Best 7 Baked Stuffed Zucchini Recipes

BAKED STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set shells aside. , In a large nonstick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender. Add wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper., Place zucchini shells in a saucepan and cover with water; bring to a boil. Cook for 2 minutes or until crisp-tender; drain. , Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 in. from the heat for 3-4 minutes or until lightly browned.

BAKED STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set shells aside. In a nonstick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender. Add wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper.
• Place zucchini shells in a saucepan and cover with water; bring to a boil. Cook for 2 minutes; drain. Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 inches from the heat for 3-4 minutes or until lightly browned.

STUFFED BAKED ZUCCHINI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil.
• Cut both zucchini in half and scoop out the seeds. Place in the boiling water until soft, 5 to 7 minutes. Remove from the water and set on a baking sheet while preparing stuffing.
• Mix 1 3/4 cups Cheddar cheese, grated potato, cream cheese, cooked chicken, sour cream, onion, garlic, cumin, garam masala, paprika, chili powder, and pepper together in a bowl. Fill zucchini halves with stuffing. Sprinkle with crushed crackers and sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.

VEGAN STUFFED BAKED ZUCCHINI

Steps:

• Cut the zucchinis in half lengthwise. Scoop out the insides, leaving about a quarter inch rim all the way around. Place these zucchini shells on a foil lined baking pan. Chop the zucchini flesh and set aside.
• Heat the oil in a large fry pan. Add the onion and bell pepper and cook over medium high heat just until the onion begins to brown 8 to 10 minutes.
• add the zucchini flesh, garlic and carrot. Cook until heated through.
• Remove from heat and stir in the cashews and cooked rice. Sprinkle with salt and pepper to taste. Pour the veggie/rice mixture into the zucchini shells. Bake at 375 for 25 to 30 minutes.

BAKED STUFFED ZUCCHINI

Steps:

• 1. Preheat oven to 350.
• 2. Wash zucchini well, remove stem, and cut in half the long way. Scoop out seeds to leave a well in the center of the fruit. Place skin down on a baking dish of appropriate size for four halves. (The picture shows some special zucchini that I picked up at the farm stand. The green one is an eight ball zucchini, which I originally made the recipe for.)
• 3. In a small pan melt butter and add bread crumbs and garlic powder. Mix well.
• 4. Place slices of onion in each zucchini half. Cover with bread crumb mixture and then decoratively place tomato halves on top.
• 5. Cook until the zuchini is soft, approximately 30 minutes. If the vegetables are getting too brown, cover with aluminum foil until soft.
• 6. Add slices of fresh mozzerella to the top and broil for 2-5 minutes until cheese just starts to melt. (You can use shredded if fresh mozzerella is not available, it still tastes great!)

STUFFED BAKED ZUCCHINI

Steps:

• Boil Zucchini for 10 minutes.
• Remove from water, cool, cut in half length wise and scoop out pulp. Chop pulp and set aside.
• Saute garlic, tomato, and onion in oil until onion is soft.
• Add breadcrumbs and pulp and continue to saute for additional 2 - 3 minutes.
• Add mixture to zucchini shells and bake on top rack of 350 degree oven for 20 minutes.
• Sprinkle with parmesan cheese and bake for an additional 5 minutes on top rack, or until cheese is melted and stuffing is slightly brown.

BAKED STUFFED ZUCCHINI

Steps:

• Cut a small sliver from the bottom of each zucchini so it will lie flat without rolling over. Cut a larger sliver from the top to expose the insides of the zucchini. Use a spoon to carefully hollow out the zucchini, being careful not to break all the way through the skin.
• Coarsely chop the zucchini insides. Mince the garlic.
• In a nonstick skillet, brown the sausage. Drain well.
• Mix the chopped zucchini, sausage, and garlic. Stir in the diced bread and moisten with the chicken broth. Season with salt and pepper to taste.
• Divide the stuffing mixture among the 4 hollowed-out zucchini. Place them in a shallow microwave-safe baking dish. Add 2 tablespoons of water and cover with plastic wrap.
• Microwave 4-5 minutes, until zucchini is tender. Let stand 2-3 minutes before serving.