SAUSAGE-STUFFED ZUCCHINI BOATS
Provided by Nancy Fuller
Categories main-dish
Time 1h
Yield 8 zucchini boats
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
- In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
- In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
- Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.
STUFFED ZUCCHINI
[DRAFT]
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 12 Servings
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350°F. Cut each zucchini in half lengthwise and scoop out pulp, leaving about ¼-in shells. Reserve ½ cup of Pasta Sauce and pour remainder into bottom of two 13x9 baking dishes. Place zucchini shells in baking dishes.
- 2. Heat oil in a large skillet over medium heat. Cook hash browns for 12 to 15 minutes, stirring two to three times.
- 3. Meanwhile, in another large skillet over medium heat, cook beef for 3 to 4 minutes, stirring frequently to form small crumbles. Add onion, pepper and garlic, and cook for another 3 minutes. Remove from heat and drain if needed. Stir in cooked Hash Browns, seasoning, reserved ½ cup of Pasta Sauce and 2 cups of cheese. Season with salt and pepper if desired.
- 4. Spoon about ½ cup of meat mixture into each zucchini shell. Pour about ½ cup of hot water into bottom of each baking dish and cover with foil. Bake covered for 30 minutes.
- 5. Carefully remove foil and sprinkle remaining ½ cup of cheese on top. Bake uncovered for an additional 10 minutes, or until zucchini is tender. Serve with additional Pasta Sauce if desired.
STUFFED ZUCCHINI
An abundance of squash from my garden inspired me to make up this stuffed zucchini recipe, which is now a favorite. -Marjorie Roberts, West Chazy, New York
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine first 11 ingredients and 1 can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13x9-in. baking dishes. Spoon remaining tomato sauce over each. , Bake, uncovered, at 375° until the zucchini is tender, about 45 minutes. Sprinkle with cheese during the last few minutes of baking.
Nutrition Facts : Calories 294 calories, Fat 15g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 831mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.
STUFFED BAKED ZUCCHINI
A great low calorie/low fat recipe. I created this recipe by significantly modifying Tish's stuffed zucchini recipe (#17260) to create a much healthier version. This is a fun recipe because you can add many different ingredients and still get great results! I've added corn, prosciutto....the possibilities are endless!
Provided by Wind in the Canyon
Categories Low Protein
Time 55m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Boil Zucchini for 10 minutes.
- Remove from water, cool, cut in half length wise and scoop out pulp. Chop pulp and set aside.
- Saute garlic, tomato, and onion in oil until onion is soft.
- Add breadcrumbs and pulp and continue to saute for additional 2 - 3 minutes.
- Add mixture to zucchini shells and bake on top rack of 350 degree oven for 20 minutes.
- Sprinkle with parmesan cheese and bake for an additional 5 minutes on top rack, or until cheese is melted and stuffing is slightly brown.
Nutrition Facts : Calories 69.4, Fat 2.3, SaturatedFat 0.7, Cholesterol 1.9, Sodium 174.4, Carbohydrate 9.9, Fiber 1.7, Sugar 2.8, Protein 3.2
STUFFED BAKED ZUCCHINI
A baked zucchini rind stuffed with a mixture slightly reminiscent of a twice-baked potato or stuffed pepper.
Provided by Rachel Traff
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil.
- Cut both zucchini in half and scoop out the seeds. Place in the boiling water until soft, 5 to 7 minutes. Remove from the water and set on a baking sheet while preparing stuffing.
- Mix 1 3/4 cups Cheddar cheese, grated potato, cream cheese, cooked chicken, sour cream, onion, garlic, cumin, garam masala, paprika, chili powder, and pepper together in a bowl. Fill zucchini halves with stuffing. Sprinkle with crushed crackers and sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.
Nutrition Facts : Calories 642.5 calories, Carbohydrate 28.2 g, Cholesterol 140.9 mg, Fat 47.8 g, Fiber 3.8 g, Protein 27.3 g, SaturatedFat 27.6 g, Sodium 686.7 mg, Sugar 5 g
BAKED STUFFED ZUCCHINI
A great side from Light and Tasty Magazine. One serving (1 stuffed zucchini half) equals 135 calories
Provided by seesko
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
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.
STUFFED ZUCCHINI
Steps:
- Preheat the oven to 375°F.
- Scoop out the insides of the zucchini halves with a small spoon. Reserve the cored halves and the insides.
- Heat the oil in a large sauté pan over medium heat and sauté for 1 to 2 minutes. Then add the mushrooms and sauté for 2 minutes more. Add the celery and the reserved insides of the zucchini and continue to cook for 2 to 3 minutes. Add the white wine and cook it down for 1 minute. Add the veal and cook, stirring occasionally with a wooden spoon, until it browns nicely, approximately 8 minutes. Stir in the basil and the rosemary and cook for 1 to 2 minutes more. Remove from the heat, place in a bowl, and allow to cool.
- Once the mixture has cooled, blend in the cheese, egg, butter, salt, and pepper. Fill the cored zucchini with the mixture.
- Fill a baking pan with 1/4 inch of water. Place the filled zucchini halves in the pan and bake for 40 minutes, until golden brown. Remove the zucchini carefully from the pan to a warm platter, spooning the juices from the pan on top of them, and serve.
BAKED STUFFED ZUCCHINI
"You don't have to fuss to make a special side dish for tow, as this recipe proves," says Sarah Rodgers of West Mifflin, Pennsylvania. "It's so easy to dress up zucchini halves with this flavorful mushroom stuffing."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set shells aside. , In a large 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 or until crisp-tender; drain. , Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 in. from the heat for 3-4 minutes or until lightly browned.
Nutrition Facts : Calories 133 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 254mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
STUFFED ZUCCHINI BOATS
Serve these feta-and-vegetable boats with our Greek-style dinner of Roasted Lamb with Garlic and Oregano and White Bean Salad.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. Using a tablespoon, scoop out zucchini centers to form "canoes," leaving a 1/4-inch border. Roughly chop centers; set aside.
- Arrange zucchini, cut sides down, on a rimmed baking sheet; bake 15 minutes. Remove from oven.
- Meanwhile, heat oil in a large skillet over medium. Add onion and 1/2 teaspoon pepper; cook, stirring, until soft, 3 to 5 minutes. Add chopped zucchini, and cook, stirring, until most of the liquid has evaporated, about 8 minutes. Remove from heat; let cool slightly. Fold in feta and tomatoes.
- Turn hollowed-out zucchini cut sides up, fill with vegetable-feta mixture, and bake until top is lightly browned, about 20 minutes. Lift zucchini from baking sheet with a wide spatula, and serve.
Nutrition Facts : Calories 119 g, Fat 8 g, Protein 5 g
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