Italianstuffedzucchini Food

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ITALIAN SAUSAGE STUFFED ZUCCHINI



Italian Sausage Stuffed Zucchini image

Make and share this Italian Sausage Stuffed Zucchini recipe from Food.com.

Provided by SB61287

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

3 zucchini, medium size
2 tablespoons olive oil
salt & pepper
8 ounces Italian sausage, ground
4 ounces scallions, chopped
8 ounces tomatoes, diced
8 ounces mozzarella cheese (or provolone, havarti, fontina, cheddar)
1 ounce fresh basil, chopped
1 teaspoon crushed red pepper flakes
2 ounces parmesan cheese (optional)
2 ounces pine nuts, toasted

Steps:

  • Wash zucchini, cut in half and scoop out seeds.
  • Sprinkle scooped zucchini with salt and pepper and olive oil then place on hot grill or pan for 2-3 minutes.
  • Sauté ground sausage till browned.
  • In a bowl, combine scallions, tomatoes, mozzarella, basil, red pepper and pine nuts.
  • Add sausage to mixture.
  • Spoon mixture into scooped out zucchini and sprinkle tops with Parmesan cheese.
  • Place in 350 degree oven for 15 minutes.

ITALIAN STUFFED ZUCCHINI



Italian Stuffed Zucchini image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 medium zucchini, halved lengthwise
3/4 cup ricotta cheese
1/2 cup shredded Italian cheese blend
2 tablespoons chopped fresh parsley
2 ounces sliced capicola, chopped
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper
1/4 cup marinara sauce

Steps:

  • Preheat the oven to 400 degrees F and line a small baking dish with foil. Scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell.
  • Combine the ricotta, 1/4 cup Italian cheese blend, the parsley, capicola and lemon zest and juice in a medium bowl. Season the zucchini with salt and pepper, then fill with the ricotta mixture.
  • Drizzle each zucchini half with about 1 tablespoon marinara sauce, then sprinkle with the remaining 1/4 cup Italian cheese blend. Transfer to the baking dish and bake until the cheese is melted and bubbling, about 20 minutes.

Nutrition Facts : Calories 211 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 45 milligrams, Sodium 611 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 13 grams, Sugar 4 grams

SAUSAGE-STUFFED ZUCCHINI BOATS



Sausage-Stuffed Zucchini Boats image

Provided by Nancy Fuller

Categories     main-dish

Time 1h

Yield 8 zucchini boats

Number Of Ingredients 12

4 medium zucchini, cut in half lengthwise
1 tablespoon olive oil
8 ounces sweet loose Italian sausage
8 ounces hot loose Italian sausage
1 clove garlic, minced
1 small onion, chopped
2 medium vine-ripened tomatoes, chopped
Kosher salt and freshly ground black pepper
1/2 cup Parmesan, finely grated
1/2 cup mozzarella, shaved
1/4 cup breadcrumbs
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
  • In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
  • In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
  • Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.

STUFFED ZUCCHINI



Stuffed Zucchini image

[DRAFT]

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 12 Servings

Number Of Ingredients 15

6 Medium zucchinis, about 8-in long
1 Jar (24 oz.) Classico® Traditional Sweet Basil Pasta Sauce, divided
2 Tablespoons Vegetable oil
3 Cups Ore-Ida® Southern Style Hash Browns, or 1/2 bag *
1 Pound Lean ground beef
1 Cup Chopped onion
1 Cup Chopped sweet red bell pepper
2 Teaspoons Minced garlic
2 Teaspoons Dried Italian-style seasoning
2½ Cups Shredded pepper jack cheese, divided **
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* TIP: If desired, substitute Ore-Ida Southern Style Hash Browns with Ore-Ida Country Style Hash Browns.
** TIP: If desired, substitute shredded pepper jack cheese with shredded mozzarella cheese.
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Steps:

