Best Balsamic Stuffed Round Zucchini Recipes

STUFFED ROUND ZUCCHINI

Steps:

• Preheat oven to 350°F.
• Slice the tops off the round zucchini and scoop out the middle using a grapefruit spoon. Make sure to leave a small amount of the perimeter intact so that the squash retains its shape. Reserve the insides of the zucchini and set aside.
• Place the hollowed out zucchini in a baking dish along with the sliced tops and drizzle with 1 tablespoon of the olive oil. Season with salt and pepper and bake for 15-18 minutes until fork tender.
• Meanwhile, place the vegetable broth in a small sauce pot and bring to a boil. Once boiling, add the quinoa, reduce heat to low, cover and cook until the liquid is fully absorbed. Fluff with a fork and transfer to a mixing bowl. Set aside.
• While the quinoa cooks and the zucchini is in the oven, add the remaining 1/2 tablespoon of olive oil to a skillet over medium heat.
• Add the shallots and garlic to the pan and sauté until softened and fragrant, about 3 minutes.
• Next, add the reserved insides of the zucchini to the skillet and sauté until the moisture fully cooks out, about 7-8 minutes.
• Add the parsley to the skillet, season with salt and pepper and stir to combine.
• Transfer the zucchini, shallot, garlic mixture to the bowl with the cooked quinoa and stir together.
• Spoon the filling into the baked round zucchini, top with the zucchini caps and serve each stuffed zucchini as an individual portion.

BALSAMIC ZUCCHINI SAUTE

Steps:

• In a large skillet, heat oil over medium-high heat; saute zucchini and onion until crisp-tender, 6-8 minutes. Stir in seasonings. Add vinegar; cook and stir 2 minutes. Top with cheese.

BULGUR-STUFFED ROUND ZUCCHINI

Steps:

• Preheat the oven to 400F and grease a medium baking dish with olive oil.
• Rinse and dry the zucchini. Use a paring knife to cut a neat hat off the top of each. Carve the inside with a melon baller or a sharp-edged spoon, making sure you don't break through the skin. Reserve the flesh. (If you use long zucchini, slice them in two lengthwise, and carve the centre to form boat-shaped containers).
• Put the zucchini shells and hats in the prepared dish, drizzle with the tablespoon of olive oil, and sprinkle with salt and pepper. Bake for 20 to 25 minutes, until tender but still holding their shape. (This yields tastier results than boiling the shells: it will concentrate and caramelise the flavour of the zucchini).
• Meanwhile, cook the bulgur in stock or water according to package instructions and let cool. Toast the pine nuts in a dry skillet.
• Heat the teaspoon of olive oil in a large skillet over medium-high heat. Add the onions and cook for 5 minutes, stirring regularly, until softened. Add the reserved zucchini flesh and season with salt and pepper. Cover and cook for 5 minutes, stirring from time to time. Remove the lid and cook for 5 more minutes, until all the juices have evaporated. Remove from heat and let cool slightly.
• When the zucchini shells are tender, take them out of the oven (leave the heat on) and put them upside down on a plate lined with paper towels. Combine the zucchini mixture, bulgur, cinnamon, red pepper flakes, if using, goat cheese, mint, and pine nuts in a medium mixing bowl. Mix thoroughly with a fork. Taste and adjust the seasoning.
• Set the shells upright in the gratin dish, spoon in the filling, distributing it evenly, and top each zucchini with its hat. (The recipe can be made up to a day ahead up to this point.) Bake for 10 to 15 minutes, until the filling is heated through, and serve immediately.

SAUSAGE STUFFED ROUND ZUCCHINI OR EGGPLANT

Steps:

• Scoop out the round zucchini, reserving the tops. Or scoop out the eggplant.
• Chop the vegetable centers you've scooped out and set aside.
• Cut the mozarella into cubes - about 1/3 inch.
• Chop the onion.
• Mince the garlic.
• Dice the bread into 1/4 inch cubes.
• Brown the sausage (breaking it up as you put it in the pan or as it cooks) along with the garlic and onion in the olive oil, crumbling the sasuage as you stir.
• When browned a bit, add the chopped vegetable centers and spices and stir until it softens and some of the liquid has evaporated if the vegetables are watery.
• Add the tomato sauce and bread cubes and stir until the cubes are softened.
• Remove the filling from the heat and add the mozarella cubes.
• Scoop the filling into the hollowed vegetables, top with the reserved tops and bake in a deep baking dish at 350 for about 45-60 minutes or until the filling is hot and the vegetable bowls are tender (but not falling apart). I find the vegetable bowls cook better if I cover the baking dish with foil for about half of the baking time.

BALSAMIC-GLAZED ZUCCHINI

Steps:

• In a large enamel-coated cast-iron or other heavy skillet, heat oil over medium-high heat. Add zucchini; cook and stir until tender, 5-7 minutes. Add garlic and salt; cook 1 minute longer. Remove from pan. , Add vinegar to same pan; bring to a boil. Cook until reduced by half. Add zucchini; toss to coat.

BALSAMIC STUFFED ROUND ZUCCHINI

Steps:

• Heat the oven to 180°C.
• Put the tomatoes, chopped mushroom, garlic, onion and oregano into a bowl. Mix to combine and add the balsamic vinegar, mixing until well combined. Leave to stand for 30 minutes.
• Cut the zucchini in half lengthways, and using a teaspoon scoop out and discard the pulp.
• Heap the tomato mixture into the scooped out shells.
• Grind over salt and pepper to taste, drizzle over the olive oil, and top with the parmesan cheese.
• Bake for 45 minutes or until the shell just starts to go soft.