Stuffed Zucchini From Knorr Food

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HERB-STUFFED ZUCCHINI



Herb-Stuffed Zucchini image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Number Of Ingredients 0

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.

Nutrition Facts : Calories 155 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 313 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 3 grams, Sugar 3 grams

STUFFED ZUCCHINI



Stuffed Zucchini image

Provided by Molly O'Neill

Categories     weekday, side dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 13

4 large zucchini (about 2 pounds)
Kosher salt to taste
3 tablespoons butter
2 large onions, diced
1/2 pound shiitake or other wild mushrooms, chopped
2 cloves garlic, minced
8 slices white bread, crusts removed, diced (about 4 cups)
2 teaspoons lemon juice
Zest of 1 lemon
2 pinches cayenne
2 teaspoons chopped marjoram
1/4 cup chopped hazelnuts
1/4 cup dry bread crumbs

Steps:

  • Slice the zucchini in half lengthwise and spoon out the flesh, leaving boats about 1/3-inch thick. Sprinkle the boats with salt and place upside down on paper towels to drain for 30 minutes. Dice the flesh and set it aside.
  • Meanwhile, preheat the oven to 400 degrees. Melt 2 tablespoons of the butter over medium heat. Add the onions, mushrooms, garlic and reserved zucchini flesh and cook until the vegetables are soft, about 15 minutes. Add the bread, lemon juice, zest and cayenne and cook for 1 minute more. Remove from heat and add the marjoram. Set aside.
  • Bake the boats on a baking sheet for 10 minutes. Remove from the oven and mound with the bread filling, packing gently. Combine the hazelnuts and bread crumbs and sprinkle over the top. Melt the remaining butter and drizzle it over the zucchini.
  • Bake the zucchini until lightly brown, 20 to 25 minutes. If they are not browned enough, run them briefly under the broiler. Serve warm.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 514 milligrams, Sugar 6 grams, TransFat 0 grams

BEEF-STUFFED ZUCCHINI



Beef-Stuffed Zucchini image

This ground beef and zucchini recipe is a delightful summer meal. For a change of pace, substitute your favorite barbecue sauce for the marinara in this baked stuffed zucchini. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 medium zucchini
1 pound ground beef
1/2 cup chopped onion
3/4 cup marinara or pasta sauce
1 large egg, beaten
1/4 cup seasoned bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Monterey Jack cheese, divided

Steps:

  • Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells. , Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. , Meanwhile, in a large skillet, cook beef, onion and zucchini pulp over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese., Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. If desired, broil zucchini 3 in. from the heat for 3-5 minutes or until the cheese is golden brown. Serve with additional marinara sauce.

Nutrition Facts : Calories 420 calories, Fat 25g fat (11g saturated fat), Cholesterol 143mg cholesterol, Sodium 735mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 3g fiber), Protein 33g protein.

STUFFED ZUCCHINI



Stuffed Zucchini image

Sponsored by Classico® Pasta Sauce. This one-skillet dish is inspired by a zucchini meal my cousins make when I visit them. A filling of beef and rice makes it super-comforting while lots of great vegetables, fresh herbs and savory tomato-basil sauce keep it light. I can't get enough of it!

Provided by Elena Besser

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

1 cup cooked white rice
1/2 pound ground beef
Zest and juice of 1 lemon
1 cup tomato-basil sauce, such as Classico® Traditional Sweet Basil Pasta Sauce
1/2 cup finely chopped parsley
1/4 cup finely chopped basil
1/2 cup finely chopped toasted pine nuts or walnuts
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
3 medium zucchini, trimmed and halved lengthwise
1 medium yellow onion, diced
3 to 4 cocktail tomatoes, such as Campari tomatoes, diced
Extra-virgin olive oil, for drizzling
Grated Parmesan, for garnish

Steps:

  • Preheat the oven to 475 degrees F.
  • Combine the rice with the beef, lemon zest and juice, 1/2 cup tomato sauce, 1/4 cup parsley, the basil, pine nuts and garlic in a medium bowl. Season with a 4-finger pinch of salt and a generous amount of pepper. Mix with a fork until well combined; set aside.
  • Scoop out the flesh from the zucchini with a melon baller or teaspoon, leaving a 1/4-inch-thick shell. Reserve the scooped-out flesh. Cut the zucchini boats crosswise into 2-inch pieces.
  • Combine the reserved zucchini flesh with the onions and tomatoes in a large cast-iron or heavy ovenproof skillet. Season with salt and pepper, drizzle with oil and toss. Add the remaining 1/2 cup tomato sauce and toss again.
  • Using your hands or a small spoon, gently stuff each zucchini shell with about 2 tablespoons of the meat filling, pressing to carefully pack it in. Nestle the stuffed zucchini into the vegetables in the skillet and drizzle with oil.
  • Bake until the vegetables are soft and the meat is cooked through, about 25 minutes. Garnish with grated Parmesan and the remaining 1/4 cup parsley. Enjoy!

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