Best Vegetarian Stuffed Zucchini Recipes

VEGETARIAN GREEK STUFFED ZUCCHINI

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!

VEGETARIAN STUFFED ZUCCHINI

Steps:

• Preheat oven to 325 degrees.
• Cut zucchini in halves, lenghtwise and scoop out seeds, leaving a 1-inch shell intact.
• Steam (or boil) zucchini shells 3-4 minutes.
• Saute onion, greeen pepper, and garlic in butter.
• Add spinach; stir to combine and coat well.
• Cool, then add mushrooms, eggs, bread crumbs, and seasonings to taste; add wine.
• Place zucchini in baking dish and fill with stuffing mix.
• Cover with sauce, and sprinkle with cheese.
• Bake for 20-25 minutes, until cheese is bubbly.

VEGETARIAN STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 375°F. Cut zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish; set aside.
• Chop zucchini pulp; place in medium bowl. Add 1/2 cup of the cheese, the tomatoes, cracker crumbs and basil; mix lightly. Spoon evenly into zucchini shells; sprinkle with remaining 1/4 cup cheese.
• Bake 15 min. or until heated through.

THE VERY BEST STUFFED VEGETARIAN ZUCCHINI

Steps:

• Preheat grill on high or oven to 400 degrees. If doing this in your oven, adjust one oven rack to upper-middle position and second oven rack to lowest position.
• Meanwhile, halve each zucchini lengthwise. With a small spoon, scoop out the seeds and most of the flesh so that the walls of the zucchini are about 1/4-inch thick all the way around. Season the cut sides of the zucchini with salt and pepper and brush them lightly with 1 tablespoon of the oil. Set the zucchini halves cut-side down on a baking sheet or directly on your grill. Meanwhile, toss the potatoes with diced zucchini meat that you scooped out along with about 2 tablespoons of the olive oil, salt, and pepper, to taste, in a small bowl and spread in a single layer on a baking sheet or grill pan. Roast the zucchini halves until slightly softened and skins are slightly wrinkled, about 10 minutes while simultaneously roasting the potatoes until they are tender and lightly browned, 12 to 14 minutes. When the zucchini has finished roasting/grilling, remove it from the oven and using tongs, flip the zucchini halves over on the baking sheet and set aside.
• While the zucchini and potatoes are roasting, heat the remaining oil in a 12-inch skillet over medium heat until shimmering, about 2 minutes. Add the onion and cook, stirring occasionally, until softened and beginning to brown, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cooked potatoes and zucchini meat; cook, stirring occasionally, until heated through, about 3 minutes. Off the heat, stir in the basil, 1 cup cheese,dried Italian spices and salt and pepper to taste.
• Divide filling evenly among the zucchini halves on the baking sheet or grill pan, spooning about 1/2 cup into each, and packing it; sprinkle with remaining cheese. Return the baking sheet to the oven or grill, this time to the upper rack of oven or closed grill, and bake the zucchini until heated through and cheese is spotty brown, about 6 minutes. Serve immediately.