Ore Ida Baked Stuffed Zucchini Food

CRISPY STUFFED ZUCCHINI

Steps:

• Preheat oven to 400°F (200°C). Spray a baking tray or sheet with non stick cooking oil spray.
• Arrange zucchini halves, cut side up, on the baking sheet. Set aside.
• Mix together the breadcrumbs, parmesan cheese, parsley and garlic in a small bowl.
• Pour in the melted butter, season with ¾ teaspoon salt and ⅓ teaspoon pepper (or to taste). Mix the ingredients together until the breadcrumbs absorb the butter (about 40 seconds).
• Spoon the mixture over each zucchini half, to evenly cover. Spray the topping with a little cooking oil spray.
• Bake for 20 minutes in the hot oven until the crust is golden and the zucchini halves are cooked through.
• Broil for a further 5 minutes on medium heat to crisp the topping.
• Garnish with parsley and serve as a side accompaniment to any main dish.

ORE-IDA BAKED STUFFED ZUCCHINI

Steps:

• Heat oven to 350ºF.
• Cut zucchini lengthwise in half; scoop out and discard centers, leaving 1/4-inch-thick shells.
• Cook potatoes in hot oil in large skillet on medium heat 12 to 15 min., stirring occasionally.
• Meanwhile, brown meat in separate large skillet. Add onions, peppers and garlic; cook 3 min. Drain; stir in potatoes, 1/2 cup pasta sauce, seasoning and 1-1/2 cups cheese.
• Mix hot water and remaining pasta sauce; divide evenly onto bottoms of 2 (13x9-inch) baking dishes. Spoon about 1/2 cup meat mixture into each zucchini shell. Place stuffed zucchini in baking dishes; cover with foil. Bake 30 min.
• Remove foil; sprinkle with remaining cheese. Bake 10 min. or until zucchini is tender.

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.

PARMESAN ROASTED ZUCCHINI

Steps:

• Preheat the oven to 425 degrees F.
• Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil, and turn the zucchini cut side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
• Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.
• Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm, or at room temperature.

BAKED STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set shells aside. In a nonstick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender. Add wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper.
• Place zucchini shells in a saucepan and cover with water; bring to a boil. Cook for 2 minutes; drain. Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 inches from the heat for 3-4 minutes or until lightly browned.