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talian Sausage-Stuffed Zucchini

Italian Sausage-Stuffed Zucchini

Ingredients
6 medium zucchini (about 8 ounces each)
1 pound Italian turkey sausage links, casings removed
2 medium tomatoes, seeded and chopped
1 cup panko (Japanese) bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup minced fresh parsley
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese

Directions
Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender.

In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells.

Place in two ungreased 13×9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. Yield: 6 servings.

Recipe found here: Italian Sausage-Stuffed Zucchini

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Beef-Stuffed Zucchini

Beef-Stuffed Zucchini

Ingredients
4 medium zucchini
1 pound ground beef
1/2 cup chopped onion
3/4 cup marinara or spaghetti sauce
1 egg, beaten
1/4 cup seasoned bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded Monterey Jack cheese, divided
Additional marinara or spaghetti sauce

Directions
Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells.

Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.

Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese.

Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. Serve with additional marinara sauce. Yield: 4 servings.

Recipe found here: Beef-Stuffed Zucchini

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zuchini fritters

Zucchini Fritters

Ingredients
1/4 cup buttermilk
1/4 cup egg substitute
1/2 cup panko (Japanese) bread crumbs
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1-1/2 teaspoons taco seasoning
1/4 teaspoon garlic salt
3 medium zucchini, cut into 1/4-inch slices
1/4 cup fat-free sour cream
1/4 cup fat-free ranch salad dressing
1/4 cup salsa

Directions
In a shallow bowl, combine buttermilk and egg substitute. In another shallow bowl, combine the bread crumbs, cheese, taco seasoning and garlic salt. Dip zucchini in buttermilk mixture, then bread crumb mixture.

Place on baking sheets coated with cooking spray. Bake at 400° for 20-25 minutes or until golden brown, turning once.

In a small bowl, combine the sour cream, ranch dressing and salsa. Serve with zucchini. Yield: 10 servings (3/4 cup sauce).

Recipe found here: Zucchini Fritters

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Steamed Zucchini

Ingredients
4 zucchini
2 cloves garlic
1 tablespoon olive oil

Directions
Bring a large pot of water to a boil. Trim ends from zucchini. Cut each one in half, then cut each half lengthwise into quarters.

Place zucchini and garlic into a steamer basket, then place the steamer basket into the pot. Steam for 10 to 15 minutes, or until the zucchini are tender.

Transfer zucchini to a large bowl. Mash the garlic and put it in the bowl with the zucchini. Drizzle the olive oil into the bowl and toss until the vegetables are coated with oil and garlic.

Recipe found here: Steamed Zucchini

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Ingredients:

2 cups shredded raw zucchini
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla
1 cup chopped walnuts

Preparation:

Put zucchini in strainer and press or squeeze with hands to get some of the excess liquid out.

In a mixing bowl beat eggs, sugar, and oil together.

Stir in the flour, baking powder, soda, cinnamon, salt, vanilla, and walnuts, mixing just until all ingredients are combined.

Add drained zucchini. Mix well.

our into 2 greased and floured 8 1/2 x 4 1/2-inch loaf pans. Bake for 55 to 60 minutes at 350°, or until a wooden pick or cake tester inserted in center comes out with very little or no crumbs clinging to it.

Recipe found here: Zucchini Bread

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Stewed Tomatoes and Zucchini with Poached Eggs

Ingredients

3 Large zucchini (Romanesco or Grey zucchini are best), cut into 1 inch pieces
3 Ripe tomatoes, chopped
1 Large yellow onion, finely chopped
1 Cup Basil and mint, roughly chopped
1 Clove garlic, made into a paste
1/2 Cup extra virgin olive oil
8 Farm eggs
Sea salt and fresh pepper to taste

Preparation

Step 1: In a large saucepan, place the zucchini, tomatoes, onion, herbs, garlic and olive oil (reserving about 2 tablespoons of the olive oil for later).

Step 2: Cook over a low flame for about 30 minutes, or until the zucchini is very tender.

Step 3: Add salt and pepper to taste.

Step 4: Add the eggs to the mixture, one at a time, by making a indentation with a spoon in the zucchini mixture and placing a raw egg in the indentation.

Step 5: Sprinkle some salt on each egg. Cover the pot.

Step 6: Cook for about 5 minutes or more if you don’t like your eggs runny.

Step 7: Serve immediately.

Recipe found here: Stewed Tomatoes and Zucchini with Poached Eggs

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This looks so good!

stuffed zucchinis

Stuffed Zucchinis with Cheese and Italian Sausage
Serves 4 – 6

Stuffed Zucchinis with Cheese and Italian Sausage
Adapted from Elise’s Simply Recipes

6 zucchinis
4 Italian sausages
1 14 oz. can of diced tomatoes
2 garlic cloves
2 Tbsp white wine
1/4 tsp ground Italian herb
Optional: fresh basil or other herbs
1 egg
1/2 C grated mozzarella
1/4 C grated Parmesan
Vegetable oil
Salt and pepper

Slice the zucchinis in half lengthwise. Use a spoon and scoop out the insides leaving the zucchinis about 1/4 in thick. Sprinkle the insides of the zucchinis with some salt to draw out excess moisture. Chop the scooped zucchini insides and set aside.

Heat a tablespoon of oil in a nonstick skillet over medium high heat. Brown the sausage and break it up into small pieces. Remove into a mixing bowl and set aside. Add the chopped zucchinis, drained tomatoes, garlic, white wine, dried Italian herb mix, salt and pepper to taste. Cook until all of the moisture has absorbed. Mix in the browned sausage and wait until the filling has cooled.

Preheat the oven to 400 degrees F. Drain any moisture that may have come out of the filling before mixing in the cheese and egg. Also drain any moisture that has been drawn out of the zucchinis. Mix the egg and cheeses into the filling and scoop generously into the zucchinis. Bake for about 20 minutes or until the zucchinis have softened.

This recipe found here: Stuffed Zucchinis with Cheese and Italian Sausage

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