  • 1. Preheat oven to 350°F. Cut each zucchini in half lengthwise and scoop out pulp, leaving about ¼-in shells. Reserve ½ cup of Pasta Sauce and pour remainder into bottom of two 13x9 baking dishes. Place zucchini shells in baking dishes.
  • 2. Heat oil in a large skillet over medium heat. Cook hash browns for 12 to 15 minutes, stirring two to three times.
  • 3. Meanwhile, in another large skillet over medium heat, cook beef for 3 to 4 minutes, stirring frequently to form small crumbles. Add onion, pepper and garlic, and cook for another 3 minutes. Remove from heat and drain if needed. Stir in cooked Hash Browns, seasoning, reserved ½ cup of Pasta Sauce and 2 cups of cheese. Season with salt and pepper if desired.
  • 4. Spoon about ½ cup of meat mixture into each zucchini shell. Pour about ½ cup of hot water into bottom of each baking dish and cover with foil. Bake covered for 30 minutes.
  • 5. Carefully remove foil and sprinkle remaining ½ cup of cheese on top. Bake uncovered for an additional 10 minutes, or until zucchini is tender. Serve with additional Pasta Sauce if desired.

SAUSAGE STUFFED ZUCCHINI BOATS RECIPE BY TASTY



Sausage Stuffed Zucchini Boats Recipe by Tasty image

Here's what you need: large zucchinis, McCormick® Perfect Pinch Italian Seasoning, kosher salt, freshly ground black pepper, olive oil, Italian turkey sausage meat, medium yellow onion, green bell pepper, red bell pepper, tomato paste, tomato, red wine vinegar, McCormick® Perfect Pinch Italian Seasoning, McCormick® Garlic Powder, kosher salt, freshly ground black pepper, red pepper flakes, shredded mozzarella cheese

Provided by McCormick

Categories     Lunch

Yield 2 servings

Number Of Ingredients 18

2 large zucchinis
½ tablespoon McCormick® Perfect Pinch Italian Seasoning
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 lb Italian turkey sausage meat, casings removed if necessary
½ medium yellow onion, diced
¼ cup green bell pepper, diced
¼ cup red bell pepper, diced
1 tablespoon tomato paste
1 can tomato, diced
1 teaspoon red wine vinegar
1 tablespoon McCormick® Perfect Pinch Italian Seasoning
1 teaspoon McCormick® Garlic Powder
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
¼ teaspoon red pepper flakes, optional
1 cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Make the zucchini boats: Slice the zucchini in half lengthwise. With a small paring knife, cut into each zucchini half about ¼ inch from the outside edges and ¼ inch (6 mm) deep. Be careful not to cut all the way through the zucchini. Using a small spoon, carefully scoop out the flesh of the zucchini inside the cuts, being careful not to scoop all the way through the squash. Dice the scooped-out zucchini flesh and set aside for the filling.
  • Place the zucchini boats on the prepared baking sheet, and sprinkle evenly with the McCormick® Perfect Pinch Italian Seasoning, salt, and pepper.
  • Make the filling: Heat the olive oil in a large high-walled skillet over medium heat. Add the turkey sausage and cook for 4-5 minutes, breaking up with a spatula, until beginning to brown.
  • Add the onion and sauté for 1-2 minutes, until fragrant. Add the green bell pepper, red bell pepper, reserved zucchini flesh, tomato paste, and diced tomatoes, and stir well to combine. Bring to a simmer and cook for 8 minutes, stirring occasionally, then stir in the red wine vinegar, McCormick® Perfect Pinch Italian Seasoning, McCormick® Garlic Powder, salt, pepper, and red pepper flakes, if using. Cook for 2-4 minutes more, or until most of the liquid has evaporated.
  • Spoon the filling into the zucchini boats, dividing evenly.
  • Transfer the zucchini boats to the oven and bake for 20-25 minutes, until the zucchini is tender. Remove from the oven and turn the broiler on high.
  • Sprinkle ¼ cup (25 g) mozzarella cheese over each zucchini boat, then return to the oven and broil for 4-5 minutes, or until the cheese is melted and browned. Remove from the oven and let rest for 5 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 1021 calories, Carbohydrate 27 grams, Fat 78 grams, Fiber 5 grams, Protein 54 grams, Sugar 12 grams

ITALIAN ZUCCHINI



Italian Zucchini image

This is adapted from old Farm Journal Cookbook recipe & you have to figure the farmer's wives know what to do with a bumper zucchini crop!

