Best Moosewood Stuffed Zucchini Recipes

Zucannoes (stuffed Zucchini) image

Provided by Kimke

Categories Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

4 medium zucchini or 1 large zucchini
1 -2 tablespoon olive oil
1 1/2 cups minced onions
1 teaspoon salt
1/2 lb mushroom, minced (or more)
6 cloves garlic, minced
1 1/2 cups cooked rice, anykind
1 1/2 cups minced almonds or 1 1/2 cups pecans, lightly toasted
3 tablespoons fresh lemon juice
black pepper
cayenne
3 -5 pinches of freshly picked herbs (any combination of parsley, basil, dill, thyme, savory, marjoram, sage, etc.)
1 cup packed cheddar cheese or 1 cup swiss cheese, grated
3 -5 tablespoons grated parmesan cheese

Steps:

Cut the zucchini in half lengthwise and scoop out the insides, leaving a canoe, with an 1/4 inch shell.
Mince the insides and set everything aside.
Heat the olive oil in a medium sized skillet, add the onion and salt and saute over medium heat until soft (5-8 minutes).
Add the minced zucchini innards and mushrooms, turn up the heat and cook about 8 minutes, letting the liquid evaporate.
Stir in the garlic, Remove from heat.
Stir in the rice, nuts, and lemon juice.
Season to taste with black pepper, cayenne, and herbs of your choice.
Preheat oven to 350.
Fill the zucchini shells with filling, top with cheese, and bake for 30-40 minutes or until heated through.

Nutrition Facts : Calories 638, Fat 41.9, SaturatedFat 9.3, Cholesterol 33, Sodium 1014.8, Carbohydrate 47.4, Fiber 10, Sugar 9.9, Protein 26.6

Comprehensively Stuffed Squash -- a Moosewood Recipe image

Provided by Katzen

Time 1h24m

Yield 4-8 serving(s)

Number Of Ingredients 20

2 acorn squash or 2 butternut squash
1/2 cup onion, chopped
1 garlic clove, crushed
1 stalk celery, chopped
3 -4 tablespoons butter
1/2 teaspoon sage, rubbed
1/2 teaspoon thyme
1 cup whole wheat bread, crumbed
1/4 cup walnuts, chopped
1/4 cup sunflower seeds
1/2 lemon, juice from
1/4 cup raisins (optional)
1 cup cheddar cheese, grated
salt, to taste
pepper, to taste
1/4 cup pumpkin seeds (Mom used these instead of the sunflower, but I think both would be lovey!)
1 cup cottage cheese
1 egg
1/2 cup parmesan cheese
1/2 cup apple, chopped

Steps:

For four servings of stuffed squash, split 2 decent sized acorn or butternut squash lengthwise down the middle. Remove the seeds and bake, face down, on an oiled tray for 30 minutes at 350, or until tender enough to eat.
Saute onion, garlic, celery, nuts and seeds, lightly salted, in butter. Cook over low heat until onions are clear, nuts are browned, celery is tender (in other words, cook until everything is perfect.).
Add remaining ingredients (except cheese and egg). Cook, stirring over low heat, 5-8 minutes - until everything is aquainted. Remove from heat and mix in egg and cheese. Pack stuffing into squash cavities.
Bake, covered, 25 minutes.

Vegetarian Greek Stuffed Zucchini image

Provided by Sharon123

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 23

2 zucchini (10 inches long)
1/4 cup dry sherry
2 tablespoons extra virgin olive oil
1 cup chopped onion
2 cloves garlic, minced
2 tablespoons tomato paste
3 1/2 cups chopped tomatoes with juice (28 oz. can)
1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 -4 tablespoon dry sherry
salt & fresh ground pepper
1 cup chopped onion
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 cup finely chopped toasted walnuts
1/2 cup crumbled feta cheese
1/4 cup currants or 1/4 cup raisins
3 tablespoons fresh lemon juice
2 cups cooked brown rice
1/3 cup seasoned bread crumbs (optional)
1 dash olive oil (optional)
grated feta cheese
fresh oregano leaves (optional)

Steps:

Preheat the oven to 375*F.
Lightly oil a baking sheet.
Slice the zucchini in half lengthwise.
With a paring knife, score the flesh about 1/2 inch deep.
Place the cut sides down on the baking sheet.
Sprinkle with the sherry and cover with foil.
Bake for about 20 minutes, until yielding but still firm.
While the zucchini bakes, make the sauce.
Heat the oil in a saucepan, add the onions and garlic, and saute for about 10 minutes, until the onions are translucent.
Add the tomato paste, tomatoes, oregano, cinnamon, and sherry.
Then bring to a boil; reduce the heat and simmer for 10 to 15 minutes.
Add the salt and pepper to taste.
Cover and set aside.
While the sauce is simmering, prepare the filling.
Saute the onions and garlic in the oil for about 10 minutes, until the onions are translucent.
In a bowl, combine the sauteed onions with the walnuts, feta, currants, and lemon juice.
Stir in the rice.
When the zucchini is tender, use a spoon to scoop out the flesh, leaving a thin 1/4 inch shell.
Chop the flesh and add it to the filling.
Mound the filling in the shells and sprinkle with seasoned bread crumbs and olive oil, if desired.
Bake, uncovered, for about 10 to 15 minutes.
To serve, ladle some of the tomato sauce onto each plate.
Place a stuffed zucchini on the sauce and top with grated feta.
Garnish with oregano leaves, if you wish.
Enjoy!