Stuffed Zucchini Squash Food

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VEGAN STUFFED ZUCCHINI RECIPE



Vegan Stuffed Zucchini Recipe image

STARCH | Gluten-free, Dairy-free, Soy-free, Egg-free, Nut-free Stuffed with a Mexican-style black bean filling and topped with a vegan cheese sauce, these fork-tender stuffed zucchini make a filling vegan dinner. Perfect for summer!

Provided by Megan Gilmore

Categories     Main Course

Time 30m

Number Of Ingredients 18

4 medium zucchini
1 tablespoon extra virgin olive oil
1 red onion (, diced)
1 red bell pepper (, diced)
1 clove garlic (, minced)
1/2 teaspoon ground cumin
1/2 teaspoon fine sea salt
1/4 teaspoon chili powder
1.5 cups black beans (, cooked (or a 15 oz. can, drained))
fresh cilantro ((for garnish))
1/4 cup raw tahini
1/4 cup water
4 teaspoons lemon juice
1/2 teaspoon apple cider vinegar
1 tablespoon nutritional yeast
1/4 teaspoon fine sea salt
1/4 teaspoon turmeric ((mostly for color))
1/4 teaspoon chili powder

Steps:

  • Preheat the oven to 350ºF. Slice the top and bottom knobs off of each zucchini squash, then slice them in half lengthwise. Use a spoon to scoop out the center seeds of each squash, creating a crevice that will hold the black bean filling. Arrange the squash halves, cut-side-up, on a large baking sheet and bake them at 350ºF until very tender, about 20 minutes.
  • While the squash is baking, heat the olive oil in a large skillet over medium-high heat and saute the onion and pepper until they start to soften, about 5 minutes. Add in the garlic and saute another minute.
  • Add in the black beans, cumin, salt, and chili powder, and stir until everything is heated through. Turn off the heat and let the vegetables sit in the warm pan until the zucchini is done cooking.
  • To prepare the "cheese" sauce, stir together all of the ingredients in a bowl until smooth and creamy. Adjust any seasoning to taste. (Keep in mind that it will be slightly salty and tangy, but will be diluted in flavor when drizzled over all those vegetables.)
  • To assemble, remove the zucchini from the oven and fill each half with plenty of the hot black bean mixture. Top with a generous drizzle of tahini sauce and garnish with fresh cilantro. Serve warm.
  • Note: If you'd prefer to top with real cheese, I'd return the stuffed zucchini to the oven and broil them until the cheese is bubbly, about 1-2 more minutes, before serving.

Nutrition Facts : Calories 269 kcal, Carbohydrate 30 g, Protein 12 g, Fat 12 g, SaturatedFat 1 g, Sodium 465 mg, Fiber 9 g, Sugar 7 g, ServingSize 1 serving

RACH'S STUFFED ZUCCHINI



Rach's Stuffed Zucchini image

Stuffed zucchini-a hearty and nutritious vegetarian dish-is perfect for fall.

Provided by Rachael Ray

Number Of Ingredients 21

4 medium zucchini
Olive oil cooking spray or olive oil
for drizzling
Salt and pepper
2 slices about 1-inch thick stale peasant bread
torn then processed into coarse breadcrumbs
yielding about 2 to 2 ½ cups
3 tablespoons EVOO (Extra Virgin Olive Oil)
1 pound cremini mushrooms
stems trimmed and finely chopped
2 large shallots
finely chopped
4 cloves garlic
grated
2 tablespoons picked thyme leaves
2 pints cherry tomatoes
quartered
A handful basil
torn or sliced
1 cup grated Parmigiano-Reggiano cheese
1 jar passata or tomato purée

Steps:

  • Preheat oven to 425 °F
  • Halve the zucchini lengthwise and scrape out the center flesh, making hollow boats
  • Finely chop the scraped squash and reserve
  • Spray the zucchini boats or drizzle them with oil and season with salt and pepper
  • Roast them cut-side down on a baking sheet for about 15 minutes
  • Remove from oven and let cool
  • Place breadcrumbs on a small baking sheet and brown in the oven until deep golden and nutty in fragrance
  • Remove and leave oven on
  • Heat a skillet over medium-high heat with EVOO, 3 turns of the pan
  • Add mushrooms and cook until deeply brown
  • Add reserved chopped zucchini, shallots, garlic, salt, pepper and thyme, and stir 5-7 minutes more to lightly brown the zucchini
  • Add tomatoes and basil, and stir 1 minute
  • Add toasted breadcrumbs and stir to combine so the breadcrumbs soak up the cherry tomato juice; add the cheese
  • Loosely fill the zucchini with the stuffing, mounding it slightly on the top
  • Pour the tomato sauce on the bottom of 2 casserole dishes and arrange the zucchini in the dishes
  • Bake 20-25 minutes to set stuffing and heat sauce

STUFFED ZUCCHINI



Stuffed Zucchini image

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

1-1/2 pounds lean ground beef (90% lean)
1 large onion, chopped
1 large green pepper, chopped
1 jalapeno pepper, minced
1-1/4 cups soft bread crumbs
1 large egg, beaten
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1/8 teaspoon pepper
2 cans (8 ounces each) tomato sauce, divided
2 medium tomatoes, coarsely chopped
4 medium zucchini
2 cups shredded mozzarella cheese

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.

