Roly Poly Zucchini With Summer Stuffing Recipes

ROLY POLY ZUCCHINI WITH SUMMER STUFFING

Steps:

• Place squash in boiling water for 5-10 mins, till a sharp knife pierces to center easily.
• Remove from pot and plunge in ice water to cool.
• Cut off top and scoop out centers with a melon baller, being careful to leave a sturdy shell.
• Chop scooped out squash and reserve.
• Saute onion in oil till transparent.
• Add chopped squash and cook till liquid is cooked off.
• Cool filling.
• Blend filling with ricotta, corn, scallions and half of parmesan.
• Season with salt & pepper.
• Mound filling in squash shells and top with grated cheese.
• Bake on cookie sheet in 350 oven for 35-45 mins, till heated through.

SUMMER ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.
• In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.

ZUCCHINI CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion, and carrots.
• In a small bowl, mix together stuffing and melted butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of the zucchini mixture, and top with remaining stuffing mixture.
• Bake for 20 minutes in the preheated oven, or until the top is golden brown.