STUFFED ZUCCHINI I
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.
Provided by Debbie
Categories Side Dish Vegetables Squash Zucchini
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add zucchini and cook until tender, about 15 minutes; drain. Scoop out the flesh of the zucchini, making a 'boat'.
- In a medium bowl combined zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, most of the Parmesan cheese and egg. Fill zucchini boats with mixture. Dot tops with butter and sprinkle with remaining Parmesan cheese.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 359 calories, Carbohydrate 35.7 g, Cholesterol 128.6 mg, Fat 17.1 g, Fiber 4.1 g, Protein 16.7 g, SaturatedFat 9 g, Sodium 1289.1 mg, Sugar 6.3 g
VEGETARIAN STUFFED ZUCCHINI
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
CRUNCHY VEGETABLE STUFFED ZUCCHINI
Make and share this Crunchy Vegetable Stuffed Zucchini recipe from Food.com.
Provided by Miss V
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Line an 9 or 9" square baking dish with foil.
- In a large pot of boiling water, cook zucchini for 4-5 minutes or until fork-tender. Drain and set aside briefly to cool. Cut zucchini in half lengthwise, carefully scoop our center, leaving 1/4" thick shells. Chop zucchini pulp and reserve. Place zucchini shells in baking dish.
- In a skillet over med heat, add oil. Add mushrooms, onion, tomato and zucchini pulp and saute for 3-5 minutes, or until vegetables soften. Remove from heat and stir in 1/3 Celsius cracker crumbs, oregano and garlic powder. Spoon evenly into zucchini shells.
- Mix remaining cracker crumbs and butter. Sprinkle over vegetable mixture. Bake for 20 minutes or till heated through.
Nutrition Facts : Calories 169.2, Fat 10.8, SaturatedFat 4.5, Cholesterol 15.3, Sodium 227.5, Carbohydrate 16, Fiber 1.8, Sugar 3.7, Protein 3.2
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