Bread Stuffed Zucchini Food

ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Combine sugars, oil, and eggs and mix. In another bowl, mix flour, baking powder, soda, salt, and cinnamon. Add to sugar/oil/egg mixture to moisten. Carefully fold in zucchini and nuts. Divide mixture into 2 greased loaf pans. Bake for 55 minutes or until done.

STUFFED ZUCCHINI I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add zucchini and cook until tender, about 15 minutes; drain. Scoop out the flesh of the zucchini, making a 'boat'.
• In a medium bowl combined zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, most of the Parmesan cheese and egg. Fill zucchini boats with mixture. Dot tops with butter and sprinkle with remaining Parmesan cheese.
• Bake in preheated oven for 30 minutes.

STUFFED ZUCCHINI

Steps:

• Heat oven to 400ºF.
• Cut zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/8-inch-thick shells. Place shells in 13x9-inch baking dish.
• Chop zucchini flesh. Melt 1 Tbsp. butter in large skillet on medium-high heat. Add onions and chopped zucchini; cook and stir 3 min. or until onions are crisp-tender. Add tomatoes and bacon; cook 2 min. Stir in cheese. Spoon into zucchini shells.
• Melt remaining butter in same skillet. Add panko crumbs; cook and stir 3 min. or until golden brown. Sprinkle over filled shells.
• Bake 15 min. or until heated through.

VEGETARIAN STUFFED ZUCCHINI RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Cut zucchini in half lengthwise. Scoop out seeds, leaving a little bit of flesh on each into a boat shape.
• In small bowl, combine tomatoes, breadcrumbs, parmesan, basil and garlic.
• Scoop tomato mixture into the zucchini. Sprinkle top with remaining breadcrumbs.
• Sprinkle with mozzarella cheese. Garnish with fresh basil.
• Bake for 25-30 minutes, or until zucchini are soft and tender
• Serve warm

STUFFED ZUCCHINI

Steps:

• In a large bowl, combine first 11 ingredients and 1 can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13x9-in. baking dishes. Spoon remaining tomato sauce over each. , Bake, uncovered, at 375° until the zucchini is tender, about 45 minutes. Sprinkle with cheese during the last few minutes of baking.

MUSHROOM-STUFFED ZUCCHINI BOATS RECIPE

Steps:

• Preheat the oven to 375˚F. Cut the stem end off the zucchinis and slice them in half lengthwise. With a table spoon, scoop out just the pulpy center that contains the seeds, and put the zucchini cut-side down on a parchment paper-lined baking sheet. Cook for 15 minutes, until just slightly softened.
• While the zucchini are cooking, in a saute pan, heat the olive oil over medium heat. Add the shallots and saute until they are softened, about 5 minutes. Add the mushrooms and saute, stirring occasionally, until the mushrooms release their liquid and the liquid cooks off, about 7 to 8 minutes. Remove the pan from the heat. Sprinkle the mixture with garlic powder, stir in the breadcrumbs and parmesan cheese. Season the mixture with salt and pepper.
• Remove the zucchini from the oven and turn them over on the sheet pan so they are cut side up. Divide the mushroom mixture between each zucchini, spooning it into the carved-out channel where the seeds were removed. Return the zucchini to the oven and cook for 10 minutes. Remove the zucchini from the oven, sprinkle each boat with mozzarella cheese. Return to the oven or to the broiler and cook until the cheese is melted, 5 minutes or less.

DROP DEAD DELICIOUS STUFFED ZUCCHINI

Steps:

• Wash zucchini, and put in a pot of cold water (do not remove ends).
• Bring to a boil and cook until tender, about 10-15 minutes, maybe a little longer depending on the size of your zucchini.
• Meanwhile, heat olive oil in a fairly large skillet.
• Saute garlic first, then add onions, green pepper, thyme, and oregano.
• When the veggies begin to soften, add ground meat (or whatever you are using), season with salt and pepper, and brown until cooked through.
• Drain off any excess grease.
• Set aside to cool slightly.
• When the zucchini have cooked through, remove from water, and allow to cool enough to handle.
• Slice cooled zucchini lengthwise, and scoop out center, leaving a little veggie flesh to form a"boat.
• "Mix ground meat mixture with the red peppers, and the scooped out zucchini (chopped), and the egg.
• Fill the zucchini boats with the mixture, and top each with a slice of cheese.
• Bake in a 375ºF oven for 20-30 minutes, until heated through, and cheese begins to bubble and brown.
• Serve hot.
• Note: If making this dish with tuna or fish, I like to add a little mayo or garlic mayo, and substitute the raw egg for a hard boiled and chopped one.

STUFFED ZUCCHINI BOATS

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.

