Recipes for "stuffed zucchini"

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Trim stems from zucchini and slice lengthwise. Scoop out seeds to create boats and place them in a large bowl. Add sausage, bread crumbs, Parmesan cheese, and garlic; mix to combine.

Stuff zucchini boats with sausage mixture and arrange in a 9x13-inch baking pan. Pour spaghetti sauce over the top and cover with aluminum foil.

Bake in the preheated oven until sausage is browned and cooked through, about 45 minutes. Remove foil and sprinkle with mozzarella cheese; continue to cook until cheese is melted, about 15 minutes more.

Enjoy!

In a small bowl combine tomatoes, 3 tablespoons of basil, oil, 1 tablespoon of parsley, orange peel, lemon peel, 1/2 of the garlic, and salt and pepper to taste. Mix well and set aside for 1 hour at room temperature.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Cut the stem ends off of zucchini and slice a thin layer off the tops, lengthwise. If necessary, trim the bottoms so that the zucchini stand level; reserve trimmings. Scoop out the flesh, leaving 1/4 inch thick shells. Chop the reserved trimmings and flesh coarsely. In a large saucepan of boiling, salted water, cook the shells for 2 minutes. Drain and rinse in cold water; drain on paper towels.

Heat oil in a medium skillet over medium heat; saute chopped zucchini for 5 minutes, or until tender. Stir in remaining parsley, basil and garlic; cook for 1 minute. Transfer to a medium bowl and stir in bread crumbs and egg. Season with salt and pepper to taste. Spoon mixture into shells and place in prepared baking dish. Pour chicken stock over zucchini.

Cover and bake in preheated oven for 25 to 30 minutes, or until tender. Serve with the tomato salsa.

Combine olive oil, onion, and ground beef in a skillet over high heat. Cook, stirring, until onion turns translucent and the beef is browned and broken up into very small pieces, about 5 minutes. Add garlic and jalapeno pepper and stir for 2 minutes. Stir in 1 teaspoon salt, chili powder, paprika, cayenne, cumin, dried oregano, cornmeal, and black pepper. Cook for 1 minute more.

Stir in tomato sauce and water and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until the mixture thickens to your desired texture, 5 to 10 minutes. Remove from heat and set aside to cool.

Use a teaspoon or melon baller to scoop out about half the center of each zucchini to create a "boat." Sprinkle generously with remaining kosher salt and let sit, 15 to 20 minutes.

Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner.

Use a paper towel to blot any moisture that the salt draws out of the zucchini. Place boats on the prepared baking sheet and fill each one with as much taco meat mixture as will fit. Top evenly with pepper Jack cheese.

Bake in the preheated oven until the cheese is browned and the zucchini is just barely tender, about 20 minutes. Test for doneness with a sharp knife. Serve immediately.

Cut zucchinis in half lengthwise and spoon out the seeds, being careful not to go through to the skin. Place zucchini flesh in a bowl; mix in diced tomatoes, white onion, and green pepper.

Heat butter in a skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add the zucchini pulp mixture. Sauté until almost tender, about 5 minutes. Stir in sausage, Italian seasoning, salt, and pepper.

Let mixture simmer for about 5 minutes; add the tomato sauce. Simmer for 5 minutes more, then reduce heat to low.

Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bring a pot of water on the stove to a boil.

Place the zucchini halves in the boiling water for 3 minutes. Remove the zucchini.

Place zucchini halves into an oven-safe baking dish. Fill the pieces with your sausage mixture. Top them off with mozzarella and Parmesan cheeses. Cover with foil.

Bake in the preheated oven for 20 minutes. Remove the aluminum foil. Continue to cook until tender, about 30 minutes more.

Garnish with fresh parsley and enjoy!

Combine mozzarella cheese and Parmigiano-Reggiano cheese in a bowl until well mixed. Stuff each zucchini blossom with 1 tablespoon cheese mixture; pinch ends closed.

Whisk rice flour, eggs, milk, sparkling water, sweet rice flour, salt, and black pepper together in a bowl. Dip stuffed blossoms into rice flour mixture; toss gently until coated.

