Jenny Craig Vegetable Stuffed Zucchini Recipes

JENNY CRAIG VEGETABLE-STUFFED ZUCCHINI

Steps:

• Place whole zucchini in a large saucepan with enough water to cover.
• Bring to a boil.
• Cover, reduce hear.
• Simmer 4-6 minutes or until crisp-tender.
• Drain and let cool.
• Cut zucchini in half lengthwise.
• Scoop out pulp, leaving 1/4 inch thick shells.
• Chop pulp.
• Reserve shells.
• Combine zucchini pulp, tomato, green pepper, onion and spices.
• Spoon into zucchini shells.
• Place in 13x9x2 baking dish.
• Bake, uncovered, at 400 for 15 minutes.
• Sprinkle with cheese.
• Bake an additional 5 minutes or until cheese melts.

HERB-STUFFED ZUCCHINI

Steps:

• Split 2 medium zucchini and scoop out the seeds; season with salt. Combine 1/3 cup panko breadcrumbs, 1 chopped tomato, 1/4 cup mixed chopped parsley and dill, 2 tablespoons chopped walnuts, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper to taste. Spoon into the zucchini; drizzle with olive oil. Bake at 425 degrees F, 25 to 30 minutes.

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.

CRUNCHY VEGETABLE STUFFED ZUCCHINI

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.