MIDDLE EASTERN STUFFED ZUCCHINI RECIPE
Middle Eastern stuffed zucchini recipe with a spiced rice and meat filling, cooked in red sauce. A must-try!
Provided by The Mediterranean Dish
Categories Entree
Time 1h10m
Number Of Ingredients 16
Steps:
- In a large bowl, combine the stuffing ingredients of rice, ground beef, shredded onion, fresh parsley, dill, diced tomatoes, water, olive oil, allspice, garlic powder, and salt and pepper. Mix by hand to combine.
- Now, remove the top of 3 tomatoes and remove the core to hollow out the tomatoes making room for the stuffing. Do this using a corer like this one.
- With a knife, remove the very top of the zucchini, then cut each zucchini in half to make shorter zucchini for stuffing. Now you need to hollow out the zucchini to make room for the stuffing.
- Insert your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms. Twist the corer and pull out the zucchini cores or hearts. Do this a few times, and gently scrape the sides of the zucchini until you have hollowed each out making room for the stuffing. You'll want to leave about 1/4 inch rim of zucchini.
- Lightly oil the bottom of a large deep cooking pan like this one. Slice the remaining tomato and spread over the bottom of the pan. Now add the onion slices and the cores or hearts of the zucchini. Sprinkle with a little salt and pepper.
- Now, using your hands, gently stuff the hollowed tomatoes with the rice stuffing. Then loosely stuff the zucchini with the rice stuffing about 3/4 of the way (do not over-stuff or crowd the rice stuffing in the zucchini or it will not cook well).
- Arrange the stuffed tomatoes in the center of the cooking pan, then add the stuffed zucchini (stuffed side up) around them. Tilt the zucchini a little, this helps them cook nicely through using less liquid.
- Now add the tomato sauce and water. Sprinkle lightly with salt and pepper.
- Place the pan on the stove and cook on medium-high heat until the liquid starts boiling. Turn the heat down, cover and simmer for for 50 minutes until the zucchini is tender and the rice stuffing is fully cooked.
- Transfer to a serving platter or individual bowls. Top with the sauce from the cooking pan. Enjoy!
Nutrition Facts : Calories 172 calories, Sugar 6.6 g, Sodium 154.7 mg, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 23 g, Fiber 3.4 g, Protein 10.2 g, Cholesterol 17 mg
MEDITERRANEAN STUFFED ZUCCHINI
Here's a delicious way to solve the problem of those too-big zucchinis ballooning in your garden at the end of the summer: zucchini boats baked and stuffed with lamb, feta, pine nuts, tomatoes, and more. It's just like your mother used to make, but with an exotic Mediterranean twist!
Provided by Larry Short
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Use a melon baller to separate and remove seeds and pulp separately from the zucchini, carving out each half and leaving about a half-inch shell. Chop zucchini pulp into pieces about 1/4 inch in diameter. Discard seeds.
- Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add ground lamb; continue to cook and stir until lamb is lightly browned, 5 to 7 minutes. Stir chopped zucchini into the lamb mixture. Reduce heat to medium-low. Simmer mixture until the zucchini is hot, about 3 minutes. Drain excess grease. Season lamb mixture with coarse salt and black pepper.
- Remove skillet from heat. Stir tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup mint leaves through the lamb mixture; spoon into the zucchini halves. Put stuffed zucchini halves into a large baking dish. Pour water into the baking dish.
- Bake in preheated oven for 30 minutes. Mix bread crumbs and mozzarella cheese in a bowl. Sprinkle 1/4 cup mint leaves over the zucchini and top with the bread crumb mixture. Continue baking until the top is crusty and browned, about 10 minutes more.