Heat oil in a saucepan over medium heat. Lower blossoms carefully into the hot oil in batches. Fry until crisp and pale golden brown, about 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining blossoms.

Mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside.

Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Stuff with lamb mixture.

Stir together the remaining tomato puree with 1/2 teaspoon salt in a large skillet. Place the stuffed zucchini into the sauce, and add enough water to cover the zucchini. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 30 minutes.

Stir in the garlic, lemon juice, and remaining 1/2 teaspoon of mint. Recover, and simmer an additional 15 minutes. To serve, cut the zucchini crosswise into rounds and arrange on a serving plate. Spoon sauce over the top.

Scoop out flesh from zucchini halves, leaving about ⅛ inch thickness. Reserve scooped out flesh for another use; set zucchini shells aside.

Combine tomatoes, ¼ cup oil, basil, garlic, Italian seasoning, sugar, salt, and black pepper in the bowl of a food processor; pulse until blended, about 1 minute. Set aside.

Heat 3 tablespoons oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add sausage; cook, stirring often, until brown and crumbly, about 10 minutes. Stir in tomato mixture; cook until comes to a simmer. Stir in Parmesan cheese.

Place zucchini shells, cut-sides up, in a large slow cooker; trim to fit if necessary. Spoon sausage mixture into shells; cover the slow cooker.

Cook on High until tender, about 6 hours. Sprinkle mozzarella cheese over zucchini; cover the slow cooker. Continue cooking on High until cheese melts, about 10 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Cut zucchini in half; scoop out and reserve interiors. Place zucchini halves close together in a casserole dish. Finely chop zucchini flesh and set aside in a bowl.

Heat a saucepan over medium-high heat. Add mild and hot sausage; cook until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Melt butter in a frying pan over medium heat. Add chopped zucchini flesh, onion, mushrooms, celery, and garlic; cook and stir for 5 minutes. Stir in cooked sausage, bread crumbs, and enough water to hold the mixture together. Spoon sausage mixture into zucchini boats, letting any excess overflow into the casserole dish.

Bake in the preheated oven for 30 minutes. Remove from the oven and top with diced tomato, Parmesan, and pepper Jack slices, in that order. Return to the oven and cook until cheese is melted, about 10 more minutes. Top with parsley.

Preheat the oven to 375 degrees F (190 degrees C).

Cut ends from zucchini; halve zucchini lengthwise. Scrape and hollow out seedy flesh, leaving about ½ inch flesh on bottom and sides of zucchini. Discard scraped-out flesh. Place zucchini into a 10x15-inch baking dish.

Combine meatless ground beef, tomato, bread crumbs, Pecorino-Romano, egg, parsley, onion, garlic, salt, and black pepper in a bowl using clean or gloved hands.

Stuff hollowed-out zucchini with meatless ground beef mixture; sprinkle with mozzarella.

Bake in the preheated oven until browned and zucchini are tender, 35 to 40 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Scoop the inside of each zucchini half out to form a well for the filling. Chop reserved flesh and set aside.

Heat a large nonstick skillet over medium-high heat. Add ground beef and cook, crumbling with a wooden spoon and stirring occasionally until browned, 5 to 7 minutes. Add 1 teaspoon salt, 3/4 teaspoon of pepper, and onion powder and stir to combine. Remove from heat and stir in goat cheese until melted. Stir in reserved zucchini flesh, egg, and breadcrumbs. Divide meat mixture into prepared zucchini halves.

Stir tomato sauce, water, allspice, and remaining salt and pepper together in a bowl. Pour mixture into a 9x13-inch baking dish and arrange zucchini side-by-side in the dish. Cover with foil.

Bake in the preheated oven until zucchini are tender, uncovering during last 10 minutes of baking, 30 to 40 minutes. Sprinkle with Parmesan cheese and parsley if desired.

Scoop pulp out of zucchini halves, leaving a 1/4-inch border, using a spoon. Chop pulp and set aside.

Place zucchini shells, cut-side down, in a large skillet; pour in water. Cover skillet and bring to a boil; reduce heat and simmer until zucchini are slightly tender, about 5 minutes. Drain water from skillet and turn zucchini shells over in the skillet and sprinkle with salt.

