BALSAMIC STUFFED ROUND ZUCCHINI
I have based this recipe on one round zucchini only (as I only have to feed two people), but the recipe multiplies easily. You can also use the mixture to stuff marrow or thin zucchini.
Provided by LilKiwiChicken
Categories Vegetable
Time 1h25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 180°C.
- Put the tomatoes, chopped mushroom, garlic, onion and oregano into a bowl. Mix to combine and add the balsamic vinegar, mixing until well combined. Leave to stand for 30 minutes.
- Cut the zucchini in half lengthways, and using a teaspoon scoop out and discard the pulp.
- Heap the tomato mixture into the scooped out shells.
- Grind over salt and pepper to taste, drizzle over the olive oil, and top with the parmesan cheese.
- Bake for 45 minutes or until the shell just starts to go soft.
STUFFED ROUND ZUCCHINI
Round zucchini are perfect for stuffing, baking and serving up as a healthy late summer side dish with quinoa, shallots, garlic and herbs.
Provided by Gina Matsoukas
Categories Side Dishes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Slice the tops off the round zucchini and scoop out the middle using a grapefruit spoon. Make sure to leave a small amount of the perimeter intact so that the squash retains its shape. Reserve the insides of the zucchini and set aside.
- Place the hollowed out zucchini in a baking dish along with the sliced tops and drizzle with 1 tablespoon of the olive oil. Season with salt and pepper and bake for 15-18 minutes until fork tender.
- Meanwhile, place the vegetable broth in a small sauce pot and bring to a boil. Once boiling, add the quinoa, reduce heat to low, cover and cook until the liquid is fully absorbed. Fluff with a fork and transfer to a mixing bowl. Set aside.
- While the quinoa cooks and the zucchini is in the oven, add the remaining 1/2 tablespoon of olive oil to a skillet over medium heat.
- Add the shallots and garlic to the pan and sauté until softened and fragrant, about 3 minutes.
- Next, add the reserved insides of the zucchini to the skillet and sauté until the moisture fully cooks out, about 7-8 minutes.
- Add the parsley to the skillet, season with salt and pepper and stir to combine.
- Transfer the zucchini, shallot, garlic mixture to the bowl with the cooked quinoa and stir together.
- Spoon the filling into the baked round zucchini, top with the zucchini caps and serve each stuffed zucchini as an individual portion.
Nutrition Facts : Calories 128 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 168 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
TURKEY STUFFED ZUCCHINI WITH WARM BALSAMIC GLAZE
A nice variation of stuffed zucchini drizzled with a sweet balsamic glaze. This recipe could work as a first course, main dish or side, whatever you're in the mood for! This recipe was created for the Ready, Set, Cook! contest.
Provided by IHeartDogs
Categories Poultry
Time 55m
Yield 1-2 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F.
- Cut off ends of zucchini then cut in half lengthwise and scoop out pulp leaving about 1/4 inch remaining.
- Finely chop pulp and set aside.
- Heat 2 Tbsp butter in skillet over medium heat and saute onion 2 minutes.
- Add pulp from zucchini, and saute 3 minutes, or until onion is nicely softened.
- Add garlic and saute one minute longer.
- In medium bowl, combine turkey, onion mixture, breadcrumbs, sage, salt and pepper, mixing well.
- Glaze the bottom of an oven-proof casserole with enough olive oil to coat.
- Rub zucchini in the oil to coat all over, and place pulp side up.
- Divide turkey mixture in half, filling each zucchini half.
- Cover with foil and bake for 35 minutes.
- Remove foil and continue to cook for 10 minutes.
- Meanwhile, in the same skillet used for the onion, heat one teaspoon of olive oil.
- Add balsamic vinegar and let boil about 1 1/2 minutes, until syrup-y.
- Add honey, broth and fresh thyme, bringing to a boil again for about another 1 1/2 minutes.
- Remove from heat and stir in butter until melted, along with salt and pepper.
- Remove zucchini from oven, and drizzle each piece with about 2 tablespoons of balsamic glaze.
- Serve immediately.
Nutrition Facts : Calories 779.8, Fat 42.8, SaturatedFat 20.7, Cholesterol 149.4, Sodium 1876.5, Carbohydrate 72.4, Fiber 5.1, Sugar 47.8, Protein 31.1
BALSAMIC-GLAZED ZUCCHINI
I am a member of a community supported agriculture farm. I once received the most delicious garlic and garden-fresh zucchini in a seasonal box. That's when I came up with this fabulous recipe. -Joe Cherry, Metuchen, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large enamel-coated cast-iron or other heavy skillet, heat oil over medium-high heat. Add zucchini; cook and stir until tender, 5-7 minutes. Add garlic and salt; cook 1 minute longer. Remove from pan. , Add vinegar to same pan; bring to a boil. Cook until reduced by half. Add zucchini; toss to coat.
Nutrition Facts : Calories 65 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 166mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
BULGUR-STUFFED ROUND ZUCCHINI
Make and share this Bulgur-Stuffed Round Zucchini recipe from Food.com.
Provided by hectorthebat
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400F and grease a medium baking dish with olive oil.
