Best 2 Moosewood Stuffed Zucchini Recipes

Moosewood stuffed zucchini is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is a great way to use up fresh zucchini from your garden or local market. The filling is made with a variety of vegetables, herbs, and spices, and can be customized to your liking. The zucchini can be stuffed and baked whole, or cut into halves or quarters for easier serving.

Here are our top 2 tried and tested recipes!

MOOSEWOOD STUFFED ZUCCHINI

Moosewood Stuffed Zucchini image

This recipe was given to me by my sister-in-law, Fran. She gave me the recipe when I had an over surplus of zucchini from our garden, and this really hit the spot! Stuffed with two different cheeses (feta and Swiss) and baked inside the zucchini skin this recipe is a keeper. We usually eat the entire thing once baked, skin and all it makes a meal on its own. I have also used mozzarella cheese instead of the Swiss cheese.

Provided by Marz7215

Categories Lunch/Snacks

Time 55m

Yield 4 stuffed zucchinis, 4 serving(s)

Number Of Ingredients 12

Ingredients

4 medium zucchini, halved
3 tablespoons butter
3/4 cup finely minced onion
3 small garlic cloves, crushed
3 beaten eggs
1/2 cup feta cheese
3/4 cup grated swiss cheese
2 tablespoons parsley
3/4 teaspoon dill
1 1/2 tablespoons flour
salt and pepper
paprika, for top

Steps:

Preheat oven to 375°F.
Scoop out the insides of zucchinis to leave 1/2 inch rim. Chop innards into tiny bits and saute in butter with onions and garlic until soft. Salt and pepper to taste. Remove from stove top, set aside.
In a large bowl combine eggs, cheeses, parsley. dill and flour. Drain zucchini and add to the large bowl with egg and cheese mixture. Mix until combined. Fill zucchini cavities and dust top with paprika.
Bake for 30 minutes or until filling solidifies.

Nutrition Facts : Calories 316.6, Fat 22.4, SaturatedFat 13.1, Cholesterol 216.8, Sodium 384, Carbohydrate 14.8, Fiber 2.8, Sugar 6, Protein 16.1

COMPREHENSIVELY STUFFED SQUASH -- A MOOSEWOOD RECIPE

Comprehensively Stuffed Squash -- a Moosewood Recipe image

This is a favourite recipe that comes from the original Moosewood Cookbook - a cookbook in my collection that is quite tattered and oh so loved! In fact, Mom, my sister, and I all have and adore our copies. This is a recipe that is often made for Thanksgiving or Christmas, and includes Mom's optional additions below. Most definately serves as a main course for a vegetarian (but not vegan, well, not without some substitutions.) This makes four main dish servings, or eight side dish servings, maybe ten, depending on your holiday spread! In the photo I've posted, only the stuffing is shown; Mom had the baked squash ready, and I forgot to bring the camera!

Provided by Katzen

Categories One Dish Meal

Time 1h24m

Yield 4-8 serving(s)

Number Of Ingredients 20

Ingredients

2 acorn squash or 2 butternut squash
1/2 cup onion, chopped
1 garlic clove, crushed
1 stalk celery, chopped
3 -4 tablespoons butter
1/2 teaspoon sage, rubbed
1/2 teaspoon thyme
1 cup whole wheat bread, crumbed
1/4 cup walnuts, chopped
1/4 cup sunflower seeds
1/2 lemon, juice from
1/4 cup raisins (optional)
1 cup cheddar cheese, grated
salt, to taste
pepper, to taste
1/4 cup pumpkin seeds (Mom used these instead of the sunflower, but I think both would be lovey!)
1 cup cottage cheese
1 egg
1/2 cup parmesan cheese
1/2 cup apple, chopped

Steps:

For four servings of stuffed squash, split 2 decent sized acorn or butternut squash lengthwise down the middle. Remove the seeds and bake, face down, on an oiled tray for 30 minutes at 350, or until tender enough to eat.
Saute onion, garlic, celery, nuts and seeds, lightly salted, in butter. Cook over low heat until onions are clear, nuts are browned, celery is tender (in other words, cook until everything is perfect.).
Add remaining ingredients (except cheese and egg). Cook, stirring over low heat, 5-8 minutes - until everything is aquainted. Remove from heat and mix in egg and cheese. Pack stuffing into squash cavities.
Bake, covered, 25 minutes.

Tips:

Choose small to medium zucchini for even cooking.
Use a sharp knife to carefully scoop out the zucchini flesh, leaving a 1/4-inch thick shell.
Mix the zucchini flesh with other vegetables, grains, and seasonings to create a flavorful filling.
Stuff the zucchini boats tightly with the filling, pressing it down gently to ensure it stays in place.
Top the stuffed zucchini with a sprinkle of breadcrumbs or grated Parmesan cheese for a crispy crust.
Bake the stuffed zucchini in a preheated oven at 350°F for 30-35 minutes, or until the zucchini is tender and the filling is cooked through.
Serve the stuffed zucchini hot or warm, garnished with fresh herbs or a dollop of sour cream.

Conclusion:

Moosewood stuffed zucchini is a versatile and delicious vegetarian dish that can be enjoyed as a main course or side dish. With its colorful presentation and flavorful filling, it's a perfect option for potlucks, picnics, or casual weeknight dinners. The combination of zucchini, vegetables, grains, and seasonings creates a hearty and satisfying meal that's sure to please everyone at the table. Whether you're a vegetarian or simply looking for a healthier alternative to traditional meat-based dishes, Moosewood stuffed zucchini is a great choice that delivers on both taste and nutrition. So next time you're looking for a unique and flavorful dish, give Moosewood stuffed zucchini a try - you won't be disappointed!