Best 4 Italian Style Stuffed Zucchini Kid Friendly Recipes

**Zucchini Delight: A Culinary Journey Through Italian Stuffed Zucchini Recipes**

Zucchini, a versatile summer squash, takes center stage in this culinary exploration of Italian-style stuffed zucchini recipes. From classic preparations to creative twists, these recipes offer a symphony of flavors and textures that will tantalize your taste buds. Discover the magic of stuffed zucchini, a dish that seamlessly blends the goodness of fresh zucchini with an array of delectable fillings, aromatic herbs, and tangy sauces. Embark on a journey through these recipes, each promising a unique and satisfying experience that will leave you craving more.

**Classic Stuffed Zucchini:**
Revisit the timeless tradition of stuffed zucchini with this classic recipe. Hollowed-out zucchini boats are filled with a savory mixture of ground beef, rice, Parmesan cheese, and herbs, then baked to perfection in a rich tomato sauce. This comforting dish is a true crowd-pleaser, offering a hearty and flavorful meal that is sure to satisfy.

**Vegetarian Stuffed Zucchini:**
For those who prefer a meatless option, this vegetarian stuffed zucchini recipe offers an equally delightful experience. A vibrant filling of quinoa, sautéed vegetables, feta cheese, and herbs packs a punch of flavor into each zucchini half. Topped with a creamy tomato sauce, this dish is a delightful symphony of textures and flavors that will leave you feeling satisfied and energized.

**Baked Zucchini Parmesan:**
Indulge in a cheesy delight with this baked zucchini Parmesan recipe. Thinly sliced zucchini rounds are coated in a crispy breadcrumb mixture and baked until golden brown, creating a delightful textural contrast. Topped with a generous layer of melted Parmesan cheese and a tangy marinara sauce, this dish is a true celebration of Italian flavors that will have you coming back for more.

**Zucchini Fritters:**
For a fun and portable snack or appetizer, try these crispy zucchini fritters. Grated zucchini is combined with a batter of flour, eggs, and herbs, then fried until golden brown. Served with a zesty tzatziki sauce, these fritters are a delightful combination of flavors and textures that will be a hit at any gathering.

**Stuffed Zucchini Boats with Turkey and Sweet Potatoes:**
This recipe adds a healthy twist to the classic stuffed zucchini dish. Ground turkey and roasted sweet potatoes come together in a flavorful filling that is packed into zucchini halves. Baked in a luscious tomato sauce, this dish offers a delightful balance of savory and sweet flavors, making it a perfect choice for a nutritious and satisfying meal.

Here are our top 4 tried and tested recipes!

ITALIAN STUFFED ZUCCHINI

Italian Stuffed Zucchini image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 medium zucchini, halved lengthwise
3/4 cup ricotta cheese
1/2 cup shredded Italian cheese blend
2 tablespoons chopped fresh parsley
2 ounces sliced capicola, chopped
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper
1/4 cup marinara sauce

Steps:

Preheat the oven to 400 degrees F and line a small baking dish with foil. Scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell.
Combine the ricotta, 1/4 cup Italian cheese blend, the parsley, capicola and lemon zest and juice in a medium bowl. Season the zucchini with salt and pepper, then fill with the ricotta mixture.
Drizzle each zucchini half with about 1 tablespoon marinara sauce, then sprinkle with the remaining 1/4 cup Italian cheese blend. Transfer to the baking dish and bake until the cheese is melted and bubbling, about 20 minutes.

Nutrition Facts : Calories 211 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 45 milligrams, Sodium 611 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 13 grams, Sugar 4 grams

ITALIAN-STYLE STUFFED ZUCCHINI (KID-FRIENDLY)

Italian-Style Stuffed Zucchini (Kid-Friendly) image

Zucchini boats stuffed with a tomato/vegetable mixture and topped with smoked gouda. The cheese gets toasty and melty and ties the flavors together. My kids (6 and 9) thought it would be gross when they looked at it, but loved it once they tried it!