- Rinse and dry the zucchini. Use a paring knife to cut a neat hat off the top of each. Carve the inside with a melon baller or a sharp-edged spoon, making sure you don't break through the skin. Reserve the flesh. (If you use long zucchini, slice them in two lengthwise, and carve the centre to form boat-shaped containers).
- Put the zucchini shells and hats in the prepared dish, drizzle with the tablespoon of olive oil, and sprinkle with salt and pepper. Bake for 20 to 25 minutes, until tender but still holding their shape. (This yields tastier results than boiling the shells: it will concentrate and caramelise the flavour of the zucchini).
- Meanwhile, cook the bulgur in stock or water according to package instructions and let cool. Toast the pine nuts in a dry skillet.
- Heat the teaspoon of olive oil in a large skillet over medium-high heat. Add the onions and cook for 5 minutes, stirring regularly, until softened. Add the reserved zucchini flesh and season with salt and pepper. Cover and cook for 5 minutes, stirring from time to time. Remove the lid and cook for 5 more minutes, until all the juices have evaporated. Remove from heat and let cool slightly.
- When the zucchini shells are tender, take them out of the oven (leave the heat on) and put them upside down on a plate lined with paper towels. Combine the zucchini mixture, bulgur, cinnamon, red pepper flakes, if using, goat cheese, mint, and pine nuts in a medium mixing bowl. Mix thoroughly with a fork. Taste and adjust the seasoning.
- Set the shells upright in the gratin dish, spoon in the filling, distributing it evenly, and top each zucchini with its hat. (The recipe can be made up to a day ahead up to this point.) Bake for 10 to 15 minutes, until the filling is heated through, and serve immediately.
Nutrition Facts : Calories 350.5, Fat 15.2, SaturatedFat 4.2, Cholesterol 11.2, Sodium 114.6, Carbohydrate 46.1, Fiber 12.2, Sugar 13, Protein 14.1
SAUSAGE STUFFED ROUND ZUCCHINI OR EGGPLANT
The stuffed zucchini are adorable and great on a cool fall night. My Domestic Accomplice calls them "Mad Hatters." They're great for company as they present well and you can make them earlier in the day and bake them later. Kids think they're cool. These are made with diced bread cubes to retain a rustic texture and complement the mozarella cubes. Also, you may follow the same method for stuffing globe eggplant.
Provided by One Happy Woman
Categories Pork
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Scoop out the round zucchini, reserving the tops. Or scoop out the eggplant.
- Chop the vegetable centers you've scooped out and set aside.
- Cut the mozarella into cubes - about 1/3 inch.
- Chop the onion.
- Mince the garlic.
- Dice the bread into 1/4 inch cubes.
- Brown the sausage (breaking it up as you put it in the pan or as it cooks) along with the garlic and onion in the olive oil, crumbling the sasuage as you stir.
- When browned a bit, add the chopped vegetable centers and spices and stir until it softens and some of the liquid has evaporated if the vegetables are watery.
- Add the tomato sauce and bread cubes and stir until the cubes are softened.
- Remove the filling from the heat and add the mozarella cubes.
- Scoop the filling into the hollowed vegetables, top with the reserved tops and bake in a deep baking dish at 350 for about 45-60 minutes or until the filling is hot and the vegetable bowls are tender (but not falling apart). I find the vegetable bowls cook better if I cover the baking dish with foil for about half of the baking time.
Nutrition Facts : Calories 348.2, Fat 23.6, SaturatedFat 8.7, Cholesterol 54.3, Sodium 772.7, Carbohydrate 20, Fiber 3.4, Sugar 5.5, Protein 15.7
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EASY SKILLET ZUCCHINI RECIPE WITH BALSAMIC REDUCTION
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4.8/5 (21)Total Time 30 minsCategory Side DishCalories 172 per serving
- Make the balsamic glaze or reduction. In a saucepan, heat the balsamic vinegar and brown sugar. Bring to a boil over medium-high heat, then reduce heat to medium-low and let simmer for 20 minutes or so. Remove from heat and let cool for 10 minutes; the balsamic glaze will continue to thicken as it cools (see shortcut option in notes)
- Meanwhile, in a large pan or skillet, heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add zucchini rounds and season with salt, pepper and paprika. Saute over medium-high heat, tossing occasionally until zucchini rounds soften and gain some color on both sides (about 7 to 10 minutes)
- Using a slotted spoon, transfer sauteed zucchini to a serving platter. Drizzle with the prepared balsamic glaze. Sprinkle sesame seeds and dried mint flakes on top. Enjoy warm or at room temperature.
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- Make a fine mince of fresh thyme, fennel fronds, and marjoram. Make shallow cuts on the bottoms of the tomatoes, plunge them into boiling water for less than 1 minute, then drain, peel them, and cut them in half.
- Set the tomatoes on a baking sheet, sprinkle with salt and the minced herbs, top with a drizzle of oil, and bake them in a ventilated oven at 250°F for 45 minutes. Remove from the oven and cut them into small cubes.
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- Cut a small slice from the zucchini so they are flat on the bottom. Cut out the tops. Hollow them out and blanch them in boiling water for 1-2 minutes. Drain them, cool them in cold water, and dry them.
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