SAUSAGE-STUFFED ZUCCHINI BOATS



Sausage-Stuffed Zucchini Boats image

Provided by Nancy Fuller

Categories     main-dish

Time 1h

Yield 8 zucchini boats

Number Of Ingredients 12

4 medium zucchini, cut in half lengthwise
1 tablespoon olive oil
8 ounces sweet loose Italian sausage
8 ounces hot loose Italian sausage
1 clove garlic, minced
1 small onion, chopped
2 medium vine-ripened tomatoes, chopped
Kosher salt and freshly ground black pepper
1/2 cup Parmesan, finely grated
1/2 cup mozzarella, shaved
1/4 cup breadcrumbs
2 tablespoons chopped fresh parsley

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.

MIDDLE EASTERN STUFFED ZUCCHINI RECIPE



Middle Eastern Stuffed Zucchini Recipe image

Middle Eastern stuffed zucchini recipe with a spiced rice and meat filling, cooked in red sauce. A must-try!

Provided by The Mediterranean Dish

Categories     Entree

Time 1h10m

Number Of Ingredients 16

1/2 cup long-grain rice, rinsed well
1/2 lb lean ground beef
1 small onion, shredded
1/3 packed cup chopped parsley
1/3 packed cup chopped dill
1 can (14.5 oz) diced tomato with juice
1/2 cup water
2 tbsp Private Reserve extra virgin olive oil
Scant 1 tsp allspice
Scant 1 tsp garlic powder
Salt and pepper
4 large and very firm tomatoes, divided (3 to be cored and stuffed, and 1 to be sliced)
1 small onion, sliced into rounds
2 1/2 lb Medium-sized zucchini or Middle Eastern zucchini (about 8 or so zucchini), lightly peeled
1 can (14.5 oz) tomato sauce
3/4 cup water

Steps:

  • In a large bowl, combine the stuffing ingredients of rice, ground beef, shredded onion, fresh parsley, dill, diced tomatoes, water, olive oil, allspice, garlic powder, and salt and pepper. Mix by hand to combine.
  • Now, remove the top of 3 tomatoes and remove the core to hollow out the tomatoes making room for the stuffing. Do this using a corer like this one.
  • With a knife, remove the very top of the zucchini, then cut each zucchini in half to make shorter zucchini for stuffing. Now you need to hollow out the zucchini to make room for the stuffing.
  • Insert your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms. Twist the corer and pull out the zucchini cores or hearts. Do this a few times, and gently scrape the sides of the zucchini until you have hollowed each out making room for the stuffing. You'll want to leave about 1/4 inch rim of zucchini.
  • Lightly oil the bottom of a large deep cooking pan like this one. Slice the remaining tomato and spread over the bottom of the pan. Now add the onion slices and the cores or hearts of the zucchini. Sprinkle with a little salt and pepper.
  • Now, using your hands, gently stuff the hollowed tomatoes with the rice stuffing. Then loosely stuff the zucchini with the rice stuffing about 3/4 of the way (do not over-stuff or crowd the rice stuffing in the zucchini or it will not cook well).
  • Arrange the stuffed tomatoes in the center of the cooking pan, then add the stuffed zucchini (stuffed side up) around them. Tilt the zucchini a little, this helps them cook nicely through using less liquid.
  • Now add the tomato sauce and water. Sprinkle lightly with salt and pepper.
  • Place the pan on the stove and cook on medium-high heat until the liquid starts boiling. Turn the heat down, cover and simmer for for 50 minutes until the zucchini is tender and the rice stuffing is fully cooked.
  • Transfer to a serving platter or individual bowls. Top with the sauce from the cooking pan. Enjoy!

Nutrition Facts : Calories 172 calories, Sugar 6.6 g, Sodium 154.7 mg, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 23 g, Fiber 3.4 g, Protein 10.2 g, Cholesterol 17 mg

STUFFED ZUCCHINI



Stuffed Zucchini image

This is good served with French bread and a salad.

Provided by LTHASKINS

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

3 zucchini
1 pound pork sausage
1 cup dry bread crumbs
1 clove garlic, minced
1 (32 ounce) jar spaghetti sauce
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese

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.

Nutrition Facts : Calories 878.4 calories, Carbohydrate 58.2 g, Cholesterol 99.5 mg, Fat 58.4 g, Fiber 9.1 g, Protein 29.1 g, SaturatedFat 21.5 g, Sodium 2118 mg, Sugar 24.2 g

VEGETARIAN STUFFED ZUCCHINI



Vegetarian Stuffed Zucchini image

Provided by Martha

Categories     entree

Time 1h

Number Of Ingredients 14

2 medium zucchini squash
3 tablespoons extra virgin olive oil, divided
½ cup sweet onion, diced
1 tablespoon fresh garlic, minced
1 cup sweet red bell pepper, ½ inch diced
1 cup Crimini (Baby Bella) mushrooms, ½ inch diced
1 teaspoon dried oregano (or twice that of fresh)
1 teaspoon dried basil (or twice that of fresh)
2 tablespoons fresh flat leaf parsley, chopped
½ kosher teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup plain panko bread crumbs
¼ cup Parmesan cheese grated, plus additional grated Parmesan to sprinkle over cooked squash
2 tablespoons Romano cheese, grated

