Best 4 Stuffed Zucchini Squash Recipes
Stuffed zucchini squash is a versatile and delicious dish that can be enjoyed as a main course or a side dish. This classic comfort food is made by hollowing out zucchini squash and filling it with a variety of ingredients, such as ground beef, rice, vegetables, and spices. The stuffed squash is then baked until the filling is cooked through and the zucchini is tender. With its vibrant colors and hearty flavors, stuffed zucchini squash is a popular choice for family meals and potlucks alike.
Here are our top 4 tried and tested recipes!
ITALIAN-STYLE STUFFED ZUCCHINI SQUASH (CROCK POT)
I love summer squash with tomato sauce and Italian herbs, and this healthy vegetarian/vegan dish is so simple to prepare, very filling and delicious. It comes from vegetarian.about.com, and I didn't change too much about it. Originally it called for fresh herbs, but I really don't like using fresh herbs in the crock pot, so I used dried instead, and then just threw a few fresh leaves on top before serving. The toasted pine nuts add a lot to this - I don't recommend omitting them. I was worried about the squash falling apart since I had to leave it in the crock pot well past the suggested cooking time - 9 hours - so I wrapped the zucchini halves in foil before putting them in. It worked great - the squash was very soft, but still together, and the rice was not overcooked at all. The original recipe says it serves four, but I think as a main course it is perfect for two. Putting a little dairy or soy mozzarella or Parmesan on top before serving is nice. This just needs a green salad and maybe some bread to complete the meal. The filling would also probably be great inside bell peppers.
Provided by Vino Girl
Categories One Dish Meal
Time 5h15m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- To toast pine nuts, place them in a small nonstick skillet over medium heat, stirring occasionally until golden or about 5 minutes.
- Place the zucchini halves in the bottom of an oval shaped slow cooker.
- In a small bowl or measuring cup, combine the tomato sauce and vinegar.
- In another small bowl, combine the onions, garlic, rice, parsley, basil, pepper, along with 2 tablespoons of the tomato sauce-vinegar mixture.
- Fill the zucchini halves with the rice mixture.
- Top with the remaining tomato sauce-vinegar mixture.
- Cover and cook on LOW until the rice is tender, 4 to 6 hours.
- Garnish with the pine nuts, fresh herbs, and cheese.
- Makes 2 main dish servings or 4 side dish servings.
STUFFED ZUCCHINI /SQUASH
My grandmother from Jordan used to fix this dish for us when I was a little girl (she called it Cousa.) My mother learned how to make it and then taught me. It's easy and makes a good use of the many zucchinis and squash that are coming out of the garden this time of year.
Provided by deedlebug1012
Categories One Dish Meal
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 10
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).
Nutrition Facts : Calories 278.8, Fat 7.2, SaturatedFat 2.6, Cholesterol 36.9, Sodium 1196.1, Carbohydrate 37.8, Fiber 6.4, Sugar 14.3, Protein 18.7
STUFFED ZUCCHINI SQUASH
An Italian friend of mine showed me how to make this when we were both in college. She didn't use a recipe, and I just watched. But I've made it several times since I learned it, it's always good, and helps use up that extra zucchini from the garden every summer. It works good with the really big ones that hide from you under the...
Provided by Susan Feliciano
Categories Other Main Dishes
Time 1h15m
Number Of Ingredients 10
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.
ROASTED STUFFED ZUCCHINI & SUMMER SQUASH
A simple zucchini recipe with simple ingredients that tastes amazing! Even if you don't like mushrooms, zucchini, and summer squash, this recipe may convert you. Cheesy and full of Italian flavor, this is a very filling side dish. It could be served as a light summertime dinner, too.
Provided by Catherine Lachance
Categories Vegetables
Time 40m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees. Cut each squash lengthwise.
- 2. Place some oil in the bottom of a roasting pan. Add the squash cut side up.
- 3. Season the squash.
- 4. Roast open side facing up for about 10-15 minutes.
- 5. While they are cooking, slice mushrooms.
- 6. Pull them from the oven. Pierce squash with a fork. They should be roughly half-cooked before you start the next step.
- 7. Sprinkle with Parmesan cheese.
- 8. Fan mushroom slices lengthwise, overlapping some so they are covered from one end to the other. Generally, two mushrooms per squash seem to work.
- 9. Top with pizza cheese. I use the blends but you can use straight mozzarella. I am conservative with the cheese because I am trying to watch my calories. (Non-fat cheese does not melt worth anything.)
- 10. Return to oven and cook another 10-15 minutes. Cheese should be melted, slightly brown and squash should pierce easily.
- 11. I eat one half of the zucchini and one half of summer squash in a sitting. I usually skip any other veggies when I cook these as they are quite filling.
- 12. The roasting temp on this is flexible. You can go up or down 25 degrees to multitask with another dish for the same meal.
Tips:
- Choose the right zucchini: Select medium-sized zucchini that are firm and have smooth, unblemished skin. Avoid zucchini that are too large or have blemishes, as they may be bitter or have tough skin.
- Prepare the zucchini properly: Cut the zucchini in half lengthwise and scoop out the seeds. You can use a spoon or a melon baller to do this. Be careful not to cut too deeply into the zucchini, as this will make it difficult to stuff.
- Cook the zucchini briefly: Before stuffing, cook the zucchini halves in boiling water for a few minutes until they are slightly tender. This will help to prevent them from becoming mushy when baked.
- Use a variety of fillings: There are endless possibilities when it comes to fillings for stuffed zucchini. Some popular options include ground beef, sausage, rice, vegetables, and cheese. Get creative and experiment with different flavors and textures.
- Don't overstuff the zucchini: When stuffing the zucchini, don't pack the filling in too tightly. This will make it difficult for the zucchini to cook evenly. Leave a little bit of space at the top of the zucchini so that the filling can expand as it cooks.
- Bake the zucchini until tender: Bake the stuffed zucchini in a preheated oven until the zucchini is tender and the filling is cooked through. The cooking time will vary depending on the size of the zucchini and the type of filling you are using.
Conclusion:
Stuffed zucchini is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a side dish. With its endless filling possibilities, it's a great way to use up leftover ingredients and create a unique and flavorful meal. Whether you prefer a classic meat-based filling or a vegetarian option, there's a stuffed zucchini recipe out there for everyone. So next time you're looking for a quick and easy meal, give stuffed zucchini a try!
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