Three Cheese Stuffed Zucchini Food

CRISPY STUFFED ZUCCHINI

Steps:

• Preheat oven to 400°F (200°C). Spray a baking tray or sheet with non stick cooking oil spray.
• Arrange zucchini halves, cut side up, on the baking sheet. Set aside.
• Mix together the breadcrumbs, parmesan cheese, parsley and garlic in a small bowl.
• Pour in the melted butter, season with ¾ teaspoon salt and ⅓ teaspoon pepper (or to taste). Mix the ingredients together until the breadcrumbs absorb the butter (about 40 seconds).
• Spoon the mixture over each zucchini half, to evenly cover. Spray the topping with a little cooking oil spray.
• Bake for 20 minutes in the hot oven until the crust is golden and the zucchini halves are cooked through.
• Broil for a further 5 minutes on medium heat to crisp the topping.
• Garnish with parsley and serve as a side accompaniment to any main dish.

STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400˚ F. Drizzle a rimmed baking sheet with 2 tablespoons olive oil. Season the zucchini halves with salt and pepper. Add to the baking sheet and turn to coat with the oil. Arrange the zucchini cut-side down in a single layer. Roast until crisp-tender, about 15 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Stir in the cumin and 1/2 teaspoon each salt and pepper; cook 30 seconds. Add the turkey and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Stir in the tomato paste and chicken broth until combined. Cook until the broth is reduced to a thick sauce, 4 to 5 minutes.
• Turn the zucchini boats cut-side up and fill with the turkey mixture, packing it in. Sprinkle with the cheese and roast until the zucchini is tender and the cheese is softened, about 10 minutes.
• Meanwhile, stir together the yogurt and lemon juice; season with salt and pepper. Drizzle the zucchini boats with the yogurt mixture and top with the dill.

STUFFED ZUCCHINI WITH PARMESAN

Steps:

• 1. Preheat the oven to 400 degrees F. Cut the zucchini in half lengthwise and use a small spoon to scoop out the seeds, forming a shallow cavity. Finely grated one of the seeded zucchini into a bowl, salt and set aside. Liberally sprinkle the other zucchini shells with salt and place cut-side down on paper towels while preparing the filling.
• 2. Melt 3 tablespoons butter in small skillet over medium-high heat. Add the onion and pepper and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Lightly squeeze the grated zucchini to remove the excess moisture and add to the onions and peppers. Cook until the mixture dries slightly. Remove from the heat, stir in the panko, cheese, and thyme. Season with salt and pepper. Cool slightly.
• 3. Wipe the salt from the zucchini and dry as thoroughly as possible with paper towels. Divide the filling among the zucchini halves, mounding them slightly down the center. Place on a lightly oiled baking sheet and bake until the zucchini softened and the tops brown, about 20 minutes. Carefully transfer zucchini to a platter and serve warm or at room temperature.

CHEESE STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise.
• Parboil zucchini in a large saucepan with boiling salted water to cover for 5 minutes.
• Drain & scoop out seeds without going through sides.
• Mix together cottage cheese, cheddar cheese, eggs and spices.
• Spoon cheese mixture into the zucchini halves. (Do not mound - it will run over) Place in a shallow baking pan.
• Bake at 350 degrees for 25 minute or until custard is set.
• When custard is done, you can sprinkle the zucchini with the bread crumbs and bake for 5 more minutes until the crumbs are toasty.

THREE CHEESE STUFFED ZUCCHINI BLOSSOMS

Steps:

• Remove pistils from the blossoms, but leave the stems intact.
• Make a paste with the garlic and the salt and put in a bowl with the three cheeses, herbs, and pepper.
• Carefully open the petals of each blossom and stuff about 1 tbsp of the mixture into the base.
• Twist the petals together to seal.
• Finish stuffing all blossoms.
• Dip the blossoms 1 at a time into the beaten egg.
• Coat each blossom with flour.
• In a medium skillet, add enough light olive oil to cover by 1/2 inch.
• Fry the blossoms 3 or 4 at a time, turning occasionally over medium heat until golden brown, Drain on paper towels.

THREE-CHEESE STUFFED ZUCCHINI

Steps:

• Heat oven to 350ºF.
• Cook zucchini in boiling water in large saucepan 5 to 7 min. or until tender; drain, reserving 1 cup cooking water. Cool zucchini.
• Cut thin slice off stem end of each zucchini. Carefully scoop out centers, leaving 1/4-inch-thick shells. Chop removed zucchini; combine with mozzarella and feta cheeses.
• Heat oil in medium skillet on medium heat. Add onions, chiles and garlic; cook and stir 3 min. or until onions are crisp-tender. Remove from heat. Add half the onion mixture to zucchini mixture; spoon into zucchini shells. Place in 13x9-inch baking dish.
• Blend reserved water, tomato sauce and remaining onion mixture in blender until smooth; pour over stuffed zucchini shells. Cover.
• Bake 25 to 30 min. or until heated through. Sprinkle with Parmesan. Serve with rice.