Steps:

  • Preheat oven to 375 degrees F.
  • Line a small sheet tray or baking dish with foil or parchment paper.
  • In a large skillet or frying pan heat 2 tablespoons of the oil over medium heat. Add onion and cook two minutes. Add garlic, red pepper, mushrooms and cut up zucchini tops. Mix to combine and sauté two more minutes.
  • Remove from heat, pour into a large bowl and mix in oregano, basil, parsley, salt, pepper, panko crumbs and both grated cheeses.
  • Divide the filling between each zucchini boat by pressing the filling into each squash over the bowl forming the top in a rounded shape with your hand.
  • Place onto the prepared dish or pan and drizzle the remaining olive oil over the tops.
  • Bake for 35 - 40 minutes uncovered until slightly browned on top. Do not overcook, otherwise the zucchini will start to sag and the filling will not stay in.
  • As soon as they come out of the oven, sprinkle the tops with additional Parmesan cheese and serve.

Nutrition Facts : Calories 599 calories, Sugar 9.4 g, Sodium 1292.9 mg, Fat 34.7 g, SaturatedFat 10.3 g, TransFat 0 g, Carbohydrate 51.2 g, Fiber 5.3 g, Protein 22.9 g, Cholesterol 36.7 mg

STUFFED ZUCCHINI BOATS



Stuffed Zucchini Boats image

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

4 medium zucchini, (6 to 8 ounces each), halved lengthwise
1 tablespoon olive oil
1 medium onion, coarsely chopped
Freshly ground pepper
7 1/2 ounces feta cheese, crumbled (1 1/2 cups)
1 pint grape or cherry tomatoes, halved

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

STUFFED ZUCCHINI /SQUASH



Stuffed Zucchini /Squash image

My grandmother from Jordan used to fix this dish for us when I was a little girl (she called it Cousa.) My mother learned how to make it and then taught me. It's easy and makes a good use of the many zucchinis and squash that are coming out of the garden this time of year.

Provided by deedlebug1012

Categories     One Dish Meal

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 10

12 whole green zucchini (6-8 inches)
1 lb lean ground beef or 1 lb lean ground lamb
1 cup white rice
1 tablespoon water
1 tablespoon curry powder (to taste)
1 teaspoon allspice
1 teaspoon salt
1/2 teaspoon pepper
3 (15 ounce) cans tomato sauce
1 lemon, juice of

Steps:

  • In a large bowl, add raw meat, water, rice, and add spices. Mix with hands until well blended. Let sit for at least 15 minutes.
  • Cut the top off each zucchini and carefully hollow out each one. Be careful not to break the edges. (I use an apple corer) Keep the end in-tact so that you have a tube.
  • Stuff each zucchini with meat filling, leaving a little room for the rice to expand. (If you over stuff them, they will break when cooking). Layer in a large pot. Pour tomato sauce over the top. Fill can of sauce with water and pour water over the top until the zucchinis are covered. Squeeze lemon juice over the top. Place a plate on top if necessary to keep zucchini covered with liquid. Cover pot and bring to a boil. Immediately turn down the stove and let simmer for 2-4 hours, until zucchini are tender and rice is cooked.
  • Serve with salad or with seasoned rice (pilaf is good).

Nutrition Facts : Calories 278.8, Fat 7.2, SaturatedFat 2.6, Cholesterol 36.9, Sodium 1196.1, Carbohydrate 37.8, Fiber 6.4, Sugar 14.3, Protein 18.7

SIMPLE STUFFED ZUCCHINI OR SQUASH



Simple Stuffed Zucchini or Squash image

There are plenty of great stuffed zucchini and squash recipes here, but they all have an ingredient that I cannot either digest or blisters my mouth (tomatoes..the acid is killer!) I found this one and I really like it. Baked or grilled, it's so easy and delicious and I always have everything on hand.

Provided by Redneck Epicurean

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

6 medium zucchini or 6 medium yellow squash
3 cups butter-flavored cracker crumbs
1/2 cup grated parmesan cheese
1 small onion, minced
3 teaspoons dried parsley
1 dash pepper
1 teaspoon salt
2 eggs, beaten
2 tablespoons butter

Steps:

  • Wash the veggies and cut off the ends, but do not peel. Cook in boiling salted water for 5 minute or until tender. Halve lengthwise and scoop out pulp.
  • Combine pulp and other ingredients, except butter, in a bowl until well-blended. Spoon back into the hollowed out shells. Dot with butter and sprinkle with additional Parmesan cheese, if desired.
  • Bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 311.8, Fat 17.4, SaturatedFat 5.8, Cholesterol 88, Sodium 891.1, Carbohydrate 30.3, Fiber 3, Sugar 4.8, Protein 10.5

STUFFED ZUCCHINI



Stuffed Zucchini image

Although you can stuff any zucchini, this round variety is perfect for stuffing.

