Best Drop Dead Delicious Stuffed Zucchini Recipes

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STUFFED ZUCCHINI



Stuffed Zucchini image

An abundance of squash from my garden inspired me to make up this stuffed zucchini recipe, which is now a favorite. -Marjorie Roberts, West Chazy, New York

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15

1-1/2 pounds lean ground beef (90% lean)
1 large onion, chopped
1 large green pepper, chopped
1 jalapeno pepper, minced
1-1/4 cups soft bread crumbs
1 large egg, beaten
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1/8 teaspoon pepper
2 cans (8 ounces each) tomato sauce, divided
2 medium tomatoes, coarsely chopped
4 medium zucchini
2 cups shredded mozzarella cheese

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.

Nutrition Facts : Calories 294 calories, Fat 15g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 831mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.

STUFFED ZUCCHINI



Stuffed Zucchini image

Make and share this Stuffed Zucchini recipe from Food.com.

Provided by Joy Boss

Categories     Vegetable

Time 55m

Yield 7 serving(s)

Number Of Ingredients 11

7 fresh zucchini (4-6 inches long)
1/2 cup onion, chopped
1/4 cup olive oil
1/2 cup fresh mushrooms, coarsely chopped
1 garlic clove, minced
1 (3 ounce) package cream cheese
1 egg, beaten
1/2 cup parmesan cheese
3/4 cup fresh parsley, chopped
1/8 teaspoon pepper
parmesan cheese

Steps:

  • Slice zucchini in half lengthwise. Scoop out insides leaving about 1/4-in shell.
  • Finely chop zucchini pulp; set aside. Saute onion in oil in large heavy skillet. Add mushrooms, garlic and reserved chopped zucchini; cook over medium heat until most of moisture evaporates.
  • Add cream cheese, egg, Parmesan, parsley, and pepper.
  • Mix well; cook for about 10 minutes.
  • Cool filling slightly and fill zucchini shells.
  • Sprinkle with additional Parmesan cheese. Place on jelly roll pans; bake for 30 minutes at 350°F until bubbly and golden brown on top.

Nutrition Facts : Calories 192.9, Fat 15.3, SaturatedFat 5, Cholesterol 46.2, Sodium 178.7, Carbohydrate 8.7, Fiber 2.4, Sugar 6, Protein 7.2

STUFFED ZUCCHINI



Stuffed Zucchini image

Make and share this Stuffed Zucchini recipe from Food.com.

Provided by TishT

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

3 zucchini
2 tablespoons onions, minced
2 tablespoons garlic, minced
3 tablespoons butter
1 cup soft breadcrumbs
1/2 cup tomatoes, cooked
salt and pepper
parmesan cheese, optional

Steps:

  • Cook zucchini in boiling salted water 10 minutes.
  • Cut in halves and scoop out centers.
  • Saute Onion, Garlic and tomato for 2-3 minutes.
  • Mix pulp with remaining ingredients.
  • Fill zucchini.
  • Bake in 350 F oven for 15 minutes.
  • Top with Parmesan Cheese last 5 minutes until slightly browned.
  • Serve.

Nutrition Facts : Calories 94.8, Fat 6.2, SaturatedFat 3.8, Cholesterol 15.3, Sodium 103.1, Carbohydrate 8.9, Fiber 1.5, Sugar 2.6, Protein 2.2

STUFFED ZUCCHINI



Stuffed Zucchini image

Make and share this Stuffed Zucchini recipe from Food.com.

Provided by dojemi

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

3 medium zucchini
2 tablespoons butter
1 cup chopped fresh mushrooms
2 tablespoons all-purpose flour
1/4 teaspoon dried oregano, crushed
1 (4 ounce) cup shredded monterey jack cheese
2 tablespoons chopped pimiento
1/4 cup grated parmesan cheese

Steps:

  • Cook whole zucchini in boiling water about 10 minutes, or until tender.
  • Cut in half lengthwise.
  • Scoop out centers, leaving a 1/4-inch shell; chop center portion and set aside.
  • Melt butter in a large skillet; saute mushrooms about 3 minutes or until tender.
  • Stir in flour& oregano; remove from heat.
  • Stir in Monterey Jack cheese and pimento; stir in the reserved chopped zucchini.
  • Heat mixture through.
  • Preheat broiler.
  • Fill zucchini shells, using approximately 1/4 cup filling for each.
  • Sprinkle with Parmesan cheese.
  • Broil several inches from source of heat for 3 to 5 minutes or until hot and bubbly.
  • NOTE: Stuffed zucchini may be assembled in advance, covered and refrigerated up to 4 hours.
  • Broil for 5 to 7 minutes instead of 3 to 5.

Nutrition Facts : Calories 154.6, Fat 11.3, SaturatedFat 7, Cholesterol 31.7, Sodium 248.7, Carbohydrate 6, Fiber 1.3, Sugar 2, Protein 8.4

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