Stuffed Zucchini Provencal Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PROVENCAL-STYLE STUFFED ZUCCHINI



Provencal-Style Stuffed Zucchini image

"Who doesn't love stuffed zucchini? We bake these until the zucchini is cooked through. If you need the crumbs to brown a little more, fire up the broiler for a minute at the end." Emeril Lagasse

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield 6 to 8 servings

Number Of Ingredients 11

2 cups (about 2 ounces) diced French baguette or other crusty bread, preferably day-old (1/2-inch dice)
1/2 cup finely grated Parmigiano-Reggiano cheese
1/4 cup packed fresh parsley leaves
1 tablespoon minced garlic
1/2 teaspoon salt, plus more if needed
1/4 teaspoon freshly ground black pepper, plus more if needed
3 tablespoons extra-virgin olive oil
8 small zucchini (each about 7 inches long and 1 1/4 to 1 1/2 inches wide)
4 ounces fresh lean mild pork sausage
3/4 cup minced onions
1 cup finely chopped peeled and seeded tomatoes (about 2 medium tomatoes)

Steps:

  • Pulse the diced bread in a food processor until you have an even mix of fine and coarse crumbs. Add 1/4 cup of the Parmesan, the parsley leaves, 1 1/2 teaspoons of the minced garlic, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper, and process until evenly mixed. Reserve 2 tablespoons of the breadcrumb mixture for the filling. Mix 1 1/2 tablespoons of the extra-virginolive oil into the remaining breadcrumbs, transfer the mixture to a small container, and set it aside. (Alternatively, you can use store-bought fine fresh crumbs: Combine 3/4 cup breadcrumbswith 1 tablespoon minced parsley, 1/2 teaspoon minced garlic, 1/4 cup finely grated Parmesan, 3/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Set aside 2 tablespoons, and mix 1 1/2 tablespoons extra-virgin olive oil into the remainder.)
  • Lay the zucchini on a flat work surface, and using a sharp knife, slice off the top quarter of each squash lengthwise. Next, slice a sliver off the bottom of each squash to help keep it stable. Using a small melon baller or spoon, remove the inner flesh from the zucchini to form a small boat shape, leaving a shell that is approximately 1/4 inch thick. Cut the zucchini pulp into 1/4-inchdice, and reserve it separately. Lightly salt the inside of the zucchini shells with the remaining1/4 teaspoon salt. Set them, hollow side down, on paper towels to drain while you prepare the filling.
  • Heat 1 tablespoon of the olive oil in a 12-inch skillet. Add the sausage and saute until it is golden, using a spoon to break it into small pieces, about 6 minutes. Add the onions and cook until they are soft, 3 to 4 minutes. Add the chopped zucchini and cook for 2 minutes. Add the tomatoes and the remaining 1 1/2 teaspoons garlic, and cook, stirring, until the moisture has evaporated and the filling comes together, 2 minutes. Remove the skillet from the heat, stir inthe reserved 2 tablespoons breadcrumb mixture, and season with additional salt and pepper if necessary.
  • Preheat the oven to 350 degrees.
  • Rub the outside of the zucchini with the remaining 1/2 tablespoon olive oil, and season them lightly with salt and pepper. Turn the zucchini hollow side up, and lightly pat the insides with paper towels. Using a tablespoon or other small spoon, fill the zucchini with the warm filling. Top with the reserved breadcrumbs. Lay the zucchini in a baking dish, and bake for 30 minutes,or until golden brown and crispy on top.

BEEF-STUFFED ZUCCHINI



Beef-Stuffed Zucchini image

This ground beef and zucchini recipe is a delightful summer meal. For a change of pace, substitute your favorite barbecue sauce for the marinara in this baked stuffed zucchini. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 medium zucchini
1 pound ground beef
1/2 cup chopped onion
3/4 cup marinara or pasta sauce
1 large egg, beaten
1/4 cup seasoned bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Monterey Jack cheese, divided

Steps:

  • Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells. , Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. , Meanwhile, in a large skillet, cook beef, onion and zucchini pulp over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese., Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. If desired, broil zucchini 3 in. from the heat for 3-5 minutes or until the cheese is golden brown. Serve with additional marinara sauce.

Nutrition Facts : Calories 420 calories, Fat 25g fat (11g saturated fat), Cholesterol 143mg cholesterol, Sodium 735mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 3g fiber), Protein 33g protein.