Provided by Deborah Mele

Categories     Vegetables - Zucchini

Time 1h10m

Number Of Ingredients 8

4 Small to Medium Sized Zucchini
1 Small Onion
2 Tablespoons of Olive Oil
1/2 Cup Cherry Tomatoes Chopped
3 Garlic Cloves, Minced
1/2 Cup Cubed Mozzarella Cheese
1/4 Cup Fresh Chopped Parsley
Salt & Pepper

Steps:

  • Cut off the top of the zucchini and scoop out the center leaving at least a good 1/2 inch border all around.
  • Chop the zucchini that you just removed finely.
  • Preheat the oven to 375 degrees F.
  • In a frying pan, cook the chopped onions, the garlic, and half the zucchini in the olive oil until tender, about 10 minutes.
  • Remove from the heat, and add salt & pepper, cheese, tomatoes and the chopped parsley.
  • Stuff the zucchini, and place in a baking dish.
  • Cook for 45 minutes or until fork tender and the filling is golden brown.
  • Serve either warm or at room temperature.

Nutrition Facts : Calories 123 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 zucchini, Sodium 167 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

SQUASH STUFFING CASSEROLE



Squash Stuffing Casserole image

Provided by Southern Made Simple

Time 45m

Number Of Ingredients 6

6 cups yellow squash and/or zucchini (sliced - 1/4 inch thick or less)
1 box cornbread flavored stuffing mix (I use Stove Top brand)
1 small onion (peeled and very finely diced)
1 can cream of mushroom soup
1 cup sour cream
1 cup cheddar cheese (shredded)

Steps:

  • Preheat oven to 350 F
  • In a large sauce pan, add squash and zucchini with enough water to cover the top of them and bring to a boil on medium-low heat
  • Cover pan with lid and boil until just tender - about 6 minutes
  • Drain well and set squash aside
  • In a large bowl, combine boxed stuffing mix, finely diced onion, cream of mushroom soup and sour cream and stir well
  • Add squash and zucchini into stuffing mixture and stir
  • Grease an 8x11 casserole dish and pour mixture inside, topping with cheddar cheese
  • Bake for 25-30 minutes, or until thoroughly heated throughout
  • Enjoy!

STUFFED ZUCCHINI



Stuffed Zucchini image

Provided by David Ruggerio

Categories     Garlic     Herb     Mushroom     Appetizer     Bake     Sauté     Parmesan     Veal     Celery     Zucchini     Fall

Yield 8 appetizer or side-dish servings; 4 main-dish servings

Number Of Ingredients 15

4 medium zucchini (approximately 5 ounces each), rinsed and sliced in half, lengthwise
2 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
3 cloves garlic, finely chopped
1/4 cup finely chopped mushrooms
1/4 cup finely chopped celery
2 tablespoons dry white wine
1 pound lean veal, coarsely ground
3 tablespoons chopped fresh basil
1 teaspoon chopped fresh rosemary
3/4 cup grated Parmesan cheese
1 egg, beaten
2 tablespoons butter, softened
2 teaspoons salt
2 teaspoons pepper

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 YELLOW SQUASH AND ZUCCHINI BOATS



Stuffed Yellow Squash and Zucchini Boats image

Colorful yellow squash and zucchini filled with slightly sweet tomato, onion, and herbs. Healthy side dish.

Provided by Janna/Fit As A Fiddle Life

Categories     Side Dish

Time 50m

Number Of Ingredients 13

2 medium yellow squash (small)
2 medium zucchini (small)
1 1/2 cup tomato (chopped)
1/3 cup green onion (chopped)
2 tbsp basil (fresh chopped)
1 tsp parsley (fresh chopped)
1 tsp thyme (fresh chopped)
1/4 tsp salt
1/4 tsp black pepper
cayenne pepper (pinch)
1 tbsp olive oil (extra virgin)
1 tbsp white wine vinegar
1/2 cup Parmesan cheese (shredded)

Steps:

  • Preheat oven to 350°F.
  • Spray baking dish with cooking spray.
  • Fill a large pan with water. Scrub squash and zucchini and add to water. Bring to a low boil over medium heat. Let boil for 5-6 minutes. Squash should be firm on the outside and fork-tender on the inside.
  • Remove squash and zucchini from water and let cool to touch.
  • While squash is cooling peel and chop tomato, and onion. Set aside.
  • When squash and zucchini is cool, slice inhalf long ways. Take knife and gently run alongside the skin of 3 yellow squash and 3 zucchini halves. Use spoon to scoop out cooked pulp. Chop into bite sized pieces Add to chopped tomatoes.
  • Chop the remaining yellow squash and zucchini halves into bite sized pieces and add to tomato mixture.
  • Drizzle olive oil, and vinegar over tomato mixture. Sprinkle in salt, pepper, and herbs. Use spoon to gently toss tomato mixture.
  • Drain squash and zucchini halves. Using a slotted spoon, drain tomatoe mixture before adding to squash and zucchini halves.
  • Add shredded Parmesan cheese to zucchini.
  • Place baking dish on bottom rack of oven and cook for 30 minutes.

Nutrition Facts : Calories 85 kcal, Carbohydrate 7 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 240 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

STUFFED ZUCCHINI SQUASH



Stuffed Zucchini Squash image

An Italian friend of mine showed me how to make this when we were both in college. She didn't use a recipe, and I just watched. But I've made it several times since I learned it, it's always good, and helps use up that extra zucchini from the garden every summer. It works good with the really big ones that hide from you under the...

