hot or at room temperature on a warm summer day, which is what we have almost all year long :) This recipe was first published in Saveur in Issue #113
Provided by Manami
Categories European
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Using a small spoon, scoop out and discard pulp from each zucchini half, leaving a 1/4" rim around the edges.
- Heat 3 tablespoons of the olive oil in a 10" skillet over medium heat.
- Add garlic and onions; cook, stirring occasionally, until translucent, about 6 minutes.
- Add tomatoes and cook, stirring occasionally, until soft, about 4 minutes more.
- Remove from the heat and set aside.
- In a medium bowl, stir together the ricotta, 1/4 cup of the pecorino, 1/4 cup of the bread crumbs, the parsley, mint, oregano, and egg yolks.
- Fold in the onion mixture and season with salt and pepper;& a pinch or two of crushed red pepper flakes; set the filling aside.
- Arrange an oven rack about 7" from the broiler element and heat.
- Rub the insides of the zucchini with 2 tablespoons of the olive oil and season lightly with salt.
- Place zucchini cut side up on a foil-lined baking sheet and broil for 5 minutes.
- Remove baking sheet from oven and fill each zucchini half with enough of the ricotta mixture that it mounds slightly but doesn't spill over the edges of the zucchini.
- Sprinkle each stuffed zucchini with the remaining pecorino and bread crumbs and drizzle with the remaining olive oil.
- Broil until the zucchini are soft and the tops are lightly browned, 10-15 minutes.
- Serve with other (vegetarian) dishes & some nice Italian wine and enjoy!
STUFFED ZUCCHINI
Side dish from a community cookbook. Use 1 zucchini per person so each will have 2 lenghtwise halves.
Provided by Oolala
Categories Vegetable
Time 30m
Yield 4 pieces, 2 serving(s)
Number Of Ingredients 7
Steps:
- Cut zucchini in half lengthwise and scrape out the inside, saving the shells.
- Place shells in a baking dish.
- Saute the zucchini pulp in the oil and add the tomatoes.
- Add the garlic and oregano and then add the breadcrumbs.
- Mix in the pan.
- Spoon the mixture into the reserved zucchini shells and bake at 350 degrees F. for about 20 minutes.
- Sprinkle with parmesan cheese and serve.
Nutrition Facts : Calories 319.8, Fat 10.4, SaturatedFat 1.8, Sodium 414.4, Carbohydrate 47.9, Fiber 5.2, Sugar 9.9, Protein 10.2
STUFFED ZUCCHINI
this is a really easy dish that is always received well when i make it for company. its even pretty good with less or none of the cheese if you want something more healthy.
Provided by catalinacrawler
Categories Vegetable
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- preheat oven to 400.
- slice zucchini in half lengthwise and using a spoon scrap out the pulp, like a canoe, leaving the skin intact(about 1/4" thick); set aside.
- in a large skillet melt butter, add garlic and onion and sauté.
- add lemon juice and equal parts mushrooms to zucchini pulp to the skillet, sauté.
- cook until the excess moisture evaporates. add the shredded cheese and stir.
- fill the zucchini "canoe" with the mushroom mixture and bake for 20 minutes.
Nutrition Facts : Calories 205, Fat 14.8, SaturatedFat 9.1, Cholesterol 40.1, Sodium 205, Carbohydrate 12.2, Fiber 3.1, Sugar 7.6, Protein 8.8
STUFFED ZUCCHINI
Make and share this Stuffed Zucchini recipe from Food.com.
Provided by papergoddess
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut zucchini in half lengthwise. Scoop out seeds if they are large.
- Blanch shell 8-10 minutes. Scoop out zucchini, leaving 1/2 inch shell. Chop zucchini that you scooped out.
- Brown sausage, onion, and chopped zucchini.
- Add all seasonings, bread crumbs, and cheese.
- Stuff zucchini shells.
- Pour sauce over all and bake 30 minutes at 375°F.
Nutrition Facts : Calories 551.6, Fat 38.5, SaturatedFat 15, Cholesterol 87.1, Sodium 1775.6, Carbohydrate 19.7, Fiber 2.8, Sugar 7.5, Protein 31.8
MEDITERRANEAN STUFFED ZUCCHINI
Make and share this Mediterranean Stuffed Zucchini recipe from Food.com.