BAKED ZUCCHINI DE PROVENCE



Baked Zucchini de Provence image

This wonderful seasonal side dish has a rich meaty flavor even though it's completely vegetarian!

Provided by Toph Toph

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 55m

Yield 4

Number Of Ingredients 8

3 zucchini, sliced into 1/4-inch rounds
3 tablespoons extra-virgin olive oil
2 teaspoons fine sea salt
1 tablespoon herbes de Provence
¼ cup breadcrumbs
¼ cup shredded Parmesan cheese
3 tablespoons extra-virgin olive oil
salt and pepper to taste

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Arrange a layer of zucchini slices into the bottom of a 9-inch pie pan so they slightly overlap one another; drizzle with 1 tablespoon olive oil and season with some of the sea salt and herbes de Provence. Repeat layering until the zucchini is all used.
  • Bake in the preheated oven for 30 minutes.
  • While the zucchini bakes, stir together the breadcrumbs, Parmesan cheese, and 3 tablespoons olive oil in a bowl; season with salt and pepper. Spread evenly over the baked zucchini and return to oven 10 minutes more; serve hot.

Nutrition Facts : Calories 250 calories, Carbohydrate 8.1 g, Cholesterol 5.5 mg, Fat 22.6 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 4 g, Sodium 1033.8 mg, Sugar 2 g

LITTLE STUFFED VEGETABLES PROVENCAL



Little Stuffed Vegetables Provencal image

Provided by Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 25

12 cups water
3 tablespoons cooking salt
1/3 cup olive oil
1 1/4 cups bread crumbs
Vegetable stuffing:
1 pound bulk sausage meat
5 cloves garlic, chopped
1/2 cup plus 2 tablespoons chopped parsley
3 tablespoons chopped basil
5 slices bread pulverized into bread crumbs
7 tablespoons milk
3 eggs, beaten
3/4 cup grated Parmesan
Salt and pepper
Serving suggestion: Stuffed Zucchini Blossoms, recipe follows
2 tablespoons olive oil, plus 2 tablespoons olive oil
1 medium zucchini, finely chopped
1 tablespoon chopped parsley
2 leaves of basil, chopped
1 clove garlic, finely chopped
1 tablespoon bread crumbs
1 small egg beaten, or 1/2 of 1 beaten egg
6 zucchini blossoms
1 packet/cube chicken bouillon
1/2 cup boiling water

Steps:

  • Cut off the top quarter of each onion, round zucchini, and tomato. Hollow out all the vegetables (except peppers and flowers) with the help of a spoon or small knife, leaving a thick wall. Save the tops and carved-out parts and chop.
  • In a saucepan, immerse the hollowed-out halved eggplants in the 12 cups of salted water (unheated). Allow to soak while stuffing is prepared.
  • In a skillet heat 1/3 cup olive oil on a low flame and saute the reserved chopped vegetables until just tender, stirring lightly and frequently. In a large bowl combine the fresh bread crumbs and milk, and allow to soak briefly. Then add the Sauteed vegetables, sausage meat, garlic, chopped parsley, basil, beaten eggs, Parmesan, salt, and pepper. Mix well.
  • Remove the eggplant from the water. Bring this water to a boil and briefly blanch the vegetables separately in this order: white onions, zucchinis, peppers, eggplant (not the tomatoes or stuffed zucchini blossoms). Drain them on a clean towel or paper towel.
  • Spoon the sausage stuffing into each vegetable, then sprinkle with bread crumbs. Arrange in a baking dish that has been oiled on the bottom with olive oil. Bake uncovered in a preheated 400 degree F oven for about 15 to 20 minutes. For each person, arrange 1 piece of each kind of vegetable on a plate.
  • Optional: For a true Provencal touch (and if they are available) prepare Stuffed Zucchini Blossoms and add one to each plate.
  • In a skillet with 2 tablespoons olive oil, saute the finely chopped zucchini 5 to 8 minutes on a low flame. Remove from the heat and add parsley, basil, garlic, salt, and pepper. Let cool, then add breadcrumbs and the beaten egg. Mix well.
  • Preheat oven to 400 degrees F.
  • With the fingers, partially open each blossom's petals and place a spoonful of stuffing inside. Carefully close the petals. Put the stuffed blossoms side by side in a shallow roasting pan. Dissolve the bouillon cube in the boiling water and add the remaining olive oil. Pour liquid over blossoms and cover with aluminum foil. Bake for approximately 20 minutes. Arrange on a dish. Can be eaten hot or cold.

