Stuffed Zucchini Recipes?
Have a good stuffed zucchini recipe? I love stuffed zucchini (or eggplant), but am looking for a different recipe. I'm vegetarian...........
My regular recipe is:
Cut zucchini lengthwise, scoop out center. Chop up center small, saute with onion, garlic, breadcrumbs, salt, pepper, a little thyme in olive oil. Place in bowl, add an egg white, mix well. Scoop into zucchini "boats"...top with a nice cheese, bake in oven till browned.
Would love to hear about some different recipes! thanks!
i had always made a simple turkey / breadcrumb / red pepper / onion / parm mixture for mine but have recently made ana sortun's stuffed zucchini with shrimp and feta - quite good!
Sorry! Just realized that you were vegetarian. I think that you could make a feta - artichoke combo that would be lovely! and turkey is definitely not a necessary component. With tomatoes, and veggies, maybe add some diced mushrooms - you would have a great meal!
For the larger size zucchini that sometimes you just wind up with, discard the seeds, chop up the centers, saute with onion, garlic, and whatever other aromatics you'd like. Then I use cooked beans as the starch. Mix in chunks of cheese. Bake. The larger zukes can handle the chunkier filling.
here's an indian recipe for stuffed courgettes, with onion, tomato, spices and mango powder (amchoor **): http://www.indianfood-recipes.com/indian_vegetarian_recipes/stuffed_courgettes_recipe.php
** http://www.recipezaar.com/library/amchoor-powder-604 (amchoor or dried green mango powder gives tartness without moisture).
here's an english recipe wherein you can use mushrooms, cheese and herbs: http://stmargaretskitchen.blogspot.com/2008/08/herbed-stuffed-courgettes-zucchini.html
(for non-vegetarians, there's a tuna option in this recipe, too).
oooh, look at this recipe:
Title: Stuffed Courgettes With Parmesan And Pancetta
4 lg courgettes
1 tb olive oil
1 sm onion; (chopped).
1 clove garlic; (chopped).
50 g mushrooms; (chopped).
2 tb black olives; (chopped).
2 tb sun dried tomatoes (chopped).
2 tb chopped basil
2 tb fresh grated parmesan
125 g mascarpone cheese
125 g chopped pancetta
1 salt and pepper
basically, use "courgettes" as your search term, and you'll find a world of recipes open to you.
There's a great Lebanese stuffed zucchini called Cousa that you may like to google. It uses small, light green squash (also called cousa) that's cored whole, stuffed with a mix of ground meat, rice, and allspice, then cooked in a tomato sauce. I'm always a fan of making traditional meat dishes vegetarian and think the dish would work great with TVP instead of meat, as the sauce slowly simmers into the squash and flavors the contents, vegetarian or not.
Though they're not exactly the lowest calorie versions of stuffed veggies, I really like a couple of the ones in the "New Recipes from the Moosewood" cookbook. Our two faves are very rich, special treat kind of items :)
The "cheese and almond stuffed zucchini" have sauteed onions and zucchini innards, mixed with cream cheese (2 oz per zucchino), finely chopped almonds (1/2 cup), grated swiss cheese (2/3 cup) and seasoned with nutmeg and allspice. Bake as usual for stuffed zucchini.
The "north indian stuffed eggplant" has eggplant innards, potatoes (2 cups cubed per med eggplant, cooked and then mashed), cream cheese (4 oz), whatever veggies you want to throw in (carrots, peas, diced pepper, tomato), curry powder and a splash of lemon juice. (Stuff and bake as usual)
It never crossed my mind to add cream cheese or any other cheese really-except parm. I usually crumble & brown sausage, saute the onion and garlic in the same pan, add the zuke insides plus usally more chopped zuke and other veg (eggplant, tomatoes) until things are fairly al dente, then I mix in a little breadcrumb, parm,black pepper. Once that is done just drizzle the boats with olive oil, stuffbakeeat.
Now I will try adding cheese. Thanks.
When I can get small zucchini at the market I stuff them a little differently. I steam them whole until quite pliable. I than use a melon scooper and scoop out the centre right through the length of the zucchini. I cut up the pulp, add lots of pesto and parmesan cheese and stuff it back into the zucchini. Than slice about 3/4 to 1 " slices and either heat-up in the microwave or warm-up in the oven. Quite elegant looking and very tasty.