Best 8 Stuffed Zucchini With Fresh Tomato Sauce Recipes

STUFFED ZUCCHINI

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.

STUFFED EGGPLANTS AND ZUCCHINI IN A RICH TOMATO SAUCE (BAATINGAN W KUSAA BIL BANADOURA)

Steps:

• To make the sauce, put the oil into a saucepan or casserole pan with a lid-about 10 inches/25cm wide-and place over medium heat. Add the onions and cook for about 10 minutes, stirring frequently, until soft and caramelized. Add the rest of the sauce ingredients, along with 2½ tsp of salt and a good grind of black pepper. Simmer over medium heat for about 10 minutes, stirring from time to time, then remove from the heat and set aside.
• To make the stuffing, while the sauce is cooking, place all the ingredients in a large bowl with 1½ tsp of salt and a good grind of black pepper. Mix well, using your hands to make sure that everything is well incorporated. If making in advance, keep in the fridge until ready to use.
• Trim the stalks from the eggplants, then insert a manakra (or peeler or corer) into the eggplant; you want it to be very close to the skin-about ⅛ inch/3mm away-but not so close that it tears and won't hold its shape when it's stuffed. Scoop out the flesh to create a generous cavity. You don't need the flesh anymore, but keep it for another recipe; it can be cut into cubes and steamed or added to your next omelette. If your eggplants are particularly large, slice them in half, crosswise, and scoop out the flesh using a regular small serrated knife-be sure to keep one end of each half intact, so that the stuffing does not fall out!
• Use the manakra or a swivel peeler to scoop out the zucchini flesh. Keep about ⅛ inch/3mm of flesh attached to the skin inside the zucchini and about ½ inch/1cm from the end intact-they need to be robust enough to keep the stuffing inside. Again, keep the scooped-out flesh to use elsewhere.
• Using your hands, so that you can push in a bit of stuffing at a time, fill all the eggplant and zucchini cavities. Stop filling them about ½ inch/1cm from the top of each vegetable; the stuffing needs some space to expand inside the vegetables when they are cooking.
• Gently lower the stuffed vegetables into the sauce. They won't fit in a single layer, but try to avoid too much overlap and submerge them in the sauce as much as you can. Return the sauce to medium heat and, once simmering, decrease the heat to low. Cover the pan and simmer very gently for 90 minutes, or until the rice is completely cooked through and soft-test if it is ready by sticking a knife into the middle of one of the vegetables; it should go in very easily. Don't worry if some of the rice/stuffing spills into the tomato sauce, this can happen and it will be fine when served.
• To make the adha, meanwhile, put the oil into a small frying pan and place over medium heat. After about 1 minute, add the garlic and decrease the heat to medium-low. Cook for about 5 minutes, stirring very often, until the garlic is golden and crispy. Keep a close eye on the pan here; you don't want the oil to get too hot and for the garlic to burn. Reserving the oil as you pour, strain the garlic through a sieve. Set the garlic aside-it will crisp up as it cools down-and return the oil to the pan. Add the coriander seeds and chile and cook for about 1 minute, stirring a few times, until fragrant. Remove from the heat, transfer to a separate bowl, and set aside until needed.
• When the vegetables are cooked and the sauce is thick and rich (but still pourable), use a slotted spoon to carefully lift the vegetables out of the pan. Pour the sauce onto a large serving platter (or individual serving plates) with a rim and top with the stuffed vegetables. Spoon on the adha-the coriander-chile oil first, followed by the fried garlic-then sprinkle with the fresh herbs and green onion. Serve warm or at room temperature, with the yogurt spooned alongside.

TOMATO STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise. Scoop out and discard pulp, leaving a 1/4-in. shell. Place zucchini in a saucepan and cover with water. Bring to a boil; cover and cook for 2-4 minutes or until tender. Drain., In a small bowl, combine the tomato, Monterey Jack cheese, parsley, salt, garlic powder, oregano and pepper. Spoon into zucchini shells. Sprinkle with Parmesan cheese. , Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until heated through.,

STUFFED ZUCCHINI WITH TOMATOES AND MOZZARELLA

Steps:

• Preheat oven to 400 degrees. Brush a rimmed baking sheet with olive oil. Halve zucchini lengthwise and scrape out seeds. Place, cut side up, on sheet and season with salt and pepper. In a small bowl, combine tomatoes, oregano, and vinegar; season with salt and pepper. Top zucchini with tomato mixture. Bake until zucchini is tender, about 20 minutes.
• Heat broiler, with rack in top position. Top zucchini with mozzarella. Broil until cheese is brown and bubbling, 1 to 2 minutes; serve immediately.