ZUCCHINI PROVENCAL



Zucchini Provencal image

My sister created this recipe and shared it with me. She has a huge vegetable garden and each year works with her abundant yield, combining her vegetables in many different ways. Somehow, she always seems to come up with a new dish that's both colorful and delicious!

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4-6 servings.

Number Of Ingredients 10

1 small onion, chopped
2 tablespoons vegetable oil
2 medium zucchini, cubed
1/3 cup diced green pepper
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 large tomatoes, peeled and quartered
1/4 cup grated Parmesan cheese
1 tablespoon snipped fresh parsley

Steps:

  • In a skillet, saute onion in oil until tender. Stir in zucchini, green pepper, garlic, salt and pepper. Cover and cook over low heat 5-6 minutes or until vegetables are almost tender. Stir in tomatoes; heat through. Transfer to a serving platter and sprinkle with Parmesan cheese and parsley. Serve immediately.

Nutrition Facts :

STUFFED ZUCCHINI PROVENCAL



Stuffed Zucchini Provencal image

You can never have too many zucchini recipes when there's a bumper crop in everybody's garden! From the kitchen of Tona Thornburg Court, Bridgeton MO.

Provided by Tona C.

Categories     Vegetable

Time 1h

Yield 8 zucchini halves, 8 serving(s)

Number Of Ingredients 12

4 medium zucchini, ends trimmed
3 tablespoons olive oil
1 medium onion, chopped
1 large garlic clove, chopped
1/2 cup chopped prosciutto or 1/2 cup ham
1 tomatoes (peeled, seeded and chopped)
3 tablespoons parsley, chopped
3 tablespoons olives, chopped
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cook zucchini in boiling water 4 minutes; drain under cold water.
  • Cut lengthwise in half; scoop out pulp leaving 1/4" shell.
  • Arrange shells in buttered 7x11 baking dish.
  • Chop pulp; cook 2 minutes in olive oil with onion, garlic and ham. Stir in tomato, parsley, black olives, basil and oregano. Season to taste with salt and pepper.
  • Stuff mixture into zucchini shells; cover dish with aluminum foil.
  • Bake at 325 degrees 25-30 minutes, until hot.

Nutrition Facts : Calories 74.2, Fat 5.6, SaturatedFat 0.8, Sodium 184.8, Carbohydrate 5.8, Fiber 1.7, Sugar 2.7, Protein 1.6

More about "stuffed zucchini provencal recipes"

PROVENçAL STUFFED ZUCCHINI RECIPE - DANIEL JOHNNES | FOOD ...
provenal-stuffed-zucchini-recipe-daniel-johnnes-food image
2013-12-07 Heat the olive oil in a large skillet. Add the bacon and cook over low heat until the fat is rendered, about 4 minutes. Add the onion, red pepper and …
From foodandwine.com
Servings 4
  • Preheat the oven to 375°. Cut a thin slice off the tops of the zucchini and reserve. Using a small spoon, scoop out the flesh and finely chop it. Season the zucchini cups with salt and pepper and turn upside down to drain for 15 minutes. Set the cups right side up on a baking sheet and bake for 20 minutes.
  • Heat the olive oil in a large skillet. Add the bacon and cook over low heat until the fat is rendered, about 4 minutes. Add the onion, red pepper and garlic, cover and cook until softened, about 8 minutes. Add the ground pork, season with salt and pepper and cook over moderately low heat, breaking up the meat, until it is mostly white. Add the eggplant and cook, stirring occasionally, for 5 minutes. Add the chopped zucchini and cook for 10 minutes longer. Remove from the heat and stir in the bread crumbs, olives, basil, Parmesan, sun-dried tomatoes and thyme.
  • Mound the stuffing in the zucchini cups, top with the lids and bake in the oven for 50 minutes. Serve hot, warm or at room temperature.