Provided by Susan Feliciano

Categories     Other Main Dishes

Time 1h15m

Number Of Ingredients 10

2 or 3 large zucchini squash
1 c white rice
1/2 lb ground meat, any kind
3 clove garlic, smashed and slivered
1/2 c chopped onion
3 Tbsp fresh basil leaves, chopped (or 1 tbsp dried)
10 oz can tomato puree
salt and pepper
1/3 c (about) grated romano or parmesan cheese
1 1/2 c tomato juice

Steps:

  • 1. Cut squash in half lengthwise and scoop out seeds. Remove all but about 3/4" of pulp, leaving hollow zucchini "boats". Chop any zucchini pulp worth saving very fine. Trim bottom of zucchini so they will sit level in a baking dish. Set aside.
  • 2. Cook rice according to package directions, drain, and fluff with fork. Set aside.
  • 3. Break ground meat into skillet. Cook with garlic and onion until meat is done and very crumbled. Stir in basil and tomato puree. Stir in enough cooked rice so you have about half meat and half rice. Also stir in any chopped zucchini pulp. Simmer for 15 minutes.
  • 4. Arrange zucchini in long baking dish. Fill the cavities with the meat and rice mixture. Sprinkle with salt and pepper, and top generously with grated Romano cheese. Pour tomato juice into bottom of dish around zucchini. Place any remaining rice around the squash in the tomato juice.
  • 5. Bake at 350 degrees until squash is well done and cheese is crusty on top, about 30-40 minutes. Slice squash crosswise to serve.

STUFFED SQUASH BLOSSOMS



Stuffed Squash Blossoms image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Neutral oil like canola, for frying
1 cup whole-milk ricotta
2 tablespoons finely chopped fresh flat-leaf parsley
Zest of 1 lemon
Kosher salt and freshly ground black pepper
12 zucchini blossoms
1/2 cup all-purpose flour
2 large eggs, beaten
Sea salt, for seasoning

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat about 4 inches of oil in a large Dutch oven or heavy-bottomed pot over direct heat until it reaches 350 degrees F.
  • Combine the ricotta, parsley and lemon zest in a large bowl. Season with salt and pepper. Place a tablespoon of the filling into each zucchini blossom, sealing them by bringing the petals up around the filling and giving them a little twist.
  • Season the flour with salt and pepper, then dredge the blossoms first in the flour, then in the eggs and then again in the flour, being sure to shake off any excess flour.
  • Working in batches if needed, carefully drop the blossoms into the oil. (Make sure not to overcrowd the pan.) Cook until golden brown and crisp, 2 to 3 minutes.
  • Remove the blossoms to a paper towel-lined baking sheet and season lightly with sea salt. Serve immediately.
  • (Alternatively, you can fry the blossoms over medium-high heat on a stovetop.)

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Cuisine Lebanese, Mediterranean, Middle Eastern
Total Time 1 hr 30 mins
  • Cut off the stalks of the Mexican squash, then slice off the dried tips at the opposite end without removing too much of the squash.
  • Using a knife or apple corer, carefully hallow out the squash and remove the flesh without puncturing the outside of the squash. You can reserve the flesh for another recipe.
  • Heat the olive oil in a large pan on medium heat large. Add the onions and ground beef and season with 7 Spice, 1 teaspoon salt and pepper. Cook until the beef is browned, about 7-10 minutes. Add the uncooked rice, the remaining salt and stir to combine the ingredients.
  • To make the tomato broth, heat the olive oil in a large deep pot over medium. Add the tomato paste and pressed garlic and season with salt and pepper. Cook until the mixture becomes fragrant, about 1 minute. Add the chicken broth and bring mixture to a boil. Lower heat to a simmer, while stuffing the squash.


DELICIOUS AND HEALTHY VEGETARIAN STUFFED ZUCCHINI RECIPE
delicious-and-healthy-vegetarian-stuffed-zucchini image
Scoop out the pulp and set it aside, being careful to leave a sturdy outer shell intact. Heat the oil in a heavy skillet and add the rosemary, basil, …
From cookingnook.com
Cuisine American
Total Time 1 hr
Category Main or Side, Side Dish
Calories 385 per serving
  • Cut the zucchini in half lengthwise. Scoop out the pulp and set it aside, being careful to leave a sturdy outer shell intact.
  • Heat the oil in a heavy skillet and add the rosemary, basil, oregano, salt parsley, garlic, onion, peppers, celery and mushrooms. Sauté for 2 minutes. Add the chopped zucchini pulp and tomatoes. Continue cooking until the pulp is tender. Remove from the heat. Stir in the cottage cheese, mixing until it melts.
  • Arrange the zucchini shells in an oiled baking dish. Line each shell with a layer of 1 1/2 tablespoons of cheddar, then fill with the vegetable/cheese mixture. Top the shells with a mix of bread crumbs and the remaining cheddar.