Provided by Judy from Hawaii

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs zucchini
1/4 cup canola oil
1 1/2 cups chopped onions
1 1/2 teaspoons salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon oregano
2 (28 ounce) cans tomatoes or 3 cups chopped tomatoes

Steps:

  • Remove ends from zucchini& cut in half lengthwise.
  • Cut each half in thirds crosswise.
  • Place cut side down in hot oil in a large skillet.
  • Add onion& cook until zucchini is lightly browned.
  • Sprinkle zucchini with salt& spices and top with tomatoes.
  • Cover and simmer for 15 mnutes.
  • Uncover and simmer 20 minutes oruntil squash is tender and a fairly thick sauce is formed.

Nutrition Facts : Calories 127.2, Fat 7.4, SaturatedFat 0.6, Sodium 458.3, Carbohydrate 14.7, Fiber 4.1, Sugar 8.5, Protein 3.4

ITALIAN STUFFED ZUCCHINI BOATS



Italian Stuffed Zucchini Boats image

Make and share this Italian Stuffed Zucchini Boats recipe from Food.com.

Provided by Chef Gorete

Categories     European

Time 1h10m

Yield 6 zucchini, 3-6 serving(s)

Number Of Ingredients 15

3 medium zucchini, uniformly sized
3 cups basil, marinara sauce* (divided)
1 tablespoon olive oil
1 lb ground turkey
1 medium onion, finely chopped
1/3 of a red pepper, finely chopped
3 garlic cloves, minced
1/4 cup parsley, finely chopped
1 teaspoon italian seasoning
1/4 teaspoon chili pepper flakes (or to taste)
1/2 teaspoon salt
black pepper
1 1/2 cups shredded mozzarella cheese
1/3 cup grated parmigiano-reggiano cheese
2 tablespoons panko breadcrumbs

Steps:

  • Preheat the oven to 375 degrees F. Measure one cup of marinara sauce and set aside.
  • Trim the ends from the zucchini and slice them in half lengthwise. Using a teaspoon, scrape the inside of the zucchini forming a cavity, being careful not to cut through.
  • Place the zucchini boats in a 9 x 13" baking dish and add a cup of water. Cover with foil then bake for 20 minutes or until just slightly fork tender. Remove from oven, remove foil and set aside to cool slightly.
  • While the zucchini is cooking, add the olive oil to a skillet and place over medium heat. Add the ground turkey, onions, peppers, and garlic to the pan, and stir until fully combined. Cook, stirring to break up the ground turkey as it cooks. Cook until the meat is cooked and the vegetables have softened. If there is too much grease, drain off as much as possible. and return skillet to the heat.
  • Add the remaining 2 cups marinara sauce, parsley and spices and simmer over low heat for 15 minutes. Taste and adjust the spices if necessary.
  • Remove the zucchini from the baking dish and drain off the water. Pour the 1 cup marinara on the bottom of the dish and place the zucchini on top of the sauce.
  • Fill the zucchini cavities with the meat sauce. If you have extra, add it around the zucchini or save it to enjoy with pasta another day. Cover the dish with foil and bake for 20 minutes. or until zucchini is fork tender.
  • Remove dish from oven and set the oven to broil. Remove the foil then sprinkle the mozzarella cheese, then the parmigiano-reggiano cheese, and then the breadcrumbs evenly over the six zucchini boats.
  • Place dish in the oven and broil for approximately 2 minutes, with the door open, until the cheese has melted and golden in colour.
  • *I used my Basil Tomato Sauce Recipe #447975.