HOW TO COOK THE PERFECT STUFFED COURGETTES | FOOD | THE ...
how-to-cook-the-perfect-stuffed-courgettes-food-the image
2018-06-13 Toss the breadcrumbs in a splash of olive oil, season, sprinkle on top of the courgettes, and bake for a further 15 minutes. Tear a few basil leaves …
From theguardian.com
Author Felicity Cloake
Estimated Reading Time 7 mins


STUFFED COURGETTE RECIPE - GREAT BRITISH CHEFS
stuffed-courgette-recipe-great-british-chefs image
2015-08-18 There are numerous recipes for these famous stuffed vegetables, but this one is my favourites, a lighter recipe that uses chicken in place of …
From greatbritishchefs.com
Servings 4
Estimated Reading Time 4 mins
Category Main


ROASTED TOMATOES à LA PROVENçALE STUFFED WITH ZUCCHINI …
2018-05-31 For this dish, local vegetables such as tomatoes, zucchini and peppers are stuffed with sausage meat or in some cases fish. My recipe for Tomatoes à la Provencale is inspired …
From perfectlyprovence.co
Cuisine French, Provencal
Category Appetizer
Servings 6
Total Time 35 mins
  • Cut the stems and cores from the tops of the tomatoes and place them with the cored side up, in a shallow baking dish.


PETITS FARCIS (PROVENCAL SAUSAGE STUFFED ZUCCHINI ...
2015-07-18 Home » Europe » French Recipes » Petits Farcis (Provencal Sausage Stuffed Zucchini) and Provence Wines Petits Farcis are a classic dish from the south of France. …
From curiouscuisiniere.com
Reviews 8
Category Dinner
Cuisine French
Total Time 1 hr 45 mins
  • Cut the top ¼ inch off of the zucchini and set the hats aside. Remove the innards from each zucchini, being careful to leave at least a ¼ inch intact around the edges to create a bowl for stuffing. Dice the zucchini innards and set aside in a bowl (these will be used in the filling). Place the hollowed out zucchini in a buttered baking dish. Set aside.
  • In a large saucepan, heat oil over medium heat. Add onion and garlic and sauté until the onion begins to soften, 2-3 minutes. Add the sausage, thyme, basil, and crushed bay leaves. Sauté until the sausage is cooked, 3-5 minutes.


STUFFED ZUCCHINI FLOWERS A RECIPE FROM PROVENCE ...
2020-08-12 Instructions. In a mixing bowl add the ricotta (drained), crushed garlic cloves, chopped basil, sun-dried tomatoes and the grated parmesan. Mix together well. Adjust the …
From perfectlyprovence.co
Cuisine French, Provencal
Category Appetizer
Servings 4
Total Time 50 mins
  • In a mixing bowl add the ricotta (drained), crushed garlic cloves, chopped basil, sun-dried tomatoes and the grated parmesan. Mix together well.
  • Gently take the flowers one by one. Carefully lift the outer layers and remove the pistil and rinse. Delicately, using a small spoon, stuff each flower with the ricotta preparation.


STUFFED PROVENCAL TOMATOES RECIPE - LOS ANGELES TIMES
2004-07-21 Heat 2 tablespoons of the oil in a skillet. Add the onion and garlic and cook on medium-low heat until soft, about 5 minutes. Add the chopped tomatoes and turn the heat to …
From latimes.com
Servings 4
Estimated Reading Time 7 mins
Category MAINS, SIDES
Total Time 1 hr
  • Slice off the top of each tomato and reserve. Using your fingers, extract as many seeds from the base of each tomato as possible. Hollow out the centers, leaving only a shell (a grapefruit spoon works well). Coarsely chop the pulp, place it in a strainer and set over a bowl to drain. Place the shells cut-side down on paper towels to drain.
  • Heat 2 tablespoons of the oil in a skillet. Add the onion and garlic and cook on medium-low heat until soft, about 5 minutes. Add the chopped tomatoes and turn the heat to medium. Cook 5 minutes longer, stirring occasionally. Season liberally with salt and pepper. Remove from the heat and cool completely.
  • Transfer the tomato mixture to a mixing bowl. Crumble the sausage and add to the bowl along with the bread crumbs and basil. Mix well.


BAKED STUFFED VEGETABLES PROVENCAL | MIDWEST LIVING
2011-08-31 For stuffing: Step 2. In a small bowl, combine oil, basil, shallots, garlic and salt. Stir in bread crumbs; mix well. Step 3. Fill each vegetable with a few spoonfuls of filling. Arrange …
From midwestliving.com
5/5 (1)
Calories 322 per serving
Total Time 40 mins
  • Halve tomatoes lengthwise; scoop out seeds. Cut zucchini into 3-inch lengths; hollow out halfway down one end with a melon baller. Cut Japanese eggplant into thirds; halve and slightly scoop out; set aside.


