TOMATO STUFFED ZUCCHINI
"This is one of our favorite vegetable dishes and a good way to use summer squash," says Marilyn Newcomer of Sun City, California. "It has such a nice Italian flavor that sometimes I double or triple the dish and serve it to company. It can be fixed ahead and warmed up at dinnertime."
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Cut zucchini in half lengthwise. Scoop out and discard pulp, leaving a 1/4-in. shell. Place zucchini in a saucepan and cover with water. Bring to a boil; cover and cook for 2-4 minutes or until tender. Drain., In a small bowl, combine the tomato, Monterey Jack cheese, parsley, salt, garlic powder, oregano and pepper. Spoon into zucchini shells. Sprinkle with Parmesan cheese. , Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until heated through.,
Nutrition Facts : Calories 79 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 259mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
STUFFED ZUCCHINI WITH TOMATOES AND MOZZARELLA
Serve these zucchini boats with garlic-marinated chicken or spicy sausage for an Italian-inspired meal.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Brush a rimmed baking sheet with olive oil. Halve zucchini lengthwise and scrape out seeds. Place, cut side up, on sheet and season with salt and pepper. In a small bowl, combine tomatoes, oregano, and vinegar; season with salt and pepper. Top zucchini with tomato mixture. Bake until zucchini is tender, about 20 minutes.
- Heat broiler, with rack in top position. Top zucchini with mozzarella. Broil until cheese is brown and bubbling, 1 to 2 minutes; serve immediately.
Nutrition Facts : Calories 128 g, Fat 8 g, Fiber 2 g, Protein 9 g
STUFFED TOMATOES WITH RICE
Here's a pretty side dish that will please everyone who tastes it. Stuffed with brown or white rice, these tomatoes can be prepared ahead and baked hours later-so they're perfect for a busy hostess.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain., In a small skillet, saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid is evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt., Stuff into tomato shells; dot with remaining butter. Place in a greased 9-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 238 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 589mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.
STUFFED, BAKED ZUCCHINI WITH TOMATOES AND RICE
This uses about a cup of leftover, cooked rice in addition to tomatoes, garlic, oregano, Parmesan cheese, and cayenne pepper, From a 1986 sisterhood of Temple Beth Ahm called Cooking Up Something Special, This was submitted by Carol Stromeyer.
Provided by Oolala
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the zucchinis in half lengthwise.
- Cook them in a skillet with a small amount of water until just tender, about 5 minutes.
- Drain; cool; scoop out seeds.
- Saute garlic in the hot butter until golden and discard the garlic. To this butter, add the onion and saute until golden.
- Add tomato, rice, oregano, cayenne, and salt; mix well.
- Lightly sprinkle the zucchini halves with salt.
- Fill the zucchini with the mixture and top with grated cheese.
- Arrange the zucchini in a single layer in a buttered baking dish.
- Bake, uncovered, at 450 degrees F. for 15 minutes and then brown under broiler.
Nutrition Facts : Calories 334.1, Fat 18.4, SaturatedFat 11.3, Cholesterol 48, Sodium 646, Carbohydrate 36, Fiber 3.3, Sugar 5.1, Protein 8.4
BROWN RICE STUFFED ZUCCHINI
I couldn't find a recipe that was exactly what I was looking for, so I came up with this using ingredients on hand. Any leftover stuffing can be baked in a small casserole along side the stuffed zucchinis. Even my picky children liked the results. Next time I'll use more zucchinis.
Provided by MobaraMeg
Categories Brown Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Trim zucchinis and cut in half lengthwise. Using a spoon, carefully scoop out the zucchini pulp leaving the shells about 1/4 inch thick and set aside.
- Roughly chop zucchini pulp.
- Saute onions, pepper, and garlic in the olive oil until the onions are tender and translucent, about 5 minutes.
- Add zucchini pulp and pecans and continue to saute about 3 minutes.
- Add tomato, rice, thyme, salt and pepper, and stir gently to combine all the ingredients.
- Stuff reserved zucchini halves with rice mixture and top with the mozzarella and parmesan cheeses.
- Place zucchinis in a small, shallow casserole dish and cover with aluminum foil.
- Bake at 350 degrees for 30 minutes.
- Remove foil, and return to oven for about 10 minutes, or until tops are lightly browned and bubbly.
Nutrition Facts : Calories 259.9, Fat 12.1, SaturatedFat 3.2, Cholesterol 13.3, Sodium 139.2, Carbohydrate 31.1, Fiber 4.3, Sugar 3.9, Protein 8.7
RICE & SAUSAGE STUFFED ZUCCHINI
This was inspired by all the zucchini from the garden, and leftover rice. It is especially good with Basmati rice. I make some without tomatoes for my husband, who has a thing about tomatoes.
Provided by JoyceJoann
Categories Pork
Time 55m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Brown sausage til fully cooked, remove from heat.
- Mix in rice, tomatoes, onion, cumin, turmeric, and parsley.
- Cut zucchini lengthwise and scrape out seeds and some of the flesh with a spoon.
- Fill zucchini with sausage rice mixture.
- Bake for 40 min or until zucchini is tender.
- To speed things up, you may boil or microwave zucchini to precook.
- Garnish with parsley and green onion.
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