Best 2 Ore Ida Baked Stuffed Zucchini Recipes

**Tantalizing Zucchini Delight: A Culinary Symphony of Stuffed Zucchini Recipes**

Prepare to embark on a culinary journey where flavors dance harmoniously in a symphony of stuffed zucchini recipes. These delectable dishes, meticulously curated from across the culinary landscape, promise an explosion of flavors that will tantalize your taste buds and leave you craving more. From the classic Ore-Ida Baked Stuffed Zucchini, a timeless favorite renowned for its simplicity and comforting flavors, to the tantalizing Greek Stuffed Zucchini with its vibrant Mediterranean flair, each recipe offers a unique experience that will transport your palate to culinary heavens. So, gather your ingredients, ignite your culinary passion, and get ready to create these stunning zucchini masterpieces that are sure to impress and delight.

Let's cook with our recipes!

BAKED STUFFED ZUCCHINI

Baked Stuffed Zucchini image

"You don't have to fuss to make a special side dish for tow, as this recipe proves," says Sarah Rodgers of West Mifflin, Pennsylvania. "It's so easy to dress up zucchini halves with this flavorful mushroom stuffing."

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1 medium zucchini
6 large fresh mushrooms, finely chopped
1 green onion, finely chopped
1 tablespoon butter
1/2 cup white wine or chicken broth
1/8 teaspoon salt
Dash white pepper
2 teaspoons grated Parmesan cheese

Steps:

Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set shells aside. , In a large nonstick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender. Add wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper., Place zucchini shells in a saucepan and cover with water; bring to a boil. Cook for 2 minutes or until crisp-tender; drain. , Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 in. from the heat for 3-4 minutes or until lightly browned.

Nutrition Facts : Calories 133 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 254mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

STUFFED ZUCCHINI

Stuffed Zucchini image

Provided by Molly O'Neill

Categories weekday, side dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 13

Ingredients

4 large zucchini (about 2 pounds)
Kosher salt to taste
3 tablespoons butter
2 large onions, diced
1/2 pound shiitake or other wild mushrooms, chopped
2 cloves garlic, minced
8 slices white bread, crusts removed, diced (about 4 cups)
2 teaspoons lemon juice
Zest of 1 lemon
2 pinches cayenne
2 teaspoons chopped marjoram
1/4 cup chopped hazelnuts
1/4 cup dry bread crumbs

Steps:

Slice the zucchini in half lengthwise and spoon out the flesh, leaving boats about 1/3-inch thick. Sprinkle the boats with salt and place upside down on paper towels to drain for 30 minutes. Dice the flesh and set it aside.
Meanwhile, preheat the oven to 400 degrees. Melt 2 tablespoons of the butter over medium heat. Add the onions, mushrooms, garlic and reserved zucchini flesh and cook until the vegetables are soft, about 15 minutes. Add the bread, lemon juice, zest and cayenne and cook for 1 minute more. Remove from heat and add the marjoram. Set aside.
Bake the boats on a baking sheet for 10 minutes. Remove from the oven and mound with the bread filling, packing gently. Combine the hazelnuts and bread crumbs and sprinkle over the top. Melt the remaining butter and drizzle it over the zucchini.
Bake the zucchini until lightly brown, 20 to 25 minutes. If they are not browned enough, run them briefly under the broiler. Serve warm.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 514 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Choose the Right Zucchini: Select small to medium-sized zucchini that are firm and have smooth skin. Avoid large ones as they tend to have a higher seed content and can be watery.
Hollow the Zucchini Carefully: Use a sharp knife or a melon baller to scoop out the zucchini flesh, leaving about 1/2 inch of flesh around the edges. Be careful not to cut through the bottom of the zucchini.
Prepare the Stuffing in Advance: Mix the stuffing ingredients ahead of time to save time when assembling the zucchini boats. This will also allow the flavors to meld and develop.
Stuff the Zucchini Tightly: Pack the stuffing mixture tightly into the zucchini boats to prevent it from falling out during baking.
Use a Baking Dish with Sides: Place the zucchini boats in a baking dish with sides to prevent the juices from spilling over in the oven.
Bake Until Tender: Bake the zucchini boats until the zucchini is tender and the stuffing is cooked through. The exact cooking time will depend on the size of the zucchini and the oven temperature.
Top with Cheese and Breadcrumbs: Before serving, sprinkle some grated cheese and breadcrumbs on top of the zucchini boats and bake for a few more minutes until golden brown. This will add extra flavor and texture to the dish.

Conclusion:

Ore-Ida Baked Stuffed Zucchini is a versatile and flavorful dish that can be enjoyed as a main course, side dish, or appetizer. With its combination of tender zucchini, savory stuffing, and crispy cheese topping, this recipe is sure to be a hit at your next gathering. Whether you're looking for a quick and easy weeknight meal or a special dish for a special occasion, Ore-Ida Baked Stuffed Zucchini is the perfect choice. So, gather your ingredients, preheat your oven, and get ready to indulge in this delicious and satisfying dish!