Best 7 Balsamic Stuffed Round Zucchini Recipes

STUFFED ZUCCHINI

Steps:

• Cut off the top of the zucchini and scoop out the center leaving at least a good 1/2 inch border all around.
• Chop the zucchini that you just removed finely.
• Preheat the oven to 375 degrees F.
• In a frying pan, cook the chopped onions, the garlic, and half the zucchini in the olive oil until tender, about 10 minutes.
• Remove from the heat, and add salt & pepper, cheese, tomatoes and the chopped parsley.
• Stuff the zucchini, and place in a baking dish.
• Cook for 45 minutes or until fork tender and the filling is golden brown.
• Serve either warm or at room temperature.

BALSAMIC STUFFED ROUND ZUCCHINI

Steps:

• Heat the oven to 180°C.
• Put the tomatoes, chopped mushroom, garlic, onion and oregano into a bowl. Mix to combine and add the balsamic vinegar, mixing until well combined. Leave to stand for 30 minutes.
• Cut the zucchini in half lengthways, and using a teaspoon scoop out and discard the pulp.
• Heap the tomato mixture into the scooped out shells.
• Grind over salt and pepper to taste, drizzle over the olive oil, and top with the parmesan cheese.
• Bake for 45 minutes or until the shell just starts to go soft.

BALSAMIC-GLAZED ZUCCHINI

Steps:

• In a large enamel-coated cast-iron or other heavy skillet, heat oil over medium-high heat. Add zucchini; cook and stir until tender, 5-7 minutes. Add garlic and salt; cook 1 minute longer. Remove from pan. , Add vinegar to same pan; bring to a boil. Cook until reduced by half. Add zucchini; toss to coat.

BALSAMIC GRILLED ZUCCHINI

Steps:

• Preheat grill for medium-low heat and lightly oil the grate.
• Brush zucchini with olive oil. Sprinkle garlic powder, Italian seasoning, and salt over zucchini.
• Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 minute more. Serve immediately.

STUFFED ROUND ZUCCHINI

Steps:

• Preheat oven to 350°F.
• Slice the tops off the round zucchini and scoop out the middle using a grapefruit spoon. Make sure to leave a small amount of the perimeter intact so that the squash retains its shape. Reserve the insides of the zucchini and set aside.
• Place the hollowed out zucchini in a baking dish along with the sliced tops and drizzle with 1 tablespoon of the olive oil. Season with salt and pepper and bake for 15-18 minutes until fork tender.
• Meanwhile, place the vegetable broth in a small sauce pot and bring to a boil. Once boiling, add the quinoa, reduce heat to low, cover and cook until the liquid is fully absorbed. Fluff with a fork and transfer to a mixing bowl. Set aside.
• While the quinoa cooks and the zucchini is in the oven, add the remaining 1/2 tablespoon of olive oil to a skillet over medium heat.
• Add the shallots and garlic to the pan and sauté until softened and fragrant, about 3 minutes.
• Next, add the reserved insides of the zucchini to the skillet and sauté until the moisture fully cooks out, about 7-8 minutes.
• Add the parsley to the skillet, season with salt and pepper and stir to combine.
• Transfer the zucchini, shallot, garlic mixture to the bowl with the cooked quinoa and stir together.
• Spoon the filling into the baked round zucchini, top with the zucchini caps and serve each stuffed zucchini as an individual portion.

SAUSAGE STUFFED ROUND ZUCCHINI OR EGGPLANT

Steps:

• Scoop out the round zucchini, reserving the tops. Or scoop out the eggplant.
• Chop the vegetable centers you've scooped out and set aside.
• Cut the mozarella into cubes - about 1/3 inch.
• Chop the onion.
• Mince the garlic.
• Dice the bread into 1/4 inch cubes.
• Brown the sausage (breaking it up as you put it in the pan or as it cooks) along with the garlic and onion in the olive oil, crumbling the sasuage as you stir.
• When browned a bit, add the chopped vegetable centers and spices and stir until it softens and some of the liquid has evaporated if the vegetables are watery.
• Add the tomato sauce and bread cubes and stir until the cubes are softened.
• Remove the filling from the heat and add the mozarella cubes.
• Scoop the filling into the hollowed vegetables, top with the reserved tops and bake in a deep baking dish at 350 for about 45-60 minutes or until the filling is hot and the vegetable bowls are tender (but not falling apart). I find the vegetable bowls cook better if I cover the baking dish with foil for about half of the baking time.

BALSAMIC ZUCCHINI SAUTE

Steps:

• In a large skillet, heat oil over medium-high heat; saute zucchini and onion until crisp-tender, 6-8 minutes. Stir in seasonings. Add vinegar; cook and stir 2 minutes. Top with cheese.