Best 2 Slow Cooker Stuffed Zucchini Recipes
Prepare to tantalize your taste buds with a culinary journey into the world of slow-cooker stuffed zucchini. This delectable dish is a symphony of flavors and textures, where tender zucchini boats are transformed into flavor-packed vessels brimming with a savory filling.
These recipes take you on a culinary adventure, showcasing a variety of fillings that cater to every palate. From the classic combination of ground beef, rice, and vegetables to the tantalizing blend of sun-dried tomatoes, spinach, and feta cheese, each bite offers a unique and satisfying experience.
Whether you prefer a vegetarian delight bursting with roasted vegetables and quinoa or a hearty and comforting sausage and cheese filling, these recipes have got you covered. Each recipe is carefully crafted to ensure that the zucchini retains its delicate texture while the filling cooks to perfection, resulting in a harmonious blend of flavors and textures.
So gather your ingredients, prepare your slow cooker, and embark on this culinary expedition. Indulge in the succulent and satisfying world of slow-cooker stuffed zucchini, where every bite promises a delightful symphony of flavors.
STUFFED ZUCCHINI
An abundance of squash from my garden inspired me to make up this stuffed zucchini recipe, which is now a favorite. -Marjorie Roberts, West Chazy, New York
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 294 calories, Fat 15g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 831mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.
ITALIAN-STYLE STUFFED ZUCCHINI SQUASH (CROCK POT)
I love summer squash with tomato sauce and Italian herbs, and this healthy vegetarian/vegan dish is so simple to prepare, very filling and delicious. It comes from vegetarian.about.com, and I didn't change too much about it. Originally it called for fresh herbs, but I really don't like using fresh herbs in the crock pot, so I used dried instead, and then just threw a few fresh leaves on top before serving. The toasted pine nuts add a lot to this - I don't recommend omitting them. I was worried about the squash falling apart since I had to leave it in the crock pot well past the suggested cooking time - 9 hours - so I wrapped the zucchini halves in foil before putting them in. It worked great - the squash was very soft, but still together, and the rice was not overcooked at all. The original recipe says it serves four, but I think as a main course it is perfect for two. Putting a little dairy or soy mozzarella or Parmesan on top before serving is nice. This just needs a green salad and maybe some bread to complete the meal. The filling would also probably be great inside bell peppers.
Provided by Vino Girl
Categories One Dish Meal
Time 5h15m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- To toast pine nuts, place them in a small nonstick skillet over medium heat, stirring occasionally until golden or about 5 minutes.
- Place the zucchini halves in the bottom of an oval shaped slow cooker.
- In a small bowl or measuring cup, combine the tomato sauce and vinegar.
- In another small bowl, combine the onions, garlic, rice, parsley, basil, pepper, along with 2 tablespoons of the tomato sauce-vinegar mixture.
- Fill the zucchini halves with the rice mixture.
- Top with the remaining tomato sauce-vinegar mixture.
- Cover and cook on LOW until the rice is tender, 4 to 6 hours.
- Garnish with the pine nuts, fresh herbs, and cheese.
- Makes 2 main dish servings or 4 side dish servings.
Tips:
- Choose the right zucchini: Look for medium-sized zucchini that are firm and have smooth skin. Avoid zucchini that are too large or have blemishes.
- Hollow out the zucchini carefully: Use a sharp knife to cut a lengthwise slit in the zucchini and scoop out the pulp, leaving a 1/2-inch thick shell.
- Don't overcook the zucchini: Overcooked zucchini will become mushy and lose its flavor. Cook the zucchini until it is just tender, about 30 minutes on low or 15 minutes on high.
- Use a variety of fillings: The possibilities are endless when it comes to fillings. Get creative and use your favorite ingredients. Some popular fillings include ground beef, sausage, rice, vegetables, and cheese.
- Top with your favorite sauce: Once the zucchini are cooked, top them with your favorite sauce. Some popular choices include marinara sauce, tomato sauce, or Alfredo sauce.
- Serve immediately: Stuffed zucchini is best served immediately after it is cooked. However, you can also make it ahead of time and reheat it in the oven or microwave.
Conclusion:
Stuffed zucchini is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is easy to make and can be tailored to your own taste preferences. With so many different fillings and toppings to choose from, the possibilities are endless. So next time you are looking for a quick and easy meal, give stuffed zucchini a try. You won't be disappointed!
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