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 ITALIAN STYLE
Reading through several recipes on line and in my vast collection of cookbooks - I made this recipe up tonight making use of only what I had on hand. DH said - this is keeper - better write it down quick! Edited 7/06 to lighten the recipe.
Provided by CindiJ
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In large skillet, brown sausage.
- Drain well.
- In same skillet, saute onion & garlic 5 minutes in oil.
- Cut zucchini in half - remove seeds from center, reserving meaty party and cutting into cube approximate 1/2" in size, leaving boat shell for stuffing.
- In large bowl mix together sausage, bread crumbs, seasonings, egg, onion, garlic and tomatoes and cubed zucchini.
- Mix to just combine.
- Stuff into zucchini boats and place in 9x13 baking dish.
- Pour entire can of tomato sauce over stuffed boats.
- Bake un-covered in 375º oven approximately 45 minutes.
- Place cheese (tear to fit boats or use shredded) & place on top of tomato sauce.
- Return to oven for approximately 10 minutes - cheese should bubble.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 743.4, Fat 45.5, SaturatedFat 17.2, Cholesterol 130.8, Sodium 3277.3, Carbohydrate 46.6, Fiber 6.2, Sugar 15.7, Protein 39
STUFFED ZUCCHINI
Make and share this Stuffed Zucchini recipe from Food.com.
Provided by papergoddess
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut zucchini in half lengthwise. Scoop out seeds if they are large.
- Blanch shell 8-10 minutes. Scoop out zucchini, leaving 1/2 inch shell. Chop zucchini that you scooped out.
- Brown sausage, onion, and chopped zucchini.
- Add all seasonings, bread crumbs, and cheese.
- Stuff zucchini shells.
- Pour sauce over all and bake 30 minutes at 375°F.
Nutrition Facts : Calories 551.6, Fat 38.5, SaturatedFat 15, Cholesterol 87.1, Sodium 1775.6, Carbohydrate 19.7, Fiber 2.8, Sugar 7.5, Protein 31.8
ITALIAN-STYLE STUFFED ZUCCHINI (KID-FRIENDLY)
Zucchini boats stuffed with a tomato/vegetable mixture and topped with smoked gouda. The cheese gets toasty and melty and ties the flavors together. My kids (6 and 9) thought it would be gross when they looked at it, but loved it once they tried it!
Provided by Suzanne
Categories Stuffed Zucchini
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut each zucchini in half lengthwise and hollow out the center using a spoon to create a "boat". Lay each half, face-up, on a baking sheet and season with salt and pepper.
- Bake in the preheated oven until hot and slightly tender, about 10 minutes.
- Stir tomatoes, crackers, corn, olives, mushrooms, salsa, garlic, Italian seasoning, and oregano together in a bowl. Season with salt and pepper.
- Cook and stir tomato mixture in a skillet over medium heat until all liquid evaporates, 5 to 10 minutes. Spoon tomato mixture into zucchini "boats". Top each "boat" with Gouda cheese.
- Bake stuffed zucchini "boats" in the oven until tender and cheese is melted, about 15 minutes.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 31.5 g, Cholesterol 8.6 mg, Fat 11.7 g, Fiber 4.7 g, Protein 7.7 g, SaturatedFat 3.1 g, Sodium 470.3 mg, Sugar 7.9 g
ITALIAN-STYLE STUFFED ZUCCHINI (KID-FRIENDLY)
Zucchini boats stuffed with a tomato/vegetable mixture and topped with smoked gouda. The cheese gets toasty and melty and ties the flavors together. My kids (6 and 9) thought it would be gross when they looked at it, but loved it once they tried it!
Provided by Suzanne
Categories Stuffed Zucchini
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut each zucchini in half lengthwise and hollow out the center using a spoon to create a "boat". Lay each half, face-up, on a baking sheet and season with salt and pepper.
- Bake in the preheated oven until hot and slightly tender, about 10 minutes.
- Stir tomatoes, crackers, corn, olives, mushrooms, salsa, garlic, Italian seasoning, and oregano together in a bowl. Season with salt and pepper.
- Cook and stir tomato mixture in a skillet over medium heat until all liquid evaporates, 5 to 10 minutes. Spoon tomato mixture into zucchini "boats". Top each "boat" with Gouda cheese.
- Bake stuffed zucchini "boats" in the oven until tender and cheese is melted, about 15 minutes.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 31.5 g, Cholesterol 8.6 mg, Fat 11.7 g, Fiber 4.7 g, Protein 7.7 g, SaturatedFat 3.1 g, Sodium 470.3 mg, Sugar 7.9 g
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