Best 4 Stuffed Zucchini With Tomatoes And Mozzarella Recipes
**Explore the Delightful Symphony of Stuffed Zucchini with Tomatoes and Mozzarella: A Culinary Journey of Flavors**
Embark on a culinary adventure with our exquisite Stuffed Zucchini with Tomatoes and Mozzarella, a dish that promises a harmonious blend of flavors and textures. This delightful recipe transforms humble zucchini into culinary masterpieces, stuffed with a vibrant filling of juicy tomatoes, creamy mozzarella, and a symphony of savory herbs. Accompany your stuffed zucchini with a refreshing side salad, or elevate your meal with a side of roasted vegetables for a complete and satisfying dining experience.
**Included Recipes:**
1. **Stuffed Zucchini with Tomatoes and Mozzarella:** Dive into the classic combination of zucchini, tomatoes, and mozzarella, brought together with a medley of herbs and spices. This timeless recipe promises a delightful balance of flavors and textures that will tantalize your taste buds.
2. **Zucchini Boats with Sausage and Spinach:** Embark on a culinary journey with these savory zucchini boats, filled with a hearty mixture of sausage, spinach, and a blend of aromatic seasonings. This robust recipe is perfect for a quick and satisfying meal that's bursting with flavor.
3. **Zucchini Stuffed with Quinoa and Vegetables:** Discover a healthier take on stuffed zucchini with this delightful recipe. Quinoa and a colorful array of vegetables come together to create a wholesome and nutritious filling, encased in tender zucchini shells. This dish is a celebration of fresh, vibrant flavors that will leave you feeling satisfied and energized.
4. **Zucchini Stuffed with Pesto and Feta:** Indulge in a Mediterranean-inspired delight with these zucchini stuffed with a vibrant pesto and feta filling. The aromatic basil and nutty pine nuts of the pesto blend harmoniously with the tangy feta, creating a symphony of flavors that will transport you to the sun-kissed shores of Greece.
5. **Zucchini Stuffed with Shrimp and Crab:** Elevate your seafood game with these elegant zucchini stuffed with shrimp and crab. Succulent shrimp and tender crabmeat are enveloped in a creamy sauce, creating a luxurious filling that pairs perfectly with the delicate zucchini shells. This recipe is sure to impress your dinner guests with its sophistication and delightful flavors.
BAKED ZUCCHINI WITH MOZZARELLA AND TOMATOES
Baked Zucchini with Mozzarella and Tomatoes is a light and easy side dish and makes a perfect addition to your summer dinners.
Provided by Iryna
Categories Side Dish
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 F.
- In a medium bowl mixed together sliced zucchini, Italian herbs, salt, pepper and 1 tbsp of olive oil. Set aside for 5 minutes.
- Spray a medium size casserole dish with a baking spray and arrange zucchini followed by garlic, tomatoes and basil.
- Spoon the tomato sauce on top followed by sliced Mozzarella and a final drizzle of 1 tbsp of olive oil.
- Bake for 15-18 minutes until Mozzarella is bubbly and melted.
Nutrition Facts : Calories 219 kcal, Carbohydrate 18 g, Protein 12.3 g, Fat 12.9 g, SaturatedFat 4.1 g, Cholesterol 15 mg, Sodium 837 mg, Fiber 5.1 g, Sugar 10.3 g, ServingSize 1 serving
ZUCCHINI STUFFED TOMATOES
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 321 calorie, Fat 25 grams, SaturatedFat 11.5 grams, Cholesterol 62 milligrams, Sodium 318 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 18 grams, Sugar 3 grams
TOMATO STUFFED ZUCCHINI
"This is one of our favorite vegetable dishes and a good way to use summer squash," says Marilyn Newcomer of Sun City, California. "It has such a nice Italian flavor that sometimes I double or triple the dish and serve it to company. It can be fixed ahead and warmed up at dinnertime."
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 6
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.,
Nutrition Facts : Calories 79 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 259mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
STUFFED ZUCCHINI WITH TOMATOES AND MOZZARELLA
Serve these zucchini boats with garlic-marinated chicken or spicy sausage for an Italian-inspired meal.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
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.
Nutrition Facts : Calories 128 g, Fat 8 g, Fiber 2 g, Protein 9 g
Tips:
- For a vegetarian version, omit the ground beef and add an extra cup of vegetables, such as mushrooms, bell peppers, or spinach.
- To make the dish ahead of time, prepare the zucchini boats and filling up to the point of baking. Cover and refrigerate for up to 24 hours. When ready to bake, bring to room temperature for 30 minutes before baking as directed.
- If you don't have a baking dish that fits all of the zucchini boats, you can cook them in batches. Just be sure to adjust the baking time accordingly.
- Garnish the zucchini boats with fresh herbs, such as basil or parsley, before serving.
Conclusion:
Stuffed zucchini is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's also a great way to use up leftover vegetables. With so many different variations to choose from, you're sure to find a recipe that you'll love. So next time you're looking for a new and exciting way to cook zucchini, give stuffed zucchini a try.
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