Best 4 Easy Stuffed Garden Zucchini Recipes
**Zucchini Recipes: A Garden-Fresh Delight**
Zucchini, a versatile summer squash, takes center stage in this collection of delectable recipes. From classic stuffed zucchini boats bursting with savory fillings to tantalizing zucchini fritters and refreshing zucchini salads, these dishes showcase the best of this garden bounty. Whether you're seeking a hearty main course, a crispy appetizer, or a light and healthy side dish, these zucchini recipes offer a symphony of flavors and textures. Get ready to savor the goodness of zucchini in every bite!
**Recipes Included:**
1. **Easy Stuffed Garden Zucchini:** Discover the classic stuffed zucchini recipe, where tender zucchini boats are filled with a flavorful mixture of ground beef, rice, vegetables, and herbs. Baked to perfection, these stuffed zucchinis make for a satisfying and comforting meal.
2. **Zucchini Fritters:** Delight in crispy and golden zucchini fritters, a perfect appetizer or snack. Grated zucchini, combined with flour, eggs, and seasonings, is transformed into delectable fritters that are sure to be a crowd-pleaser.
3. **Zucchini Salad with Lemon-Tahini Dressing:** Experience the refreshing flavors of this zucchini salad, where thinly sliced zucchini is tossed with a tangy lemon-tahini dressing. This salad is a symphony of zesty, creamy, and nutty flavors, perfect for a light and healthy meal or as a side dish.
4. **Zucchini Bread:** Indulge in the classic zucchini bread, a moist and flavorful treat. With the addition of grated zucchini, this bread boasts a tender crumb and a delightful hint of sweetness. Perfect for breakfast, teatime, or as a dessert, zucchini bread is a beloved treat for all.
5. **Zucchini Soup:** Warm up with a comforting bowl of zucchini soup, a creamy and velvety delight. Fresh zucchini, sautéed aromatics, and a touch of cream blend together to create a soothing and satisfying soup, perfect for chilly days.
6. **Zucchini Pasta:** Enjoy a delightful zucchini pasta, where tender zucchini ribbons are tossed with a flavorful sauce. Whether you prefer a creamy Alfredo sauce, a tangy tomato sauce, or a simple garlic and olive oil sauce, this dish is a celebration of zucchini's versatility.
7. **Zucchini Gratin:** Experience the cheesy goodness of zucchini gratin, a baked dish that combines zucchini slices, béchamel sauce, and a crispy breadcrumb topping. This gratin is a delectable side dish or a vegetarian main course that is sure to impress.
8. **Zucchini Parmesan Chips:** Treat yourself to crunchy zucchini parmesan chips, a healthier alternative to potato chips. Thinly sliced zucchini is coated in a parmesan cheese mixture and baked until crispy, resulting in a guilt-free snack that's perfect for parties or movie nights.
9. **Zucchini Pizza Bites:** Create fun and flavorful zucchini pizza bites, a perfect appetizer or snack for any occasion. Zucchini rounds are topped with pizza sauce, mozzarella cheese, and your favorite toppings, then baked until golden brown. These bite-sized pizzas are a delightful twist on classic pizza.
10. **Zucchini Lasagna:** Enjoy a lighter version of lasagna with this zucchini lasagna recipe. Layers of zucchini, ricotta cheese, mozzarella cheese, and a flavorful tomato sauce come together in a delicious and healthier lasagna that's sure to be a family favorite.
GARDEN-STUFFED ZUCCHINI BOATS
Not only are these boats a delightful way to get your veggies, they're basically a one-dish meal that covers all the bases-just grab your favorite garden goodies and add any spices or mix-ins you like. -Janie Zirbser, Mullica Hill, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 3 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Halve zucchini lengthwise; place cut sides down in an ungreased 13x9-in. baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell., Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is al dente, 12-15 minutes. Stir in Parmesan cheese., Spoon mixture into zucchini shells. Place in an ungreased 13x9-in. baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour remaining water into bottom of dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce if desired.
