Best 2 Mushroom Stuffed Zucchini Recipes

Indulge in a culinary journey with our tantalizing Mushroom Stuffed Zucchini, a symphony of flavors that will delight your taste buds. This delectable dish showcases tender zucchini boats filled to the brim with a savory mixture of mushrooms, aromatic herbs, and a medley of spices, enveloped in a blanket of melted cheese. Alongside this main attraction, you'll find a collection of equally enticing recipes that cater to diverse dietary needs and preferences. Embark on a plant-based adventure with our Vegan Lentil Stuffed Zucchini, where hearty lentils take center stage. Experience a taste of the Mediterranean with our vibrant Zucchini Fritters, a symphony of crispy exteriors and tender interiors. For a lighter option, our Zucchini Ribbon Salad offers a refreshing twist with its delicate ribbons of zucchini tossed in a zesty dressing. And to satisfy those with a sweet tooth, our Zucchini Bread beckons with its moist, tender crumb and a hint of cinnamon spice. Prepare to tantalize your palate with this comprehensive culinary exploration, where each recipe promises a unique and unforgettable taste experience.

Here are our top 2 tried and tested recipes!

MUSHROOM STUFFED ZUCCHINI

Mushroom Stuffed Zucchini image

A delicious meatless main dish.

Provided by Sheri Miller

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes

Time 45m

Yield 3

Number Of Ingredients 8

Ingredients

3 zucchini, trimmed
2 tablespoons butter
1 cup chopped fresh mushrooms
¼ cup red bell pepper, chopped
2 tablespoons all-purpose flour
¼ teaspoon crushed dried oregano
1 cup shredded Monterey Jack cheese
¼ cup grated Parmesan cheese

Steps:

Bring a pot of lightly salted water to a boil, and cook the zucchini whole until they start to become tender, about 10 minutes. Drain the zucchini, and set aside to cool. Once cool, slice the zucchini in half lengthwise, and scoop out the center flesh, leaving a 1/4-inch thick shell around the entire zucchini. Chop the scooped-out zucchini flesh.
Melt the butter in a large skillet over medium heat. Cook and stir the mushrooms and sweet red pepper until tender and the mushrooms release their juice, about 5 minutes. Stir in the flour and oregano, then stir in the reserved chopped zucchini flesh and Monterey Jack cheese. Heat the mixture until the cheese is melted and the filling is hot. Stuff the filling into the hollowed-out zucchini; sprinkle each with about 3/4 tablespoon of Parmesan cheese.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Broil the zucchini until the filling is bubbling and the cheese is browned, 3 to 5 minutes.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 10.1 g, Cholesterol 59.7 mg, Fat 21.4 g, Fiber 2 g, Protein 14.7 g, SaturatedFat 13.3 g, Sodium 371.9 mg, Sugar 3.2 g

BACON MUSHROOM STUFFED ZUCCHINI RECIPE - (4.5/5)

Bacon Mushroom Stuffed Zucchini Recipe - (4.5/5) image

Provided by rmulleni

Number Of Ingredients 12

Ingredients

Two Medium zucchini cut in half lengthwise
1/2 onion chopped fine
1 cup mushrooms chopped fine
1 tbsp olive oil
1 cup shredded & chopped spinach
2 tbsp fresh parsley chopped fine
2 tbsp bread crumbs
1 tbsp bacon bits
1/2 cup finely chopped tomato, seeds removed (Roma works well)
salt, pepper, garlic salt to taste
Grated Pecorino Romano or Parmesan cheese
A dab of garlic butter adds a nice flavor to filling and also rubbed on zucchini while baking.

Steps:

Spray pam on small baking sheet. Place zucchini face down and bake for approximately 15-20 minutes @ 400 degrees. Meanwhile saute onion and mushrooms with olive oil. Add the parsley, spinach, bread crumbs, bacon bits, tomato and seasonings. Saute, when cooked add a little grated cheese. Cut or scrape out seeded area of zucchini, fill with filling. Bake approximately 15 minutes.

Tips:

Choose the Right Zucchini: Select medium-sized zucchini that are firm and have smooth skin. Avoid oversized or blemished ones.
Handling Zucchini: Handle zucchini gently to prevent bruising. To halve them, cut lengthwise from the stem end to the blossom end.
Scooping the Zucchini: Use a spoon or melon baller to scoop out the zucchini flesh, leaving a 1/2-inch border. Be careful not to puncture the bottom.
Pre-cooking the Zucchini: Pre-cook the zucchini halves in a skillet or oven for a few minutes to soften them slightly. This helps prevent them from becoming too soggy when stuffed.
Stuffing the Zucchini: Pack the stuffing mixture tightly into the zucchini halves, making sure there are no air pockets. Top with cheese or breadcrumbs for a crispy topping.
Baking the Stuffed Zucchini: Bake the stuffed zucchini in a preheated oven until the zucchini is tender and the filling is cooked through. The exact baking time may vary depending on the size of the zucchini and the filling used.

Conclusion:

Mushroom-stuffed zucchini is a versatile and delicious dish that can be enjoyed as a main course or side dish. With its combination of tender zucchini, savory mushroom filling, and melted cheese, this dish is sure to please everyone at the table. By following these tips and the recipe provided in the article, you can easily create a delicious and satisfying meal that is also visually appealing. Experiment with different fillings and toppings to create your own unique variation of this classic dish.