Nutrition Facts : Calories 554.9, Fat 32.3, SaturatedFat 12.9, Cholesterol 155.1, Sodium 1032.9, Carbohydrate 17.6, Fiber 4, Sugar 8.2, Protein 50.7

SAUSAGE-STUFFED ZUCCHINI BOATS



Sausage-Stuffed Zucchini Boats image

Add veggies, cheese, and sausage or ground chicken to these sausage-stuffed zucchini boats.

Provided by cakes

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 1h20m

Yield 4

Number Of Ingredients 14

2 medium zucchini
½ pound mild sausage (such as Odom's Tennessee Pride® Mild Country Sausage)
⅓ pound hot sausage (such as Odom's Tennessee Pride® Hot Country Sausage)
1 tablespoon butter
3 mushrooms, finely diced, or more to taste
¼ small onion, diced
½ stalk celery, diced
1 clove garlic, minced
1 slice gluten-free bread, crumbled
1 tablespoon water, or as needed
½ medium tomato, diced
⅛ cup grated Parmesan cheese
4 slices pepper Jack cheese
½ tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cut zucchini in half and scoop out and reserve interiors. Place zucchini halves close together in a casserole dish. Finely chop zucchini flesh and set aside in a bowl.
  • Heat a saucepan over medium-high heat. Add mild and hot sausage and cook until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Melt butter in a frying pan over medium heat. Add chopped zucchini flesh, onion, mushrooms, celery, and garlic; cook and stir for 5 minutes. Stir in cooked sausage, bread crumbs, and enough water to hold the mixture together.
  • Spoon sausage mixture into zucchini boats, overflowing into the casserole dish.
  • Bake in the preheated oven for 30 minutes.
  • Remove from the oven, leaving oven on. Top with diced tomatoes, Parmesan cheese, and pepper Jack cheese, in that order. Return to the oven and cook until cheese is melted, about 10 minutes more. Top with parsley.

Nutrition Facts : Calories 488.2 calories, Carbohydrate 10.3 g, Cholesterol 109.4 mg, Fat 38.7 g, Fiber 2.2 g, Protein 21.3 g, SaturatedFat 15.1 g, Sodium 903.2 mg, Sugar 2.8 g

ITALIAN SAUSAGE-STUFFED ZUCCHINI



Italian Sausage-Stuffed Zucchini image

I've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to include sausage for a main dish but it could be a meatless side dish, too. -Donna Marie Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 11

6 medium zucchini (about 8 ounces each)
1 pound Italian turkey sausage links, casings removed
2 medium tomatoes, seeded and chopped
1 cup panko bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup minced fresh parsley
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese
Additional minced fresh parsley, optional

Steps:

  • Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender., In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells., Place in 2 ungreased 13x9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. If desired, sprinkle with additional minced parsley.

Nutrition Facts : Calories 206 calories, Fat 9g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 485mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

STUFFED ZUCCHINI



Stuffed Zucchini image

Sponsored by Classico® Pasta Sauce. This one-skillet dish is inspired by a zucchini meal my cousins make when I visit them. A filling of beef and rice makes it super-comforting while lots of great vegetables, fresh herbs and savory tomato-basil sauce keep it light. I can't get enough of it!

Provided by Elena Besser

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

1 cup cooked white rice
1/2 pound ground beef
Zest and juice of 1 lemon
1 cup tomato-basil sauce, such as Classico® Traditional Sweet Basil Pasta Sauce
1/2 cup finely chopped parsley
1/4 cup finely chopped basil
1/2 cup finely chopped toasted pine nuts or walnuts
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
3 medium zucchini, trimmed and halved lengthwise
1 medium yellow onion, diced
3 to 4 cocktail tomatoes, such as Campari tomatoes, diced
Extra-virgin olive oil, for drizzling
Grated Parmesan, for garnish

Steps:

