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
MEXICAN STUFFED ZUCCHINI BOATS RECIPE
Liven up your meals with these delicious Mexican stuffed zucchini boats. Loaded with seasoned beef, beans and veggies, they're packed full of flavor and so easy to make!
Provided by Becky Hardin - The Cookie Rookie
Categories Main Course
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F.
- Using a spoon, hollow out the middle of each zucchini half (a grapefruit spoon works well for this) leaving enough intact around the edges so that the zucchini is still sturdy and retains its shape. Set the inside scraps aside for another use or discard. Place zucchini boats in a 9x12 baking dish.
- Heat olive oil over medium heat in a large skillet. Once hot, add the beef and cook until browned, breaking up with a spatula.
- Once browned, add onion, peppers and garlic. Stir to combine and cook for an additional 3-4 minutes until slightly softened.
- Add the beans, corn and spices to the skillet and stir until well combined.
- Add the salsa and half of the shredded cheese, mix until incorporated then turn off the heat.
- Spoon an even amount of the mixture into each zucchini half and top with the remaining cheese.
- Cover with aluminum foil and bake for 30-35 minutes. Remove foil for the last 5 minutes to fully melt the cheese.
- Garnish with fresh cilantro and serve.
Nutrition Facts : Calories 434 kcal, Carbohydrate 34 g, Protein 26 g, Fat 23 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 62 mg, Sodium 1570 mg, Fiber 11 g, Sugar 9 g, ServingSize 1 serving
MEXICALI STUFFED ZUCCHINI
Mexicali Stuffed Zucchini
Provided by BHG Test Kitchen
Time 25m
Number Of Ingredients 13
Steps:
- Trim ends from zucchini. Cut the zucchini into 1-1/2-inch rounds. Scoop out pulp, leaving 1/4- to 1/2-inch shells. Chop enough of the pulp to make 1/3 cup. In a medium skillet cook garlic in hot oil over medium-high heat for 1 minute. Add the reserved zucchini pulp, the sweet red pepper, green onions, 1 tablespoon of the cilantro, and the jalapeno pepper. Cook and stir about 2 minutes or until vegetables are crisp-tender.
- Place zucchini shells in a lightly greased 2-quart rectangular baking dish. Fill each shell with pepper mixture. Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes or until zucchini is tender. Sprinkle with cheese and bake for 1 to 2 minutes more or until cheese melts.
- Sprinkle zucchini with the remaining 1 tablespoon cilantro. Serve with the Cucumber Raita. Makes 5 or 6 servings. Cucumber Raita
- In a small bowl stir together yogurt, cucumber, cilantro, and salt.
Nutrition Facts : Calories 108 kcal, Carbohydrate 9 g, Cholesterol 11 mg, Protein 6 g, SaturatedFat 3 g, Sodium 143 mg, Fat 6 g, UnsaturatedFat 0 g
TEX-MEX STUFFED ZUCCHINI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F and line a baking sheet with foil. Halve 2 zucchini lengthwise; scoop out the seeds, leaving a 1/4-inch-thick shell. Chop the scooped-out zucchini flesh and transfer to a bowl. Grate the remaining whole zucchini on the large holes of a box grater; add to the bowl along with 1 teaspoon salt. Set aside 10 minutes, then squeeze out the liquid.
- Heat the olive oil in a skillet over medium-high heat. Add the garlic, minced jalapeno, chile powder and grated zucchini mixture; cook until tender, 4 minutes. Let cool, then stir in the cheese. Spoon into the zucchini halves. Transfer to the baking sheet and bake until bubbling, 20 minutes.
- Combine the tomato, scallions and cilantro in a small bowl. Spoon over the zucchini, then top with pickled jalapenos.
Nutrition Facts : Calories 201 calorie, Fat 16 grams, SaturatedFat 7 grams, Cholesterol 27 milligrams, Sodium 472 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 9 grams, Sugar 5 grams
MEXICAN STUFFED ZUCCHINI
We have 8 zucchini plants and I love to stuff them if they get too big, so I came up with this one night when I had leftover taco meat and way too much zucchini. My DH loved it!
Provided by deb k
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Take zucchini and make boats out of them (slice the top off and scoop out the seeds and discard) Place in a casserole dish.
- Bring beef broth to a boil, add rice and cook as directed; set aside.
- Brown hamburger with onions (and peppers& mushrooms if you want); drain.
- Add taco seasoning with water as directed and simmer for 5 minutes.
- Add rice and simmer for 3 minutes.
- Mix ricotta cheese with Parmesan and 1/4 cup of mozzarella.
- Spoon cheese mixture in bottom of boats.
- Spoon rice and beef mixture into boats until filled.
- Put sliced tomatoes over the tops of the boats.
- Bake at 350°F for 1 hour, or until zucchini is soft when pricked with a fork.
- Sprinkle tops with remaining mozzarella cheese and bake until cheese melts.
- Serve with sour cream and salsa.
ZUCCHINI MEXICALI
Great way to use fresh from the garden zucchini. This dish can be served as a side dish or over brown rice for a nice light meatless dish. Adjustments were made to the original recipe which comes from The New American Diet cookbook.
Provided by PaulaG
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a 10-inch skillet, heat oil.
- Add the zucchini, carrots, onion, celery, green and red pepper, garlic, basil and pepper; mix well.
- Over medium-high heat cook covered for approximately 4 minutes, stirring occasionally.
- Mix the salsa and mustard; add to vegetables mixing well.
- Add tomato wedges and cook uncovered for an additional 3 to 5 minutes or until heated.
