Yayas Stuffed Zucchini Bake Recipes

EASY STUFFED ZUCCHINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir the ground beef in a skillet over medium heat until the meat is browned, breaking the beef up into crumbles as it cooks, about 10 minutes. Drain off excess fat, and transfer the beef into a mixing bowl. Slice the zucchini in half the long way, and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell all around the zucchini. Chop the scooped-out zucchini flesh, and add to mixing bowl. Stir in the bread crumbs, garlic, spaghetti sauce, black olives, and Parmesan cheese; mix the stuffing well. Lightly stuff both halves of the zucchini with the meat mixture. Place the zucchini halves into a baking dish, and cover tightly with foil.
• Bake in the preheated oven for 45 minutes, remove from oven, and remove the foil. Sprinkle 1/2 cup of shredded mozzarella cheese over each zucchini half. Move an oven rack to within 6 inches of the oven broiler's heat source, turn on the broiler, and broil the zucchini until the mozzarella cheese is browned and bubbling, about 5 minutes.

STUFFED ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 degrees (175 degrees C). Grease or spray a 13x9 inch baking dish.
• Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Chop and reserve about 3/4 of the seeds for the stuffing. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg and the reserved zucchini seeds. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish.
• In a bowl, stir together the crushed tomatoes, tomato soup, and water. Spoon the tomato mixture over the filled zucchini, liberally. Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.

BAKED STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set shells aside. , In a large nonstick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender. Add wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper., Place zucchini shells in a saucepan and cover with water; bring to a boil. Cook for 2 minutes or until crisp-tender; drain. , Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 in. from the heat for 3-4 minutes or until lightly browned.

YAYA'S STUFFED ZUCCHINI BAKE

Steps:

• Trim the stems off of the zucchinis, leaving just enough to hold the end together when it has softened from cooking. Boil the zucchinis in a large pot of salted water for approximately 5 minutes or until they are semi-done. Remove from the water and let cool.
• Cut the zucchinis in half, length-wise, and scoop out the insides - DO NOT discard. Leave the insides in a colander for several minutes to allow it strain. Place the hollowed out zucchini in a greased baking dish.
• Fry the onions in the oil until they are a rich caramel colour. Add the salt, pepper and oregano. Remove from heat.
• Add the zucchini insides and 1/2 cup of cheese to the onion mixture. Now add the beaten eggs and mix well.
• Soak the slice of bread in some water or milk. Squeeze out the liquid. Put it through the food processor. Add the processed bread to the onion mixture.
• Spoon the filling into the zucchini "boats", sprinkle with dry bread crumbs and remaining cheese.
• Bake at 350 for 30-35 minutes, or until the filling looks set and the tops are golden.

STUFFED BAKED ZUCCHINI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil.
• Cut both zucchini in half and scoop out the seeds. Place in the boiling water until soft, 5 to 7 minutes. Remove from the water and set on a baking sheet while preparing stuffing.
• Mix 1 3/4 cups Cheddar cheese, grated potato, cream cheese, cooked chicken, sour cream, onion, garlic, cumin, garam masala, paprika, chili powder, and pepper together in a bowl. Fill zucchini halves with stuffing. Sprinkle with crushed crackers and sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.

STUFFED ZUCCHINI

Steps:

• In a large bowl, combine first 11 ingredients and 1 can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13x9-in. baking dishes. Spoon remaining tomato sauce over each. , Bake, uncovered, at 375° until the zucchini is tender, about 45 minutes. Sprinkle with cheese during the last few minutes of baking.

STUFFED BAKED ZUCCHINI

Steps:

• Boil Zucchini for 10 minutes.
• Remove from water, cool, cut in half length wise and scoop out pulp. Chop pulp and set aside.
• Saute garlic, tomato, and onion in oil until onion is soft.
• Add breadcrumbs and pulp and continue to saute for additional 2 - 3 minutes.
• Add mixture to zucchini shells and bake on top rack of 350 degree oven for 20 minutes.
• Sprinkle with parmesan cheese and bake for an additional 5 minutes on top rack, or until cheese is melted and stuffing is slightly brown.