Stuffed Zucchini Appetizer Bites Recipes

STUFFED ZUCCHINI APPETIZER BITES

Stuffed Zucchini Appetizer Bites image

The filling in these scooped-out zucchini shells is a mash-up of a cheeseburger and a pizza. In other words, prepare to be asked for the recipe!

Provided by My Food and Family

Categories Home

Time 45m

Yield 36 servings

Number Of Ingredients 7

Ingredients

1/2 lb. lean ground beef
1 small yellow onion, chopped
1 cup CLASSICO Traditional Pizza Sauce
2 Tbsp. chopped fresh basil
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
6 zucchini (2 lb.)

Steps:

Heat oven to 375ºF.
Brown meat with onions in large skillet. Remove from heat. Stir in pizza sauce, basil and half each of the cheeses. Cool slightly.
Meanwhile, trim ends off zucchini; discard. Cut each zucchini crosswise into 6 pieces. Scoop out centers, leaving 1/4-inch-thick shells. Place, fill sides up, on baking sheet sprayed with cooking spray.
Fill zucchini with meat mixture; top with remaining mozzarella, then Parmesan.
Bake 20 min. or until heated through.

Nutrition Facts : Calories 25, Fat 1 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

CHEESY ZUCCHINI BITES

Cheesy Zucchini Bites image

Garden-fresh zucchini and cherry tomatoes are tastefully combined in these colorful appetizers. Writes Amy Frombach of Bradford, Pennsylvania, "Folks tend to hang around the appetizer tray whenever I serve these pretty party bites."

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 35 appetizers.

Number Of Ingredients 6

Ingredients

5 medium zucchini (about 6 inches long)
4 ounces blue cheese, crumbled
3 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1/8 teaspoon pepper
1 pint cherry tomatoes, thinly sliced

Steps:

Cut zucchini into 3/4-in. slices. Using a melon baller or small spoon, scoop out the insides and discard, leaving the bottom intact. Place zucchini on an ungreased baking sheet; spoon 1/2 teaspoon crumbled blue cheese into each. , Combine Parmesan cheese, basil and pepper; sprinkle half over blue cheese. Top each with a tomato slice; sprinkle with remaining Parmesan mixture. , Bake at 400° for 5-7 minutes or until cheese is melted. Serve warm.

Nutrition Facts : Calories 19 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 58mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

STUFFED ZUCCHINI BITES WITH BLACK BEANS AND CORN

Stuffed Zucchini Bites with Black Beans and Corn image

These zucchini bites are filled with sauteed black beans and corn, then topped with Cotija for an easy vegetarian lunch or dinner.

Provided by Jaymee Sire

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pound zucchini, sliced crosswise into 1 1/2- to 2-inch rounds
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 scallions, chopped
2 cloves garlic, minced
8 ounces canned black beans, rinsed and drained
1 ear corn, kernels removed
Grated Cotija, for garnish

Steps:

Preheat the oven to 375 degrees F. Using a melon baller, carefully scoop out a little spot in the center of each zucchini round for the filling to sit, making sure to leave about a 1/2-inch "floor" at the bottom. Put the scooped zucchini centers on a cutting board, season with salt and pepper and chop.
Heat the oil in a large skillet over medium heat. Add the scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook, stirring frequently, until fragrant, 30 seconds to 1 minute. Add the beans, corn and chopped zucchini centers. Cook, stirring frequently, until the zucchini begins to soften, 2 to 3 minutes.
Stuff the zucchini cups with the filling and bake on a rimmed baking sheet until the zucchini is cooked through, 25 to 30 minutes. Top with grated Cotija and serve.

STUFFED ZUCCHINI BITES WITH SPINACH AND RICOTTA

Stuffed Zucchini Bites with Spinach and Ricotta image

Hollowed out zucchini are the perfect vehicles for a delicious mixture of sauteed spinach, mushrooms and creamy ricotta in these fun bites!

Provided by Jaymee Sire

Categories appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pound zucchini, sliced crosswise into 1 1/2- to 2-inch rounds
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 scallions, chopped
2 cloves garlic, minced
1 cup chopped mushrooms
4 to 5 cups baby spinach
1 1/2 cups part-skim ricotta

Steps:

Preheat the oven to 375 degrees F. Using a melon baller, carefully scoop out a little spot in the center of each zucchini round for the filling to sit, making sure to leave about a 1/2-inch "floor" at the bottom. Put the scooped zucchini centers on a cutting board, season with salt and pepper and chop.
Heat the oil in a large skillet over medium heat. Add the scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook, stirring frequently, until fragrant, 30 seconds to 1 minute. Add the mushrooms and chopped zucchini centers and cook, stirring frequently, until the mushrooms release their liquid and the zucchini start to soften, 5 to 7 minutes. Stir in the spinach and cook until wilted, 1 to 2 minutes. Remove from the heat and drain off any excess liquid. Stir in the ricotta and season with salt and pepper.
Stuff the zucchini cups with the filling and bake on a rimmed baking sheet until the zucchini is cooked through, 25 to 30 minutes.

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