STUFFED ZUCCHINI BOATS RECIPE - LOVE AND LEMONS
stuffed-zucchini-boats-recipe-love-and-lemons image
Bake! Transfer the stuffed squash to a 475-degree oven and bake until the filling is set & nicely golden brown, 16-18 minutes. Enjoy! Stuffed …
From loveandlemons.com
5/5 (30)
Estimated Reading Time 5 mins
Category Main Dish or Side Dish
Total Time 28 mins
  • Use a small spoon to hollow out the flesh of the zucchini, leaving a little more than ¼-inch thickness around the edges. Place them cut side-up on the baking sheet.
  • Make the filling. Place the scooped-out zucchini flesh into a mesh strainer and gently press out any excess water. You should be left with 1 cup flesh. Chop any coarse pieces and transfer to a medium bowl with the egg, bread crumbs, cheese, garlic, tomatoes, lemon zest, thyme, pine nuts, and ¼ teaspoon salt. Mix until combined, using your hands if necessary.
  • Drizzle the hollowed-out zucchini with olive oil and sprinkle with salt and pepper. Spoon in the filling and bake for 16 to 18 minutes or until the filling is set and is golden brown and crisp on top.


STUFFED ZUCCHINI (KOUSA MAHSHI) - RICARDO
stuffed-zucchini-kousa-mahshi-ricardo image
Stuffed zucchini or squash—otherwise known as kousa in Arabic—dates way back to the Ottoman Empire and is still common in many …
From ricardocuisine.com
5/5 (6)
Category Main Dishes
Servings 4
Total Time 1 hr 15 mins


10 BEST BAKED STUFFED ZUCCHINI RECIPES - YUMMLY
10-best-baked-stuffed-zucchini-recipes-yummly image
Mediterranean Baked Stuffed Zucchini Squash Cooking with Sugar. salt, egg, olive oil, ground black pepper, cumin, zucchini squash and 11 more.
From yummly.com


EASY VEGAN STUFFED ZUCCHINI - FOOD FUN & FARAWAY PLACES
How to Make Vegan Stuffed Zucchini. Cook quinoa according to package instructions. Preheat oven to 375°F/190 C. Line a baking sheet with aluminum. Wash and dry …
From kellystilwell.com
5/5 (1)
Total Time 45 mins
Cuisine American
Calories 327 per serving


15 DELECTABLE STUFFED SQUASH RECIPES | HEALTHY MEAL RECIPES

From anastasiablogger.com
Reviews 1
Published 2021-12-08
  • Stuffed Zucchini Boats. If you’ve been following my blog for a while now, you know how much I LOVE zucchini. Whether tossed in this healthy and delicious lemony marinated zucchini salad, baked in zucchini lasagna, or spiralized, I haven’t run out of ways to enjoy zucchini.
  • You need just 10 ingredients to make this delicious Sausage Stuffed Acorn Squash! Perfectly roasted squash is filled with Italian sausage, colourful vegetables and topped with parmesan.
  • Grains and Greens-Stuffed Squash with Herb Salsa. A vegetarian main dish of hearty ancient grains and nutritious winter greens; a recipe designed to minimize food waste and maximize the use of leftovers.
  • Keto Baked Butternut Squash (4-cheese!) This simple 4-cheese baked butternut squash is easy to make and it’s low carb too! It’s a perfectly customizable dish for any family meal, especially with autumn weather.
  • Pumpkin Risotto Stuffed Acorn Squash. Simply roasted acorn squash is filled with creamy pumpkin risotto with sage and Parmesan cheese in this Pumpkin Risotto Stuffed Acorn Squash.
  • Vegan Stuffed Butternut Squash (Thanksgiving For Two) Looking for a hearty vegetarian main dish? Roast up these Vegan Stuffed Butternut Squash filled with cranberry rice, pecans, and chickpeas.
  • This vegan stuffed acorn squash is an incredibly flavorful and cozy comfort food dish. also: how to cook amaranth. Check it here.
  • Sausage Stuffed Acorn Squash. This Stuffed Acorn Squash is filled with a delicious sausage and apple mixture. Every bite will make your taste buds soar!
  • Mediterranean Zucchini Boats. These zucchini boats are the perfect low carb vehicles for any of your favorite protein stuffing. What if it has Mediterranean vibes?
  • Sausage Stuffed Acorn Squash. These golden yellow Sausage Stuffed Acorn Squash are a beauty to the eyes. These gorgeous veggie bowls with their scalloped, caramelized edges are stuffed with the most delicious sausage stuffing…


6 BEST STUFFED ACORN SQUASH RECIPES - THE SPRUCE EATS

From thespruceeats.com
Estimated Reading Time 3 mins
  • Stuffed Acorn Squash with Cornbread. With lots of fragrant fall herbs, these cornbread stuffing-filled acorn squash halves make a great vegan main dish or a Thanksgiving substitute for those who don't eat turkey.
  • Vegan Quinoa-stuffed Acorn Squash. High-protein quinoa makes a great filling for acorn squash that turn the vegetable into a main. Candied or toasted pecans, raisins, and balsamic vinegar give the filling an autumnal flavor that complements the slightly sweet squash perfectly.
  • Barley Stuffed Acorn Squash. Pearl barley has a nutty, hearty texture that makes a delicious stuffing for acorn squash, especially when combined with chopped carrot, celery, onion, and veggie broth.
  • Barbecue or Baked Stuffed Squash. To give your meal some vegetarian barbecue flare, stuff acorn squash halves with this delicious baked bean mixture. These work as a fiber-rich main dish or a unique side for a fall cookout.
  • Baked Stuffed Acorn Squash with Beef and Tomatoes. For a savory take on acorn squash, try this tomato and beef dish. The stuffing gets its flavor from tomatoes, green and red peppers, and just a little cinnamon that will warm you from the inside out.
  • Crunchy Acorn Squash Stuffing with Za'atar. Slivered almonds give this fragrant stuffing a little crunch, while adding za'atar to the classic rosemary, thyme, and sage mixture.


