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.
Nutrition Facts : Calories 255 kcal, Carbohydrate 18 g, Protein 10 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 41 mg, Sodium 394 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
EASY STUFFED ZUCCHINI
Fresh out of the oven...zucchini packed full of meat, sauce and cheese makes a delicious dish!
Provided by cookkassi
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir the ground beef in a skillet over medium heat until the meat is browned, breaking the beef up into crumbles as it cooks, about 10 minutes. Drain off excess fat, and transfer the beef into a mixing bowl. 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. Lightly stuff both halves of the zucchini with the meat mixture. Place the zucchini halves into a baking dish, and cover tightly with foil.
- Bake in the preheated oven for 45 minutes, remove from oven, and remove the foil. Sprinkle 1/2 cup of shredded mozzarella cheese over each zucchini half. Move an oven rack to within 6 inches of the oven broiler's heat source, turn on the broiler, and broil the zucchini until the mozzarella cheese is browned and bubbling, about 5 minutes.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 30.9 g, Cholesterol 63.4 mg, Fat 20.1 g, Fiber 5.1 g, Protein 25.2 g, SaturatedFat 8.5 g, Sodium 1112.4 mg, Sugar 12.6 g
LIGHT STUFFED ZUCCHINI
Make and share this Light Stuffed Zucchini recipe from Food.com.
Provided by 871588
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut 6 zucchini in half lengthwise. Scoop out seeds if they are large.
- Blanch shell 8-10 minutes. Scoop out zucchini, leaving 1/2 inch shell. Chop zucchini that you scooped out.
- Chop remining zucchini into small cubes.
- Brown turkey, onion, green pepper, and chopped zucchini.
- Add all seasonings, bread crumbs, tomato paste, and half or the cheese.
- Stuff zucchini shells.
- Pour sauce over all, sprinkle on remaining cheese, and bake 30 minutes at 375°F.
Nutrition Facts : Calories 178.1, Fat 5.5, SaturatedFat 1.4, Cholesterol 44.8, Sodium 827.4, Carbohydrate 20.9, Fiber 5.4, Sugar 11.7, Protein 15.2
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
BEEF-STUFFED ZUCCHINI
This ground beef and zucchini recipe is a delightful summer meal. For a change of pace, substitute your favorite barbecue sauce for the marinara in this baked stuffed zucchini. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells. , Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. , Meanwhile, in a large skillet, cook beef, onion and zucchini pulp over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese., Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. If desired, broil zucchini 3 in. from the heat for 3-5 minutes or until the cheese is golden brown. Serve with additional marinara sauce.
Nutrition Facts : Calories 420 calories, Fat 25g fat (11g saturated fat), Cholesterol 143mg cholesterol, Sodium 735mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 3g fiber), Protein 33g protein.
STUFFED ZUCCHINI
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
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.
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EASY STUFFED ZUCCHINI BOATS - SPEND WITH PENNIES
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5/5 (75)Total Time 40 minsCategory Dinner, Lunch, Main CourseCalories 444 per serving
- Brown ground beef, onion and garlic until no pink remains. Drain any fat. Stir in ½ cup pasta sauce, tomato, bell pepper and Italian seasoning. Let simmer 10 minutes. Remove from heat and stir in ½ of the cheese.
- Slice zucchini lengthwise and scoop out the center to create a shell and place in a baking dish. Fill each zucchini with ¼ of the beef mixture.
- Spread the remaining ½ cup pasta sauce over the zucchini boats and top with remaining cheese.
STUFFED ZUCCHINI BOATS – WELLPLATED.COM
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4.9/5 (20)Total Time 40 minsCategory Main CourseCalories 321 per serving
- Halve the zucchini lengthwise, scoop out the seeds, and discard the seeds. Then, scoop out the soft center flesh to create shallow zucchini “shells,” with walls about 1/2 inch thick, reserving the center flesh. Arrange the zucchini shells in a baking dish. Roughly chop the center flesh and set it aside.
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- Add the garlic and tomato paste and cook 1 additional minute, until tomato paste is broken down and incorporated. Add in the reserved zucchini flesh and heat through for 1 minute, then remove from the heat. Taste and add additional salt, pepper, or red pepper flakes as desired.
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