Bacon Mushroom Stuffed Zucchini Recipe 455

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BACON MUSHROOM STUFFED ZUCCHINI RECIPE - (4.5/5)



Bacon Mushroom Stuffed Zucchini Recipe - (4.5/5) image

Provided by rmulleni

Number Of Ingredients 12

Two Medium zucchini cut in half lengthwise
1/2 onion chopped fine
1 cup mushrooms chopped fine
1 tbsp olive oil
1 cup shredded & chopped spinach
2 tbsp fresh parsley chopped fine
2 tbsp bread crumbs
1 tbsp bacon bits
1/2 cup finely chopped tomato, seeds removed (Roma works well)
salt, pepper, garlic salt to taste
Grated Pecorino Romano or Parmesan cheese
A dab of garlic butter adds a nice flavor to filling and also rubbed on zucchini while baking.

Steps:

  • Spray pam on small baking sheet. Place zucchini face down and bake for approximately 15-20 minutes @ 400 degrees. Meanwhile saute onion and mushrooms with olive oil. Add the parsley, spinach, bread crumbs, bacon bits, tomato and seasonings. Saute, when cooked add a little grated cheese. Cut or scrape out seeded area of zucchini, fill with filling. Bake approximately 15 minutes.

ZUCCHINI, BACON AND MUSHROOM SAUTE



Zucchini, Bacon and Mushroom Saute image

This easy zucchini side dish is delicious. Bacon adds a great smoky flavor. Worcestershire sauce gives a nice tanginess. It will be fantastic alongside grilled steaks, chicken or burgers.

Provided by Sue Adame

Categories     Other Side Dishes

Time 40m

Number Of Ingredients 8

5 slice bacon, uncooked, cut 1/2 inch slices
2 small zucchini, cut on the bias
8 oz cremini mushrooms, sliced
1/2 large sweet onion, diced
2 Tbsp garlic, minced
1 tsp pepper
1 tsp salt
1 Tbsp Worcestershire sauce

Steps:

  • 1. Heat 1 tablespoon olive oil in heavy skillet. Add the bacon and cook until semi-crispy.
  • 2. Add onion and garlic to skillet. Cook until onion is translucent in color.
  • 3. Add salt, pepper, and zucchini. Cook until zucchini is fork-tender.
  • 4. Add the Worcestershire and mushrooms stirring frequently for 2-3 minutes. Serve immediately.

BACON STUFFED ZUCCHINI



Bacon Stuffed Zucchini image

My mother-in-law's garden was popping out zucchinis the size of newborn babies... one night I concocted this in an attempt to use up one we had in our fridge, and it's now a household favorite! This is very versitile, but different from many of the other "stuffed zucchini" recipes I've seen because it contains NO tomatoes or tomato sauce. You can also easily leave out the bacon to make this vegetarian. This would be a good "clean out your fridge" recipe as you can add/ substract anything you want!

Provided by GetU4ThatCoconut

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 gigantic zucchini (may use multiple smaller ones)
1/2 tablespoon butter
1/2 tablespoon olive oil
1 head broccoli, cut into small florets
mixed mushrooms, 1 avg. package, sliced
1 red bell pepper, diced
1 medium onion, diced
6 slices bacon, cooked and crumbled
3/4 cup low-fat cheddar cheese, shredded
1 tablespoon garlic, minced
salt and pepper
1 pinch cayenne pepper
1/2 teaspoon cumin

Steps:

  • Preheat oven to 375 degrees.
  • Cut zucchini lengthwise, and using a spoon, scoop out the seeds; discard.
  • Continue scooping out flesh (save this and dice) until you have a zucchini boat (about 1/2 inch thick; don't scoop too thin or your zucchini will turn to complete mush).
  • In a large skillet, add butter and oil to medium-high heat.
  • Saute mushrooms and onions for about 4 to 5 minutes.
  • Add broccoli, bell peppers, saved zucchini and garlic; cook about 3 minutes more.
  • Add salt, pepper, cayenne, and cumin.
  • Mix in half of the cheese and half of the cooked bacon.
  • Scoop filling into the hollowed out zucchini(s).
  • Place onto foil lined baking sheet; cover with another sheet of foil and crimp the edges of the 2 sheets together to make a foil packet.
  • Poke a few SMALL holes in the top of the packet.
  • Bake for 15-20 minutes (less if you have small zucchinis).
  • Remove from oven; remove top foil sheet.
  • Cover in remaining cheese and bacon.
  • Place back in oven (uncovered) for a few minutes until cheese melts.

Nutrition Facts : Calories 202, Fat 13.8, SaturatedFat 4.8, Cholesterol 20.9, Sodium 320.3, Carbohydrate 11.8, Fiber 3.7, Sugar 4, Protein 9.8

CHEESY BACON ZUCCHINI BOATS



Cheesy Bacon Zucchini Boats image

Just trying something new with my lovely zukes from the garden. A girl can only make so much bread!

Provided by Traci Coleman @TraciB70

Categories     Other Main Dishes

Number Of Ingredients 9

3 - medium zucchini
3-4 - slices of bacon
1 - medium onion, diced
2/3 cup(s) Parmesan cheese, shredded
1 clove(s) garlic, minced
- black pepper, to taste
1/2 cup(s) mozzarella cheese, shredded
1/3 cup(s) butter, melted
6 teaspoon(s) fine bread crumbs

Steps:

  • Preheat oven to 375. Dice bacon.
  • Brown in skillet.
  • Remove bacon and drain on paper towel. Reserve grease.
  • Cut zucchini in half lengthwise.
  • Heat on a microwave-safe plate, cut side down, for about 3-4 minutes to soften.
  • Using a kitchen towel to protect your hands, remove zucchini pulp using a spoon.
  • In reserved grease, slightly saute onions until soft and translucent.
  • Add pulp, and garlic to onions and cook a few more minutes.
  • Stir in Parmesan cheese, bacon, and ground pepper; remove from heat.
  • Place zucchini in the pan. Cover the bottom of each with a small amount of mozzarella.
  • Fill shells with the hot filling.
  • Melt butter in a small bowl in the microwave. Add bread crumbs.
  • Top each zucchini with about 1 tsp of crumbs.
  • Bake for about 35-45 minutes until zucchini are tender, the filling is bubbly, and bread crumbs are browned.

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