STUFFED SQUASH BLOSSOMS
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat about 4 inches of oil in a large Dutch oven or heavy-bottomed pot over direct heat until it reaches 350 degrees F.
- Combine the ricotta, parsley and lemon zest in a large bowl. Season with salt and pepper. Place a tablespoon of the filling into each zucchini blossom, sealing them by bringing the petals up around the filling and giving them a little twist.
- Season the flour with salt and pepper, then dredge the blossoms first in the flour, then in the eggs and then again in the flour, being sure to shake off any excess flour.
- Working in batches if needed, carefully drop the blossoms into the oil. (Make sure not to overcrowd the pan.) Cook until golden brown and crisp, 2 to 3 minutes.
- Remove the blossoms to a paper towel-lined baking sheet and season lightly with sea salt. Serve immediately.
- (Alternatively, you can fry the blossoms over medium-high heat on a stovetop.)
GRILLED & STUFFED SQUASH
This is a lovely meatless option for the grill. Light and fresh, it still serves up a super-satisfying flavor. Next time I'm thinking about adding chopped jalapenos too... yum!
Provided by Holly Grier- Wallace
Categories Vegetable Appetizers
Time 50m
Number Of Ingredients 9
Steps:
- 1. Slice the ends off the squash and cut them down the center lengthwise so there are two halves. Scoop out the seeds, making a well for the stuffing ingredients.
- 2. Cut up and mix together all the remaining ingredients (excluding the butter) in a bowl and salt & pepper the mixture to taste.
- 3. Place the squash on a large piece of aluminum foil and fill the center of each squash half with the mixture, then dot each one with butter. Sprinkle herbs and a bit of salt & pepper over the top of squash and cover loosely with foil (so the cheese doesn't stick to the foil).
- 4. Place the stuffed squash on the grill for around 20-30 minutes. You want the squash to be cooked well and the cheese & butter melted. Serve and enjoy!
GRILLED BACON-STUFFED SUMMER SQUASH
On a recipe card in the produce department from my local grocer. I imagine you could use either yellow summer squash or zucchini.
Provided by Denise in NH
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat grill rack with nonstick cooking spray. Preheat grill to medium direct heat. Meanwhile, cut squash lengthwise into halves. With spoon, scoop out pulp, leaving at least 1/2 inch shell; set aside. Coarsely chop pulp. Cook bacon in medium skillet over medium heat until browned. Add onion and celery; cook and stir 2 minutes. Stir in squash pulp; cook and stir 1 minute. Remove from heat; set aside.
- Stir in bread crumbs, cheese, and thyme. Spoon filling evenly into squash shells; pressing lightly. Place on grill. Grill covered, 7 to 11 minutes or until squash is tender and filling is hot.
Nutrition Facts : Calories 153.8, Fat 7.1, SaturatedFat 3, Cholesterol 13, Sodium 383.1, Carbohydrate 17.1, Fiber 2.8, Sugar 5, Protein 6.9
STUFFED ACORN SQUASH
Very easy acorn squash with stuffing, that even the kids like, when you want to do something with it besides just butter and brown sugar!
Provided by Weavre
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h10m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
- Bake in preheated oven for 60 minutes, or until squash is very tender.
Nutrition Facts : Calories 1230 calories, Carbohydrate 216.2 g, Cholesterol 66.8 mg, Fat 30.6 g, Fiber 17.4 g, Protein 25.8 g, SaturatedFat 16.4 g, Sodium 4671.2 mg, Sugar 52.4 g
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.
SIMPLE STUFFED ZUCCHINI OR SQUASH
There are plenty of great stuffed zucchini and squash recipes here, but they all have an ingredient that I cannot either digest or blisters my mouth (tomatoes..the acid is killer!) I found this one and I really like it. Baked or grilled, it's so easy and delicious and I always have everything on hand.
Provided by Redneck Epicurean
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash the veggies and cut off the ends, but do not peel. Cook in boiling salted water for 5 minute or until tender. Halve lengthwise and scoop out pulp.
- Combine pulp and other ingredients, except butter, in a bowl until well-blended. Spoon back into the hollowed out shells. Dot with butter and sprinkle with additional Parmesan cheese, if desired.
- Bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 311.8, Fat 17.4, SaturatedFat 5.8, Cholesterol 88, Sodium 891.1, Carbohydrate 30.3, Fiber 3, Sugar 4.8, Protein 10.5
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SEAFOOD STUFFED GRILLED EIGHT BALL SQUASH - KITCHEN LAUGHTER
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Estimated Reading Time 7 mins
- Cut the Eight Ball Squash in half lengthwise and scoop out the seeds. Reserve the scooped out flesh.
- In a skillet, add the olive oil and chopped shallots. Let it cook over medium heat for 3-4 minutes, until they are translucent. Add the reserved squash flesh and cook for another five minutes. Lastly, add the garlic and cook for another minute.
- Fill each squash with the stuffing. Heap it and form to shape with your hand. Press it together firmly.
GRILLED STUFFED SQUASH BLOSSOMS - THE GOOD HEARTED …
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Reviews 7Category Side DishCuisine Seasonal, Spring, SummerTotal Time 38 mins
- Prepare Rosemary Browned Butter:In a small skillet over medium-high heat, heat butter and rosemary until the butter melts and begins to foam. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown and gives off a nutty aroma. Be careful not to burn the butter.Remove from the heat immediately and allow to cool slightly.Remove rosemary sprigs from butter.
- Make Sweet Potato Filling:Place prepared sweet potatoes in a medium saucepan and add enough water to cover them, plus an extra inch.Bring the water to a boil and cook the cubed sweet potatoes for about 15 minutes, or until they are very tender.Drain the sweet potatoes, and place them back in the pot.Add mascarpone, salt, and 2 tablespoons of the prepared Rosemary Brown Butter. (Reserve the rest of the browned butter for the final step.)Using an immersion blender, puree ingredients until everything is smooth and creamy, with no lumps remaining. (You can do this step in a food processor if you don’t have an immersion blender.)
- Fill Squash Blossoms: Place Sweet Potato mixture in a zip-top bag, trim one comer and use to pipe into each blossom. Carefully pipe the mixture into the flowers. Do not overfill the flowers.
- Gently twist the petals closed at the top as shown. Spray or brush stuffed flowers very lightly with with olive oil.
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- Preheat grill for indirect heat on one side. For gas grill with two burners, use only one burner on high. For three burner grill use two on medium- high. For charcoal grill, when coals are ready rake them to one side.
- While grill heats, heat two teaspoons oil in a medium skillet over medium-high heat. Add pepper, onion, ¼ teaspoon salt and pepper and cook, stirring often until the vegetables are softened and starting to brown, about 5 minutes. Remove the skillet from the heat and stir in tomatoes and basil or cilantro.
- While the vegetables are cooking, prepare the squash. Cut squash in half lengthwise. Hollow them out slightly using a Parisian scoop, a teaspoon or apple corer. Brush the remaining 2 teaspoons oil over the squash. Sprinkle the remaining ½ teaspoon salt over the squash.
- The grill should be about 350 degrees F. inside with the lid closed. Grill squash cut-side-down on the hot side of the grill until starting to soften and they have grill marks, 5 to 8 minutes. Flip them over onto the other side of the grill without heat under them, so they are cut-side up. Divide the filling among them. Top with the cheddar, dividing evenly. Cover the grill and let cook until the squash is completely tender and the cheese is melted, about 15 to 18 minutes. Season with more salt if desired.
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