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 BOATS
Hearty and flavorful zucchini boats made with fresh zucchini, turkey sausage, tomatoes, herbs, panko and two types of cheese! A delicious recipe that's perfect for summer.
Provided by Jaclyn
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
- Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim on all sides to create boats. Drizzle with 1 Tbsp olive oil, then season with salt and pepper.
- Bake in preheated oven 15 minutes.
- Meanwhile heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add onion and saute 3 minutes.
- Add sausage in crumbles, cook through, while breaking up meat during cooking. Add garlic during last 1 minute of cooking.
- Remove from heat stir in tomatoes, 1/3 cup panko bread crumbs and Italian seasoning. Season with salt and pepper to taste.
- Sprinkle 1/3 cup parmesan over zucchini boats, then divide filling among the zucchini boats.
- In a small mixing bowl stir together the mozzarella cheese, remaining 1/3 cup parmesan and remaining 1/3 cup panko bread crumbs. Sprinkle mixture over zucchini boats.
- Bake in preheated oven until tender, about 10 - 15 minutes. Sprinkle with parsley and serve warm.
Nutrition Facts : Calories 272 kcal, Carbohydrate 17 g, Protein 20 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 56 mg, Sodium 625 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
ZUCCHINI BOATS
Steps:
- Trim and discard zucchini ends. Working with the 3 widest, cut across width into 2inch lengths. Using a melon baller or small spoon, scoop out inner meat and seeds of each 2-inch piece, leaving a thin base at bottom so "boat" stands for stuffing. Place scooped-out centers into a food processor.
- Roughly chop remaining zucchini. Add to food processor and puree until well chopped.
- Bring a medium pot of salted water to a boil. Blanch zucchini boats just until they begin to soften, about 2 minutes. Immediately refresh in a bowl of iced water. Drain and arrange, flatside down, in a large jelly roll pan or roasting pan.
- Preheat oven to 375 degrees F.
- Melt butter in a medium saucepan over medium-high heat. Add reserved chopped zucchini and saute until liquid is evaporated, about 15 minutes. Stir in nuts, cook for 1 minute, then add cream, salt, and pepper. Bring to a boil. Cook until cream thickens, about 3 minutes. Add 1/2 cup Parmesan cheese and all bread crumbs. Remove from heat and stir until smooth.
- Using a tablespoon or pastry bag fitted with a plain tip, stuff zucchini boats with cream mixture. Pour boiling water into pan containing filled zucchini boats until it rises about 1/4-inch, to form a water bath. Bake 15 minutes.
- Heat broiler. Sprinkle remaining Parmesan cheese over tops and place under broiler until slightly golden, about 1 minute. Serve immediately.
ITALIAN ZUCCHINI BOATS
When you have an abundance of Zucchini this is a nice dish. It compliments your main meal and the aroma while it is cooking definitely will whet your appetite! BON APPETIT! Another fine Taste of Home recipe.
Provided by Chef Decadent1
Categories Vegetable
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut zucchini in half lengthwise. With a spoon, scoop out and reserve pulp, leaving a 3/8 inch shell. Cook shells in salted water for 2 minute; remove and drain.
- Chop zucchini pulp; place in a bowl. Add the bread crumbs, eggs, tomato, parmesan cheese, parsley and garlic. Stir in broth, salt and pepper. Stuff into zucchini shells.
- Place in greased 13x9x2-inch baking dish. Drizzle with butter. Bake, uncovered at 350° for 15 minutes remove and top with shredded mozarella for an additional 5 minutes.
- *You could substitute oregano instead of italian seasoning. I also use more of the basit and italian seasoning as I enjoy a more intense flavor.Season to suit.
Nutrition Facts : Calories 252.4, Fat 7.8, SaturatedFat 3.3, Cholesterol 72, Sodium 663.5, Carbohydrate 34.4, Fiber 4.1, Sugar 8.2, Protein 12.2
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