Best 4 8 Ball Zucchini Recipes

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**8-Ball Zucchini: A Culinary Symphony of Flavors and Textures**

Prepare to embark on a culinary adventure with our enticing 8-Ball Zucchini recipes. These delectable dishes showcase the versatility of zucchini, transforming it into a symphony of flavors and textures that will tantalize your taste buds. From the classic 8-Ball Zucchini, a playful take on the iconic Italian rice balls, to the innovative Zucchini 8-Ball Soup, a comforting and flavorful broth brimming with goodness, this collection promises an unforgettable gastronomic experience.

Indulge in the classic 8-Ball Zucchini, a symphony of flavors and textures featuring a crispy golden exterior enveloping a tender and juicy zucchini core, complemented by a tantalizing dipping sauce. Explore the lighter side with the Air Fryer 8-Ball Zucchini, a healthier alternative that delivers a guilt-free crunch without compromising on taste. If you're craving a hearty and satisfying meal, the 8-Ball Zucchini Casserole is your perfect choice. Layers of zucchini, mozzarella, and sauce come together in a cheesy and comforting dish that will warm your soul.

For a refreshing twist, try the 8-Ball Zucchini Salad, a vibrant and flavorful combination of zucchini, tomatoes, mozzarella, and a tangy dressing. And if you're looking for a unique appetizer, the 8-Ball Zucchini Bites are sure to impress your guests with their delightful combination of zucchini, cream cheese, and herbs. Finally, round off your culinary journey with the Zucchini 8-Ball Soup, a comforting and flavorful broth brimming with zucchini, vegetables, and meatballs.

Our 8-Ball Zucchini recipes offer a diverse range of flavors and textures that cater to every palate. Whether you're seeking a classic comfort food or a refreshing and innovative dish, this collection has something for everyone. So, gather your ingredients, embrace your culinary curiosity, and let's embark on a delicious exploration of zucchini's culinary potential.

Let's cook with our recipes!

EIGHT-BALL SQUASH CASSEROLE



Eight-Ball Squash Casserole image

Good for any kind of summer squashes/zucchini, like eight-ball zucchini!

Provided by Melanie Keyes

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 55m

Yield 6

Number Of Ingredients 11

8 eight-ball squash, cut into chunks
1 yellow squash, cut into chunks
½ dark red bell pepper, cut into strips
1 Roma tomato, sliced
2 tablespoons unsalted butter, cut into thin slices
1 teaspoon dried basil
1 teaspoon garlic salt
1 teaspoon paprika
½ teaspoon cayenne pepper
2 tablespoons capers
¼ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Layer chunks of eight-ball squash and yellow squash in an 8x8-inch pan. Add layers of red bell pepper and Roma tomato. Drop butter slices on top. Sprinkle on basil, garlic salt, paprika, and cayenne. Toss on capers and sprinkle on Parmesan cheese.
  • Bake in the preheated oven until tender and bubbly, about 40 minutes.

Nutrition Facts : Calories 104.4 calories, Carbohydrate 11.8 g, Cholesterol 13.1 mg, Fat 5.5 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 3.1 g, Sodium 466.4 mg, Sugar 5.3 g

8 BALL ZUCCHINI RECIPE - (4/5)



8 Ball Zucchini Recipe - (4/5) image

Provided by lkalemba

Number Of Ingredients 9

◾2-3 "8 Ball" Zucchini
◾3 slices bacon
◾1 tomato, peeled and chopped
◾1/2 medium onion, chopped
◾3/4 cup grated sharp cheddar cheese
◾1/2 cup Italian seasoned bread crumbs
◾1/2 to 1 cup chicken stock
◾Salt
◾Pepper

Steps:

  • 1.Preheat oven to 375 degrees. 2.Slice the tops off each zucchini. Set aside and reserve for later. Hollow out each zucchini, chop and reserve the pulp. Chop the tomato and onion and set aside. 3.Cut the bacon crosswise into 1/4" pieces. Add to skillet over medium-high heat and cook until bacon has browned and rendered most of its fat. Add the reserved zucchini pulp, tomato and onion and cook for 4-5 minutes. Remove pan from heat and add bread crumbs and 2/3 of the cheese reserving some for topping. Stir well to combine all ingredients. Taste for seasoning and add salt and pepper as desired. 4.Stuff each hollowed zucchini with mixture. Place in a shallow baking dish or pan and add chicken stock to a depth of about 1/4 inch. 5.Place the pan in the oven and cook for 20 minutes. Remove from oven and add remaining cheese to top of each zucchini. Place the reserved zucchini tops in the stock. Return to oven and cook for 20 more minutes or until the zucchini is tender.

