Stuffed Zucchini Betty Crocker Recipes

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EASY STUFFED ZUCCHINI



Easy Stuffed Zucchini image

Fresh out of the oven...zucchini packed full of meat, sauce and cheese makes a delicious dish!

Provided by cookkassi

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 4

Number Of Ingredients 8

½ pound ground beef
1 large zucchini, ends trimmed
½ cup bread crumbs
2 cloves garlic, minced
1 (16 ounce) jar spaghetti sauce
½ (6 ounce) can sliced black olives, drained
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese

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.

Nutrition Facts : Calories 405.4 calories, Carbohydrate 30.9 g, Cholesterol 63.4 mg, Fat 20.1 g, Fiber 5.1 g, Protein 25.2 g, SaturatedFat 8.5 g, Sodium 1112.4 mg, Sugar 12.6 g

LASAGNA-STUFFED ZUCCHINI BITES



Lasagna-Stuffed Zucchini Bites image

Ready in only 30 minutes, these tasty zucchini bites are filled with Italian turkey sausage, pasta sauce and Italian cheese blend.

Provided by By Brooke Lark

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 4

2 small zucchini (about 2 inches in diameter)
1 cup cooked crumbled Italian turkey sausage
1 cup garlic-and-herb tomato pasta sauce
1 cup shredded Italian cheese blend (4 oz)

Steps:

  • Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
  • Cut zucchini into 2-inch pieces. With small scoop or spoon, scoop out small portion of zucchini in center of each slice to make room for filling.
  • In small bowl, stir together sausage and pasta sauce. Spoon 1 tablespoon mixture into each zucchini slice; top evenly with cheese. Place on cookie sheet.
  • Bake 20 minutes or until zucchini is tender and cheese is golden brown.

Nutrition Facts : Calories 200, Carbohydrate 9 g, Cholesterol 55 mg, Fiber 2 g, Protein 16 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 7 g, TransFat 0 g

PIZZA-STUFFED ZUCCHINI CUPS



Pizza-Stuffed Zucchini Cups image

Slices of zucchini are filled with cream cheese, Italian seasonings, olives, bell peppers and pepperoni for these clever pizza-stuffed cups.

Provided by By Inspired Taste

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 8

4 medium zucchini
1 package (3 oz) cream cheese, softened
1 teaspoon Italian seasoning
1/4 cup sliced ripe olives
1 medium green bell pepper, chopped
1/3 cup chopped turkey pepperoni
1/2 cup pizza cheese blend (2 oz)
3 tablespoons Progresso™ Italian style bread crumbs

Steps:

  • Heat oven to 350°F. Line cookie sheet with cooking parchment paper or foil.
  • Cut end off each zucchini, then cut each into 1 1/2-inch-thick slices. Using small spoon, scoop out the flesh, without going through the bottom, and discard or save for another use.
  • In medium bowl, stir together cream cheese, Italian seasoning, olives, bell pepper, pepperoni and half of the cheese. Fill each zucchini cup with 1 to 2 spoonfuls filling. Place on cookie sheet. Top each with bread crumbs.
  • Bake 20 minutes. Top with remaining cheese. Bake about 20 minutes longer or until cheese is melted and golden brown.

Nutrition Facts : ServingSize 1 Serving

CORN- AND PEPPER-STUFFED ZUCCHINI



Corn- and Pepper-Stuffed Zucchini image

Enjoy this tasty corn and pepper stuffed zucchini - a perfect side dish ready in 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 8

4 small zucchini (about 6 inches long)
1 tablespoon water
3/4 cup frozen (thawed) whole kernel corn or cooled cooked fresh corn kernels
2 tablespoons diced red bell pepper
1 tablespoon chopped fresh or 1/2 teaspoon dried basil leaves
2 medium green onions, thinly sliced (2 tablespoons)
2 teaspoons olive or canola oil
1/8 teaspoon salt

Steps:

  • Cut zucchini lengthwise in half; place zucchini and water in rectangular microwavable dish, 11x7x1 1/2 inches. Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam.
  • Microwave on High 3 to 5 minutes or until zucchini is crisp-tender. When cool enough to handle, scoop centers from zucchini, leaving 1/4-inch shells. Discard centers.
  • Mix remaining ingredients. Spoon about 2 tablespoons corn mixture into each zucchini shell.

Nutrition Facts : Calories 65, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 80 mg

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