Nutrition Facts : Calories 489 calories, Fat 24g fat (12g saturated fat), Cholesterol 103mg cholesterol, Sodium 992mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 4g fiber), Protein 36g protein.
PARMESAN ROASTED ZUCCHINI
Steps:
- Preheat the oven to 425 degrees F.
- Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil, and turn the zucchini cut side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
- Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.
- Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm, or at room temperature.
STUFFED ZUCCHINI BOATS
While any medium sized ripe zucchinis will do, use garden fresh ones if you have them. The tender sweet flesh of the zucchinis paired with the spiced meat and cool yogurt sauce will make you forget that this dish is less than 500 calories per serving!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400˚ F. Drizzle a rimmed baking sheet with 2 tablespoons olive oil. Season the zucchini halves with salt and pepper. Add to the baking sheet and turn to coat with the oil. Arrange the zucchini cut-side down in a single layer. Roast until crisp-tender, about 15 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Stir in the cumin and 1/2 teaspoon each salt and pepper; cook 30 seconds. Add the turkey and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Stir in the tomato paste and chicken broth until combined. Cook until the broth is reduced to a thick sauce, 4 to 5 minutes.
- Turn the zucchini boats cut-side up and fill with the turkey mixture, packing it in. Sprinkle with the cheese and roast until the zucchini is tender and the cheese is softened, about 10 minutes.
- Meanwhile, stir together the yogurt and lemon juice; season with salt and pepper. Drizzle the zucchini boats with the yogurt mixture and top with the dill.
Nutrition Facts : Calories 450, Fat 28 grams, SaturatedFat 9 grams, Cholesterol 110 milligrams, Sodium 864 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 33 grams, Sugar 12 grams
EASY STUFFED ZUCCHINI
I love this recipe - it's so great - even my 8 month old son ate this! I just peeled some of the skin off the zucchini and he loved it all - even the filling! Very yummy. You can use any cheese for the top - I use what I have on hand - you can easily cut this recipe in half - I have - enjoy!
Provided by wild_flower98
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Slice zucchini in half - lengthwise.
- Scoop out the seeded centre and discard.
- Scoop out more of the centre of the zucchini and place aside in a bowl.
- Place shells cut side down in a lightly oiled shallow baking dish. Add some water. Cover with foil and bake at 350°F until tender (depending on size 15 min).
- Place onions, garlic and sausage meat in frying pan until cooked.
- Add scooped out centre of zucchini (chopped), sauce, seasonings.
- Simmer about 10 minutes. Remove from heat. Stir in bread crumbs.
- Take zucchini - drain water and fill with sausage mix.
- Sprinkle with cheese - broil until cheese melts.
Nutrition Facts : Calories 482, Fat 34.1, SaturatedFat 12, Cholesterol 92.8, Sodium 1331.3, Carbohydrate 20.6, Fiber 3, Sugar 7.5, Protein 23.7
Tips for Making Stuffed Garden Zucchini:
- Choose small to medium-sized zucchini for even cooking.
- Use a sharp knife to carefully slice the zucchini lengthwise, creating two halves.
- Scoop out the zucchini flesh, leaving a 1/4-inch border to prevent the filling from spilling out.
- Cook the zucchini flesh in a pan with olive oil, onion, and garlic until softened.
- Add your desired fillings to the cooked zucchini flesh, such as ground beef, sausage, rice, vegetables, or cheese.
- Stuff the zucchini halves with the filling mixture and top with additional cheese or breadcrumbs.
- Bake the stuffed zucchini in a preheated oven until the zucchini is tender and the filling is cooked through.
- Garnish with fresh herbs or a drizzle of balsamic vinegar before serving.
Conclusion:
Stuffed garden zucchini is a versatile and delicious dish that can be enjoyed as a main course or side dish. With its combination of flavors and textures, it's sure to be a hit at your next gathering. The tips provided in this article will help you create the perfect stuffed zucchini, ensuring that it's cooked to perfection and bursting with flavor. So next time you have a bounty of zucchini from your garden, give this recipe a try and experience the delightful taste of this summer favorite.
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