Heat margarine in a separate skillet over medium heat; cook and stir zucchini pulp and tomato in the melted margarine until tender, about 3 minutes. Stir eggs, walnuts, 1/4 teaspoon salt, pepper, and basil into tomato mixture; cook, lifting thickened portions with spatula to let uncooked portions of egg flow to bottom, until eggs are set but still moist, 3 to 5 minutes.

Spoon egg mixture into zucchini shells. Sprinkle Cheddar cheese over egg mixture and cover skillet. Cook over low heat until cheese melts, about 2 minutes.

1. Preheat the oven to 425 degrees F. Lightly grease a 9×13 inch baking dish or dish of similar size.

2. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the chicken sausage and brown all over, about 5 to 8 minutes. Reduce the heat to low, add the bell pepper, tomatoes, oregano, thyme, crushed red pepper flakes, and a pinch each of salt and pepper. Simmer for 10 minutes or until the sauce thickens slightly. Taste and adjust seasonings as needed.

3. Meanwhile, using a mandolin or vegetable peeler, peel the zucchini into 1/4 inch wide strips and lay them flat on a paper towel lined counter. You should have around 30 strips. Sprinkle the zucchini with salt.

4. In a medium bowl, combine the ricotta, fontina, and 1/2 cup pesto.

5. To assemble, spoon 3/4 of the tomato sauce into the bottom of the prepared baking dish. Grab 2 zucchini ribbons and lay them side by side lengthwise. Spoon about 1 tablespoon of filling onto the center of the zucchini. Roll into a coil and place each seam-side down in the dish as you go. Repeat with remaining zucchini. Spoon the remaining tomato sauce over top of the zucchini and then drizzle the remaining 1/4 cup pesto evenly over everything. Add the mozzarella.

6. Transfer the baking dish to the oven and bake 15-20 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with fresh basil and thyme. Enjoy!

1. Preheat the oven to 400 degrees F.

2. Using a small spoon or melon baller, hollow out the center of the zucchini halves (reserve the flesh), leaving 1/2-inch thick shell on each half.

2. On a baking sheet, toss the zucchini, the scooped out zucchini flesh, and the tomatoes with 2 tablespoons olive oil, oregano, thyme, and a pinch each of salt and pepper. Transfer to the oven and roast for 20 minutes or until the zucchini are beginning to char and the tomatoes burst.

3. On a separate baking sheet, toss the chickpeas with the remaining 2 tablespoons olive oil, paprika, red pepper flakes, fennel, and a large pinch of salt. Add the Panko, and toss to coat. Arrange in an even layer and transfer to the oven. Roast for 20 minutes, or until crisp.

5. Remove everything from the oven. Add the roasted zucchini flesh and the tomatoes to the chickpeas and toss to combine. Spoon half of the chickpea/tomato mix into the roasted zucchini halves. Sprinkle the cheeses evenly over each zucchini. Return the zucchini to the oven and cook another 10 minutes, until the cheese has melted.

6. To serve, plate the zucchini and top with the reserved chickpeas and tomatoes. Top with fresh basil and a drizzle of olive oil. Enjoy!

Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet with cooking spray.

Scoop out seeds from zucchini halves with a spoon; season cut sides with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Mix ricotta, mozzarella, Parmesan, basil, lemon juice, and remaining 1/2 teaspoon each salt and pepper together in a bowl. Divide cheese mixture among four zucchini halves. Place stuffed zucchini onto the prepared baking sheet.

Bake in the preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.

Preheat the oven to 350 degrees (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.

Cut zucchini in half lengthwise; scoop out seeds with a large spoon. Chop and reserve about ¾ seeds.

Combine ground beef, sausage, onion, bread crumbs, egg, and chopped zucchini seeds in a bowl. Divide mixture among zucchini halves until piled up over tops; place zucchini in the prepared baking dish.

Combine crushed tomatoes, tomato soup, and water in a bowl; liberally spoon over zucchini.

Bake in the preheated oven, about 45 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.

Cut a 3/4-inch-thick slice lengthwise down the center of each zucchini to make four "boats." Use a spoon to scoop out flesh from each zucchini boat, leaving a 3/8 inch shell intact all around. Dice two zucchini slices and set aside.