EIGHT-BALL ZUCCHINI PARMESAN



Eight-Ball Zucchini Parmesan image

This recipe calls for round, eight-ball variety zucchini, but the traditional shape will work just as well. From Cooking Light (June 2005).

Provided by Vino Girl

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

1 slice French bread, torn into small pieces (1 ounce)
1 1/2 lbs eight-ball zucchini (about 6 squash)
1/2 cup packed spinach leaves
8 basil leaves
2 garlic cloves, minced
1 small onion, peeled and quartered (about 5 ounces)
3/4 teaspoon olive oil
1 cup chopped plum tomato
1/2 teaspoon salt
1/4 cup grated fresh parmesan cheese
flat leaf parsley, sprig (optional)

Steps:

  • Preheat oven to 350°F.
  • Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Set aside.
  • Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Set pulp aside.
  • Steam zucchini shells, covered, 6 minutes or until tender. Drain, cut sides down, on several layers of heavy-duty paper towels.
  • Place zucchini pulp in food processor; process until finely chopped. Spoon into a bowl.
  • Place spinach, basil, garlic, and onion in food processor; process until finely chopped.
  • Heat olive oil in a large nonstick skillet over medium heat.
  • Add spinach mixture; cook 3 minutes, stirring occasionally.
  • Add zucchini pulp, tomato, and salt; cook 8 minutes, stirring occasionally.
  • Remove from heat; stir in breadcrumbs.
  • Fill each zucchini half with about 2 1/2 tablespoons zucchini mixture.
  • Sprinkle evenly with cheese.
  • Bake for 20 minutes or until cheese melts. Garnish with parsley, if desired.

Nutrition Facts : Calories 83.6, Fat 2.4, SaturatedFat 0.9, Cholesterol 3.7, Sodium 338, Carbohydrate 12.4, Fiber 2.3, Sugar 3.4, Protein 4.5

8-BALL ZUCCHINI STUFFED WITH CHEESY CHICKEN AND RICE



8-Ball Zucchini Stuffed with Cheesy Chicken and Rice image

A yummy way to use up garden eight-ball zucchini. Spice it up with pepper Jack cheese!

Provided by Amanda

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 9h10m

Yield 2

Number Of Ingredients 12

2 skinless, boneless chicken breast halves
1 pinch chili powder, or to taste
1 pinch garlic powder, or to taste
salt and ground black pepper to taste
2 cups water
1 cup uncooked white rice
2 8-ball zucchini
2 tablespoons salted butter, or more as needed
¼ cup diced onion, or to taste
2 tablespoons all-purpose flour, or more as needed
1 cup milk, or more as needed
1 ½ cups shredded Cheddar cheese, or more to taste

Steps:

  • Cover chicken breasts with salted water and brine in the refrigerator, 8 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from brine and pat dry. Season with chili powder, garlic powder, salt, and pepper.
  • Grill until browned and no longer pink in the center, 15 to 20 minutes, flipping halfway through cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • While chicken is cooking, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Cut tops off the zucchini and scoop out the seeds. Set aside.
  • Heat butter in a medium saucepan over medium heat. Saute onion in the hot butter until soft, 5 to 7 minutes. Add flour; cook and stir until browned, about 1 minute. Pour in milk; season with salt and pepper. Continue to cook and stir constantly until it starts to thicken. Stir in Cheddar cheese until melted.
  • Cut cooked chicken into bite-sized pieces. Stir chicken and rice into the cheese sauce. Fill zucchini with the cheesy mixture and place on a baking sheet.
  • Bake in the preheated oven until softened, 20 to 25 minutes. Serve.

Nutrition Facts : Calories 1101.7 calories, Carbohydrate 93.5 g, Cholesterol 213.5 mg, Fat 51.9 g, Fiber 3.3 g, Protein 62.7 g, SaturatedFat 31.7 g, Sodium 937.7 mg, Sugar 9.5 g

Tips:

  • Choose small to medium-sized zucchini for this recipe, as they have a better texture and flavor.
  • If you don't have seasoned bread crumbs, you can make your own by combining 1 cup of bread crumbs, 1/4 cup of grated Parmesan cheese, 1/4 cup of chopped fresh parsley, 1/4 cup of olive oil, and 1 teaspoon of garlic powder in a bowl.
  • To make the zucchini balls ahead of time, cook them according to the recipe and then let them cool completely. Store them in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat them in a preheated 350 degree Fahrenheit oven for 10-15 minutes.
  • Serve zucchini balls with your favorite dipping sauce, such as marinara sauce, tzatziki sauce, or ranch dressing.

Conclusion:

Zucchini balls are a delicious and versatile appetizer or side dish that can be enjoyed by people of all ages. They are easy to make and can be customized to your own taste. Whether you serve them with a dipping sauce or on their own, zucchini balls are sure to be a hit at your next party or gathering.

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