- Transfer to serving dish and sprinkle with grated cheese.
Nutrition Facts : Calories 74.6, Fat 2.9, SaturatedFat 0.4, Sodium 140.6, Carbohydrate 11.5, Fiber 3.3, Sugar 6.6, Protein 2.5
MEXICAN ZUCCHINI BOATS
These Mexican zucchini boats are a tasty, lower carb meal and excellent way to use up excess zucchini from the garden!
Provided by foxkaren
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray the bottom of a baking dish with cooking spray.
- Fill a large skillet with water and bring to a boil. Boil zucchini halves for 1 minute. Drain.
- Heat the large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Add tomato sauce, corn, bell pepper, and taco seasoning; cook and stir until bubbly.
- Place zucchini halves into the prepared baking dish, cut-sides up. Scoop meat mixture into the boats and sprinkle cheese on top.
- Bake in the preheated oven until tender and cheese is melted, about 30 minutes. Garnish with scallions.
Nutrition Facts : Calories 425.9 calories, Carbohydrate 17.5 g, Cholesterol 111.4 mg, Fat 25.2 g, Fiber 2.8 g, Protein 32.4 g, SaturatedFat 13.1 g, Sodium 1152.5 mg, Sugar 6.5 g
ZUCCHINI MEXICALI
Try this swift skillet sensation when you're strapped for time. "This vegetable side dish goes with practically any meal," notes Pauletta Bushnell of Lebanon, Oregon. For more south-of-the-border flavor, simple increase the taco sauce.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, combine the first eight ingredients. Cover and cook over medium-high heat for 5 minutes. stir in the taco sauce and mustard; top with tomato wedges. Cook, uncovered, for 5 minutes or until heated through.
Nutrition Facts : Calories 122 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 276mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.
STUFFED ZUCCHINI MEXICALI
Make and share this Stuffed Zucchini Mexicali recipe from Food.com.
Provided by R. Warren Meddoff
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Halve the zucchini lengthwise and scoop out the pulp with a small spoon leaving a 3/8-inch-thick shell.
- Pour ½ of the tomato sauce in the bottom of an oven-proof baking dish.
- Place zucchini shells cut side up in the baking dish.
- Place olive oil in a large skillet and heat until hot but not smoking.
- Sauté garlic, onion and peppers until softened but not brown.
- Crumble sausage into skillet and brown.
- Drain grease from skillet and combine all remaining ingredients with the cooked vegetables and sausage with the exception of the cheese.
- Fill zucchini shells equally with sausage and vegetable combination, topping each with ¼ of the grated cheese Place baking dish on the center rack of the oven and bake about thirty minutes until the zucchini is tender.
- Let cool for a few minutes before serving.
Nutrition Facts : Calories 823.4, Fat 63.6, SaturatedFat 24.8, Cholesterol 136.7, Sodium 1736.4, Carbohydrate 31.5, Fiber 6.4, Sugar 11.3, Protein 36.8
PARMESAN-PORK ZUCCHINI BOATS
My father-in-law grows zucchini, so we try as many different recipes as we can. Stuffed with a sausage-cheese filling, these zucchini boats are hearty enough to be a main dish. We usually serve them with rice.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut each zucchini in half lengthwise. Scoop out seeds and pulp, leaving a 1/4-in. shell; set aside. Chop pulp; set aside., In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Add garlic and zucchini pulp; saute for 3-5 minutes or until pulp is tender. Remove from the heat. Stir in the bread crumbs, 1/2 cup Parmesan cheese and egg. , Sprinkle salt inside zucchini shells. Fill each with 3 tablespoons meat mixture. Sprinkle with remaining Parmesan cheese., Place in an ungreased 13-in. x 9-in. baking dish. Pour water into dish. Cover and bake at 350° for 15 minutes. Uncover; bake 15 minutes longer or until zucchini is tender and filling is heated through.
Nutrition Facts : Calories 408 calories, Fat 27g fat (10g saturated fat), Cholesterol 103mg cholesterol, Sodium 1134mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 3g fiber), Protein 19g protein.
MEXICALI STUFFED ZUCCHINI
From Better Homes & Gardens. These savory stuffed zucchini wheels can be made a day ahead: Prepare them up to the baking step; then cover the dish with plastic wrap and refrigerate. About 25 minutes before serving, simply remove the wrap and bake.
Provided by MilanzMom
Categories Vegetable
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 12
Steps:
- Trim ends from zucchini. Cut the zucchini into 1-1/2-inch rounds. Scoop out pulp, leaving 1/4- to 1/2-inch shells. Chop enough of the pulp to make 1/3 cup.
- In a medium skillet cook garlic in hot oil over medium-high heat for 1 minute.
- Add the reserved zucchini pulp, the sweet red pepper, green onions, 1 tablespoon of the cilantro, and the jalapeno pepper. Cook and stir about 2 minutes or until vegetables are crisp-tender.
- Place zucchini shells in a lightly greased 2-quart rectangular baking dish.
- Fill each shell with pepper mixture. Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes or until zucchini is tender.
- Sprinkle with cheese and bake for 1 to 2 minutes more or until cheese melts.
- Sprinkle zucchini with the remaining 1 tablespoon cilantro.
- Serve with the Cucumber Raita - Mix together the above ingredients in a small bowl.
Nutrition Facts : Calories 82.3, Fat 3.3, SaturatedFat 1, Cholesterol 3.8, Sodium 158.7, Carbohydrate 8.8, Fiber 2.1, Sugar 5.2, Protein 6
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