  • Preheat the oven to 475 degrees F.
  • Combine the rice with the beef, lemon zest and juice, 1/2 cup tomato sauce, 1/4 cup parsley, the basil, pine nuts and garlic in a medium bowl. Season with a 4-finger pinch of salt and a generous amount of pepper. Mix with a fork until well combined; set aside.
  • Scoop out the flesh from the zucchini with a melon baller or teaspoon, leaving a 1/4-inch-thick shell. Reserve the scooped-out flesh. Cut the zucchini boats crosswise into 2-inch pieces.
  • Combine the reserved zucchini flesh with the onions and tomatoes in a large cast-iron or heavy ovenproof skillet. Season with salt and pepper, drizzle with oil and toss. Add the remaining 1/2 cup tomato sauce and toss again.
  • Using your hands or a small spoon, gently stuff each zucchini shell with about 2 tablespoons of the meat filling, pressing to carefully pack it in. Nestle the stuffed zucchini into the vegetables in the skillet and drizzle with oil.
  • Bake until the vegetables are soft and the meat is cooked through, about 25 minutes. Garnish with grated Parmesan and the remaining 1/4 cup parsley. Enjoy!

EASY STUFFED ZUCCHINI



Easy Stuffed Zucchini image

Fresh out of the oven...zucchini packed full of meat, sauce and cheese makes a delicious dish!

Provided by cookkassi

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 4

Number Of Ingredients 8

½ pound ground beef
1 large zucchini, ends trimmed
½ cup bread crumbs
2 cloves garlic, minced
1 (16 ounce) jar spaghetti sauce
½ (6 ounce) can sliced black olives, drained
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook and stir the ground beef in a skillet over medium heat until the meat is browned, breaking the beef up into crumbles as it cooks, about 10 minutes. Drain off excess fat, and transfer the beef into a mixing bowl. Slice the zucchini in half the long way, and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell all around the zucchini. Chop the scooped-out zucchini flesh, and add to mixing bowl. Stir in the bread crumbs, garlic, spaghetti sauce, black olives, and Parmesan cheese; mix the stuffing well. Lightly stuff both halves of the zucchini with the meat mixture. Place the zucchini halves into a baking dish, and cover tightly with foil.
  • Bake in the preheated oven for 45 minutes, remove from oven, and remove the foil. Sprinkle 1/2 cup of shredded mozzarella cheese over each zucchini half. Move an oven rack to within 6 inches of the oven broiler's heat source, turn on the broiler, and broil the zucchini until the mozzarella cheese is browned and bubbling, about 5 minutes.

Nutrition Facts : Calories 405.4 calories, Carbohydrate 30.9 g, Cholesterol 63.4 mg, Fat 20.1 g, Fiber 5.1 g, Protein 25.2 g, SaturatedFat 8.5 g, Sodium 1112.4 mg, Sugar 12.6 g

EASY STUFFED ZUCCHINI



Easy Stuffed Zucchini image

I love this recipe - it's so great - even my 8 month old son ate this! I just peeled some of the skin off the zucchini and he loved it all - even the filling! Very yummy. You can use any cheese for the top - I use what I have on hand - you can easily cut this recipe in half - I have - enjoy!

Provided by wild_flower98

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 zucchini
2 onions, finely chopped
1 garlic clove, finely chopped
1/2-1 lb sausage meat (casing removed)
12 ounces tomato sauce or 12 ounces spaghetti sauce
italian seasoning (to taste)
dried rosemary, seasoning (to taste)
salt (to taste)
pepper (to taste)
1/3 cup fine breadcrumbs
1/2 cup grated mozzarella cheese

Steps:

  • Slice zucchini in half - lengthwise.
  • Scoop out the seeded centre and discard.
  • Scoop out more of the centre of the zucchini and place aside in a bowl.
  • Place shells cut side down in a lightly oiled shallow baking dish. Add some water. Cover with foil and bake at 350°F until tender (depending on size 15 min).
  • Place onions, garlic and sausage meat in frying pan until cooked.
  • Add scooped out centre of zucchini (chopped), sauce, seasonings.
  • Simmer about 10 minutes. Remove from heat. Stir in bread crumbs.
  • Take zucchini - drain water and fill with sausage mix.
  • Sprinkle with cheese - broil until cheese melts.

