Best Stuffed Zucchini Italian Style Recipes

ITALIAN-STYLE STUFFED ZUCCHINI SQUASH (CROCK POT)

Steps:

• To toast pine nuts, place them in a small nonstick skillet over medium heat, stirring occasionally until golden or about 5 minutes.
• Place the zucchini halves in the bottom of an oval shaped slow cooker.
• In a small bowl or measuring cup, combine the tomato sauce and vinegar.
• In another small bowl, combine the onions, garlic, rice, parsley, basil, pepper, along with 2 tablespoons of the tomato sauce-vinegar mixture.
• Fill the zucchini halves with the rice mixture.
• Top with the remaining tomato sauce-vinegar mixture.
• Cover and cook on LOW until the rice is tender, 4 to 6 hours.
• Garnish with the pine nuts, fresh herbs, and cheese.
• Makes 2 main dish servings or 4 side dish servings.

ITALIAN-STYLE STUFFED PEPPERS OR ZUCCHINI

Steps:

• Brown ground meat with onion and garlic. Add rice, water, and sauce. Reduce heat, cover, and simmer for 20 minutes, or until rice is done.
• Meanwhile, shred cheese. Wash and split peppers or zucchini. Split the peppers into thirds or quarters, depending on size. Or split zucchini in half. Remove seeds from peppers or scoop out the seeded center of zucchini, leaving about 1/2 inch all around. Arrange peppers or zucchini in a 9"x13" or 10"x15" pan, hollow side up.
• When the meat-rice mixture is cooked, turn off heat. Add 1 1/2 cups cheese and stir until melted. Stuff the peppers or zucchini. Top with remaining 1 cup cheese and 1 1/2 cups spaghetti sauce. Bake uncovered at 350F for 30 minutes for peppers, or 45 minutes for zucchini, until heated through and sauce is bubbly.

STUFFED ZUCCHINI ITALIAN STYLE

Steps:

• In large skillet, brown sausage.
• Drain well.
• In same skillet, saute onion & garlic 5 minutes in oil.
• Cut zucchini in half - remove seeds from center, reserving meaty party and cutting into cube approximate 1/2" in size, leaving boat shell for stuffing.
• In large bowl mix together sausage, bread crumbs, seasonings, egg, onion, garlic and tomatoes and cubed zucchini.
• Mix to just combine.
• Stuff into zucchini boats and place in 9x13 baking dish.
• Pour entire can of tomato sauce over stuffed boats.
• Bake un-covered in 375º oven approximately 45 minutes.
• Place cheese (tear to fit boats or use shredded) & place on top of tomato sauce.
• Return to oven for approximately 10 minutes - cheese should bubble.
• Let stand 5 minutes before serving.

ITALIAN-STYLE STUFFED ZUCCHINI (KID-FRIENDLY)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut each zucchini in half lengthwise and hollow out the center using a spoon to create a "boat". Lay each half, face-up, on a baking sheet and season with salt and pepper.
• Bake in the preheated oven until hot and slightly tender, about 10 minutes.
• Stir tomatoes, crackers, corn, olives, mushrooms, salsa, garlic, Italian seasoning, and oregano together in a bowl. Season with salt and pepper.
• Cook and stir tomato mixture in a skillet over medium heat until all liquid evaporates, 5 to 10 minutes. Spoon tomato mixture into zucchini "boats". Top each "boat" with Gouda cheese.
• Bake stuffed zucchini "boats" in the oven until tender and cheese is melted, about 15 minutes.