Pepperoni Stuffed Zucchini Recipes
PIZZA STUFFED ZUCCHINI
Check out this easy recipe for the best pizza stuffed zucchini recipe from Delish.com!
Categories pizza hasselback zucchini pizza stuffed zucchini hasselback hasselback zucchini gluten free low carb healthy dinner zucchini pizza
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 425°.
- Slice off both ends of zucchini and discard. Line up chopsticks on either side of zucchini, then carefully make 1/4" slices, making sure your knife hits the chopsticks. Repeat with remaining zucchini.
- Place zucchini on a parchment-lined, rimmed baking sheet and bake until pliable, 10 minutes. Let cool until you can handle, then, alternating with pepperoni and mozzarella, stuff the slices of zucchini. Sprinkle each with a pinch of Italian seasoning and 1 tablespoon Parmesan. Bake until cheese is melty and pepperoni is crispy, 10 minutes more.
- Serve with marinara for dipping.
PEPPERONI PASTA BAKE
It looks like your usual stuffed shells, but hidden under the cheese, pepperoni, and marinara is grated zucchini that kids will never detect.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a medium bowl, combine ricotta, zucchini, basil, and egg; season with 1/2 teaspoon each salt and pepper. Spread 1 cup marinara in a 9-by-13-inch broiler-proof baking dish. Fill each shell with 1 heaping tablespoon ricotta mixture and arrange in an even layer in dish. Top with remaining 2 cups marinara, then pepperoni and mozzarella. Cover with foil and bake until sauce is bubbling, about 30 minutes. Heat broiler, remove foil, and broil until cheese is browned in spots, about 3 minutes. Top with additional basil and serve.
Nutrition Facts : Calories 694 g, Fat 28 g, Fiber 3 g, Protein 39 g, SaturatedFat 14 g
PEPPERONI STUFFED ZUCCHINI
One of our favorite fall dishes, it is a great combination of sweet and salty flavors -- and very easy to make.
Provided by SINGINGCHEF
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut zucchini in half lengthwise. With a metal spoon, scoop out most of the insides and place into a skillet. Transfer the zucchini shells to a baking sheet.
- Place the skillet over medium heat, and stir in onion and pepperoni. Cook about 3 minutes. Remove from heat, and spoon into zucchini shells. Sprinkle with cheese.
- Bake in preheated oven for 12 minutes.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 9.2 g, Cholesterol 36.7 mg, Fat 13.4 g, Fiber 2.6 g, Protein 12.1 g, SaturatedFat 6.7 g, Sodium 546.9 mg, Sugar 4.6 g
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- Preheat oven to 350 degrees F (180 C). Lightly spray a (3 quart) baking dish or a Pyrex dish with cooking oil and set aside.
- On a cutting board, slice zucchini lengthwise, using a teaspoon and scoop out the seeds from the center and lightly scrape the sides to remove all seeds from the zucchini, then transfer on a baking dish. Lightly season hollowed zucchini with some salt and fresh cracked pepper.
- Fill each zucchini boat with some marinara sauce. Scatter on top with some grated pecorino cheese, about 1 teaspoon or more, if needed. Then top with some shredded mozzarella.
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- Add the sausage to a pan on medium heat and use a spatula to break it up. Cook on medium heat until it's cooked through and browned.
- Pour the marinara sauce on top of the cooked sausage and stir together. Remove from the heat.
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5/5 (1)Total Time 30 minsEstimated Reading Time 6 mins
- Place a pair of chopsticks on either side of the zucchini and use a sharp knife to make 16 evenly spaced slits along the length of the zucchini. Your knife should hit the chopsticks before they slice all the way through.
- Place the zucchini on the prepared baking sheet and bake until softened, about 15 to 20 minutes. Take out of the oven and let cool slightly, but keep the oven on.
- When the zucchini are cool enough to handle, stuff the slits with the mozzarella and pepperoni, alternating them as you go. Sprinkle each zucchini with 1/4 teaspoon of the Italian seasoning and 1 tablespoon of the Parmesan cheese. Pop back into the oven and bake until the cheese is melted and the pepperoni is crispy, about 8 minutes more.
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- Preheat the oven to 400 F. Spray a baking sheet with cooking spray or line with a silicone baking mat.
- Set two wooden spoons or chopsticks on either side of the zucchini, then slice the zucchini into thin (1/4 inch) slices. (The spoons should stop the knife from cutting all the way through.)
- Into each slit in the zucchini, stuff a half (or whole) slice of pepperoni and a slice of cheese. The zucchini will begin to arch up. Don’t worry–it will settle down when you bake it.
- Place the zucchini on the prepared baking sheet and bake at 400 for about 20 minutes or until the cheese is nicely melted, the zucchini is almost straight again and the pepperoni is crisped.
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