Best 5 Yayas Stuffed Zucchini Bake Recipes
In the realm of delectable vegetarian dishes, Yaya's Stuffed Zucchini Bake stands out as a symphony of flavors and textures. This culinary masterpiece, rooted in Greek tradition, captivates the senses with its tender zucchini boats filled with a savory and aromatic rice stuffing. This recipe, along with other delightful vegetarian gems featured in the article, promises a journey of culinary exploration that will leave you craving for more.
From the classic Vegetarian Stuffed Bell Peppers, bursting with a medley of colorful vegetables, to the hearty and comforting Vegetarian Moussaka, layered with eggplant, potatoes, and a rich tomato sauce, each recipe showcases the versatility and boundless possibilities of plant-based cuisine. Whether you seek a light and refreshing Zucchini Fritters appetizer or a satisfying main course like the flavorful Vegetarian Pastitsio, this article offers a diverse selection of recipes that cater to every palate.
STUFFED ZUCCHINI CASSEROLE
A little work, but it tastes so good. A great recipe if you are growing zucchini in your garden. Goes well with mashed potatoes.
Provided by BUCHKO
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees (175 degrees C). Grease or spray a 13x9 inch baking dish.
- Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Chop and reserve about 3/4 of the seeds for the stuffing. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg and the reserved zucchini seeds. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish.
- In a bowl, stir together the crushed tomatoes, tomato soup, and water. Spoon the tomato mixture over the filled zucchini, liberally. Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.
Nutrition Facts : Calories 358.9 calories, Carbohydrate 22.9 g, Cholesterol 79.6 mg, Fat 20.9 g, Fiber 3.6 g, Protein 21.7 g, SaturatedFat 7.4 g, Sodium 905.5 mg, Sugar 5.5 g
STUFFED BAKED ZUCCHINI
A great low calorie/low fat recipe. I created this recipe by significantly modifying Tish's stuffed zucchini recipe (#17260) to create a much healthier version. This is a fun recipe because you can add many different ingredients and still get great results! I've added corn, prosciutto....the possibilities are endless!
Provided by Wind in the Canyon
Categories Low Protein
Time 55m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Boil Zucchini for 10 minutes.
- Remove from water, cool, cut in half length wise and scoop out pulp. Chop pulp and set aside.
- Saute garlic, tomato, and onion in oil until onion is soft.
- Add breadcrumbs and pulp and continue to saute for additional 2 - 3 minutes.
- Add mixture to zucchini shells and bake on top rack of 350 degree oven for 20 minutes.
- Sprinkle with parmesan cheese and bake for an additional 5 minutes on top rack, or until cheese is melted and stuffing is slightly brown.
Nutrition Facts : Calories 69.4, Fat 2.3, SaturatedFat 0.7, Cholesterol 1.9, Sodium 174.4, Carbohydrate 9.9, Fiber 1.7, Sugar 2.8, Protein 3.2
EASY STUFFED ZUCCHINI
Fresh out of the oven...zucchini packed full of meat, sauce and cheese makes a delicious dish!
Provided by cookkassi
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir the ground beef in a skillet over medium heat until the meat is browned, breaking the beef up into crumbles as it cooks, about 10 minutes. Drain off excess fat, and transfer the beef into a mixing bowl. Slice the zucchini in half the long way, and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell all around the zucchini. Chop the scooped-out zucchini flesh, and add to mixing bowl. Stir in the bread crumbs, garlic, spaghetti sauce, black olives, and Parmesan cheese; mix the stuffing well. Lightly stuff both halves of the zucchini with the meat mixture. Place the zucchini halves into a baking dish, and cover tightly with foil.
- Bake in the preheated oven for 45 minutes, remove from oven, and remove the foil. Sprinkle 1/2 cup of shredded mozzarella cheese over each zucchini half. Move an oven rack to within 6 inches of the oven broiler's heat source, turn on the broiler, and broil the zucchini until the mozzarella cheese is browned and bubbling, about 5 minutes.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 30.9 g, Cholesterol 63.4 mg, Fat 20.1 g, Fiber 5.1 g, Protein 25.2 g, SaturatedFat 8.5 g, Sodium 1112.4 mg, Sugar 12.6 g
BAKED STUFFED ZUCCHINI
"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
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
YAYA'S STUFFED ZUCCHINI BAKE
These make a wonderful vegetarian meal. You can even add some crumbled tofu to the filling for protein. Note: I have tried skipping the pre-boiling stage but I found that it was really important for bringing out the sweetness of the zucchini (which can often have a bitter tinge) and to maintain the lovely texture of this dish.
Provided by KosherT
Categories Vegetable
Time 30m
Yield 12 zucchini boats, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Trim the stems off of the zucchinis, leaving just enough to hold the end together when it has softened from cooking. Boil the zucchinis in a large pot of salted water for approximately 5 minutes or until they are semi-done. Remove from the water and let cool.
- Cut the zucchinis in half, length-wise, and scoop out the insides - DO NOT discard. Leave the insides in a colander for several minutes to allow it strain. Place the hollowed out zucchini in a greased baking dish.
- Fry the onions in the oil until they are a rich caramel colour. Add the salt, pepper and oregano. Remove from heat.
- Add the zucchini insides and 1/2 cup of cheese to the onion mixture. Now add the beaten eggs and mix well.
- Soak the slice of bread in some water or milk. Squeeze out the liquid. Put it through the food processor. Add the processed bread to the onion mixture.
- Spoon the filling into the zucchini "boats", sprinkle with dry bread crumbs and remaining cheese.
- Bake at 350 for 30-35 minutes, or until the filling looks set and the tops are golden.
Nutrition Facts : Calories 230.4, Fat 13, SaturatedFat 3.9, Cholesterol 79.5, Sodium 310.1, Carbohydrate 21.2, Fiber 3.7, Sugar 6, Protein 9.6
Tips:
- Choose firm, medium-sized zucchini: This will ensure that they hold their shape during baking and not get too mushy.
- Hollow out the zucchini carefully: Use a sharp knife to make a lengthwise slit in the zucchini and scoop out the flesh, leaving a 1/2-inch border.
- Don't overstuff the zucchini: The filling should be packed tightly, but not so tightly that it bursts out of the zucchini when it bakes.
- Use a variety of fillings: The possibilities are endless! Try a combination of ground beef, rice, vegetables, herbs, and spices.
- Bake the zucchini until the filling is cooked through and the zucchini is tender: This usually takes about 30-40 minutes at 375°F.
- Serve the zucchini hot or cold: Stuffed zucchini is delicious either way!
Conclusion:
Yaya's Stuffed Zucchini Bake is a delicious and versatile dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a hearty main course or a light and healthy side dish, stuffed zucchini is sure to please. So next time you are looking for a new and exciting recipe to try, give Yaya's Stuffed Zucchini Bake a try!
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