Spicy Stuffed Zucchini Recipes

SAUCY STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Reserve pulp. Cook shells in salted water for 2 minutes. Remove and drain. Set aside. , Chop zucchini pulp. Place pulp in a saucepan; add the sausage, peppers, onion, Italian seasoning and tomato sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Place zucchini shells in a greased 13-in. x 9-in. baking dish. Spoon filling into shells. , In a saucepan, melt butter; whisk in flour and salt until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Add 1/4 cup Parmesan cheese and mustard. , Pour over zucchini. Sprinkle with remaining Parmesan. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

SPICY STUFFED ZUCCHINI

Steps:

• Heat oven to 375°F.
• Cut zucchini lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish sprayed with cooking spray. Chop zucchini pulp.
• Heat dressing in large skillet on medium heat. Add onions; cook 3 to 5 min. or until crisp-tender, stirring frequently. Add zucchini pulp, bell peppers, eggplant, tomatoes and jalapeño peppers; stir. Cook 5 min. or until peppers are crisp-tender, stirring occasionally. Cool slightly.
• Add ketchup, egg, garlic and basil to cooked vegetable mixture; mix well. Spoon into zucchini shells; sprinkle with cheese.
• Bake 25 to 30 min. or until zucchini shells are tender and filling is heated through.