Heat oil in a skillet over medium heat. Add sausage and cook, breaking it up with a spoon, until crumbly and starting to brown, about 8 minutes. Stir in pepper flakes, salt, and pepper. Add diced zucchini, onion, and garlic; cook and stir until onion is translucent, about 5 minutes.

Transfer sausage mixture to a bowl; stir in tomatoes, bread crumbs, Parmesan, and basil until thoroughly combined. Spoon mixture into zucchini boats, packing gently. Transfer to the prepared baking dish.

Bake in the preheated oven until thoroughly heated through and beginning to brown on top, about 30 minutes.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.

Cut zucchini in half lengthwise and scoop out seeds and pulp, leaving a thick shell of flesh. Brush both halves of zucchini with 1 tablespoon olive oil and place them cut-side down onto the prepared baking sheet. Bake until zucchini is hot and beginning to release beads of moisture, 5 to 10 minutes. Remove zucchini from the oven.

Preheat the oven to 450 degrees F (230 degrees C).

Heat 2 tablespoons olive oil in a skillet over medium-low heat. Cook and stir garlic and shallot until translucent, about 5 minutes. Remove from heat and let cool.

Place remaining 1 tablespoon olive oil, shrimp, tomato, mushrooms, 1/4 cup Parmesan cheese, basil, and cooked garlic and shallot into a bowl, and stir to mix. Season with salt, pepper, and garlic powder. Stuff the mixture into zucchini halves, and sprinkle each zucchini with about 2 tablespoons Parmesan cheese.

Bake stuffed zucchini in the preheated oven until cheese is browned and filling is cooked through and hot, about 20 minutes.

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.

Preheat oven to 375 degrees F (190 degrees C).

Cut zucchini in half lengthwise. With a metal spoon, scoop out most of the insides and place into a skillet. Transfer the zucchini shells to a baking sheet.

Place the skillet over medium heat, and stir in onion and pepperoni. Cook about 3 minutes. Remove from heat, and spoon into zucchini shells. Sprinkle with cheese.

Bake in preheated oven for 12 minutes.

Fill a large pot with salted water, place zucchini into the pot, and boil over medium heat for about 5 minutes to soften. Remove zucchini, slice in half lengthwise, and allow to cool.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Scoop out flesh from zucchini halves, leaving a 1/2-inch shell. Set aside scooped-out flesh in a bowl.

Place zucchini flesh into a bowl and mash well. Mix in tuna, onion, tomato, bread crumbs, egg, salt, and black pepper. Lightly stuff zucchini shells with tuna mixture. Drizzle about 1/2 teaspoon of olive oil over each stuffed zucchini half.

Bake in the preheated oven until the tops are slightly browned, 20 to 25 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking dish with cooking spray.

Bring a large pot of water to a boil. Add zucchini halves; cook until slightly softened, about 1 minute. Transfer zucchini halves to the prepared baking dish, cut-sides up.

Heat a large skillet over medium-high heat. Add ground turkey; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Add water and taco seasoning to the skillet; cook over medium-high heat until thickens and turkey coated, about 5 minutes. Add bell peppers, tomatoes and chiles, onion, and cilantro; cook and stir until peppers are softened, about 5 minutes more. Remove from heat.

Stir sour cream and sour cream seasoning mix together in a small bowl until well blended.

Spoon turkey mixture into hollows of zucchini halves using a slotted spoon; press firmly. Top turkey mixture with about ½ sour cream mixture; sprinkle with green onions, Muenster cheese, and Cheddar cheese.

Bake in the preheated oven until cheese is melted and zucchini is cooked through, about 30 minutes. Top with remaining ½ sour cream mixture.

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of salted water to a boil. Add zucchini and cook until tender, about 15 minutes; drain. Scoop out the flesh of the zucchini to make a boat shape.

Combine zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, eggs, and most of the Parmesan cheese in a medium bowl; stuff zucchini boats with mixture. Dot tops of stuffed zucchini with butter and sprinkle with remaining Parmesan cheese.

Bake in preheated oven for 30 minutes.

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.