Barley Stuffed Zucchini Recipes

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DROP DEAD DELICIOUS STUFFED ZUCCHINI



Drop Dead Delicious Stuffed Zucchini image

My mother-in-law is famous for her stuffed zucchini, and now I have the pleasure to share the recipe with all of you.

Provided by canarygirl

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

4 medium zucchini
1 medium onion, minced
1 (7 ounce) can roasted red peppers, chopped
1/2 green pepper, chopped
2 garlic cloves
1 egg, beaten
2 thyme, sprigs
1/4-1/2 teaspoon oregano
salt and pepper
3/4 lb ground beef (or chicken, turkey, fish, 1 can of tuna, or other veggies...you get the idea)
2 tablespoons olive oil
8 slices cheese (any kind really, we use Gouda or Gruyere, though this really is a matter of personal preference)

Steps:

  • Wash zucchini, and put in a pot of cold water (do not remove ends).
  • Bring to a boil and cook until tender, about 10-15 minutes, maybe a little longer depending on the size of your zucchini.
  • Meanwhile, heat olive oil in a fairly large skillet.
  • Saute garlic first, then add onions, green pepper, thyme, and oregano.
  • When the veggies begin to soften, add ground meat (or whatever you are using), season with salt and pepper, and brown until cooked through.
  • Drain off any excess grease.
  • Set aside to cool slightly.
  • When the zucchini have cooked through, remove from water, and allow to cool enough to handle.
  • Slice cooled zucchini lengthwise, and scoop out center, leaving a little veggie flesh to form a"boat.
  • "Mix ground meat mixture with the red peppers, and the scooped out zucchini (chopped), and the egg.
  • Fill the zucchini boats with the mixture, and top each with a slice of cheese.
  • Bake in a 375ºF oven for 20-30 minutes, until heated through, and cheese begins to bubble and brown.
  • Serve hot.
  • Note: If making this dish with tuna or fish, I like to add a little mayo or garlic mayo, and substitute the raw egg for a hard boiled and chopped one.

STUFFED ZUCCHINI



Stuffed Zucchini image

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

Provided by dojemi

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

3 medium zucchini
2 tablespoons butter
1 cup chopped fresh mushrooms
2 tablespoons all-purpose flour
1/4 teaspoon dried oregano, crushed
1 (4 ounce) cup shredded monterey jack cheese
2 tablespoons chopped pimiento
1/4 cup grated parmesan cheese

Steps:

  • Cook whole zucchini in boiling water about 10 minutes, or until tender.
  • Cut in half lengthwise.
  • Scoop out centers, leaving a 1/4-inch shell; chop center portion and set aside.
  • Melt butter in a large skillet; saute mushrooms about 3 minutes or until tender.
  • Stir in flour& oregano; remove from heat.
  • Stir in Monterey Jack cheese and pimento; stir in the reserved chopped zucchini.
  • Heat mixture through.
  • Preheat broiler.
  • Fill zucchini shells, using approximately 1/4 cup filling for each.
  • Sprinkle with Parmesan cheese.
  • Broil several inches from source of heat for 3 to 5 minutes or until hot and bubbly.
  • NOTE: Stuffed zucchini may be assembled in advance, covered and refrigerated up to 4 hours.
  • Broil for 5 to 7 minutes instead of 3 to 5.

Nutrition Facts : Calories 154.6, Fat 11.3, SaturatedFat 7, Cholesterol 31.7, Sodium 248.7, Carbohydrate 6, Fiber 1.3, Sugar 2, Protein 8.4

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