Nutrition Facts : Calories 482, Fat 34.1, SaturatedFat 12, Cholesterol 92.8, Sodium 1331.3, Carbohydrate 20.6, Fiber 3, Sugar 7.5, Protein 23.7

ITALIAN-STYLE ZUCCHINI BOATS



Italian-Style Zucchini Boats image

I love zucchini boats, and I'm always looking for new ways to experience them. This is a very hearty dish with ground beef, and my family loves it! This is the perfect use for all those jumbo zucchinis growing in your garden! Sprinkle each slice with additional dried oregano and dried basil as desired.

Provided by Corie Kessler-Bennett

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 13

1 drizzle olive oil
1 extra large zucchini, quartered lengthwise, seeds scooped out
salt and ground black pepper to taste
2 pounds ground beef
1 onion, chopped
5 cloves garlic, minced
3 tablespoons dried basil
3 tablespoons dried oregano
4 teaspoons garlic salt
1 (6 ounce) can tomato paste
1 cup water
¼ cup chopped fresh basil, or to taste
1 cup shredded mozzarella cheese, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  • Drizzle olive oil on zucchini and season with salt and pepper. Place on the prepared baking sheet.
  • Bake in the preheated oven until zucchini is fork-tender, 30 to 45 minutes.
  • While zucchini is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with onion and garlic until browned and crumbly, 5 to 7 minutes. Stir in dried basil, dried oregano, and garlic salt.
  • Combine tomato paste with 1 cup of water in a small bowl. Mix thoroughly. Drain fat from beef mixture if needed. Add tomato paste mixture and heat through. Turn off heat, add fresh basil leaves, and mix until well blended.
  • Remove zucchini from the oven; leave the oven on. Scoop meat mixture generously into each zucchini quarter and sprinkle each with mozzarella cheese. Return to the oven and bake until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 617.4 calories, Carbohydrate 25.1 g, Cholesterol 158 mg, Fat 35 g, Fiber 6.9 g, Protein 51.6 g, SaturatedFat 14.9 g, Sodium 2554.8 mg, Sugar 10.7 g

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From 2dadswithbaggage.com


RACH'S STUFFED ZUCCHINI | RECIPE - RACHAEL RAY SHOW
Roast them cut-side down on a baking sheet for about 15 minutes. Remove from oven and let cool. Place breadcrumbs on a small baking sheet and brown in the oven until deep golden and nutty in fragrance. Remove and leave oven on. Heat a skillet over medium-high heat with EVOO, 3 turns of the pan.
From rachaelrayshow.com


BAKED RICOTTA STUFFED ZUCCHINI FLOWERS | ITALIAN FOOD FOREVER
Instructions. Preheat oven to 400 degrees F. In a small bowl, mix together the ricotta and pecorino cheese along with the chopped basil. Season with salt and pepper. Use a small spoon to fill each flower with the ricotta mixture, pushing the filling down towards the stem end. Gently twist the flower at the end to enclose the filling.
From italianfoodforever.com


ITALIAN-STYLE VEGAN STUFFED ZUCCHINI - CONNOISSEURUS VEG
Bring the sauce to a simmer. Let the mixture simmer, stirring occasionally, until the sauce thickens up a bit, about 5 minutes. Remove the pot from heat and stir in the basil. Season the filling with salt and pepper to taste. Remove the baking sheet from the oven when the zucchini halves are finished roasting.
From connoisseurusveg.com


ZUCCHINI GRATIN | STUFFED ZUCCHINI | ITALIAN RECIPES - FOOD
Line a baking tray with baking paper. Mix together the breadcrumbs, cheese, garlic, herbs and olive oil in a large mixing bowl. Season with salt and pepper and set aside. Cut the zucchini in half ...
From sbs.com.au


ITALIAN STUFFED ZUCCHINI - MEDITERRANEAN RECIPES
Italian Stuffed Zucchini. You can never have too many side dish recipes, so give Italian Stuffed Zucchini a try. This recipe serves 8. One serving contains 66 calories, 3g of protein, and 2g of fat. It is a very reasonably priced recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes roughly 45 minutes. If you have pepper, olive oil, pine nuts, and a few other ...
From fooddiez.com