Nutrition Facts : Calories 649.3 calories, Carbohydrate 38.8 g, Cholesterol 114.7 mg, Fat 38.7 g, Fiber 7 g, Protein 40.6 g, SaturatedFat 14.9 g, Sodium 1522.8 mg, Sugar 14.2 g
ZUCCHINI STUFFED WITH FETA & BASIL RECIPE - (4.7/5)
Provided by garciamoss
Number Of Ingredients 6
Steps:
- Preheat oven to 355°F. Cut the zucchini in half lengthwise and then dig inside with a spoon. Arrange them on a baking sheet. Mix together the feta, the chopped basil, Espelette pepper and season. Pour a little olive oil on top. Bake 20 minutes.
STUFFED ZUCCHINI
Sponsored by Classico® Pasta Sauce. This one-skillet dish is inspired by a zucchini meal my cousins make when I visit them. A filling of beef and rice makes it super-comforting while lots of great vegetables, fresh herbs and savory tomato-basil sauce keep it light. I can't get enough of it!
Provided by Elena Besser
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 475 degrees F.
- Combine the rice with the beef, lemon zest and juice, 1/2 cup tomato sauce, 1/4 cup parsley, the basil, pine nuts and garlic in a medium bowl. Season with a 4-finger pinch of salt and a generous amount of pepper. Mix with a fork until well combined; set aside.
- Scoop out the flesh from the zucchini with a melon baller or teaspoon, leaving a 1/4-inch-thick shell. Reserve the scooped-out flesh. Cut the zucchini boats crosswise into 2-inch pieces.
- Combine the reserved zucchini flesh with the onions and tomatoes in a large cast-iron or heavy ovenproof skillet. Season with salt and pepper, drizzle with oil and toss. Add the remaining 1/2 cup tomato sauce and toss again.
- Using your hands or a small spoon, gently stuff each zucchini shell with about 2 tablespoons of the meat filling, pressing to carefully pack it in. Nestle the stuffed zucchini into the vegetables in the skillet and drizzle with oil.
- Bake until the vegetables are soft and the meat is cooked through, about 25 minutes. Garnish with grated Parmesan and the remaining 1/4 cup parsley. Enjoy!
STUFFED ZUCCHINI BOATS
Serve these feta-and-vegetable boats with our Greek-style dinner of Roasted Lamb with Garlic and Oregano and White Bean Salad.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. Using a tablespoon, scoop out zucchini centers to form "canoes," leaving a 1/4-inch border. Roughly chop centers; set aside.
- Arrange zucchini, cut sides down, on a rimmed baking sheet; bake 15 minutes. Remove from oven.
- Meanwhile, heat oil in a large skillet over medium. Add onion and 1/2 teaspoon pepper; cook, stirring, until soft, 3 to 5 minutes. Add chopped zucchini, and cook, stirring, until most of the liquid has evaporated, about 8 minutes. Remove from heat; let cool slightly. Fold in feta and tomatoes.
- Turn hollowed-out zucchini cut sides up, fill with vegetable-feta mixture, and bake until top is lightly browned, about 20 minutes. Lift zucchini from baking sheet with a wide spatula, and serve.
Nutrition Facts : Calories 119 g, Fat 8 g, Protein 5 g
ZUCCHINI STUFFED WITH FETA AND BASIL
Easy to make, savory and a nice presentation. You could use dill rather than basil in the stuffing if you prefer.
Provided by sugarpea
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Remove the ends of 2 of the zucchini, cut in half lengthwise; use a melon baller to scoop out the flesh, leaving a 1/4" thick shell; set the flesh aside.
- Place the shells in a steamer, cut sides up, and steam until just tender, 3-5 minutes; invert on paper towels and drain.
- Cut the remaining 2 squash into 1/4" slices; heat oil in a non-stick skillet; saute the onions over medium heat, until softened; add the reserved flesh, chopped,and the zucchini slices; continue to cook over medium-high heat, until golden.
- Process the cooked mixture and the feta in a food processor until the zucchini is roughly chopped; stuff the shells with this filling and place them in an oiled baking dish.
- Broil 4" from the heat source until filling is bubbly and deep golden in color, about 3 minutes.
