Zucannoes Stuffed Zucchini Recipes

VEGETARIAN STUFFED ZUCCHINI

Steps:

• Preheat oven to 375 degrees F.
• Line a small sheet tray or baking dish with foil or parchment paper.
• In a large skillet or frying pan heat 2 tablespoons of the oil over medium heat. Add onion and cook two minutes. Add garlic, red pepper, mushrooms and cut up zucchini tops. Mix to combine and sauté two more minutes.
• Remove from heat, pour into a large bowl and mix in oregano, basil, parsley, salt, pepper, panko crumbs and both grated cheeses.
• Divide the filling between each zucchini boat by pressing the filling into each squash over the bowl forming the top in a rounded shape with your hand.
• Place onto the prepared dish or pan and drizzle the remaining olive oil over the tops.
• Bake for 35 - 40 minutes uncovered until slightly browned on top. Do not overcook, otherwise the zucchini will start to sag and the filling will not stay in.
• As soon as they come out of the oven, sprinkle the tops with additional Parmesan cheese and serve.

ZUCANNOES (STUFFED ZUCCHINI)

Steps:

• Cut the zucchini in half lengthwise and scoop out the insides, leaving a canoe, with an 1/4 inch shell.
• Mince the insides and set everything aside.
• Heat the olive oil in a medium sized skillet, add the onion and salt and saute over medium heat until soft (5-8 minutes).
• Add the minced zucchini innards and mushrooms, turn up the heat and cook about 8 minutes, letting the liquid evaporate.
• Stir in the garlic, Remove from heat.
• Stir in the rice, nuts, and lemon juice.
• Season to taste with black pepper, cayenne, and herbs of your choice.
• Preheat oven to 350.
• Fill the zucchini shells with filling, top with cheese, and bake for 30-40 minutes or until heated through.

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.

MOOSEWOOD STUFFED ZUCCHINI

Steps:

• Preheat oven to 375°F.
• Scoop out the insides of zucchinis to leave 1/2 inch rim. Chop innards into tiny bits and saute in butter with onions and garlic until soft. Salt and pepper to taste. Remove from stove top, set aside.
• In a large bowl combine eggs, cheeses, parsley. dill and flour. Drain zucchini and add to the large bowl with egg and cheese mixture. Mix until combined. Fill zucchini cavities and dust top with paprika.
• Bake for 30 minutes or until filling solidifies.