VEGETARIAN STUFFED ZUCCHINI
Steps:
- Preheat oven to 375 degrees F.
- Line a small sheet tray or baking dish with foil or parchment paper.
- In a large skillet or frying pan heat 2 tablespoons of the oil over medium heat. Add onion and cook two minutes. Add garlic, red pepper, mushrooms and cut up zucchini tops. Mix to combine and sauté two more minutes.
- Remove from heat, pour into a large bowl and mix in oregano, basil, parsley, salt, pepper, panko crumbs and both grated cheeses.
- Divide the filling between each zucchini boat by pressing the filling into each squash over the bowl forming the top in a rounded shape with your hand.
- Place onto the prepared dish or pan and drizzle the remaining olive oil over the tops.
- Bake for 35 - 40 minutes uncovered until slightly browned on top. Do not overcook, otherwise the zucchini will start to sag and the filling will not stay in.
- As soon as they come out of the oven, sprinkle the tops with additional Parmesan cheese and serve.
Nutrition Facts : Calories 599 calories, Sugar 9.4 g, Sodium 1292.9 mg, Fat 34.7 g, SaturatedFat 10.3 g, TransFat 0 g, Carbohydrate 51.2 g, Fiber 5.3 g, Protein 22.9 g, Cholesterol 36.7 mg
HERB-STUFFED ZUCCHINI
Steps:
- Split 2 medium zucchini and scoop out the seeds; season with salt. Combine 1/3 cup panko breadcrumbs, 1 chopped tomato, 1/4 cup mixed chopped parsley and dill, 2 tablespoons chopped walnuts, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper to taste. Spoon into the zucchini; drizzle with olive oil. Bake at 425 degrees F, 25 to 30 minutes.
Nutrition Facts : Calories 155 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 313 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 3 grams, Sugar 3 grams
ENOKI MUSHROOMS
A very quick, tasty side dish that pairs well with an Asian-themed meal. They would also be great topped with a stir-fry.
Provided by Bren
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Cut the bottom 2 inches off the mushrooms and discard. Separate the mushroom strands gently.
- Heat oil in a medium-sized nonstick skillet over medium heat. Add garlic and cook until just fragrant, about 1 minute. Add mushrooms and stir-fry until they begin to wilt, about 2 minutes. Add soy sauce and ginger; toss to coat. Cook 1 to 2 minutes more.
Nutrition Facts : Calories 152 calories, Carbohydrate 19.5 g, Fat 5.6 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.7 g, Sodium 184.8 mg, Sugar 0.6 g
STUFFED EGGPLANTS AND ZUCCHINI IN A RICH TOMATO SAUCE (BAATINGAN W KUSAA BIL BANADOURA)
Stuffing vegetables is such an everyday event in the Palestinian kitchen that most cooks have a special knife to help. This recipe comes from Sami Tamimi.
Provided by Sami Tamimi
Categories Eggplant Rice Tomato Lamb Ground Lamb Mint Parsley Garlic Coriander Dill Yogurt
Yield Serves 6 as a main, or twelve as a side
Number Of Ingredients 35
Steps:
- To make the sauce, put the oil into a saucepan or casserole pan with a lid-about 10 inches/25cm wide-and place over medium heat. Add the onions and cook for about 10 minutes, stirring frequently, until soft and caramelized. Add the rest of the sauce ingredients, along with 2½ tsp of salt and a good grind of black pepper. Simmer over medium heat for about 10 minutes, stirring from time to time, then remove from the heat and set aside.
- To make the stuffing, while the sauce is cooking, place all the ingredients in a large bowl with 1½ tsp of salt and a good grind of black pepper. Mix well, using your hands to make sure that everything is well incorporated. If making in advance, keep in the fridge until ready to use.
- Trim the stalks from the eggplants, then insert a manakra (or peeler or corer) into the eggplant; you want it to be very close to the skin-about ⅛ inch/3mm away-but not so close that it tears and won't hold its shape when it's stuffed. Scoop out the flesh to create a generous cavity. You don't need the flesh anymore, but keep it for another recipe; it can be cut into cubes and steamed or added to your next omelette. If your eggplants are particularly large, slice them in half, crosswise, and scoop out the flesh using a regular small serrated knife-be sure to keep one end of each half intact, so that the stuffing does not fall out!
- Use the manakra or a swivel peeler to scoop out the zucchini flesh. Keep about ⅛ inch/3mm of flesh attached to the skin inside the zucchini and about ½ inch/1cm from the end intact-they need to be robust enough to keep the stuffing inside. Again, keep the scooped-out flesh to use elsewhere.
