Moosewood Stuffed Zucchini Recipes

MOOSEWOOD STUFFED ZUCCHINI

Steps:

• Preheat oven to 375°F.
• Scoop out the insides of zucchinis to leave 1/2 inch rim. Chop innards into tiny bits and saute in butter with onions and garlic until soft. Salt and pepper to taste. Remove from stove top, set aside.
• In a large bowl combine eggs, cheeses, parsley. dill and flour. Drain zucchini and add to the large bowl with egg and cheese mixture. Mix until combined. Fill zucchini cavities and dust top with paprika.
• Bake for 30 minutes or until filling solidifies.

MOOSEWOOD ITALIAN STUFFED PORTABELLAS

Steps:

• Preheat the oven to 400 degrees F.
• Lightly oil a baking dish.
• Carefully brush or wipe off any soil from the mushrooms.
• Twist off the stems and discard.
• Rinse the mushroom caps and pat dry with a towel.
• In a skillet, warm 2 Tbs of the olive oil and sauté the onions for about 5 minutes, until they begin to soften.
• Add the garlic and peppers and sauté for 5 minutes more.
• Remove from the heat and set aside.
• In a bowl, mix together the basil, ricotta cheese, mozzarella, Parmesan, salt, and bread crumbs.
• Stir the sautéed vegetables into the cheese mixture.
• Brush the portabellos with the remaining Tbs of oil and place them gill side up in the prepared baking dish.
• Mound cheese mixture in each.
• Bake uncovered for 20-25 minutes, until the mushrooms release their juices and the cheese is melted.
• Serve hot.

EASY STUFFED GARDEN ZUCCHINI

Steps:

• Preheat oven to 350°F.
• Cut off knobby ends and cook zucchini, whole, in boiling salted water for 10 minutes.
• Cut in half, lengthwise.
• Scoop out insides with a spoon.
• Saute onion and garlic for 2-3 minutes; add tomato sauce and heat through.
• Stir in breadcrumbs.
• Mix spices and stir into sauce mixture.
• Add zucchini pulp.
• Fill zucchini shells with mixture, top with parmesan cheese.
• Bake for 15 minutes at 350°F.
• Cool before serving; eat with knife and fork.
• The skin of the zucchini is the most nutritious part!
• Don't be afraid to eat the whole thing!

COMPREHENSIVELY STUFFED SQUASH -- A MOOSEWOOD RECIPE

Steps:

• For four servings of stuffed squash, split 2 decent sized acorn or butternut squash lengthwise down the middle. Remove the seeds and bake, face down, on an oiled tray for 30 minutes at 350, or until tender enough to eat.
• Saute onion, garlic, celery, nuts and seeds, lightly salted, in butter. Cook over low heat until onions are clear, nuts are browned, celery is tender (in other words, cook until everything is perfect.).
• Add remaining ingredients (except cheese and egg). Cook, stirring over low heat, 5-8 minutes - until everything is aquainted. Remove from heat and mix in egg and cheese. Pack stuffing into squash cavities.
• Bake, covered, 25 minutes.

STUFFED ZUCCHINI

Steps:

• Slice zucchini in half lengthwise. Scoop out insides leaving about 1/4-in shell.
• Finely chop zucchini pulp; set aside. Saute onion in oil in large heavy skillet. Add mushrooms, garlic and reserved chopped zucchini; cook over medium heat until most of moisture evaporates.
• Add cream cheese, egg, Parmesan, parsley, and pepper.
• Mix well; cook for about 10 minutes.
• Cool filling slightly and fill zucchini shells.
• Sprinkle with additional Parmesan cheese. Place on jelly roll pans; bake for 30 minutes at 350°F until bubbly and golden brown on top.