SLOW COOKER STUFFED ZUCCHINI
After searching the internet for for a stuffed zucchini recipe made in a slow cooker, I wasn't too successful, so I decided to try my hand at it. My husband and I loved this recipe and I hope you do too! I served it with herbed pasta and apple sauce. Enjoy!
Provided by mpenn
Categories World Cuisine Recipes European Italian
Time 6h55m
Yield 4
Number Of Ingredients 14
Steps:
- Scoop out flesh from the zucchini halves, leaving shells about 1/8 inch thick. (Zucchini flesh may be saved for another use.)
- Place tomatoes, 1/4 cup olive oil, salt, black pepper, garlic, basil leaves, Italian herb seasoning, and sugar into a food processor and pulse until blended, about 1 minute. Set mixture aside.
- Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Add sausage to skillet and cook, stirring often, until browned and crumbly, about 10 minutes. Stir in the tomato mixture and heat until simmering; stir in Parmesan cheese.
- Place hollowed-out zucchini shells into the bottom of a large slow cooker, trimming them to fit if necessary. Spoon the sausage mixture into the shells, cover the cooker, and cook on High until tender, about 6 hours. Remove cover and spread a layer of mozzarella cheese over each stuffed zucchini. Cover and cook on High until cheese has melted, about 10 more minutes.
Nutrition Facts : Calories 653.5 calories, Carbohydrate 22.5 g, Cholesterol 67.1 mg, Fat 51.6 g, Fiber 4.8 g, Protein 27.7 g, SaturatedFat 14.6 g, Sodium 1658.4 mg, Sugar 11.2 g
PEPPERONI STUFFED ZUCCHINI
One of our favorite fall dishes, it is a great combination of sweet and salty flavors -- and very easy to make.
Provided by SINGINGCHEF
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut zucchini in half lengthwise. With a metal spoon, scoop out most of the insides and place into a skillet. Transfer the zucchini shells to a baking sheet.
- Place the skillet over medium heat, and stir in onion and pepperoni. Cook about 3 minutes. Remove from heat, and spoon into zucchini shells. Sprinkle with cheese.
- Bake in preheated oven for 12 minutes.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 9.2 g, Cholesterol 36.7 mg, Fat 13.4 g, Fiber 2.6 g, Protein 12.1 g, SaturatedFat 6.7 g, Sodium 546.9 mg, Sugar 4.6 g
ITALIAN-STYLE STUFFED ZUCCHINI SQUASH (CROCK POT)
I love summer squash with tomato sauce and Italian herbs, and this healthy vegetarian/vegan dish is so simple to prepare, very filling and delicious. It comes from vegetarian.about.com, and I didn't change too much about it. Originally it called for fresh herbs, but I really don't like using fresh herbs in the crock pot, so I used dried instead, and then just threw a few fresh leaves on top before serving. The toasted pine nuts add a lot to this - I don't recommend omitting them. I was worried about the squash falling apart since I had to leave it in the crock pot well past the suggested cooking time - 9 hours - so I wrapped the zucchini halves in foil before putting them in. It worked great - the squash was very soft, but still together, and the rice was not overcooked at all. The original recipe says it serves four, but I think as a main course it is perfect for two. Putting a little dairy or soy mozzarella or Parmesan on top before serving is nice. This just needs a green salad and maybe some bread to complete the meal. The filling would also probably be great inside bell peppers.
Provided by Vino Girl
Categories One Dish Meal
Time 5h15m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- To toast pine nuts, place them in a small nonstick skillet over medium heat, stirring occasionally until golden or about 5 minutes.
- Place the zucchini halves in the bottom of an oval shaped slow cooker.
- In a small bowl or measuring cup, combine the tomato sauce and vinegar.
- In another small bowl, combine the onions, garlic, rice, parsley, basil, pepper, along with 2 tablespoons of the tomato sauce-vinegar mixture.
- Fill the zucchini halves with the rice mixture.
- Top with the remaining tomato sauce-vinegar mixture.
- Cover and cook on LOW until the rice is tender, 4 to 6 hours.
- Garnish with the pine nuts, fresh herbs, and cheese.
- Makes 2 main dish servings or 4 side dish servings.
SLOW-COOKER ZUCCHINI CASSEROLE
This simple slow-cooker casserole is the perfect, no-fuss way to use up your freshly picked zucchini.
Provided by By Cindy Rahe
Categories Entree
Time 2h25m
Yield 10
Number Of Ingredients 9
Steps:
- Grease inside of slow cooker with butter or cooking spray.
- Place zucchini and onion in microwavable dish; drizzle with 1 tablespoon of the melted butter. Cover with plastic wrap; microwave on High 7 to 8 minutes or until the zucchini is just tender and has released much of its liquid. Drain; place in slow cooker.
- Mix 1 cup of the crushed crackers with half of the cheese, the chicken broth and sour cream. Mix in salt. Pour over zucchini; gently stir to coat. Cover; cook on High heat setting 2 hours.
- Toward end of cooking, toss remaining cracker crumbs with remaining melted butter. Toast cracker crumbs in skillet until just golden and crisp. Stir in remaining cheese and the parsley. At end of cook time, turn off slow cooker; remove cover, and sprinkle toasted cracker crumb mixture over top of casserole. Let stand 15 minutes before serving.
Nutrition Facts : Calories 180, Carbohydrate 13 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 4 g, TransFat 0 g
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