GRILLED STUFFED ZUCCHINI
Steps:
- Zucchini: Brush the zucchini with olive oil and put it on the grill, cut side down. Being careful not to overcook, grill the zucchini until soft but not mushy by moving it to the cool side of the grill. Remove from the grill and let cool. Carefully scoop out the insides and put it on a cutting board, leaving the skin and a sturdy rim all the way around. Chop and reserve zucchini flesh.
- Rice: Saute the onion in 1 tablespoon of oil, in a saucepan, over medium-high heat until it starts to brown. Add the white part of the scallions, the raisins and pine nuts and saute for a minute more. Add the rice and stir until coated, then add the stock, cinnamon stick, cardamom pods, star anise, bay leaf and hot pepper. Stir until well mixed, then lower heat and cover. Cook until tender, about 8 minutes. Discard the cinnamon stick, bay leaf, cardamom, anise and hot pepper. Stir in the reserved chopped zucchini, chopped dark green scallion tops, and lemon zest. Spoon the mixture into the zucchini shells, top with grated cheese and serve.
MEDITERRANEAN GRILLED STUFFED ZUCCHINI
Too many Zucchinis or just lost track of one and now you have a MONSTER Zucchini and are tired of zucchini bread? Here is the perfect recipe that will liven up your dinner table with LOTS of flavor.
Provided by ManInKitchen
Categories One Dish Meal
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- needed - one very large zucchini (4x the regular store sized ones) -- cut length-wise, scoop out middle and cut into half again to make 4 halves -- For the stuffing- saute 1 small onion chopped in -- 2 TB of olive oil. When softened, add 1/4 lb of loose italian sausage (break it up as it sautes). Season onions and sausage with a little crushed red pepper, salt, and pepper. When sausage is golden brown, remove to a bowl. -- Saute 1 small diced zucchini until aldente, then season with salt and pepper and lil thyme -- add to bowl with sausage and onions. Add 1-2 Tablespoons of italian black olives, 1/2 cup of chopped. roasted red peppers, and 2 cloves of sauted finely chopped garlic. Add 2 cubed toasted slices of whole wheat bread with a touch of salt and pepper. Stir together and mix well. Following this, add 2 TB of ricotta cheese (ot add til stuffing is moist), then 1 egg, 1/4 cup of parmesan cheese. Mix all ingredients well and stuff into Zucchini halves. TO COOK: heat grill to medium high, wrap zucchini in seperate segments in foil and tent each piece. Cook on grill at medium (or 600 degrees) for 20 minutes with lid closed. Following this, open foil and top with mozarella cheese and cook for an additional 5 minutes and then cool for 3 minutes and serve to guests :D -- ENJOY!See More.
Nutrition Facts : Calories 294.9, Fat 18.8, SaturatedFat 5.5, Cholesterol 85.5, Sodium 491.5, Carbohydrate 16.1, Fiber 3.3, Sugar 5.7, Protein 16.6
ZUCCHINI STUFFED WITH CORN AND CHEESE
This recipe is one of only a handful of ways that I will eat zucchini. Corn, cheese and zucchini are just made for each other...a perfect combination for summer time meals. I don't bake this too long because I like it to just be crisp-tender.
Provided by Geema
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Blanch squash in boiling salted water for 5 minutes.
- Place under cold water and drain.
- Halve and scoop out the seeds, forming a hollow boat.
- Coarsely puree the corn, chives and ricotta cheese in a food processor and season with cayenne, salt and pepper.
- Fill the squash halves with the mixture, mounding slightly.
- Cover with the grated cheese.
- Place in a buttered casserole and bake, covered, in a preheated 350 degree F.
- oven for 15 minutes.
- Uncover and bake 20 minutes more or longer until the squash is tender and the topping is browned.
- Serve topped with fresh cilantro.
Nutrition Facts : Calories 247, Fat 13.3, SaturatedFat 8.1, Cholesterol 43.2, Sodium 177.3, Carbohydrate 21.9, Fiber 3.1, Sugar 2.7, Protein 13.7
STUFFED GRILLED ZUCCHINI
Pair up these zucchini boats with charred pork chops, smoked fish and other grilled greats. Not warm enough for cooking al fresco? Your old-fashioned oven will do. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-in. shells. Brush with 2 teaspoons oil; set aside. Chop pulp. , In a large skillet, saute pulp and onion in remaining oil. Add garlic; cook 1 minute longer. Add bread crumbs; cook and stir until golden brown, about 2 minutes. , Remove from the heat. Stir in the mozzarella cheese, mint and salt. Spoon into zucchini shells. Sprinkle with Parmesan cheese. , Grill, covered, over medium heat until zucchini is tender, 8-10 minutes.
Nutrition Facts : Calories 186 calories, Fat 10g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 553mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
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GRILLED PARMESAN CORN AND ZUCCHINI - BLUE JEAN CHEF
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4/5 (1)合計時間 20 分カテゴリ Side Dishes, Saladsカロリー 155 (1 人分)
- Heat the grill to medium-high heat. Grill corn on the cob for 5 minutes. Add the zucchini to the grill and cook for another 8 minutes or so, until the corn starts to char and the zucchini is cooked but still firm. Rotate the vegetables every few minutes during the cooking process.
- Remove the zucchini and corn from the grill and transfer to a cutting board. While the vegetables are still warm. Carefully remove the corn kernels from the husks using a sharp knife or a mandolin slicer. Place the corn kernels in a large bowl with the butter. Cut the zucchini into ½-inch chunks. Add the zucchini and Parmesan cheese to the corn and toss together until the butter melts and the cheese coats the veggies. Season with freshly ground black pepper. Stir in the oregano and fresh basil.
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4.5/5 (2)推定読み取り時間 2 分
- Cut the ends off the zucchini and slice in half lengthwise. You may have to make a small cut on the round (skin side) of the zucchini if it won't lay flat.
- For the filling, add the corn (if using thawed frozen corn) to a skilled on medium heat, cooking until tender. Boil or grill corn (if using cobs). Set aside to cool.
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