Best Overstuffed Zucchini Recipes

ZUCCHINI BOATS

Zucchini Boats image

After working hard all our lives and raising a family, we're now enjoying a simpler life. Getting back to the basics means enjoying old-fashioned comfort foods like these stuffed zucchini boats. -Mrs. C. Thon, Atlin, British Columbia

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 medium zucchini (about 8 inches)
3/4 pound ground beef
1 small onion, chopped
1/2 cup chopped fresh mushrooms
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 cup shredded cheddar cheese, divided
2 tablespoons ketchup
Salt and pepper to taste

Steps:

Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp. , In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes.

Nutrition Facts : Calories 312 calories, Fat 20g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 337mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.

STUFFED ZUCCHINI I

Stuffed Zucchini I image

In this recipe zucchini are hollowed into 'boats' and stuffed with bread crumbs, Cheddar cheese, onion, parsley, egg and Parmesan cheese. A hearty side dish or main meal.

Provided by Debbie

Categories Side Dish Vegetables Squash Zucchini

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

1 ½ pounds zucchini, halved
1 ½ cups dry bread crumbs
2 ounces shredded Cheddar cheese
¼ cup minced onion
2 tablespoons chopped fresh parsley
1 ¼ teaspoons salt
¼ cup grated Parmesan cheese, divided
2 eggs, beaten
2 tablespoons butter, diced

Steps:

Preheat 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, making a 'boat'.
In a medium bowl combined zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, most of the Parmesan cheese and egg. Fill zucchini boats with mixture. Dot tops with butter and sprinkle with remaining Parmesan cheese.
Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 359 calories, Carbohydrate 35.7 g, Cholesterol 128.6 mg, Fat 17.1 g, Fiber 4.1 g, Protein 16.7 g, SaturatedFat 9 g, Sodium 1289.1 mg, Sugar 6.3 g

STUFFED ZUCCHINI

Stuffed Zucchini image

This is good served with French bread and a salad.

Provided by LTHASKINS

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

Ingredients

3 zucchini
1 pound pork sausage
1 cup dry bread crumbs
1 clove garlic, minced
1 (32 ounce) jar spaghetti sauce
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in a bowl. Mix seeds with sausage, garlic, bread crumbs, and Parmesan cheese. Stuff squash with sausage mixture and place in a 9x13 inch baking pan. Pour spaghetti sauce over the top and cover the pan with foil.
Bake in preheated oven until sausage is browned and cooked through, about 45 minutes. Remove foil and cover with mozzarella cheese. Return to the oven and cook until cheese is melted, about 15 minutes more.

Nutrition Facts : Calories 878.4 calories, Carbohydrate 58.2 g, Cholesterol 99.5 mg, Fat 58.4 g, Fiber 9.1 g, Protein 29.1 g, SaturatedFat 21.5 g, Sodium 2118 mg, Sugar 24.2 g

OVER-STUFFED ZUCCHINI

Over-Stuffed Zucchini image

Dont let the length of the recipe scare you, it is extremely simple to throw together and this is a dish my children love. It is also a great way to use up ALL of those zucchini that one plant seemed to have made this summer :)

Provided by GotBoxer

Categories Vegetable

Time 1h

Yield 12-16 serving(s)

Number Of Ingredients 15

Ingredients

8 medium zucchini
1/2 lb ground beef
1/2 lb ground pork
1 large onion, chopped
1/2 cup mushroom
10 ounces frozen spinach, thawed and drained
14 ounces Italian stewed tomatoes, diced
3 cups croutons, slightly crushed
1/4 cup parmesan cheese, shredded
1 egg, beaten
2 garlic cloves, minced
1 teaspoon italian seasoning
1/2 teaspoon red pepper flakes
1/2 cup mozzarella cheese, shredded
1/2 cup water

Steps:

Lop off the ends of each zucchini and slice in half lengthwise.
Scoop out the middle (pulp) with a spoon leaving 1/4 inch on the bottom and sides of the zucchini halves.
Chop the pulp and reserve.
Brown beef and pork.
Saute onions and mushrooms until soft.
Combine the two mixtures and set aside.
Blend spinach, tomatoes, zucchini pulp, bread cubes, parmesan cheese, egg, garlic, italian seasoning and red pepper flakes.
Add this to the meat, onion and mushroom mixture.
Equaly divide between the zucchini halves.
Top with mozzerella.
Place in 2 large baking dishes with 1/4 cup of water each.
Cover with aluminum foil.
Bake at 350 degrees for 30 minutes, then uncover and bake for 20 min longer or until zucchini is tender and cheese is browned and bubbly.