Enoki Stuffed Zucchini Recipes
STUFFED ZUCCHINI
An abundance of squash from my garden inspired me to make up this stuffed zucchini recipe, which is now a favorite. -Marjorie Roberts, West Chazy, New York
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine first 11 ingredients and 1 can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13x9-in. baking dishes. Spoon remaining tomato sauce over each. , Bake, uncovered, at 375° until the zucchini is tender, about 45 minutes. Sprinkle with cheese during the last few minutes of baking.
Nutrition Facts : Calories 294 calories, Fat 15g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 831mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.
ENOKI-STUFFED ZUCCHINI RECIPE
Provided by á-174942
Number Of Ingredients 9
Steps:
- Wash zucchini. Cut off ends, but do not pare. Leave zucchini whole and cook in 1 inch boiling salted water 5 to 7 minutes. Drain. Halve zucchini lengthwise. Remove pulp with a spoon and chop into small pieces. Saute onion in butter until tender. Add to zucchini pulp with enoki mushrooms, bread crumbs, parmesan cheese and lemon juice, tossing lightly with a fork. Fill zucchini shells with mixture and arrange on broiler pan. Sprinkle with mozzarella cheese and paprika. Broil 5 to 7 minutes until golden. This recipe yields 4 servings.
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