STUFFED ZUCCHINI WITH PARMESAN
Steps:
- 1. Preheat the oven to 400 degrees F. Cut the zucchini in half lengthwise and use a small spoon to scoop out the seeds, forming a shallow cavity. Finely grated one of the seeded zucchini into a bowl, salt and set aside. Liberally sprinkle the other zucchini shells with salt and place cut-side down on paper towels while preparing the filling.
- 2. Melt 3 tablespoons butter in small skillet over medium-high heat. Add the onion and pepper and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Lightly squeeze the grated zucchini to remove the excess moisture and add to the onions and peppers. Cook until the mixture dries slightly. Remove from the heat, stir in the panko, cheese, and thyme. Season with salt and pepper. Cool slightly.
- 3. Wipe the salt from the zucchini and dry as thoroughly as possible with paper towels. Divide the filling among the zucchini halves, mounding them slightly down the center. Place on a lightly oiled baking sheet and bake until the zucchini softened and the tops brown, about 20 minutes. Carefully transfer zucchini to a platter and serve warm or at room temperature.
Nutrition Facts : Calories 242, Fat 14 grams, SaturatedFat 9 grams, Cholesterol 26 milligrams, Sodium 325 milligrams, Carbohydrate 21 grams, Fiber 4 grams, Protein 11 grams
ITALIAN STUFFED ZUCCHINI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F and line a small baking dish with foil. Scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell.
- Combine the ricotta, 1/4 cup Italian cheese blend, the parsley, capicola and lemon zest and juice in a medium bowl. Season the zucchini with salt and pepper, then fill with the ricotta mixture.
- Drizzle each zucchini half with about 1 tablespoon marinara sauce, then sprinkle with the remaining 1/4 cup Italian cheese blend. Transfer to the baking dish and bake until the cheese is melted and bubbling, about 20 minutes.
Nutrition Facts : Calories 211 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 45 milligrams, Sodium 611 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 13 grams, Sugar 4 grams
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
STUFFED ZUCCHINI
Sponsored by Classico® Pasta Sauce. This one-skillet dish is inspired by a zucchini meal my cousins make when I visit them. A filling of beef and rice makes it super-comforting while lots of great vegetables, fresh herbs and savory tomato-basil sauce keep it light. I can't get enough of it!
Provided by Elena Besser
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 475 degrees F.
- Combine the rice with the beef, lemon zest and juice, 1/2 cup tomato sauce, 1/4 cup parsley, the basil, pine nuts and garlic in a medium bowl. Season with a 4-finger pinch of salt and a generous amount of pepper. Mix with a fork until well combined; set aside.
- Scoop out the flesh from the zucchini with a melon baller or teaspoon, leaving a 1/4-inch-thick shell. Reserve the scooped-out flesh. Cut the zucchini boats crosswise into 2-inch pieces.
- Combine the reserved zucchini flesh with the onions and tomatoes in a large cast-iron or heavy ovenproof skillet. Season with salt and pepper, drizzle with oil and toss. Add the remaining 1/2 cup tomato sauce and toss again.
- Using your hands or a small spoon, gently stuff each zucchini shell with about 2 tablespoons of the meat filling, pressing to carefully pack it in. Nestle the stuffed zucchini into the vegetables in the skillet and drizzle with oil.
- Bake until the vegetables are soft and the meat is cooked through, about 25 minutes. Garnish with grated Parmesan and the remaining 1/4 cup parsley. Enjoy!
STUFFED ZUCCHINI
Make and share this Stuffed Zucchini recipe from Food.com.
Provided by dojemi
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook whole zucchini in boiling water about 10 minutes, or until tender.
- Cut in half lengthwise.
- Scoop out centers, leaving a 1/4-inch shell; chop center portion and set aside.
- Melt butter in a large skillet; saute mushrooms about 3 minutes or until tender.
- Stir in flour& oregano; remove from heat.
- Stir in Monterey Jack cheese and pimento; stir in the reserved chopped zucchini.
- Heat mixture through.
- Preheat broiler.
- Fill zucchini shells, using approximately 1/4 cup filling for each.
- Sprinkle with Parmesan cheese.
- Broil several inches from source of heat for 3 to 5 minutes or until hot and bubbly.
- NOTE: Stuffed zucchini may be assembled in advance, covered and refrigerated up to 4 hours.
- Broil for 5 to 7 minutes instead of 3 to 5.
Nutrition Facts : Calories 154.6, Fat 11.3, SaturatedFat 7, Cholesterol 31.7, Sodium 248.7, Carbohydrate 6, Fiber 1.3, Sugar 2, Protein 8.4
STUFFED ZUCCHINI (ZAPALLITOS RELLENOS)
Make and share this Stuffed Zucchini (Zapallitos Rellenos) recipe from Food.com.
Provided by Lavender Lynn
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bake the zucchini in a preheated 375 degree F oven for 30 minutes, until soft but not mushy.
- Set aside to cool.
- Meanwhile, heat the olive oil in a skillet over moderate heat and saute the onion until a golden brown.
- Combine the 3/4 C bread crumbs, milk, egg, cooked onion, salt, and pepper in a bowl, stirring to combine.
- Slice the zucchini in two lengthwise and scoop out the pulp.
- Chop the pulp coarsely and stir into the bread crumb mixture.
- Fill the zucchini shells with the mixture.
- For the topping, combine the 1/4 C bread crumbs and butter and sprinkle over the zucchini.
- Bake in a preheated 375 degree F oven until the topping is golden brown, about 25 minutes.
Nutrition Facts : Calories 276.6, Fat 16.5, SaturatedFat 6, Cholesterol 72.4, Sodium 281.3, Carbohydrate 25.6, Fiber 2.5, Sugar 4.1, Protein 7.5
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- Adjust one oven rack to upper-middle position and second oven rack to lowest position, then place a rimmed baking sheet on each rack and heat oven to 400 degrees.
- Meanwhile, halve each zucchini lengthwise. With a small spoon, scoop out the seeds and most of the flesh so that the walls of the zucchini are about 1/4-inch thick all the way around. Season the cut sides of the zucchini with salt and pepper and brush them lightly with 2 tablespoons of the oil. Set the zucchini halves cut-side down on the hot baking sheet that has been preheating on the lower rack. Meanwhile, toss the potatoes with 1 tablespoon of the olive oil, salt, and pepper, to taste, in a small bowl and spread in a single layer on the hot baking sheet that has been preheating on the upper rack. Roast the zucchini until slightly softened and skins are slightly wrinkled, about 10 minutes while simultaneously roasting the potatoes until they are tender and lightly browned, 12 to 14 minutes. When the zucchini has finished baking, remove it from the oven and using tongs, flip the zucchini halves over on the baking sheet and set aside.
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