PROVENCAL STYLE STUFFED ZUCCHINI | RECIPES | FUSTINI'S ...
Turn zucchini, hollow side up and lightly pat the insides with a paper towel. Using a small spoon, fill the zucchini boats with the warm filling. Top with set aside bread crumbs mixture. Lay the zucchini in a baking dish and bake for 30 minutes or until golden brown and crispy on top.
From fustinis.com
Servings 8
Category Vegetables


PETITS FARCIS: STUFFED PROVENCAL VEGETABLES — SIMPLE ...
2021-06-28 One of the most endearing and favorite of all Provencal dishes is Petits Farcis or stuffed vegetables, also known as lu farçum in the Niçard (Nice) dialect. Petits Farcis are best made in the summertime when so many great vegetables, like sun-ripened tomatoes, round zucchini, and thin eggplants start to appear in the farmers' markets.
From simplefrenchcooking.com
Author Francois de Melogue


PROVENçAL-STYLE STUFFED ZUCCHINI | EMERILS.COM
Preheat the oven to 350°F. Rub the outside of the zucchini with the remaining 1/2 tablespoon olive oil, and season them lightly with salt and pepper. Turn the zucchini hollow side up, and lightly pat the insides with paper towels. Using a tablespoon or other small spoon, fill the zucchini with the warm filling.
From emerils.com


RECIPE: DELICIOUS ZUCCHINI AND BLUE CHEESE STUFFED CHICKEN ...
2021-01-26 Zucchini and Blue Cheese Stuffed Chicken Provençal instructions. Preheat oven at 395°F. Season the chicken with salt and pepper, Worcestershire sauce and all the dry condiments except the fennel. Let it marinate for around 10 minutes.. While the chicken rests, mix together the grated zucchini and blue cheese and season with salt and ground ...
From popularrecipes.buzz


PROVENçAL-STYLE STUFFED ZUCCHINI | FOOD, VEGETABLE DISHES ...
If you love traditional Italian food, you will obsess over this Italian Round Zucchini Stuffed with Ricotta and Basil recipe. This Italian dish has been cooked by chefs for years and years. The blend of Mushrooms with this traditional sauce and pasta make for a different way to prepare this dish and seperate this recipe from others. Try our Italian Round Zucchini Stuffed with Ricotta …
From pinterest.com


PROVENçAL STUFFED ZUCCHINI RECIPE | RECIPE | RECIPES ...
Feb 21, 2014 - Plus: More Vegetable Recipes and Tips...
From pinterest.com


ZUCCHINI PROVENCAL RECIPES
STUFFED ZUCCHINI PROVENCAL. You can never have too many zucchini recipes when there's a bumper crop in everybody's garden! From the kitchen of Tona Thornburg Court, Bridgeton MO. Provided by Tona C. Categories Vegetable. Time 1h. Yield 8 zucchini halves, 8 serving(s) Number Of Ingredients 12. Ingredients; 4 medium zucchini, ends trimmed: 3 …
From tfrecipes.com


RECIPE: DELICIOUS ZUCCHINI AND BLUE CHEESE STUFFED CHICKEN ...
2021-04-14 Zucchini and Blue Cheese Stuffed Chicken Provençal Hello everybody, it's John, welcome to our recipe page. Today, we're going to prepare a special dish, zucchini and blue cheese stuffed chicken provençal. It is one of my favorites. You can have Zucchini and Blue Cheese Stuffed Chicken Provençal using 13 ingredients and 4 steps. Here is how you cook …
From cookcodex.com


ZUCCHINI PROVENCAL RECIPE
Zucchini provencal recipe. Learn how to cook great Zucchini provencal . Crecipe.com deliver fine selection of quality Zucchini provencal recipes equipped with ratings, reviews and mixing tips. Get one of our Zucchini provencal recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


STUFFED ZUCCHINI RECIPES | ALLRECIPES
Mellas Family Lamb Stuffed Zucchini (Koosa) Rating: 4.23 stars. 13. This recipe is a great way to use up that giant zucchini lurking in your garden. Early-season squash are best, as the skin is tender and the flesh is delicate. Older zucchini still taste great, you just may not be able to eat the skin. By blancdeblanc.
From allrecipes.com


RECIPE OF SPEEDY ZUCCHINI AND BLUE CHEESE STUFFED CHICKEN ...
2020-08-22 We also have wide variety of recipes to try. Zucchini and Blue Cheese Stuffed Chicken Provençal. Before you jump to Zucchini and Blue Cheese Stuffed Chicken Provençal recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. For many people, generating healthy snacks sounds overly challenging and ...
From gimmedelicious.host


Related Search