Mexicanstuffedzucchini Recipes

TEX-MEX STUFFED ZUCCHINI

Tex-Mex Stuffed Zucchini image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 medium zucchini
Kosher salt
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 jalapeno pepper, minced
1/2 teaspoon chipotle chile powder
1 cup grated muenster cheese
1 large tomato, finely chopped
3 tablespoons chopped scallions
3 tablespoons chopped fresh cilantro
Sliced pickled jalapenos, for topping (optional)

Steps:

Preheat the oven to 450 degrees F and line a baking sheet with foil. Halve 2 zucchini lengthwise; scoop out the seeds, leaving a 1/4-inch-thick shell. Chop the scooped-out zucchini flesh and transfer to a bowl. Grate the remaining whole zucchini on the large holes of a box grater; add to the bowl along with 1 teaspoon salt. Set aside 10 minutes, then squeeze out the liquid.
Heat the olive oil in a skillet over medium-high heat. Add the garlic, minced jalapeno, chile powder and grated zucchini mixture; cook until tender, 4 minutes. Let cool, then stir in the cheese. Spoon into the zucchini halves. Transfer to the baking sheet and bake until bubbling, 20 minutes.
Combine the tomato, scallions and cilantro in a small bowl. Spoon over the zucchini, then top with pickled jalapenos.

Nutrition Facts : Calories 201 calorie, Fat 16 grams, SaturatedFat 7 grams, Cholesterol 27 milligrams, Sodium 472 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 9 grams, Sugar 5 grams

MEDITERRANEAN STUFFED ZUCCHINI

Mediterranean Stuffed Zucchini image

Here's a delicious way to solve the problem of those too-big zucchinis ballooning in your garden at the end of the summer: zucchini boats baked and stuffed with lamb, feta, pine nuts, tomatoes, and more. It's just like your mother used to make, but with an exotic Mediterranean twist!

Provided by Larry Short

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes

Time 1h10m

Yield 4

Number Of Ingredients 16

Ingredients

1 extra large zucchini, halved lengthwise
1 tablespoon olive oil
1 sweet onion, chopped
1 tablespoon chopped garlic
1 pound ground lamb
coarse salt to taste
ground black pepper to taste
1 (16 ounce) can tomato sauce
2 tomatoes, chopped
¾ cup crumbled feta cheese
½ cup pine nuts
¼ cup mint leaves
¼ cup water
¼ cup mint leaves
¾ cup seasoned bread crumbs
¾ cup shredded mozzarella cheese

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Use a melon baller to separate and remove seeds and pulp separately from the zucchini, carving out each half and leaving about a half-inch shell. Chop zucchini pulp into pieces about 1/4 inch in diameter. Discard seeds.
Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add ground lamb; continue to cook and stir until lamb is lightly browned, 5 to 7 minutes. Stir chopped zucchini into the lamb mixture. Reduce heat to medium-low. Simmer mixture until the zucchini is hot, about 3 minutes. Drain excess grease. Season lamb mixture with coarse salt and black pepper.
Remove skillet from heat. Stir tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup mint leaves through the lamb mixture; spoon into the zucchini halves. Put stuffed zucchini halves into a large baking dish. Pour water into the baking dish.
Bake in preheated oven for 30 minutes. Mix bread crumbs and mozzarella cheese in a bowl. Sprinkle 1/4 cup mint leaves over the zucchini and top with the bread crumb mixture. Continue baking until the top is crusty and browned, about 10 minutes more.

Nutrition Facts : Calories 649.3 calories, Carbohydrate 38.8 g, Cholesterol 114.7 mg, Fat 38.7 g, Fiber 7 g, Protein 40.6 g, SaturatedFat 14.9 g, Sodium 1522.8 mg, Sugar 14.2 g

MEXICAN STUFFED ZUCCHINI

Mexican Stuffed Zucchini image

We have 8 zucchini plants and I love to stuff them if they get too big, so I came up with this one night when I had leftover taco meat and way too much zucchini. My DH loved it!

Provided by deb k

Categories One Dish Meal

Time 2h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 large zucchini
1/2 cup ricotta cheese
3 tablespoons parmesan cheese
1/2 cup mozzarella cheese
1 lb ground beef
1 (1 1/4 ounce) package taco seasoning
1 1/4 cups beef broth
1/2 cup rice
1/2 cup chopped onion
1 large tomatoes, sliced
1/4 cup of chopped green peppers (optional) or 1/4 cup mushroom (optional)

Steps:

Take zucchini and make boats out of them (slice the top off and scoop out the seeds and discard) Place in a casserole dish.
Bring beef broth to a boil, add rice and cook as directed; set aside.
Brown hamburger with onions (and peppers& mushrooms if you want); drain.
Add taco seasoning with water as directed and simmer for 5 minutes.
Add rice and simmer for 3 minutes.
Mix ricotta cheese with Parmesan and 1/4 cup of mozzarella.
Spoon cheese mixture in bottom of boats.
Spoon rice and beef mixture into boats until filled.
Put sliced tomatoes over the tops of the boats.
Bake at 350°F for 1 hour, or until zucchini is soft when pricked with a fork.
Sprinkle tops with remaining mozzarella cheese and bake until cheese melts.
Serve with sour cream and salsa.

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