STUFFED ZUCCHINI WITH MEAT / ITALIAN STYLE - AN ITALIAN IN ...
In a small bowl soak the bread for about 30 seconds in either water or milk. Remove the crust and squeeze out the excess moisture, crumble and place in a medium bowl, add the ground beef, egg, parmesan cheese, spices and garlic, mix well. Stuff the meatball mixture into the zucchini. In a medium to large frying pan add 2 tablespoons of oil and ...
From anitalianinmykitchen.com


ITALIAN STUFFED ZUCCHINI (VEGETARIAN) - CUCINABYELENA
Favorite Italian Stuffed Zucchini Recipe . These vegetarian stuffed zucchini highlight the flavor of the zucchini from the inside out! They are topped with plenty of cheese and baked to perfection. An easy and healthy recipe the whole family will enjoy! If you like meat stuffed vegetable try Best Italian Style Stuffed Peppers. Ingredients . Zucchini (it helps if they are thick …
From cucinabyelena.com


STUFFED ZUCCHINI | ITALIAN FOOD FOREVER
Preheat the oven to 375 degrees F. In a frying pan, cook the chopped onions, the garlic, and half the zucchini in the olive oil until tender, about 10 minutes. Remove from the heat, and add salt & pepper, cheese, tomatoes and the chopped parsley. Stuff the zucchini, and place in a baking dish. Cook for 45 minutes or until fork tender and the ...
From italianfoodforever.com


ITALIAN STUFFED ZUCCHINI RECIPE BY ADMIN | IFOOD.TV
Italian Stuffed Zucchini. By: admin. Fried Zucchini Sticks With Marinara Sauce. By: RebeccaBrandRecipes. Zucchini And Squash Au Gratin. By: RecipeBoxTV. How To Make A Grilled Vegetable And Sausage Pizza. By: Relish. Betty's Zucchini Fries. By: Bettyskitchen. How To Make Zucchini (Courgette) Fries. By: Nickoskitchen. Cheese Zucchini Boats ...
From ifood.tv


ITALIAN STUFFED ZUCCHINI FLOWERS RECIPE | SANPELLEGRINO
Fried Food. ORIGINS. Where the recipe for stuffed zucchini flowers comes from is a mystery. Also because, each region of the Italian Peninsula has its own traditional recipe for making them. What they all have in common, however, is their delicate flavour. Stuffed zucchini flowers are crisp little morsels with a tantalizing filling, ideally served as a starter to a chic, sophisticated dinner ...
From sanpellegrino.com


STUFFED ZUCCHINI WITH GROUND BEEF RECIPE | EAT SMARTER USA
Stuffed Zucchini with Ground Beef is full of flavor. Preheat the oven to 180°C (approximately 350°F). Rinse zucchini, cut in half lengthwise and scoop out with a teaspoon, leaving a shell about 0.8 cm (approximately 1/5 inch) thick.
From eatsmarter.com


ITALIAN STUFFED ZUCCHINI RECIPE | MYRECIPES
Italian Stuffed Zucchini; Italian Stuffed Zucchini. Rating: Unrated. Be the first to rate & review! It's easier to scoop out the pulp of the zucchini halves if you use an ice cream scoop or a melon baller. Recipe by Oxmoor House January 2001 Pin Print More. Facebook Tweet Email Send Text Message. Gallery. Recipe Summary. Yield: 8 servings (serving size: 1 zucchini half) Nutrition …
From myrecipes.com


STUFFED ZUCCHINI FLOWERS RECIPE | SANPELLEGRINO® ITALIAN ...
PREPARATION. Wash the zucchini flowers very gently under cold running water, eliminate the hard pistil from inside and arrange the flowers on a clean tea towel to dry. In the meantime, blend the ricotta cheese with the grated Parmigiano Reggiano in a bowl, to obtain a smooth, soft cream. Season to taste with salt, freshly ground black pepper ...
From sanpellegrinofruitbeverages.com


