Italian Style Stuffed Zucchini Kid Friendly Recipes

STUFFED ZUCCHINI WITH MEAT / ITALIAN STYLE

Steps:

• If the zucchini is long, cut it in half, then hollow it out, rinse and set aside.
• In a small bowl soak the bread for about 30 seconds in either water or milk. Remove the crust and squeeze out the excess moisture, crumble and place in a medium bowl, add the ground beef, egg, parmesan cheese, spices and garlic, and mix well.
• Stuff the meatball mixture into the zucchini. In a medium to large frying pan add 2 tablespoons of oil and place the stuffed zucchini in the pan, sprinkle with a pinch or 2 of salt and extra spices if desired, drizzle with approximately 1 tablespoon of olive oil. Add the water, cover the pan slightly. Cook on low/medium heat until the zucchini is tender and water has evaporated. Raise the heat, and uncover and cook till zucchini is slightly browned, turn and brown the other side. Serve immediately. Enjoy!

ITALIAN-STYLE STUFFED ZUCCHINI (KID-FRIENDLY)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut each zucchini in half lengthwise and hollow out the center using a spoon to create a "boat". Lay each half, face-up, on a baking sheet and season with salt and pepper.
• Bake in the preheated oven until hot and slightly tender, about 10 minutes.
• Stir tomatoes, crackers, corn, olives, mushrooms, salsa, garlic, Italian seasoning, and oregano together in a bowl. Season with salt and pepper.
• Cook and stir tomato mixture in a skillet over medium heat until all liquid evaporates, 5 to 10 minutes. Spoon tomato mixture into zucchini "boats". Top each "boat" with Gouda cheese.
• Bake stuffed zucchini "boats" in the oven until tender and cheese is melted, about 15 minutes.

ITALIAN STUFFED ZUCCHINI

Steps:

• Preheat the oven to 400 degrees F and line a small baking dish with foil. Scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell.
• Combine the ricotta, 1/4 cup Italian cheese blend, the parsley, capicola and lemon zest and juice in a medium bowl. Season the zucchini with salt and pepper, then fill with the ricotta mixture.
• Drizzle each zucchini half with about 1 tablespoon marinara sauce, then sprinkle with the remaining 1/4 cup Italian cheese blend. Transfer to the baking dish and bake until the cheese is melted and bubbling, about 20 minutes.

ITALIAN SAUSAGE-STUFFED ZUCCHINI

Steps:

• Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender., In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells., Place in 2 ungreased 13x9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. If desired, sprinkle with additional minced parsley.

ITALIAN-STYLE STUFFED ZUCCHINI (KID-FRIENDLY)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut each zucchini in half lengthwise and hollow out the center using a spoon to create a "boat". Lay each half, face-up, on a baking sheet and season with salt and pepper.
• Bake in the preheated oven until hot and slightly tender, about 10 minutes.
• Stir tomatoes, crackers, corn, olives, mushrooms, salsa, garlic, Italian seasoning, and oregano together in a bowl. Season with salt and pepper.
• Cook and stir tomato mixture in a skillet over medium heat until all liquid evaporates, 5 to 10 minutes. Spoon tomato mixture into zucchini "boats". Top each "boat" with Gouda cheese.
• Bake stuffed zucchini "boats" in the oven until tender and cheese is melted, about 15 minutes.

ITALIAN STUFFED ZUCCHINI RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Trim stems from zucchini and cut in half lengthwise. Scoop out seeds and put in a large mixing bowl.
• Mix together seeds, sausage, bread crumbs, garlic and Parmesan cheese.
• Stuff zucchini with sausage mixture and place in a 9x13-inch baking dish.
• Pour spaghetti sauce over stuffed zucchini and sprinkle with mozzarella cheese.
• Cover with aluminum foil and cook for an hour, or until sausage is completely cooked through.