Provided by Lorrie in Montreal
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put the zucchini in a medium saucepan.
- Add enough water to cover and boil about 5 minutes, or just until tender.
- Preheat the oven to 350 degrees F.
- Prepare a baking pan with nonstick pan spray.
- Split the zucchini in half lengthwise; leaving a 1/4-inch shell,.
- scoop out the pulp.
- Chop the pulp from 1 zucchini; set aside.
- Save the rest for another use (mixed vegetables, soup, or stew).
- Heat the olive oil in a nonstick saucepan.
- Add the onion and sauté over medium heat until tender, about 5 minutes. Add the chopped zucchini pulp and all the other ingredients except.
- the pine nuts and tomato sauce.
- Cover and simmer over low heat 15 minutes, or until the rice is almost tender.
- Toast the pine nuts in a small skillet over medium heat for 3 to 5 minutes until light brown and fragrant.
- Stir them into the rice mixture.
- Stuff the mixture into the zucchini shells.
- Arrange the zucchini on the prepared baking pan and pour the tomato sauce.
- over and around the shells.
- Cover with foil; bake 25 to 30 minutes.
Nutrition Facts : Calories 138.9, Fat 3.6, SaturatedFat 0.5, Sodium 367.1, Carbohydrate 25.2, Fiber 2.7, Sugar 7.6, Protein 3.3
ROASTED ZUCCHINI
This is the simplest of side dishes, endlessly customizable. Try it when you have an abundance of zucchini in the garden.
Provided by LauraF
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet in the oven to heat up.
- Place zucchini in a bowl. Add oil, salt, pepper, garlic powder, and cayenne; toss to coat.
- Carefully remove the hot baking sheet and spray lightly with cooking spray. Spread out zucchini in an even layer.
- Roast in the preheated oven until browned, turning halfway, about 20 minutes. Squeeze lemon juice on top and garnish with parsley. Sprinkle sea salt on top.
Nutrition Facts : Calories 131 calories, Carbohydrate 8.8 g, Fat 10.6 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 263.4 mg, Sugar 4.3 g
STUFFED ZUCCHINI
Make and share this Stuffed Zucchini recipe from Food.com.
Provided by dojemi
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook whole zucchini in boiling water about 10 minutes, or until tender.
- Cut in half lengthwise.
- Scoop out centers, leaving a 1/4-inch shell; chop center portion and set aside.
- Melt butter in a large skillet; saute mushrooms about 3 minutes or until tender.
- Stir in flour& oregano; remove from heat.
- Stir in Monterey Jack cheese and pimento; stir in the reserved chopped zucchini.
- Heat mixture through.
- Preheat broiler.
- Fill zucchini shells, using approximately 1/4 cup filling for each.
- Sprinkle with Parmesan cheese.
- Broil several inches from source of heat for 3 to 5 minutes or until hot and bubbly.
- NOTE: Stuffed zucchini may be assembled in advance, covered and refrigerated up to 4 hours.
- Broil for 5 to 7 minutes instead of 3 to 5.
Nutrition Facts : Calories 154.6, Fat 11.3, SaturatedFat 7, Cholesterol 31.7, Sodium 248.7, Carbohydrate 6, Fiber 1.3, Sugar 2, Protein 8.4
STUFFED ZUCCHINI
Make and share this Stuffed Zucchini recipe from Food.com.
Provided by TishT
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook zucchini in boiling salted water 10 minutes.
- Cut in halves and scoop out centers.
- Saute Onion, Garlic and tomato for 2-3 minutes.
- Mix pulp with remaining ingredients.
- Fill zucchini.
- Bake in 350 F oven for 15 minutes.
- Top with Parmesan Cheese last 5 minutes until slightly browned.
- Serve.
Nutrition Facts : Calories 94.8, Fat 6.2, SaturatedFat 3.8, Cholesterol 15.3, Sodium 103.1, Carbohydrate 8.9, Fiber 1.5, Sugar 2.6, Protein 2.2
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