SAUTEED ZUCCHINI WITH FETA
Steps:
- In a 12-inch skillet, heat the oil on low. Slowly saute the zucchini and garlic, with a little salt, until golden and slightly caramelized, about 20 minutes. Season with salt and pepper. Mix in parsley or basil, cilantro and feta.
STUFFED ZUCCHINI SHELLS
When my garden is overflowing with zucchini and I want something different, this yummy side dish is what I prepare.
Provided by VJUNE
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Trim ends from zucchini and half each length-wise. Scoop out flesh of zucchini; dice. Arrange zucchini shells into a baking dish.
- Heat olive oil in a 10-inch skillet over medium heat. Cook and stir onion, mushrooms, and garlic in hot oil until the onion is tender, 5 to 7 minutes; season with salt and pepper.
- Stir diced zucchini flesh into the onion mixture; cook and stir until hot, about 5 minutes. Spoon zucchini mixture into the shells in the baking dish; top each with 1 tablespoon each feta cheese and Parmesan cheese.
- Bake in preheated oven until the zucchini shells are soft, 30 to 40 minutes.
Nutrition Facts : Calories 101 calories, Carbohydrate 5.6 g, Cholesterol 12.7 mg, Fat 7 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 2.8 g, Sodium 228.2 mg, Sugar 2.7 g
ZUCCHINI STUFFED WITH FETA AND DILL
Steps:
- Trim and discard the stem ends from 2 of the zucchini, halve the 2 zucchini lengthwise, and with a melon-ball cutter scoop out the flesh, reserving it and leaving 1/4-inch-thick shells. Arrange the shells, cut sides up, on a steamer rack set over simmering water and steam them, covered, for 3 to 5 minutes, or until they are just tender. Invert the shells on paper towels to drain.
- Cut the remaining 2 zucchini crosswise into 1/4-inch-thick slices. In a non-stick skillet cook the onions in the oil over moderate heat, stirring, until they are softened, add the reserved flesh, chopped, and the zucchini slices, and sauté the mixture over moderately high heat, stirring, until it is golden. In a food processor blend the mixture with the Feta until the zucchini slices are chopped coarse and stir in the dill. Divide the filling among the 4 zucchini shells, arrange the stuffed zucchini in an oiled flameproof baking dish, and broil them under a preheated broiler about 4 inches from the heat for 3 minutes, or until the filling is bubbling and deep golden.
STUFFED ZUCCHINI WITH WALNUTS AND FETA
I made these for lunch today and thought they were quite good. They could either be served as a vegetable side, or as a light lunch or supper dish. I used 2 fairly large zucchini, but kept the filling ingredients in the amounts listed. The recipe is from a book about Greek food.
Provided by GaylaJ
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put the zucchini in a large pan of boiling water, return to a boil, and then boil for 3 minutes. Drain, rinse under cold water, drain again and let cool.
- When the zucchini are cool enough to handle, cut a thin strip off the top side of each one with a sharp knife and gently score around the inside edges to help scoop out the flesh. Using a teaspoon, scoop out the flesh, leaving a shell to hold the stuffing. Chop the zucchini flesh.
- Heat 2 tablespoons of the oil in a saucepan. Add the onion and garlic and fry for 5 minutes, until softened. Add the chopped zucchini flesh and fry 5 minutes, until the onion is golden brown. Remove from heat and let cool slightly. Stir in the cheese then the walnuts, bread crumbs, egg, dill, salt, and pepper. Use the stuffing to fill the zucchini shells, and place side by side in an ovenproof dish. Drizzle over the remaining oil.
- Cover the dish with foil and bake in a preheated oven at 375F for 30 minutes. Remove foil and bake for another 10-15 minutes or until golden brown (mine weren't as brown as I wanted so I broiled them a couple of minutes). Serve hot.
Nutrition Facts : Calories 267.4, Fat 19.9, SaturatedFat 4.5, Cholesterol 65.6, Sodium 274.5, Carbohydrate 17, Fiber 3.3, Sugar 5.9, Protein 8.2
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