Best Zucchini Ripiene Al Forno Baked Stuffed Zucchini Recipes

ZUCCHINI RIPIENI (STUFFED ZUCCHINI)

Zucchini Ripieni (Stuffed Zucchini) image

Provided by Food Network

Time 1h45m

Yield 3 servings

Number Of Ingredients 14

Ingredients

2 large zucchini
2 slices Mortadella, chopped
1/2 pound breast of chicken, leftover or pre-cooked, chopped
2 ounces ricotta cheese
2 ounces Parmesan, grated
1 medium egg
Small bunch of Italian parsley, chopped together with 1/2 clove of garlic
Grated nutmeg to taste
Salt and pepper to taste
Bread crumbs
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 onion, coarsely chopped
3 peeled canned tomatoes

Steps:

Core and cut each zucchini into 3 pieces. In a bowl mix together Mortadella, chicken, ricotta, Parmesan, egg, parsley, garlic, nutmeg, salt, and pepper. Stuff the zucchini with the filling and put bread crumbs on both ends of the zucchini.
Arrange the zucchini in a baking pan and sprinkle with celery, carrots, and onions. Crush the peeled tomatoes with your hands and place over the zucchini. Drizzle with olive oil. Cover with aluminum foil and bake at 350 degrees for 45 minutes. Uncover and bake for an additional 15 minutes.

STUFFED BAKED ZUCCHINI

Stuffed Baked Zucchini image

A baked zucchini rind stuffed with a mixture slightly reminiscent of a twice-baked potato or stuffed pepper.

Provided by Rachel Traff

Time 50m

Yield 4

Number Of Ingredients 14

Ingredients

2 large zucchini
2 cups grated Cheddar cheese
1 ½ cups grated potato
1 (8 ounce) package cream cheese, softened
½ cup cubed, cooked chicken
¼ cup sour cream
¼ cup chopped onion
1 clove garlic, chopped
¼ teaspoon ground cumin
¼ teaspoon garam masala
¼ teaspoon ground paprika
¼ teaspoon chili powder
¼ teaspoon ground black pepper
¼ cup crushed crackers

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil.
Cut both zucchini in half and scoop out the seeds. Place in the boiling water until soft, 5 to 7 minutes. Remove from the water and set on a baking sheet while preparing stuffing.
Mix 1 3/4 cups Cheddar cheese, grated potato, cream cheese, cooked chicken, sour cream, onion, garlic, cumin, garam masala, paprika, chili powder, and pepper together in a bowl. Fill zucchini halves with stuffing. Sprinkle with crushed crackers and sprinkle with remaining Cheddar cheese.
Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.

Nutrition Facts : Calories 642.5 calories, Carbohydrate 28.2 g, Cholesterol 140.9 mg, Fat 47.8 g, Fiber 3.8 g, Protein 27.3 g, SaturatedFat 27.6 g, Sodium 686.7 mg, Sugar 5 g