Best 4 Moosewood Stuffed Zucchini Recipes

COMPREHENSIVELY STUFFED SQUASH -- A MOOSEWOOD RECIPE

Steps:

• For four servings of stuffed squash, split 2 decent sized acorn or butternut squash lengthwise down the middle. Remove the seeds and bake, face down, on an oiled tray for 30 minutes at 350, or until tender enough to eat.
• Saute onion, garlic, celery, nuts and seeds, lightly salted, in butter. Cook over low heat until onions are clear, nuts are browned, celery is tender (in other words, cook until everything is perfect.).
• Add remaining ingredients (except cheese and egg). Cook, stirring over low heat, 5-8 minutes - until everything is aquainted. Remove from heat and mix in egg and cheese. Pack stuffing into squash cavities.
• Bake, covered, 25 minutes.

SAUSAGE STUFFED ZUCCHINI

Steps:

• Cut 4 of the zucchini and 4 of the yellow squash in half lengthwise and scoop out the seeds.
• Sprinkle with the kosher salt and set them upsdide down on paper towels to drain for 30 minutes.
• Finely chop the remaining 2 squash.
• Preheat the oven to 350 degrees F.
• Prepare sheet pan by very lightly greasing it.
• Get out your food processor.
• Heat 1 tbl of the olive oil in a heavy skillet.
• Add the shallots and cook until translucent but not brown, about 2 minutes.
• Add the mushrooms and 1/2 tsp of salt (approx.).
• Raise the heat to moderately high and cook, stirring, until the mushrooms begin to brown and the liquid they give off is evaporated- about 8-10 minutes.
• Transfer the mixture to a large mixing bowl.
• Saute the chopped zucchini and yellow squash with more olive oil and another 1/2 tsp salt, cooking until light brown and no more liquid is in the pan.
• Add to the mushrooms.
• Add the sausage to the pan and saute until brown.
• Transfer the sausage to the food processor and process until very fine.
• Add to the rest of the ingredients, add the breadcrumbs, cheese, parsley and mix well.
• Taste and season with additional S&P if needed.
• Fill the zucchini and squash shells, sprinkle with extra cheese.
• Add about 3 tbl of water to the pan and bake at 350 degrees for 25-30 minutes.
• Serve with a rice pilaf.

ZUCANNOES (STUFFED ZUCCHINI)

Steps:

• Cut the zucchini in half lengthwise and scoop out the insides, leaving a canoe, with an 1/4 inch shell.
• Mince the insides and set everything aside.
• Heat the olive oil in a medium sized skillet, add the onion and salt and saute over medium heat until soft (5-8 minutes).
• Add the minced zucchini innards and mushrooms, turn up the heat and cook about 8 minutes, letting the liquid evaporate.
• Stir in the garlic, Remove from heat.
• Stir in the rice, nuts, and lemon juice.
• Season to taste with black pepper, cayenne, and herbs of your choice.
• Preheat oven to 350.
• Fill the zucchini shells with filling, top with cheese, and bake for 30-40 minutes or until heated through.

STUFFED ZUCCHINI

Steps:

• In a large bowl, combine first 11 ingredients and 1 can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13x9-in. baking dishes. Spoon remaining tomato sauce over each. , Bake, uncovered, at 375° until the zucchini is tender, about 45 minutes. Sprinkle with cheese during the last few minutes of baking.