Best 8 Over Stuffed Zucchini Recipes

OVER-STUFFED ZUCCHINI

Steps:

• Lop off the ends of each zucchini and slice in half lengthwise.
• Scoop out the middle (pulp) with a spoon leaving 1/4 inch on the bottom and sides of the zucchini halves.
• Chop the pulp and reserve.
• Brown beef and pork.
• Saute onions and mushrooms until soft.
• Combine the two mixtures and set aside.
• Blend spinach, tomatoes, zucchini pulp, bread cubes, parmesan cheese, egg, garlic, italian seasoning and red pepper flakes.
• Add this to the meat, onion and mushroom mixture.
• Equaly divide between the zucchini halves.
• Top with mozzerella.
• Place in 2 large baking dishes with 1/4 cup of water each.
• Cover with aluminum foil.
• Bake at 350 degrees for 30 minutes, then uncover and bake for 20 min longer or until zucchini is tender and cheese is browned and bubbly.

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.

STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400˚ F. Drizzle a rimmed baking sheet with 2 tablespoons olive oil. Season the zucchini halves with salt and pepper. Add to the baking sheet and turn to coat with the oil. Arrange the zucchini cut-side down in a single layer. Roast until crisp-tender, about 15 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Stir in the cumin and 1/2 teaspoon each salt and pepper; cook 30 seconds. Add the turkey and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Stir in the tomato paste and chicken broth until combined. Cook until the broth is reduced to a thick sauce, 4 to 5 minutes.
• Turn the zucchini boats cut-side up and fill with the turkey mixture, packing it in. Sprinkle with the cheese and roast until the zucchini is tender and the cheese is softened, about 10 minutes.
• Meanwhile, stir together the yogurt and lemon juice; season with salt and pepper. Drizzle the zucchini boats with the yogurt mixture and top with the dill.

STUFFED ZUCCHINI RECIPE BY TASTY

Steps:

• In a large pot, boil 1 cup (240 ml) water with rice for 8 minutes. Then, drain the water and, in the same pot, add all of the ground beef mixture and stir well.
• With a sharp mandolin, peel even strips of the zucchini, cover with salt for 5 minutes (to draw out moisture), then rinse.
• Place 1 tsp ground beef mixture on each layer of zucchini, roll into a sphere, and place roll back into the pot. Repeat with remaining zucchini strips.
• Combine sauce ingredients in a separate bowl. Then, pour half of the sauce onto the rolls and cook on the stovetop for 20 minutes on medium heat.
• Add the remaining sauce and finish off the dish in the oven at 350°F for 20 more minutes.
• Serve warm.

STUFFED ZUCCHINI

Steps:

• Scoop out and discard seeds and a small amount of flesh from the zucchini. Sauté halves quickly in olive oil. Then parboil 5-10 minutes. Cool. Sauté the garlic and crumbs in 6 tablespoons oil for 2 minutes. Add the chopped olives, capers, parsley, anchovies. Stuff the zucchini with this mixture, sprinkle with additional crumbs and brush with oil. Arrange the stuffed zucchini in a baking dish and bake in a 375°F. oven for 20 minutes, brushing once with oil. Serve cold.

ITALIAN SAUSAGE-STUFFED ZUCCHINI

Steps:

• Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender., In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells., Place in 2 ungreased 13x9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. If desired, sprinkle with additional minced parsley.

BEEF-STUFFED ZUCCHINI

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.

STUFFED ZUCCHINI

Steps:

• Slice zucchini in half lengthwise. Scoop out insides leaving about 1/4-in shell.
• Finely chop zucchini pulp; set aside. Saute onion in oil in large heavy skillet. Add mushrooms, garlic and reserved chopped zucchini; cook over medium heat until most of moisture evaporates.
• Add cream cheese, egg, Parmesan, parsley, and pepper.
• Mix well; cook for about 10 minutes.
• Cool filling slightly and fill zucchini shells.
• Sprinkle with additional Parmesan cheese. Place on jelly roll pans; bake for 30 minutes at 350°F until bubbly and golden brown on top.