Time 45m Number Of Ingredients 10 Steps:
- Preheat the oven to 400 degrees F. Cut the zucchini in half lengthwise and use a small spoon to scoop out the seeds, forming a shallow cavity. Finely grated one of the seeded zucchini into a bowl, salt and set aside. Liberally sprinkle the other zucchini shells with salt and place cut-side down on paper towels while preparing the filling.
- Melt 3 tablespoons butter in small skillet over medium-high heat. Add the onion and pepper and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Lightly squeeze the grated zucchini to remove the excess moisture and add to the onions and peppers. Cook until the mixture dries slightly. Remove from the heat, stir in the panko, cheese, and thyme. Season with salt and pepper. Cool slightly.
- Wipe the salt from the zucchini and dry as thoroughly as possible with paper towels. Divide the filling among the zucchini halves, mounding them slightly down the center. Place on a lightly oiled baking sheet and bake until the zucchini softened and the tops brown, about 20 minutes. Carefully transfer zucchini to a platter and serve warm or at room temperature.
Time 1h Yield 4 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Trim ends from zucchini and half each length-wise. Scoop out flesh of zucchini; dice. Arrange zucchini shells into a baking dish. Heat olive oil in a 10-inch skillet over medium heat. Cook and stir onion, mushrooms, and garlic in hot oil until the onion is tender, 5 to 7 minutes; season with salt and pepper. Stir diced zucchini flesh into the onion mixture; cook and stir until hot, about 5 minutes. Spoon zucchini mixture into the shells in the baking dish; top each with 1 tablespoon each feta cheese and Parmesan cheese. Bake in preheated oven until the zucchini shells are soft, 30 to 40 minutes.
Time 1h10m Yield 8 servings. Number Of Ingredients 15 Steps:
In a large bowl, combine first 11 ingredients and 1 can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13x9-in. baking dishes. Spoon remaining tomato sauce over each. , Bake, uncovered, at 375° until the zucchini is tender, about 45 minutes. Sprinkle with cheese during the last few minutes of baking.
Time 55m Yield 7 serving(s) Number Of Ingredients 11 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.
Time 50m Number Of Ingredients 6 Steps:
Preheat oven to 475 degrees. Using a tablespoon, scoop out zucchini centers to form “canoes,” leaving a 1/4-inch border. Roughly chop centers; set aside. Arrange zucchini, cut sides down, on a rimmed baking sheet; bake 15 minutes. Remove from oven. Meanwhile, heat oil in a large skillet over medium. Add onion and 1/2 teaspoon pepper; cook, stirring, until soft, 3 to 5 minutes. Add chopped zucchini, and cook, stirring, until most of the liquid has evaporated, about 8 minutes. Remove from heat; let cool slightly. Fold in feta and tomatoes. Turn hollowed-out zucchini cut sides up, fill with vegetable-feta mixture, and bake until top is lightly browned, about 20 minutes. Lift zucchini from baking sheet with a wide spatula, and serve.
Yield serves 4 Number Of Ingredients 13 Steps:
Preheat the oven to 425°F. Halve the zucchini lengthwise and scoop out the seedy-soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Arrange the small hulls in a baking dish. Drizzle with EVOO and season with salt and pepper. Chop up the scraped zucchini flesh and reserve. Heat the remaining EVOO in a skillet over medium-high heat and sauté the mushrooms, onions, and garlic for 5 minutes. Add the zucchini flesh and tomatoes, season with salt and pepper, heat through for 1 minute, then remove from the heat. While the veggies cook, toast the bread in a toaster, then butter it liberally, and tear it up, and add it to a food processor. Add the parsley and tarragon or basil and pulse into herb crumbs. Fold the herb crumbs into the veggies and stir together with 1/2 cup of the Parm and the egg. Overstuff the zucchini shells and roast them for 15 minutes, top with remaining 1/4 cup of cheese, and place under the broiler for 2 to 3 minutes more to brown.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Cut zucchini in half lengthwise. Scoop out seeds if they are large. Blanch shell 8-10 minutes. Scoop out zucchini, leaving 1/2 inch shell. Chop zucchini that you scooped out. Brown sausage, onion, and chopped zucchini. Add all seasonings, bread crumbs, and cheese. Stuff zucchini shells. Pour sauce over all and bake 30 minutes at 375°F.
Time 30m Yield 4 servings. Number Of Ingredients 9 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.
