PEPPERONI STUFFED ZUCCHINI
One of our favorite fall dishes, it is a great combination of sweet and salty flavors -- and very easy to make.
Provided by SINGINGCHEF
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut zucchini in half lengthwise. With a metal spoon, scoop out most of the insides and place into a skillet. Transfer the zucchini shells to a baking sheet.
- Place the skillet over medium heat, and stir in onion and pepperoni. Cook about 3 minutes. Remove from heat, and spoon into zucchini shells. Sprinkle with cheese.
- Bake in preheated oven for 12 minutes.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 9.2 g, Cholesterol 36.7 mg, Fat 13.4 g, Fiber 2.6 g, Protein 12.1 g, SaturatedFat 6.7 g, Sodium 546.9 mg, Sugar 4.6 g
ZUCCHINI RIPIENI (STUFFED ZUCCHINI)
Steps:
- Core and cut each zucchini into 3 pieces. In a bowl mix together Mortadella, chicken, ricotta, Parmesan, egg, parsley, garlic, nutmeg, salt, and pepper. Stuff the zucchini with the filling and put bread crumbs on both ends of the zucchini.
- Arrange the zucchini in a baking pan and sprinkle with celery, carrots, and onions. Crush the peeled tomatoes with your hands and place over the zucchini. Drizzle with olive oil. Cover with aluminum foil and bake at 350 degrees for 45 minutes. Uncover and bake for an additional 15 minutes.
ITALIAN-STYLE STUFFED PEPPERS OR ZUCCHINI
Ground beef (or turkey) and rice stuffed into bell peppers or large zucchini from your garden, seasoned with your favorite spaghetti or marinara sauce.
Provided by LindaS
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground meat with onion and garlic. Add rice, water, and sauce. Reduce heat, cover, and simmer for 20 minutes, or until rice is done.
- Meanwhile, shred cheese. Wash and split peppers or zucchini. Split the peppers into thirds or quarters, depending on size. Or split zucchini in half. Remove seeds from peppers or scoop out the seeded center of zucchini, leaving about 1/2 inch all around. Arrange peppers or zucchini in a 9"x13" or 10"x15" pan, hollow side up.
- When the meat-rice mixture is cooked, turn off heat. Add 1 1/2 cups cheese and stir until melted. Stuff the peppers or zucchini. Top with remaining 1 cup cheese and 1 1/2 cups spaghetti sauce. Bake uncovered at 350F for 30 minutes for peppers, or 45 minutes for zucchini, until heated through and sauce is bubbly.
Nutrition Facts : Calories 637, Fat 32, SaturatedFat 18.2, Cholesterol 146.3, Sodium 914.1, Carbohydrate 39.5, Fiber 5, Sugar 11.9, Protein 46.2
STUFFED ZUCCHINI RECIPE BY TASTY
Here's what you need: zucchinis, ground beef, onion, rice, fresh parsley, salt, black pepper, cumin, cajun seasoning, garam masala, water, olive oil, Barilla Marinara sauce, lemon, honey silan, tomato paste, chili powder, black pepper, salt
Provided by Eleanor Shabtai
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large pot, boil 1 cup (240 ml) water with rice for 8 minutes. Then, drain the water and, in the same pot, add all of the ground beef mixture and stir well.
- With a sharp mandolin, peel even strips of the zucchini, cover with salt for 5 minutes (to draw out moisture), then rinse.
- Place 1 tsp ground beef mixture on each layer of zucchini, roll into a sphere, and place roll back into the pot. Repeat with remaining zucchini strips.
- Combine sauce ingredients in a separate bowl. Then, pour half of the sauce onto the rolls and cook on the stovetop for 20 minutes on medium heat.
- Add the remaining sauce and finish off the dish in the oven at 350°F for 20 more minutes.
- Serve warm.
Nutrition Facts : Calories 461 calories, Carbohydrate 21 grams, Fat 31 grams, Fiber 4 grams, Protein 24 grams, Sugar 10 grams
PEPPERONI, CHEESE, AND ZUCCHINI STRATA
For your bumper crop of zucchini. Almost a pizza flavor. From the cookbook, Hilton Head Entertains.
Provided by Vicki in CT
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Heat olive oil in large skillet. Cook zucchini with salt and pepper over medium heat for about 15 minutes.
- Stir in tomato paste and oregano.
- In 2 quart dish that has been sprayed with Pam alternate layers of zucchini mixture, mozzarella, and pepperoni until all ingredients are used. Sprinkle top with parmesan cheese.
- Bake for 20-25 minutes or until heated through and bubbly.
Nutrition Facts : Calories 407, Fat 27.4, SaturatedFat 12.2, Cholesterol 67.2, Sodium 1072.2, Carbohydrate 20, Fiber 4.2, Sugar 10.5, Protein 23.2
ZUCCHINI & GROUND BEEF-STUFFED PEPPERS ITALIANO
A mixture of skillet-cooked ground beef, zucchini, rice and herbs is stuffed into fresh red peppers and baked until tender and delicious.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Brown meat with onions in large skillet on medium heat; drain. Stir in 1/2 cup tomato sauce, zucchini, rice, oregano and basil.
- Cut tops off peppers; remove and discard seeds. Pour remaining tomato sauce and water into 13x9-inch baking dish; stir. Place peppers in baking dish; fill with meat mixture. Cover.
- Bake 35 to 40 min. or until peppers are tender. Top with cheese; bake, uncovered, 5 to 7 min. or until melted. Serve peppers topped with sauce from bottom of baking dish.
Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 30 g
PEPPERONI PASTA BAKE
It looks like your usual stuffed shells, but hidden under the cheese, pepperoni, and marinara is grated zucchini that kids will never detect.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a medium bowl, combine ricotta, zucchini, basil, and egg; season with 1/2 teaspoon each salt and pepper. Spread 1 cup marinara in a 9-by-13-inch broiler-proof baking dish. Fill each shell with 1 heaping tablespoon ricotta mixture and arrange in an even layer in dish. Top with remaining 2 cups marinara, then pepperoni and mozzarella. Cover with foil and bake until sauce is bubbling, about 30 minutes. Heat broiler, remove foil, and broil until cheese is browned in spots, about 3 minutes. Top with additional basil and serve.
Nutrition Facts : Calories 694 g, Fat 28 g, Fiber 3 g, Protein 39 g, SaturatedFat 14 g
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- Place a pair of chopsticks on either side of the zucchini and use a sharp knife to make 16 evenly spaced slits along the length of the zucchini. Your knife should hit the chopsticks before they slice all the way through.
- Place the zucchini on the prepared baking sheet and bake until softened, about 15 to 20 minutes. Take out of the oven and let cool slightly, but keep the oven on.
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