Zucchinistuffedwithtomatowhitebeansandpesto Food

ZUCCHINI STUFFED WITH TOMATO, WHITE BEANS, AND PESTO

Steps:

• Scoop out the zucchini flesh, keeping about 1/4 inch of the flesh and the shells intact. Chop the pulp.
• Heat 1 tablespoons of the olive oil in a medium-size skillet over medium heat, add the shallots, garlic, and chopped zucchini, and season with salt and pepper to taste. Cover and cook until the vegetables are tender; about 10 minutes. Stir in the tomato, beans, pine nuts, parsley, and basil, season to taste with salt and pepper, and mix well.
• Fill the zucchini shells with the stuffing mixture and place them in a lightly oiled 5 1/2 - 6 quart oval slow cooker. Drizzle the zucchini with the remaining 1 tablespoons oil. Cover and cook on LOW for 3-4 hours, until the zucchini is tender.

EASY BAKED STUFFED ZUCCHINI WITH TUNA

Steps:

• Rinse zucchini, chop off the stem and cut in half lengthwise.
• Using a spoon, scoop out the inside of zucchini. It can be used for other recipes.
• Place the zucchini boats in a baking dish or a baking tray.
• In a bowl, mix together tuna drained of juice with pepper, salt, yogurt, mustard, finely chopped onion and crushed garlic clove. You can also add in smoked tofu.
• Combine the ingredients together thoroughly and divide the mixture into prepared zucchini boats.
• Place rinsed asparagus on the top and sprinkle with cheese.
• Bake for about 20 minutes at 205 degrees Celsius (400 degrees Fahrenheit).
• The resulting zucchini should be baked until soft and it shouldn't fall apart.

HEATHER'S ZUCCHINI NOODLES WITH BASIL-PUMPKIN SEED PESTO

Steps:

• To prepare the pesto: In a food processor, combine the onion (if using, see notes), garlic, basil, toasted pepitas, olive oil, vinegar and red pepper flakes. Blend until smooth and season with salt, to taste (I added about 1/2 teaspoon-if the mixture tastes overwhelmingly oniony, don't worry, it will mellow in a few minutes. I added another teaspoon of vinegar to help balance the flavors).
• To prepare the noodles: Spiralize the zucchini with a spiralizer (here's how), or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater. Toss the zucchini with pesto until well coated, and season with salt (I added another 1/4 teaspoon).
• Transfer the pesto noodles to a large platter and sprinkle with the cherry tomatoes. Tuck the fresh basil in to the corners to garnish.

ZUCCHINI PASTA II

Steps:

• Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the olive oil in a skillet over medium heat, and cook the onion and garlic until tender. Mix in the zucchini, and season with oregano, salt and pepper, and red pepper. Cook 10 minutes, until tender.
• Stir the chicken broth into the skillet, and cook 5 minutes, until heated through. Mix in the chicken, roasted red peppers, and cream cheese, and continue cooking 5 minutes. Serve over the cooked pasta, and top with fresh basil and Parmesan cheese.

ITALIAN ZUCCHINI STEW

Steps:

• In a large Dutch oven or heavy bottomed pot, heat olive oil over medium high heat and add the ground beef, onion, garlic, pepper flakes, green pepper, celery, salt and pepper and sauté until meat has browned and the vegetables almost tender.
• Add zucchini, potatoes, tomatoes and water. Bring to a gentle bubble, cover and reduce heat to low to medium low and cook for ten minutes.
• Remove cover and add in tomato paste and cook for a few more minutes or just until the zucchini is cooked. Do not overcook the zucchini.
• Remove from heat and add the cup of Parmesan and taste for additional salt and pepper.
• Serve with additional Parmesan and crusty bread.

ROASTED ZUCCHINI & PESTO

Steps:

• Place a baking sheet on the middle rack of the oven. Preheat oven to 500 degrees F.
• Toss zucchini with oil in a large bowl. Spread the zucchini on the preheated baking sheet in a single layer. Roast until beginning to brown, 5 to 7 minutes. Turn the zucchini and continue roasting until just tender, 7 to 9 minutes more. Return the zucchini to the bowl. Add pesto, salt and pepper; toss to coat.

