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.
Nutrition Facts : Calories 255 kcal, Carbohydrate 18 g, Protein 10 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 41 mg, Sodium 394 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
CHEESE STUFFED ZUCCHINI
Zucchini "boats" stuffed with a cheese custard. A great way to use zucchini & it's lacto-ovo vegetarian, and my omnivore husband loves it. Very mild flavor. I think it's a good basic recipe that can be played with. The size of the zucchini is the tricky part - sometimes too small, sometimes too big.
Provided by Chef Zephyr
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut zucchini in half lengthwise.
- Parboil zucchini in a large saucepan with boiling salted water to cover for 5 minutes.
- Drain & scoop out seeds without going through sides.
- Mix together cottage cheese, cheddar cheese, eggs and spices.
- Spoon cheese mixture into the zucchini halves. (Do not mound - it will run over) Place in a shallow baking pan.
- Bake at 350 degrees for 25 minute or until custard is set.
- When custard is done, you can sprinkle the zucchini with the bread crumbs and bake for 5 more minutes until the crumbs are toasty.
Nutrition Facts : Calories 236.4, Fat 14.6, SaturatedFat 8.3, Cholesterol 143.3, Sodium 733.4, Carbohydrate 8.6, Fiber 2.2, Sugar 3.9, Protein 19.1
STUFFED ZUCCHINI I
In this recipe zucchini are hollowed into 'boats' and stuffed with bread crumbs, Cheddar cheese, onion, parsley, egg and Parmesan cheese. A hearty side dish or main meal.
Provided by Debbie
Categories Side Dish Vegetables Squash Zucchini
Time 45m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 359 calories, Carbohydrate 35.7 g, Cholesterol 128.6 mg, Fat 17.1 g, Fiber 4.1 g, Protein 16.7 g, SaturatedFat 9 g, Sodium 1289.1 mg, Sugar 6.3 g
CREAM CHEESE STUFFED ZUCCHINI
In an effort to make a side-dish for my Atkin's friendly dinner guests, I came up with this. I thought it was good, not great, but everyone else seemed to love it. If you can improve on it, please let me know!
Provided by strawberrybird
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F.
- Halve zucchini lengthwise.
- Scoop out middle (seeds and some meat) of zucchini.
- Chop tomatoes and scallions, or any other vegetables you would prefer to use.
- Blend together flavored cream cheese and regular cream cheese. A mixer works best, but this can also be done by hand.
- Add chopped vegetables to cream cheese and mix.
- Scoop or pipe cream cheese mixture into hollowed-out zucchini and place in casserole dish.
- Cook for 15-20 minutes or until the top of the cream cheese is starting to brown/stiffen.
- NOTE: Some moisture will be released during cooking and the zucchini will still be firm after 15-20 minutes. You may cook longer, but the cream cheese will start to liquefy.
Nutrition Facts : Calories 414, Fat 39.8, SaturatedFat 24.9, Cholesterol 124.7, Sodium 347, Carbohydrate 6.8, Fiber 1.2, Sugar 2.2, Protein 9.9
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
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