Provided by Suzanne

Categories Stuffed Zucchini

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

4 zucchinis
salt and ground black pepper to taste
2 tomatoes, chopped
½ cup crushed crackers
½ cup fresh corn kernels
¼ cup finely chopped black olives
2 mushrooms, finely chopped, or more to taste
2 tablespoons mild pineapple salsa
1 large clove garlic, minced
1 teaspoon Italian seasoning
½ teaspoon dried oregano, or more to taste
¼ cup shredded smoked Gouda cheese, or more to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Cut each zucchini in half lengthwise and hollow out the center using a spoon to create a "boat". Lay each half, face-up, on a baking sheet and season with salt and pepper.
Bake in the preheated oven until hot and slightly tender, about 10 minutes.
Stir tomatoes, crackers, corn, olives, mushrooms, salsa, garlic, Italian seasoning, and oregano together in a bowl. Season with salt and pepper.
Cook and stir tomato mixture in a skillet over medium heat until all liquid evaporates, 5 to 10 minutes. Spoon tomato mixture into zucchini "boats". Top each "boat" with Gouda cheese.
Bake stuffed zucchini "boats" in the oven until tender and cheese is melted, about 15 minutes.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 31.5 g, Cholesterol 8.6 mg, Fat 11.7 g, Fiber 4.7 g, Protein 7.7 g, SaturatedFat 3.1 g, Sodium 470.3 mg, Sugar 7.9 g

ITALIAN SAUSAGE-STUFFED ZUCCHINI

Italian Sausage-Stuffed Zucchini image

I've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to include sausage for a main dish but it could be a meatless side dish, too. -Donna Marie Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

6 medium zucchini (about 8 ounces each)
1 pound Italian turkey sausage links, casings removed
2 medium tomatoes, seeded and chopped
1 cup panko bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup minced fresh parsley
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese
Additional minced fresh parsley, optional

Steps:

Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender., In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells., Place in 2 ungreased 13x9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. If desired, sprinkle with additional minced parsley.

Nutrition Facts : Calories 206 calories, Fat 9g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 485mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

STUFFED ZUCCHINI ITALIAN STYLE

Stuffed Zucchini Italian Style image

Reading through several recipes on line and in my vast collection of cookbooks - I made this recipe up tonight making use of only what I had on hand. DH said - this is keeper - better write it down quick! Edited 7/06 to lighten the recipe.

Provided by CindiJ

Categories Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 medium fresh zucchini
1 lb Italian sausage
1 cup red onion, chopped
2 garlic cloves, chopped
1 tablespoon olive oil
1 cup Italian seasoned breadcrumbs
1 egg, beaten
1 (15 ounce) can stewed tomatoes, sliced
1 (15 ounce) can tomato sauce
4 slices provolone cheese
1/2 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon basil
2 tablespoons parsley
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

In large skillet, brown sausage.
Drain well.
In same skillet, saute onion & garlic 5 minutes in oil.
Cut zucchini in half - remove seeds from center, reserving meaty party and cutting into cube approximate 1/2" in size, leaving boat shell for stuffing.
In large bowl mix together sausage, bread crumbs, seasonings, egg, onion, garlic and tomatoes and cubed zucchini.
Mix to just combine.
Stuff into zucchini boats and place in 9x13 baking dish.
Pour entire can of tomato sauce over stuffed boats.
Bake un-covered in 375º oven approximately 45 minutes.
Place cheese (tear to fit boats or use shredded) & place on top of tomato sauce.
Return to oven for approximately 10 minutes - cheese should bubble.
Let stand 5 minutes before serving.

Nutrition Facts : Calories 743.4, Fat 45.5, SaturatedFat 17.2, Cholesterol 130.8, Sodium 3277.3, Carbohydrate 46.6, Fiber 6.2, Sugar 15.7, Protein 39

Tips:

To make the zucchini easier to stuff, cut it in half lengthwise and scoop out the seeds and pulp. This will create a hollow center that can be easily filled.
If you don't have any breadcrumbs, you can use crushed crackers or even cooked rice. Just make sure that the breadcrumbs are fine enough so that they don't clump together.
You can use any type of cheese that you like for the filling. Mozzarella, Parmesan, and ricotta are all popular choices.
If you want a vegetarian version of this dish, you can omit the ground turkey and use extra vegetables instead. Bell peppers, mushrooms, and spinach are all great options.
Serve the stuffed zucchini with a side of marinara sauce or your favorite dipping sauce.

Conclusion:

Italian-style stuffed zucchini is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to get your kids to eat their vegetables. With a few simple ingredients and a little bit of time, you can have a delicious and healthy meal on the table that the whole family will enjoy.