Spicy Stuffed Zucchini Food

SAUCY STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Reserve pulp. Cook shells in salted water for 2 minutes. Remove and drain. Set aside. , Chop zucchini pulp. Place pulp in a saucepan; add the sausage, peppers, onion, Italian seasoning and tomato sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Place zucchini shells in a greased 13-in. x 9-in. baking dish. Spoon filling into shells. , In a saucepan, melt butter; whisk in flour and salt until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Add 1/4 cup Parmesan cheese and mustard. , Pour over zucchini. Sprinkle with remaining Parmesan. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

ITALIAN STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 375 degrees F. Measure one cup of marinara sauce and set aside.
• Trim the ends from the zucchini and slice them in half lengthwise. Using a teaspoon, scrape the inside of the zucchini forming a cavity, being careful not to cut through.
• Place the zucchini boats in a 9 x 13" baking dish and add a cup of water. Cover with foil then bake for 20 minutes or until just slightly fork tender. Remove from oven, remove foil and set aside to cool slightly.
• While the zucchini is cooking, add the olive oil to a skillet and place over medium heat. Add the ground turkey, onions, peppers, and garlic to the pan, and stir until fully combined. Cook, stirring to break up the ground turkey as it cooks. Cook until the meat is cooked and the vegetables have softened. If there is too much grease, drain off as much as possible. and return skillet to the heat.
• Add the remaining 2 cups marinara sauce, parsley and spices and simmer over low heat for 15 minutes. Taste and adjust the spices if necessary.
• Remove the zucchini from the baking dish and drain off the water. Pour the 1 cup marinara on the bottom of the dish and place the zucchini on top of the sauce.
• Fill the zucchini cavities with the meat sauce. If you have extra, add it around the zucchini or save it to enjoy with pasta another day. Cover the dish with foil and bake for 20 minutes. or until zucchini is fork tender.
• Remove dish from oven and set the oven to broil. Remove the foil then sprinkle the mozzarella cheese, then the parmigiano-reggiano cheese, and then the breadcrumbs evenly over the six zucchini boats.
• Place dish in the oven and broil for approximately 2 minutes, with the door open, until the cheese has melted and golden in colour.
• *I used my Basil Tomato Sauce Recipe #447975.

SPICY STUFFED ZUCCHINI

Steps:

• Heat oven to 375°F.
• Cut zucchini lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish sprayed with cooking spray. Chop zucchini pulp.
• Heat dressing in large skillet on medium heat. Add onions; cook 3 to 5 min. or until crisp-tender, stirring frequently. Add zucchini pulp, bell peppers, eggplant, tomatoes and jalapeño peppers; stir. Cook 5 min. or until peppers are crisp-tender, stirring occasionally. Cool slightly.
• Add ketchup, egg, garlic and basil to cooked vegetable mixture; mix well. Spoon into zucchini shells; sprinkle with cheese.
• Bake 25 to 30 min. or until zucchini shells are tender and filling is heated through.

COUSCOUS STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400 degrees.
• Heat a large pot of water to simmering and add whole zucchini. Cook until just soft, for about IO minutes. Carefully remove them from the water and set aside until cool enough to handle.
• Meanwhile, in a skillet, saute onions in oil until soft. Add the garlic and saute for 30 seconds or so.
• Slice the cooled squash in half lengthwise and scrape the pulp into a mixing bowl. Reserve the shells.
• Combine the squash flesh, onions/garlic, tomatoes, couscous and seasonings.
• Carefully spoon the mixture evenly into the squash shells, mounding slightly.
• Place on a greased baking sheet.
• Bake for 10 minutes or until piping hot.

SAUSAGE-STUFFED ZUCCHINI

Steps:

• Preheat oven to 350 degrees. Drizzle a large baking dish with oil. Scrape seeds and soft flesh from zucchini and reserve 1/2 cup. Place zucchini, cut sides up, in baking dish.
• Heat oil in a large skillet over medium-high heat; add sausage and onion. Cook, breaking up sausage, until sausage is browned and onion is softened, about 5 minutes. Add garlic and reserved zucchini; cook until garlic is fragrant, about 1 minute. Remove from heat; stir in remaining ingredients. Divide mixture among zucchini. Bake until filling is firm and each zucchini is tender and wrinkled around edges, 35 to 40 minutes. Garnish with Parmesan shavings.

MEATY STUFFED ZUCCHINI BOATS

Steps:

• In a large bowl, combine the first 11 ingredients and one can of tomato sauce; mix well.
• Stir in tomatoes.
• Halve zucchini lengthwise; scoop out center part of zucchini to about 1/4 inch from edges.
• Fill with meat mixture; place in two 13x9 inch baking dishes.
• Spoon remaining tomato sauce over each.
• Bake uncovered, at 375 degrees for 45 minutes or until the zucchini is tender.
• Sprinkle with cheese during last few minutes or baking.

SAUSAGE STUFFED ZUCCHINI

Steps:

• In a greased casserole dish lay oiled zucchini cut side up.
• In a skillet on medium high heat, heat oil then saute red peppers, onion, garlic, celery, and butternut till translucent.
• Add sausage, corn, raisins, spices, tomato sauce and bulgur wheat.
• Adjust seasoning to taste.
• Mound filling onto zucchini halves, top with cheese and pine nuts.
• Pour wine and stock in bottom of pan.
• Bake 30 minutes at 350°F.