Stuffed Zucchini Mexicali Food

STUFFED ZUCCHINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in a bowl. Mix seeds with sausage, garlic, bread crumbs, and Parmesan cheese. Stuff squash with sausage mixture and place in a 9x13 inch baking pan. Pour spaghetti sauce over the top and cover the pan with foil.
• Bake in preheated oven until sausage is browned and cooked through, about 45 minutes. Remove foil and cover with mozzarella cheese. Return to the oven and cook until cheese is melted, about 15 minutes more.

STUFFED ZUCCHINI

Steps:

• Slice zucchini in half lengthwise. Scoop out insides leaving about 1/4-in shell.
• Finely chop zucchini pulp; set aside. Saute onion in oil in large heavy skillet. Add mushrooms, garlic and reserved chopped zucchini; cook over medium heat until most of moisture evaporates.
• Add cream cheese, egg, Parmesan, parsley, and pepper.
• Mix well; cook for about 10 minutes.
• Cool filling slightly and fill zucchini shells.
• Sprinkle with additional Parmesan cheese. Place on jelly roll pans; bake for 30 minutes at 350°F until bubbly and golden brown on top.

MEXICALI STUFFED ZUCCHINI

Steps:

• Trim ends from zucchini. Cut the zucchini into 1-1/2-inch rounds. Scoop out pulp, leaving 1/4- to 1/2-inch shells. Chop enough of the pulp to make 1/3 cup. In a medium skillet cook garlic in hot oil over medium-high heat for 1 minute. Add the reserved zucchini pulp, the sweet red pepper, green onions, 1 tablespoon of the cilantro, and the jalapeno pepper. Cook and stir about 2 minutes or until vegetables are crisp-tender.
• Place zucchini shells in a lightly greased 2-quart rectangular baking dish. Fill each shell with pepper mixture. Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes or until zucchini is tender. Sprinkle with cheese and bake for 1 to 2 minutes more or until cheese melts.
• Sprinkle zucchini with the remaining 1 tablespoon cilantro. Serve with the Cucumber Raita. Makes 5 or 6 servings. Cucumber Raita
• In a small bowl stir together yogurt, cucumber, cilantro, and salt.

MEXICAN STUFFED ZUCCHINI

Steps:

• Take zucchini and make boats out of them (slice the top off and scoop out the seeds and discard) Place in a casserole dish.
• Bring beef broth to a boil, add rice and cook as directed; set aside.
• Brown hamburger with onions (and peppers& mushrooms if you want); drain.
• Add taco seasoning with water as directed and simmer for 5 minutes.
• Add rice and simmer for 3 minutes.
• Mix ricotta cheese with Parmesan and 1/4 cup of mozzarella.
• Spoon cheese mixture in bottom of boats.
• Spoon rice and beef mixture into boats until filled.
• Put sliced tomatoes over the tops of the boats.
• Bake at 350°F for 1 hour, or until zucchini is soft when pricked with a fork.
• Sprinkle tops with remaining mozzarella cheese and bake until cheese melts.
• Serve with sour cream and salsa.

MEXICALI STUFFED ZUCCHINI

Steps:

• Trim ends from zucchini. Cut the zucchini into 1-1/2-inch rounds. Scoop out pulp, leaving 1/4- to 1/2-inch shells. Chop enough of the pulp to make 1/3 cup.
• In a medium skillet cook garlic in hot oil over medium-high heat for 1 minute.
• Add the reserved zucchini pulp, the sweet red pepper, green onions, 1 tablespoon of the cilantro, and the jalapeno pepper. Cook and stir about 2 minutes or until vegetables are crisp-tender.
• Place zucchini shells in a lightly greased 2-quart rectangular baking dish.
• Fill each shell with pepper mixture. Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes or until zucchini is tender.
• Sprinkle with cheese and bake for 1 to 2 minutes more or until cheese melts.
• Sprinkle zucchini with the remaining 1 tablespoon cilantro.
• Serve with the Cucumber Raita - Mix together the above ingredients in a small bowl.

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.

STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise. Scoop out seeds if they are large.
• Blanch shell 8-10 minutes. Scoop out zucchini, leaving 1/2 inch shell. Chop zucchini that you scooped out.
• Brown sausage, onion, and chopped zucchini.
• Add all seasonings, bread crumbs, and cheese.
• Stuff zucchini shells.
• Pour sauce over all and bake 30 minutes at 375°F.

EASY STUFFED ZUCCHINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir the ground beef in a skillet over medium heat until the meat is browned, breaking the beef up into crumbles as it cooks, about 10 minutes. Drain off excess fat, and transfer the beef into a mixing bowl. Slice the zucchini in half the long way, and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell all around the zucchini. Chop the scooped-out zucchini flesh, and add to mixing bowl. Stir in the bread crumbs, garlic, spaghetti sauce, black olives, and Parmesan cheese; mix the stuffing well. Lightly stuff both halves of the zucchini with the meat mixture. Place the zucchini halves into a baking dish, and cover tightly with foil.
• Bake in the preheated oven for 45 minutes, remove from oven, and remove the foil. Sprinkle 1/2 cup of shredded mozzarella cheese over each zucchini half. Move an oven rack to within 6 inches of the oven broiler's heat source, turn on the broiler, and broil the zucchini until the mozzarella cheese is browned and bubbling, about 5 minutes.

STUFFED ZUCCHINI

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.

ZUCCHINI MEXICALI

Steps:

• In a large skillet, combine the first eight ingredients. Cover and cook over medium-high heat for 5 minutes. stir in the taco sauce and mustard; top with tomato wedges. Cook, uncovered, for 5 minutes or until heated through.

STUFFED ZUCCHINI MEXICALI

Steps:

• Preheat oven to 400°F.
• Halve the zucchini lengthwise and scoop out the pulp with a small spoon leaving a 3/8-inch-thick shell.
• Pour ½ of the tomato sauce in the bottom of an oven-proof baking dish.
• Place zucchini shells cut side up in the baking dish.
• Place olive oil in a large skillet and heat until hot but not smoking.
• Sauté garlic, onion and peppers until softened but not brown.
• Crumble sausage into skillet and brown.
• Drain grease from skillet and combine all remaining ingredients with the cooked vegetables and sausage with the exception of the cheese.
• Fill zucchini shells equally with sausage and vegetable combination, topping each with ¼ of the grated cheese Place baking dish on the center rack of the oven and bake about thirty minutes until the zucchini is tender.
• Let cool for a few minutes before serving.