STUFFED ZUCCHINI WITH MEAT / ITALIAN STYLE

Steps:

• If the zucchini is long, cut it in half, then hollow it out, rinse and set aside.
• In a small bowl soak the bread for about 30 seconds in either water or milk. Remove the crust and squeeze out the excess moisture, crumble and place in a medium bowl, add the ground beef, egg, parmesan cheese, spices and garlic, and mix well.
• Stuff the meatball mixture into the zucchini. In a medium to large frying pan add 2 tablespoons of oil and place the stuffed zucchini in the pan, sprinkle with a pinch or 2 of salt and extra spices if desired, drizzle with approximately 1 tablespoon of olive oil. Add the water, cover the pan slightly. Cook on low/medium heat until the zucchini is tender and water has evaporated. Raise the heat, and uncover and cook till zucchini is slightly browned, turn and brown the other side. Serve immediately. Enjoy!

STUFFED ZUCCHINI

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.

CRISPY STUFFED ZUCCHINI

Steps:

• Preheat oven to 400°F (200°C). Spray a baking tray or sheet with non stick cooking oil spray.
• Arrange zucchini halves, cut side up, on the baking sheet. Set aside.
• Mix together the breadcrumbs, parmesan cheese, parsley and garlic in a small bowl.
• Pour in the melted butter, season with ¾ teaspoon salt and ⅓ teaspoon pepper (or to taste). Mix the ingredients together until the breadcrumbs absorb the butter (about 40 seconds).
• Spoon the mixture over each zucchini half, to evenly cover. Spray the topping with a little cooking oil spray.
• Bake for 20 minutes in the hot oven until the crust is golden and the zucchini halves are cooked through.
• Broil for a further 5 minutes on medium heat to crisp the topping.
• Garnish with parsley and serve as a side accompaniment to any main dish.

STUFFED ZUCCHINI

Steps:

• Using a large bowl, combine ground beef, onion, bell pepper, jalapeno pepper, bread crumbs, beaten egg, parsley flakes, basil, Italian seasoning, salt, pepper, and one can of tomato sauce. Scoop out flesh from halved zucchini and if you want, add the chopped flesh to the meat mixture. Stir in chopped tomatoes.
• Divide meat mixture evenly into zucchini boats and place them in two greased 9x13 casserole dishes
• Spoon tomato sauce over each zucchini using the remaining can of tomato sauce
• bake in a preheated 375 oven for about 45 minutes or until zucchini are tender and meat is cooked through. 10 minutes before finished cooking, add the mozzarella cheese on top.

BREAD STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell. Reserve pulp. In a large saucepan, bring 8 cups water and salt to a boil. Add zucchini shells; cover and boil for 2 minutes. Drain and set aside. Chop zucchini pulp. , In a large skillet, saute the onion and chopped zucchini in oil until tender. Remove from the heat. Stir in the egg, bread crumbs, cheese, parsley, salt and pepper. Fill shells. Place in a greased baking dish. Bake at 375° for 15 minutes or until filling reaches 160° and is heated through.

BURGER OF THE MONTH: GREEN EGGS & LAMB BURGERS

Steps:

• Step 1For the green harissa, in a dry small skillet, stir the seeds over medium heat until toasted, about 1 minute or so. Transfer to a food processor and pulse to coarsely grind. Add the jalapeños, scallions, garlic, herbs, and lemon juice; season with salt. With the machine running, stream in the EVOO to form a sauce; transfer to a bowl.Step 2In a medium bowl, season the lamb with salt and pepper. Mix in 1 tbsp. EVOO, the red harissa, garlic, and spices. Form into 4 patties (thinner in the centers for even cooking).Step 3Heat a cast-iron skillet over medium-high. Cook the patties for 7 to 8 minutes, turning occasionally; transfer to a plate.Step 4In a small bowl, season the yogurt. Mix in the dill.Step 5In a nonstick skillet, heat a drizzle of EVOO over medium. Crack in the eggs and cook until fried, over easy or medium.Step 6Build the burgers by stacking the bun bottoms, the dill-yogurt sauce, lettuce, tomatoes, cucumber, onion, lamb patties, eggs, green harissa, and bun tops.

EASY ZUCCHINI FRITTERS RECIPE

Steps:

• In a large bowl, add the shredded zucchini and sprinkle lightly with salt. Allow the zucchini to stand for 10 minutes.
• Use your hands to squeeze out as much liquid from the zucchini as possible.
• Add the zucchini to a separate large bowl. Then add all-purpose flour, beaten eggs, sliced green onions, salt, and pepper.
• Stir until the mixture is combined.
• In a large non-stick skillet over medium heat, add oil. Once hot, scoop about 3 tablespoons of the mixture to the pan.
• Press it into rounds. Repeat with the rest of the mixture, spacing them out about 2 inches apart.
• Cook the first side for 2-3 minutes, then flip and cook the other side for about 2 minutes until golden brown.
• Transfer the fritters to paper-towel-lined plate. Serve and enjoy!

ZUCCHINI BREAD

Steps:

• Preheat oven to 350 °F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes. Makes 2 loaves.

STUFFED YOUNG ZUCCHINI

Steps:

• Heat the oven to 425 degrees F.
• Halve 4 of the small zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside.
• Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and saute the mushrooms, onions and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat.
• While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces. Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs.
• Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.