Cream Cheese Stuffed Zucchini Food
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
ZUCCHINI BREAD WITH CREAM CHEESE FILLING
The cheesecake like filling is a sweet surprise when you cut into this moist bread! A friend passed along this recipe last summer when I had too many zucchini in my garden and it has been a family favorite ever since!
Provided by brookielynn
Categories Breads
Time 1h50m
Yield 2 Loaves, 24 serving(s)
Number Of Ingredients 16
Steps:
- In small bowl, beat eggs. Add sugar, vanilla, and oil. Mix dry ingredients in large bowl, pour egg mixture over and stir until moistened. Add zucchini, nuts, raisins, and apple.
- Mix cream cheese, 1 egg, and 1/2 cup sugar for filling. Put half of batter into 2 loaf pans, greased and floured. Drop teaspoons of filling in center, then put remaining batter on top. Bake at 350 degrees for 1 hour and 30 minutes or until pick inserted comes out clean.
Nutrition Facts : Calories 321.6, Fat 16.4, SaturatedFat 4.1, Cholesterol 45.6, Sodium 245, Carbohydrate 40.8, Fiber 1.6, Sugar 25.6, Protein 4.8
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
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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