STUFFED ZUCCHINI

Steps:

• Heat oven to 400ºF.
• Cut zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/8-inch-thick shells. Place shells in 13x9-inch baking dish.
• Chop zucchini flesh. Melt 1 Tbsp. butter in large skillet on medium-high heat. Add onions and chopped zucchini; cook and stir 3 min. or until onions are crisp-tender. Add tomatoes and bacon; cook 2 min. Stir in cheese. Spoon into zucchini shells.
• Melt remaining butter in same skillet. Add panko crumbs; cook and stir 3 min. or until golden brown. Sprinkle over filled shells.
• Bake 15 min. or until heated through.

ZUCCHINI STUFFED WITH FETA AND GARLIC

Steps:

• Cut the ends off the zucchini.
• Cut a slit down the middle of each zucchini (don't go all the way to the end nor all the way through) (see photo)
• Remove slit from each zucchini (where you'll stuff garlic and feta)
• In a bowl, mix together: garlic, oregano, feta, lemon juice, salt pepper, and olive oil.
• Add mixture to each slit on each zucchini.
• Place each zucchini in oven safe dish.
• Drizzle with olive oil and add 1/4 water to pan
• Cover with aluminum foil and bake at 350F for 1hr to 1.5hrs or until soft.
• Serve

ZUCCHINI STUFFED WITH GROUND MEAT

Steps:

• Preheat oven to 400°F.
• In small saucepan over high heat, combine rice and 1/2 cup water. Bring to boil, then reduce heat and simmer, covered, until water is absorbed, about 20 minutes. Remove from heat and set aside to cool.
• In medium skillet over moderately high heat, heat oil until hot but not smoking. Add beef and sauté, stirring occasionally and breaking up large lumps with wooden spoon, until meat is browned, about 10 minutes. Set aside to cool.
• Using apple corer or small melon-ball cutter and working from both ends, hollow out each zucchini, removing all seeds and leaving shells about 1/3 inch thick. Discard pulp and seeds. Place zucchini in large bowl and add 6 cups cold water and 2 tablespoons salt. Soak 15 minutes, then rinse, pat dry, and set aside.
• Cut shallow X through skin at bottom of each tomato. Bring medium pot of water to boil. Fill medium bowl with cold water and place on work surface near pot. Working in batches, add tomatoes to boiling water and cook 30 seconds to blanch. Using slotted spoon, transfer each batch to cold water to cool quickly. Using small sharp knife as aid and starting at X on bottom, pull skin off tomatoes. Cut tomatoes in half; remove and discard seeds. Cut tomatoes into small dice.
• In large bowl, combine rice, beef, and tomatoes. Mix in pepper and remaining 1 teaspoon salt. Using small spoon, stuff 4 tablespoons of mixture into each zucchini.
• Arrange zucchini in nonstick baking pan or ovenproof dish. Pour tomato juice over. Drizzle with ghee and bake 30 minutes, or until knife slides in easily and sauce is thickened. Serve hot.

STUFFED ZUCCHINI

Steps:

• Preheat oven to 375 F degrees.
• In a skillet, add the ground beef and cook until it's no longer pink. Add the cumin, salt and pepper to it and stir well. Add the chorizo sausage and spaghetti sauce and cook for another 5 minutes, over medium heat.
• Wash and cut the zucchini lengthwise. Using a spoon, scoop out the flesh.
• Fill each zucchini half with some of the meat mixture. Top with shredded cheddar cheese, feta and tomatoes.
• Bake for 15 minutes.

STUFFED ZUCCHINI WITH MEAT / ITALIAN STYLE

Steps:

• If the zucchini is long, cut it in half, then hollow it out, rinse and set aside.
• 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, and mix well.
• Stuff the meatball mixture into the zucchini. In a medium to large frying pan add 2 tablespoons of oil and place the stuffed zucchini in the pan, sprinkle with a pinch or 2 of salt and extra spices if desired, drizzle with approximately 1 tablespoon of olive oil. Add the water, cover the pan slightly. Cook on low/medium heat until the zucchini is tender and water has evaporated. Raise the heat, and uncover and cook till zucchini is slightly browned, turn and brown the other side. Serve immediately. Enjoy!