STUFFED ZUCCHINI AND YELLOW SQUASH RECIPE | MYRECIPES
Recipes; Stuffed Zucchini And Yellow Squash; Stuffed Zucchini And Yellow Squash. Rating: Unrated. Be the first to rate & review! To save time, packaged angel hair …
From myrecipes.com
Calories 171 per serving
  • Scoop pulp out of zucchini and yellow squash, leaving a 1/4-inch shell. Place squash and zucchini shells on a baking sheet, and set aside. Coarsely chop pulp.
  • Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add pulp, cabbage, and next 5 ingredients. Cook 10 minutes or until liquid is absorbed and vegetables are tender, stirring constantly. Remove from heat.


STUFFED ZUCCHINI BOATS - DINNER AT THE ZOO
Stuffed Zucchini Boat Variations. This is an Italian style stuffed zucchini, but there are so many other great ways to fill your squash! Mexican: Make a filling with 1 lb ground …
From dinneratthezoo.com
4.9/5 (64)
Total Time 50 mins
Category Main
Calories 345 per serving
  • Cut the zucchini in half lengthwise, then trim off the stem ends. Use a spoon to carefully scoop the flesh out of the zucchinis.
  • Sprinkle the Italian seasoning, salt and pepper over the zucchini shells. Arrange the zucchini in the baking dish.
  • Heat the olive oil in a large pan over medium high heat. Add the sausage and cook for 4-5 minutes, breaking up the meat with a spatula.


STUFFED LEBANESE ZUCCHINI KOUSA MAHSHI @ NOT QUITE NIGELLA
Stuffed Lebanese Zucchini. Rated 5.0 out of 5 by 2 readers. 1/8 cup/30g/1ozs. raw short grain rice, soaked for 30-45 minutes (or overnight) 1/4 cup parsley, dill and coriander, finely chopped. Step 1 - Mix the soaked and drained rice, beef mince, onion, garlic, herbs, baharat and salt together in a bowl.
From notquitenigella.com
5/5 (2)


ZUCCHINI - WIKIPEDIA
There are a variety of recipes in which the flowers may be deep fried as fritters or tempura (after dipping in a light tempura batter), stuffed, sautéed, baked, or used in soups. [citation needed] History. Zucchini, like all squash, has its ancestry in the Americas, specifically Mesoamerica. However, the varieties of green, cylindrical squash ...
From en.wikipedia.org
Genus Cucurbita
Origin 19th-century northern Italy
Species Cucurbita pepo


ZUCCHINI-AND-BUTTERNUT SQUASH—STUFFED BELL PEPPERS RECIPE ...
Heat oil in a large skillet over medium-high. Add butternut squash and onion; cook, stirring occasionally, until browned, about 5 minutes. Remove uncooked rice from bag, and add to skillet with zucchini, salt, and black pepper; cook, stirring often, until warmed through, about 2 minutes. Remove skillet from heat; stir in marinara, cheese, and 3 ...
From cookinglight.com
Servings 1.25
Calories 330 per serving
Total Time 3 hrs 15 mins


STUFFED ZUCCHINI - THE SPRUCE EATS
Bake the stuffed zucchini boats in the preheated oven for about 30 to 40 minutes, or until the zucchini is tender and the tops are lightly browned. Remove the zucchini to a platter and garnish with chopped basil, parsley, or a drizzle of marinara sauce if desired.
From thespruceeats.com
4.2/5 (19)
Total Time 1 hr 20 mins
Category Side Dish, Dinner
Calories 157 per serving


STUFFED ROUND ZUCCHINI - ALL FOOD RECIPES BEST RECIPES ...
Caramelized peppers. 3 yellow peppers and red; 1 tablespoon olive oil; 1 tsp. sugar; 1/2 tsp. white wine vinegar or apple; To ccaramelizados peppers, olive oil will in a pan and add the chopped peppers, cook over low heat until soft, add sugar, vinegar and let evaporate the broth, stirring occasionally until tender.
From allfood.recipes
Estimated Reading Time 2 mins


STUFFED ZUCCHINI RECIPES | EATINGWELL
Zu-Canoes. 3757781.jpg. View Recipe. this link opens in a new tab. Zucchini stuffed with tomatoes, mozzarella and basil make a fresh summer side dish. Line the boats up in a microwave-safe casserole dish, stick it in the microwave for a few minutes and let all the flavors bloom. Watch Video.
From eatingwell.com
Author Eatingwell


STUFFED ZUCCHINI RECIPE WITH PHOTOS | POPSUGAR FOOD
It's Squash Season, and This Stuffed Zucchini Recipe Is Ready to Spice Up Your Life August 31, 2021 by Julia Vorobiev There's something irresistible about a local farmers' market in late summer.
From popsugar.com
Home Country PA
Category Main Dishes
Servings 4
Total Time 1 hr 30 mins


