Best 4 Roasted Stuffed Zucchini Summer Squash Recipes
**Roasted Stuffed Zucchini: A Summer Delight**
Zucchini, also known as summer squash, is a versatile vegetable that can be enjoyed in a variety of dishes. One of the most popular ways to prepare zucchini is to stuff it and roast it in the oven. This simple yet flavorful dish is perfect for a summer meal, as it is light, refreshing, and packed with nutrients. There are many different ways to stuff zucchini, but some popular options include a mixture of ground meat, rice, vegetables, and herbs. The zucchini can also be stuffed with a vegetarian mixture, such as a combination of quinoa, black beans, corn, and salsa. Once the zucchini is stuffed, it is roasted in the oven until the zucchini is tender and the filling is cooked through. Roasted stuffed zucchini is a delicious and easy-to-make dish that is sure to please everyone at the table.
In this article, you will find three different recipes for roasted stuffed zucchini. The first recipe is for a classic meat-stuffed zucchini, made with ground beef, rice, and vegetables. The second recipe is for a vegetarian-stuffed zucchini, made with quinoa, black beans, corn, and salsa. The third recipe is for a unique and flavorful zucchini stuffed with feta cheese, sun-dried tomatoes, and pesto. No matter which recipe you choose, you are sure to enjoy this delicious and healthy summer dish.
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.
CHEF JOHN'S STUFFED SUMMER SQUASH
I always smile when I hear chefs say you should never cover-up or overpower the natural flavors of the main ingredient. Sometimes you should, and this Merguez sausage and goat cheese stuffed summer squash recipe is a perfect example.
Provided by Chef John
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly coat it with 1 teaspoon olive oil.
- Heat 1 teaspoon olive oil in a nonstick pan over medium heat. Stir in sausage and red bell pepper. Cook, stirring to break up sausage into small pieces, until sausage is browned and bell pepper is soft and sweet, 7 to 8 minutes. Drain off any fat.
- Stir goat cheese and sausage mixture in a bowl until well combined. Set aside.
- Hollow out a 3/4-inch deep well in the center of each squash half. Place each piece on the prepared baking sheet, cut-side up. Season with salt and black pepper; fill each with 1 to 2 tablespoons cheese and sausage mixture. Top each squash with breadcrumbs and lightly drizzle with remaining 2 teaspoons olive oil.
- Bake in the preheated oven until filling is golden and squash is tender, about 30 minutes.
Nutrition Facts : Calories 148 calories, Carbohydrate 6.1 g, Cholesterol 24.1 mg, Fat 10.6 g, Fiber 1.7 g, Protein 8.1 g, SaturatedFat 4.2 g, Sodium 83.8 mg, Sugar 3.6 g
STUFFED ZUCCHINI
This is good served with French bread and a salad.
Provided by LTHASKINS
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in a bowl. Mix seeds with sausage, garlic, bread crumbs, and Parmesan cheese. Stuff squash with sausage mixture and place in a 9x13 inch baking pan. Pour spaghetti sauce over the top and cover the pan with foil.
- Bake in preheated oven until sausage is browned and cooked through, about 45 minutes. Remove foil and cover with mozzarella cheese. Return to the oven and cook until cheese is melted, about 15 minutes more.
Nutrition Facts : Calories 878.4 calories, Carbohydrate 58.2 g, Cholesterol 99.5 mg, Fat 58.4 g, Fiber 9.1 g, Protein 29.1 g, SaturatedFat 21.5 g, Sodium 2118 mg, Sugar 24.2 g
OVEN ROASTED STUFFED SQUASH BLOSSOMS
Oven roasting the squash blossoms, instead of frying, makes this a nice light summer dish. Pick your squash blossoms early in the day, and store in the fridge until ready to use. Top with some fresh basil pesto for added yum!
Provided by CJ
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat 1 tablespoon olive oil in a pan over medium heat; add garlic and cook for 1 minute. Stir in chard and cook until soft, about 10 minutes. Add basil, salt, and pepper, and cook until basil is soft, about 2 minutes. Remove from heat and let cool completely, about 15 minutes. Place cooled chard mixture between 2 towels and press to remove excess moisture.
- Stir chevre and chard mixture together in a bowl until thoroughly combined. Fill zucchini blossoms about 3/4 full with the goat chevre mixture, and pinch the ends closed. Place filled blossoms in a roasting pan; drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper.
- Roast in the preheated oven until blossoms are hot, about 10 minutes.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 16.6 g, Cholesterol 16.8 mg, Fat 17.3 g, Fiber 5.3 g, Protein 10.6 g, SaturatedFat 6 g, Sodium 309 mg, Sugar 8 g
Tips:
- Choose the Right Zucchini: Select firm, medium-sized zucchini with smooth, unblemished skin. Avoid zucchini that are too large or have blemishes, as they may be bitter or have a tough texture.
- Prepare the Zucchini Properly: Cut the zucchini in half lengthwise and scoop out the seeds. Be careful not to cut too deeply, as you want to leave enough flesh to hold the stuffing.
- Use Fresh and Flavorful Ingredients: For the stuffing, use a combination of vegetables, herbs, and spices that you enjoy. Some popular options include bell peppers, onions, garlic, tomatoes, corn, zucchini, cheese, and herbs like parsley, basil, and oregano.
- Season Generously: Don't be afraid to season the stuffing and the zucchini halves generously. Salt, pepper, garlic powder, onion powder, and paprika are all great options.
- Roast at a High Temperature: Roasting the zucchini at a high temperature will help to caramelize the vegetables and give them a delicious roasted flavor.
- Serve Immediately: Roasted stuffed zucchini is best served immediately, while it is still hot and fresh. You can garnish it with fresh herbs or a drizzle of olive oil before serving.
Conclusion:
Roasted stuffed zucchini is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a great way to use up summer squash and other fresh vegetables. With its simple preparation and flavorful ingredients, roasted stuffed zucchini is sure to be a hit at your next meal.
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