ITALIAN STUFFED ZUCCHINI BOATS | ZUCHINNI RECIPES ...
Sep 26, 2019 - Italian Stuffed Zucchini Boats are a seriously easy recipe for a weeknight- it's full of with delicious flavor without all the guilt! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And Drink. Dessert. Frozen ...
From pinterest.ca


ITALIAN STUFFED ZUCCHINI BOAT MADE WITH CHEDDAR RECIPE ...
Italian Stuffed Zucchini Boats. Tasty comfort food, brimming with good things—this recipe for stuffed Italian zucchini is simply mouth-watering. Think zucchini, Italian sausage, tomatoes, melted Garlic & Herb Cheddar Cheese, dried oregano and thyme. A complete dish that looks complicated but is prepared in a jiffy. Ingredients 4 medium-sized zucchini, stem cut off, …
From armstrongcheese.ca


HOW TO MAKE THE BEST STUFFED ZUCCHINI | ALLRECIPES
Spoon bread is comfort food perfection — it's irresistibly soft, moist, and carbohydrate-laden enough to elicit a nice warm nap. It stands at a crossroads between cornbread and casserole: soft yet gritty, subliminally salty and sweet. Best known a Southern side (and possibly Native American in origin), spoon bread is gaining popularity at holiday feasts. …
From allrecipes.com


THE 5 BEST ITALIAN RESTAURANTS IN WARRENTON, UPDATED ...
Best Italian Restaurants in Warrenton, Virginia: Find Tripadvisor traveller reviews of Warrenton Italian restaurants and search by price, location, and more.
From tripadvisor.ca


STUFFED ZUCCHINI RECIPE - HOUSE & HOME
Step 1: Cut off the ends of the zucchini, then cut each squash in half crosswise. Use an apple corer (or a dinner knife with a rounded tip) to scoop out the inside of each zucchini, leaving a tube shape with a 1/4″ wall.
From houseandhome.com


ITALIAN-SAUSAGE STUFFED ZUCCHINI BOATS – MULAY'S SAUSAGE
Place zucchini on a baking sheet, bush with oil and bake zucchini for 6 minutes. When time is up, remove from oven and set aside. While zucchini is baking begin preparing the sausage filling. Over medium-high heat, in a large pan add Italian sausage and ground meat. Once partially browned, add the mushrooms, canned tomatoes, onions and garlic.
From mulays.com


THE BEST EVER ITALIAN STUFFED ZUCCHINI BOATS - THE GIRL ON ...
Preheat oven to 400 F. Slice zucchini in half lengthwise and scoop out seeds with a spoon. Add to a 9x13 baking dish and set aside. Meanwhile, heat olive oil in a large skillet over med-high heat. Add onions, carrots and celery, sauteeing for 1-2 minutes. Add ground beef and cook for 4-5 minutes until lightly browned.
From thegirlonbloor.com


ZUCCHINI BOATS (PLUS 5 MORE ZUCCHINI BOAT RECIPES ...
Instructions. Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim on all sides to create boats. Drizzle with 1 Tbsp olive oil, then season with salt and pepper. Bake in preheated oven 15 minutes.
From cookingclassy.com


ITALIAN STUFFED ZUCCHINI IN TOMATO SAUCE - SUGARLOVESPICES
Italian Stuffed Zucchini in Tomato Sauce (Zucchine Ripiene alla Romana). Beautiful lamb stuffed zucchini seared and slowly simmered in a rich tomato sauce. If you love Italian food this is a dish for you to try. The end result, some very happy taste buds!
From sugarlovespices.com


STUFFED ITALIAN ZUCCHINI BOATS - GARLIC & ZEST
Tear the bread into small chunks and add them to the food processor along with the parsley. Pulse 3-5 times until coarsely chopped and transfer to the zucchini mixture. Add the mozzarella and basil, stir to combine. Lightly coat the interior of each zucchini half with a little olive oil. Spoon filling liberally into each zucchini and arrange on a baking sheet. Take a look at the …
From garlicandzest.com


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