STUFFED ZUCCHINI RECIPES | ALLRECIPES
Mellas Family Lamb Stuffed Zucchini (Koosa) Rating: 4.23 stars. 13. This recipe is a great way to use up that giant zucchini lurking in your garden. Early-season squash are best, as the skin is tender and the flesh is delicate. Older zucchini still taste great, you …
From allrecipes.com


19 RECIPES FOR SQUASH AND ZUCCHINI » FAST AND FUN MEALS
Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes. A flavor-packed sheet pan veggie recipe. Serves a full meal or a great side dish with this roasted zucchini and squash with tomatoes, herbs, garlic, and parmesan cheese. Get Recipes. Photo Credit: www.sandravalvassori.com.
From fastandfunmeals.com


ZUCHINNI - SOUTHERN LIVING
Cornbread-Stuffed Zucchini. Cornbread-Stuffed Zucchini Recipe . Hearty enough on its own, simply add some sliced fresh tomatoes to round out the meal. Advertisement. Inspiration and Ideas. Cornbread-Stuffed Zucchini. 48 Fresh Zucchini Recipes to Make with Your Farmers' Market Haul. Sliced, diced, or spiraled, fresh summer zucchini is as versatile as it comes. …
From southernliving.com


STUFFED ROUND ZUCCHINI SQUASH RECIPE - ALL INFORMATION ...
Stuffed Round Zucchini Recipe - Running to the Kitchen® hot www.runningtothekitchen.com. Season with salt and pepper and bake for 15-18 minutes until fork tender. Meanwhile, place the vegetable broth in a small sauce pot and bring to a boil. Once boiling, add the quinoa, reduce heat to low, cover and cook until the liquid is fully absorbed ...
From therecipes.info


BEST SITES ABOUT BAKED STUFFED ZUCCHINI SQUASH RECIPES
Easy Stuffed Zucchini Recipe | Allrecipes US. Posted: (2 days ago) 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.
From great-recipe.com


STUFFED ZUCCHINI SQUASH RECIPES
Stuffed Zucchini Boats Recipe - 10 Incredible Whole 30 Steak Dinner Recipes! #whole30 # - This recipe doesn't let any squash go to waste.. 09.09.2019 · lasagna zucchini boats ingredients: Summer squash succotash, page 273 of the love. This recipe needs a lot of adjustments. For this zucchini boat recipe, you'll need: Stuffed zucchini—a hearty and …
From tfrecipes.com


72 STUFFED ZUCCHINI/YELLOW SQUASH/OR PEPPERS IDEAS ...
Feb 26, 2021 - Explore Sherry Mulder's board "STUFFED Zucchini/Yellow SQUASH/or Peppers", followed by 3,226 people on Pinterest. See …
From pinterest.com


STUFFED ZUCCHINI AND YELLOW SQUASH RECIPE - FOOD NEWS
In this recipe zucchini are hollowed into 'boats' and stuffed with bread crumbs, Cheddar cheese, onion, parsley, egg and Parmesan cheese. A hearty side dish or main meal. By Debbie Scrub squash and slice in half lengthwise. Remove seeds, leaving shells 1/3-1/2-inch thick. Place squash in a steaming basket, place inside pot, and lower heat […]
From foodnewsnews.com


8 EASY STUFFED SQUASH RECIPES - FRESH EXCHANGE
8 Stuffed Squash Recipes 1. Vegetarian Stuffed Acorn Squash. Source: Cookie and Kate. For a gluten-free and vegetarian option, this stuffed squash recipe is perfect as a side dish or main dish any day of the week. While this stuffed squash recipe does require a lot of steps to make, it’s relatively easy and doesn’t require too much effort in the end. In fact, it’s …
From freshexchange.com


ZUCCHINI STUFFED SQUASH - RECIPE | COOKS.COM
ZUCCHINI STUFFED SQUASH : 6 yellow squash 1 c. chopped zucchini 1 lb. ground beef, browned and drained 1 med. chopped onion 1/2 c. tomato sauce, soup, or ketchup 1 egg, beaten 1 c. cooked rice Cheddar or Mozzarella cheese 2 tsp. Season-all Salt and pepper to taste . Boil yellow squash whole, about 5 minutes; set aside. Mix all ingredients; reserve part …
From cooks.com


OUR BEST STUFFED SQUASH RECIPES - TASTE OF HOME

From tasteofhome.com


STUFFED ZUCCHINI SQUASH RECIPES RECIPES ALL YOU NEED IS FOOD
Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes. Stir and cover, simmer on low for about 20 minutes. Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 …
From stevehacks.com


STUFFED FLORIDA ZUCCHINI AND YELLOW SQUASH PARMESAN ...
Season the zucchini or yellow squash with salt and pepper. Place the zucchini or yellow squash skin side up in the sauté pan and cook for about 2 minutes on both sides. Remove from pan and place on a cookie sheet skin side down. In a small mixing bowl, combine panko, 1 tablespoon olive oil, chopped basil and Parmesan cheese. Season ingredients to taste with …
From followfreshfromflorida.com


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