- Using your hands, so that you can push in a bit of stuffing at a time, fill all the eggplant and zucchini cavities. Stop filling them about ½ inch/1cm from the top of each vegetable; the stuffing needs some space to expand inside the vegetables when they are cooking.
- Gently lower the stuffed vegetables into the sauce. They won't fit in a single layer, but try to avoid too much overlap and submerge them in the sauce as much as you can. Return the sauce to medium heat and, once simmering, decrease the heat to low. Cover the pan and simmer very gently for 90 minutes, or until the rice is completely cooked through and soft-test if it is ready by sticking a knife into the middle of one of the vegetables; it should go in very easily. Don't worry if some of the rice/stuffing spills into the tomato sauce, this can happen and it will be fine when served.
- To make the adha, meanwhile, put the oil into a small frying pan and place over medium heat. After about 1 minute, add the garlic and decrease the heat to medium-low. Cook for about 5 minutes, stirring very often, until the garlic is golden and crispy. Keep a close eye on the pan here; you don't want the oil to get too hot and for the garlic to burn. Reserving the oil as you pour, strain the garlic through a sieve. Set the garlic aside-it will crisp up as it cools down-and return the oil to the pan. Add the coriander seeds and chile and cook for about 1 minute, stirring a few times, until fragrant. Remove from the heat, transfer to a separate bowl, and set aside until needed.
- When the vegetables are cooked and the sauce is thick and rich (but still pourable), use a slotted spoon to carefully lift the vegetables out of the pan. Pour the sauce onto a large serving platter (or individual serving plates) with a rim and top with the stuffed vegetables. Spoon on the adha-the coriander-chile oil first, followed by the fried garlic-then sprinkle with the fresh herbs and green onion. Serve warm or at room temperature, with the yogurt spooned alongside.
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
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
Steps:
- Preheat the oven to 375°F.
- Scoop out the insides of the zucchini halves with a small spoon. Reserve the cored halves and the insides.
- Heat the oil in a large sauté pan over medium heat and sauté for 1 to 2 minutes. Then add the mushrooms and sauté for 2 minutes more. Add the celery and the reserved insides of the zucchini and continue to cook for 2 to 3 minutes. Add the white wine and cook it down for 1 minute. Add the veal and cook, stirring occasionally with a wooden spoon, until it browns nicely, approximately 8 minutes. Stir in the basil and the rosemary and cook for 1 to 2 minutes more. Remove from the heat, place in a bowl, and allow to cool.
- Once the mixture has cooled, blend in the cheese, egg, butter, salt, and pepper. Fill the cored zucchini with the mixture.
- Fill a baking pan with 1/4 inch of water. Place the filled zucchini halves in the pan and bake for 40 minutes, until golden brown. Remove the zucchini carefully from the pan to a warm platter, spooning the juices from the pan on top of them, and serve.
BEEF-WRAPPED ENOKI MUSHROOM
This is one of my family's favorite way to eat beef and mushroom. Its quick and easy and also very delicious!
Provided by Skyler
Categories Stuffed Main Dishes
Time 35m
Yield 10
Number Of Ingredients 4
Steps:
- Spread roast beef slices out onto a work surface. Divide enoki mushrooms between the roast beef slices and arrange into the middle of each. Wrap the roast beef around the mushrooms.
- Melt butter in a skillet over medium-low heat. Arrange beef-wrapped mushrooms into the skillet, season with salt and pepper, and cook until heated through and browned, about 10 minutes per side.
Nutrition Facts : Calories 81.9 calories, Carbohydrate 2.9 g, Cholesterol 28.8 mg, Fat 2.4 g, Fiber 0.8 g, Protein 12.2 g, SaturatedFat 1.1 g, Sodium 595 mg, Sugar 0.3 g
ENOKI-STUFFED ZUCCHINI RECIPE
Provided by á-174942
Number Of Ingredients 9
Steps:
- Wash zucchini. Cut off ends, but do not pare. Leave zucchini whole and cook in 1 inch boiling salted water 5 to 7 minutes. Drain. Halve zucchini lengthwise. Remove pulp with a spoon and chop into small pieces. Saute onion in butter until tender. Add to zucchini pulp with enoki mushrooms, bread crumbs, parmesan cheese and lemon juice, tossing lightly with a fork. Fill zucchini shells with mixture and arrange on broiler pan. Sprinkle with mozzarella cheese and paprika. Broil 5 to 7 minutes until golden. This recipe yields 4 servings.
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