Roasted Stuffed Zucchini Recipe
- 2 pounds small to midsize zucchini
- 1/2 cup Japanese breadcrumbs (or substitute unseasoned breadcrumbs)
- 3 tablespoons olive oil
- 1 small onion, chopped
- 2 Roma tomatoes, peeled, seeded and chopped
- 2 cloves garlic, chopped
- 1/2 cup grated Emmenthal cheese
- 3 sprigs fresh thyme, chopped
- 1 tablespoon chopped basil zest of
- 1 lemon
- salt & pepper
Roasted Stuffed Zucchini Recipe Directions
Preheat the oven to 375 degrees. Slice zucchini in half and scrape out the seeds creating an indentation in the center. Drop the zucchini in boiling salted water for 6 minutes and remove and immediately place in an ice bath until cooled. Once dry, put filling in each zucchini boat.
For the filling, sauté the onions and garlic and remove from heat and add tomato, breadcrumbs, lemon zest, fresh herbs, salt, pepper and grated cheese. Place the zucchini boats in the oven for 15 minutes. Remove when lightly brwoned, let cool for 5 minutes and serve roasted stuffed zucchini.
3 Comments:
This is another great stuffed zucchini recipe.
3 medium zucchini (6 to 8 inch), parboiled
3/4 cup finely chopped mushrooms
1/4 cup chopped onion
1/4 cup chopped celery
2 Tbsp. olive oil, divided
1/2 cup CREAM OF WHEAT Cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
2/3 cup lower sodium no fat chicken broth
1/2 tsp. dried thyme leaves
1/4 tsp. ground black pepper
1/4 cup cholesterol-free egg product
Stuffed Zucchini Recipe Directions
CUT zucchini in half lengthwise; scoop out centers, leaving 1/4-inch thick shells. Chop zucchini pulp. Place shells in 13x9-inch baking dish; set aside.
COOK chopped zucchini pulp, mushrooms, onion and celery in 1 Tbsp. of the oil in large skillet on medium heat 3 minutes or until tender. Remove from skillet.
COOK cereal in remaining 1 Tbsp. oil in same skillet 2 to 3 minutes or until golden brown. Reduce heat to low. Stir in vegetable mixture, broth and seasonings; cover. Cook 5 minutes. Remove from heat. Stir in egg product. Spoon evenly into zucchini shells.
BAKE at 350°F for 20-25 minutes or until heated through.
SERVE and enjoy this stuffed zucchini recipe!
This stuffed zucchini recipe will serve 4.
2 medium zucchini (6 to 8 inch each), parboiled
1/2 cup finely chopped mushrooms
1/4 cup chopped onion
1/4 cup chopped tomato
2 tsp. vegetable oil
20 PREMIUM Unsalted Tops Saltine Crackers, finely crushed, divided
1/2 tsp. dried oregano leaves
1/4 tsp. garlic powder
2 Tbsp. margarine or butter, melted
Stuffed Zucchini Recipe Directions
PREHEAT oven to 350°F. Cut zucchini in half lengthwise; scoop out centers, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish; set aside.
CHOP zucchini pulp; mix with mushrooms, onion and tomato. Heat oil in small skillet on medium heat. Add vegetable mixture; cook and stir 3 min. or until onions are crisp-tender. Remove from heat; stir in 1/3 cup of the cracker crumbs and the seasonings. Spoon evenly into zucchini shells; sprinkle with combined remaining cracker crumbs and margarine.
BAKE 20 to 25 min. or until heated through.
SERVE and enjoy this stuffed zucchini recipe!
This a classic italian stuffed zucchini recipe
large zucchini (about 14" to 18" in length, and 4" to 5" in width)
1 pound, ground sirloin
1 pound, sweet pork sausage
1 head, Swiss chard (or 2 bunches, spinach)
2 cups, bread crumbs (unseasoned)
2 eggs
1 tablespoon, ground oregano
1 cup, fresh basil leaves, finely chopped
2 medium garlic cloves, finely chopped
1 teaspoon, salt
1 tablespoon, white pepper
1/4 cup, olive oil
1 quart, marinara sauce
1 pound, mozzarella slices
1 cup, freshly grated Parmesan cheese
Stuffed Zucchini Recipe Directions
Sauté meat until brown and crumbly, then drain in colander and empty into a mixing bowl.
Grind Swiss chard or spinach, and add to mixing bowl.
Add bread crumbs, eggs, oregano, basil, garlic, salt, pepper to bowl, and mix thoroughly.
Trim ends of zucchini and cut in half, lengthwise (if zucchini are very big, cut them crosswise into pieces about 3" thick).
Hollow out the seeds, then parboil zucchini until it is soft when stuck with a fork, but not soggy.
Remove immediately and place in baking pan coated with olive oil.
Stuff zucchini until it protrudes slightly above cut.
Cover with slice of mozarella and a dab of the marinara sauce, and a sprinkle of grated cheese.
Bake at 325 degrees in preheated oven until grated cheese browns.
Remove and allow to cool for 15 minutes.
Cut zucchini to serving size, and place on dinner plates, pouring on a bit more mozzarella sauce and grated cheese. Serve this excellent stuffed zucchini recipe!
Post a Comment
<< Home