STUFFED ZUCCHINI WITH FRESH TOMATO SAUCE

Steps:

• Split the zucchini in half. Scoop out the center flesh/pulp, leaving a shell about a quarter-inch thick. Reserve the pulp.
• Drop the zucchini shells into cold water and bring to a boil. Simmer for 30 seconds. Drain and run under cold running water.
• In a skillet, heat half of the oil and add the onion, garlic, green pepper and the reserved pulp. Cook, stirring, about 5 minutes. Add salt and pepper to taste, and oregano. Remove from heat and briefly cool.
• Stir in the pork, pine nuts, egg and four tablespoons of the bread crumbs. Blend well with hands. Stuff the squash with this mixture. Sprinkle with salt and pepper. Blend remaining bread crumbs and the grated cheese and sprinkle over the stuffed zucchini, then dribble with the remaining oil.
• When ready to cook, preheat the oven to 400 degrees. Bake the stuffed zucchini, uncovered, for 30 minutes. Serve with fresh tomato sauce.
• Fresh Tomato Sauce:.
• Prepare the tomatoes and set them aside.
• Melt the butter in a saucepan, add the onion and garlic and cook briefly. Add the wine and reduce the liquid by one-half. Add the tomatoes, basil, salt and pepper, and cook for five minutes.
• Use a blender or food processor to blend to a puree. Return the puree to the saucepan, reheat and serve.

ZUCCHINI STUFFED TOMATOES

Steps:

• Preheat the broiler. Cut the tomatoes in 1/2 crosswise. Scoop out the centers leaving the outer thick flesh intact. Sprinkle the interior shells of the tomatoes with a couple pinches of salt and sugar, and invert them on a paper towel lined plate to drain until ready to stuff.
• With the grating attachment of a food processor or on the large-holed side of a box grater, grate the zucchini, and place it in a strainer. Toss the zucchini with 1 teaspoon salt and place the strainer over a bowl to catch the juices. Allow to drain for 5 to 10 minutes.
• In a large heavy skillet, saute the shallots in 2 tablespoons olive oil, until they begin to caramelize. Meanwhile squeeze the zucchini to release as much water as possible.
• Turn the heat up on the shallots, add the dry zucchini to the pan, and saute the zucchini with the shallots for 5 minutes.
• Add chopped parsley and thyme, and then toss the zucchini with the cheese, reserving 1/4 cup of the cheese for topping.
• Stuff the tomatoes with the filling, mounding it slightly, and sprinkle with remaining cheese. Place tomato halves in a flameproof baking dish and broil them until the tops are golden. Serve hot.

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.

STUFFED ZUCCHINI IN TOMATO SAUCE OR KOUSA

Steps:

• Choose either medium or small zucchini. Wash well cut of stem end. Using a corer hollow out zucchini leaving rounded end intact. Try not to puncture the skin. Soak in salted water for 10 minutes.
• Gently fry onion in butter until transparent. Add pine nuts after 10 minutes cook with onions for another 10 minutes, stir occasionally.
• Add pan contents to ground meat, rice parsley, spice and about a teaspoon of salt and pepper and 1/4 cup of water if need to be easy to work with (I don't add water).
• Fill zucchini with stuffing. (The rice expands and the meat will shrink so fill them all the way).
• Prepare the sauce: in a frying pan gently fry chopped onion in butter. When transparent add chopped garlic cook for a few seconds and chopped peeled tomatoes, tomato paste, water and cinnamon with salt and pepper to taste.
• Ladle some of the sauce into the bottom of a heavy based pan, arrange zucchini in layers adding sauce to each layer, you may have 2-3 layers of zucchini. Or I stand them up on end with the open side up (again DH tells me this is not the "proper" way to do it but if they burn then only the one end is ruined).
• Add enough water to just cover the zucchini with sauce, you may or may not need to do this depending on how much sauce you have.
• Cover and simmer gently for 1 1/4 hours or until veggies are tender and rice is cooked.
• Serve hot or warm with sauce and Arabic pita bread for dipping.