Simple Stuffed Zucchini Or Squash Recipes

STUFFED ZUCCHINI

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.

RACH'S STUFFED ZUCCHINI

Steps:

• Preheat oven to 425 °F
• Halve the zucchini lengthwise and scrape out the center flesh, making hollow boats
• Finely chop the scraped squash and reserve
• Spray the zucchini boats or drizzle them with oil and season with salt and pepper
• Roast them cut-side down on a baking sheet for about 15 minutes
• Remove from oven and let cool
• Place breadcrumbs on a small baking sheet and brown in the oven until deep golden and nutty in fragrance
• Remove and leave oven on
• Heat a skillet over medium-high heat with EVOO, 3 turns of the pan
• Add mushrooms and cook until deeply brown
• Add reserved chopped zucchini, shallots, garlic, salt, pepper and thyme, and stir 5-7 minutes more to lightly brown the zucchini
• Add tomatoes and basil, and stir 1 minute
• Add toasted breadcrumbs and stir to combine so the breadcrumbs soak up the cherry tomato juice; add the cheese
• Loosely fill the zucchini with the stuffing, mounding it slightly on the top
• Pour the tomato sauce on the bottom of 2 casserole dishes and arrange the zucchini in the dishes
• Bake 20-25 minutes to set stuffing and heat sauce

STUFFED ZUCCHINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in a bowl. Mix seeds with sausage, garlic, bread crumbs, and Parmesan cheese. Stuff squash with sausage mixture and place in a 9x13 inch baking pan. Pour spaghetti sauce over the top and cover the pan with foil.
• Bake in preheated oven until sausage is browned and cooked through, about 45 minutes. Remove foil and cover with mozzarella cheese. Return to the oven and cook until cheese is melted, about 15 minutes more.

EASY STUFFED ZUCCHINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir the ground beef in a skillet over medium heat until the meat is browned, breaking the beef up into crumbles as it cooks, about 10 minutes. Drain off excess fat, and transfer the beef into a mixing bowl. Slice the zucchini in half the long way, and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell all around the zucchini. Chop the scooped-out zucchini flesh, and add to mixing bowl. Stir in the bread crumbs, garlic, spaghetti sauce, black olives, and Parmesan cheese; mix the stuffing well. Lightly stuff both halves of the zucchini with the meat mixture. Place the zucchini halves into a baking dish, and cover tightly with foil.
• Bake in the preheated oven for 45 minutes, remove from oven, and remove the foil. Sprinkle 1/2 cup of shredded mozzarella cheese over each zucchini half. Move an oven rack to within 6 inches of the oven broiler's heat source, turn on the broiler, and broil the zucchini until the mozzarella cheese is browned and bubbling, about 5 minutes.

SIMPLE STUFFED ZUCCHINI OR SQUASH

Steps:

• Wash the veggies and cut off the ends, but do not peel. Cook in boiling salted water for 5 minute or until tender. Halve lengthwise and scoop out pulp.
• Combine pulp and other ingredients, except butter, in a bowl until well-blended. Spoon back into the hollowed out shells. Dot with butter and sprinkle with additional Parmesan cheese, if desired.
• Bake at 350 degrees for 30 minutes.

STUFFED ZUCCHINI /SQUASH

Steps:

• In a large bowl, add raw meat, water, rice, and add spices. Mix with hands until well blended. Let sit for at least 15 minutes.
• Cut the top off each zucchini and carefully hollow out each one. Be careful not to break the edges. (I use an apple corer) Keep the end in-tact so that you have a tube.
• Stuff each zucchini with meat filling, leaving a little room for the rice to expand. (If you over stuff them, they will break when cooking). Layer in a large pot. Pour tomato sauce over the top. Fill can of sauce with water and pour water over the top until the zucchinis are covered. Squeeze lemon juice over the top. Place a plate on top if necessary to keep zucchini covered with liquid. Cover pot and bring to a boil. Immediately turn down the stove and let simmer for 2-4 hours, until zucchini are tender and rice is cooked.
• Serve with salad or with seasoned rice (pilaf is good).

ROASTED ZUCCHINI AND SQUASH

Steps:

• Preheat the oven to 425 degrees Farenheit.
• Slice the zucchini and squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, and kosher salt.
• Line two baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets. Roast for 8 minutes.
• Remove the baking sheets from the oven and sprinkle evenly with the shredded Parmesan cheese. Return the sheets to the oven (on the opposite oven racks) and bake another 7 minutes until tender and the cheese is melted. Serve immediately.

STUFFED ZUCCHINI SQUASH

Steps:

• 1. Cut squash in half lengthwise and scoop out seeds. Remove all but about 3/4" of pulp, leaving hollow zucchini "boats". Chop any zucchini pulp worth saving very fine. Trim bottom of zucchini so they will sit level in a baking dish. Set aside.
• 2. Cook rice according to package directions, drain, and fluff with fork. Set aside.
• 3. Break ground meat into skillet. Cook with garlic and onion until meat is done and very crumbled. Stir in basil and tomato puree. Stir in enough cooked rice so you have about half meat and half rice. Also stir in any chopped zucchini pulp. Simmer for 15 minutes.
• 4. Arrange zucchini in long baking dish. Fill the cavities with the meat and rice mixture. Sprinkle with salt and pepper, and top generously with grated Romano cheese. Pour tomato juice into bottom of dish around zucchini. Place any remaining rice around the squash in the tomato juice.
• 5. Bake at 350 degrees until squash is well done and cheese is crusty on top, about 30-40 minutes. Slice squash crosswise to serve.