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
MILLET STUFFED ZUCCHINI
Millet has a great thick consistency when cooked up (kind of like mashed potatoes) which makes everything work well for this. I am on a pretty strict diet since I have candida, so this recipe is perfect for early stage candida diet and provides doing something a little different with millet.
Provided by Travis Trein
Categories Side Dish Vegetables Squash Zucchini
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Bring 1 1/2 cups water and millet to a boil in a saucepan; reduce heat, cover saucepan, and simmer until water is absorbed, 10 to 15 minutes. Fluff millet with a fork.
- Bring a pot of water to a boil; cook zucchini until slightly tender, about 5 minutes. Drain water. Cut zucchini in half lengthwise. Spoon meat out of center, leaving a 1/8- to 1/4-inch border in zucchini. Reserve zucchini meat.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat ghee in a skillet over medium heat; cook and stir onion, red bell pepper, and garlic until slightly soft, about 5 minutes. Stir millet, zucchini meat, and salt into onion mixture. Slowly pour 1/4 cup water into mixture while constantly stirring; cook until desired consistency is reached, 3 to 5 minutes.
- Spoon millet mixture into hollowed zucchini and place in a baking dish.
- Bake in the preheated oven until browned on top, 15 to 20 minutes.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 38.9 g, Cholesterol 24.6 mg, Fat 11.5 g, Fiber 6.1 g, Protein 6.6 g, SaturatedFat 6.3 g, Sodium 460.7 mg, Sugar 6.2 g
VEGAN STUFFED ZUCCHINI AND TOMATOES
Meatless stuffed zucchini and tomatoes.
Provided by Mothersagenda
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 2h10m
Yield 11
Number Of Ingredients 16
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Slice tops off tomatoes and zucchini and reserve. Scoop out the core and flesh; reserve.
- Place the tomato and zucchini flesh, rice, onions, carrots, 5 tablespoons olive oil, mushrooms, parsley, mint, lemon juice, cinnamon, salt, and pepper in a bowl; mix stuffing until well combined.
- Spoon stuffing into hollowed-out tomatoes and zucchini; cap with their removed tops. Puncture tops with toothpicks to hold caps in place.
- Arrange stuffed tomatoes and zucchini in a deep casserole dish. Pour in enough warm water to cover the tomato and zucchini. Stir in tomato paste, sugar, and 1 tablespoon olive oil. Season with salt.
- Bake in the preheated oven until the rice is tender, about 1 1/2 hours.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 37.7 g, Fat 7.9 g, Fiber 3.7 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 54.9 mg, Sugar 5.3 g
TURKEY-STUFFED ZUCCHINI BOATS
Provided by Robin Miller : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees F.
- Using a spoon or melon baller, scoop seeds from center of each zucchini half, making 4 long, canoe-like boats. Set aside.
- In a medium bowl, combine diced meatballs or other cooked ground turkey, sour cream, artichoke hearts, 1/4 cup of the Parmesan Cheese, oregano, salt, and black pepper. Mix gently to combine. Spoon mixture into zucchini boats. Sprinkle bread crumbs and remaining Parmesan over filling in boats.
- Bake zucchini boats 10 to 12 minutes, until top is golden brown and filling is heated through. Serve with Orzo Pesto.
- In a large bowl, combine turkey, garlic and herb seasoning, egg white and 1/2 teaspoon each salt and black pepper. Mix well and shape mixture into about 32 meatballs. Place meatballs in bottom of slow cooker.
- In a medium bowl, whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme. Pour mixture over meatballs.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Season, to taste, with salt and black pepper.
- Cook and drain orzo according to package directions. Toss with pesto and serve.
STUFFED ROUND ZUCCHINI
Round zucchini are perfect for stuffing, baking and serving up as a healthy late summer side dish with quinoa, shallots, garlic and herbs.
Provided by Gina Matsoukas
Categories Side Dishes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Slice the tops off the round zucchini and scoop out the middle using a grapefruit spoon. Make sure to leave a small amount of the perimeter intact so that the squash retains its shape. Reserve the insides of the zucchini and set aside.
- Place the hollowed out zucchini in a baking dish along with the sliced tops and drizzle with 1 tablespoon of the olive oil. Season with salt and pepper and bake for 15-18 minutes until fork tender.
- Meanwhile, place the vegetable broth in a small sauce pot and bring to a boil. Once boiling, add the quinoa, reduce heat to low, cover and cook until the liquid is fully absorbed. Fluff with a fork and transfer to a mixing bowl. Set aside.
- While the quinoa cooks and the zucchini is in the oven, add the remaining 1/2 tablespoon of olive oil to a skillet over medium heat.
- Add the shallots and garlic to the pan and sauté until softened and fragrant, about 3 minutes.
- Next, add the reserved insides of the zucchini to the skillet and sauté until the moisture fully cooks out, about 7-8 minutes.
- Add the parsley to the skillet, season with salt and pepper and stir to combine.
- Transfer the zucchini, shallot, garlic mixture to the bowl with the cooked quinoa and stir together.
- Spoon the filling into the baked round zucchini, top with the zucchini caps and serve each stuffed zucchini as an individual portion.
Nutrition Facts : Calories 128 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 168 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
MILLET STUFFED PEPPERS
This great recipe will help fill you up and give you part of those essential food group requirements we need daily.
Provided by Kathy F.
Categories Low Cholesterol
Time 55m
Yield 4 stuffed peppers, 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- 2. In a small sauce pot, add millet and water. Bring to boil, reduce to simmer and cover. Cook for 15 minutes. After 15 minutes, turn heat off and let millet sit about 5 minutes, then fluff with fork.
- 3. In a frying pan, heat oil over medium-low heat. Add onion and saute 10 minutes, until translucent.
- 4. Add zucchini to onions and saute another 8-10 minutes until onions are golden and zucchini is soft. Add garlic and saute another minute. Remove from heat.
- 5. In a large mixing bowl, place 1 cup cooked millet, the onion and zucchini mixture, 1 cup black beans, 1 cup diced tomato and all the seasonings. Mix until incorporated.
- 6. Lay peppers in a baking dish and place 1/4 of mixture in each pepper half.
- 7. Top each pepper with 1 tablespoon tomatoes.
- 8. Cover dish with tin foil or lid and bake 30 minutes. After 30 minutes, turn heat to 400°F, remove lid or foil and bake another 10 minutes uncovered.
Nutrition Facts : Calories 541.5, Fat 11.2, SaturatedFat 1.7, Sodium 50.3, Carbohydrate 91.5, Fiber 23.3, Sugar 8.6, Protein 23.3
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