Beef And Bulgur Stuffed Zucchini Recipes

Steps:

• Preheat oven to 350°. Cut each zucchini in half lengthwise. Scoop out flesh, leaving a 1/4-in. shell; chop flesh., In a large skillet, cook beef, onion and red pepper over medium heat 6-8 minutes or until meat is no longer pink, breaking it into crumbles; drain. Stir in tomato sauce, bulgur, pepper and zucchini flesh. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until bulgur is tender. Stir in salsa. Spoon into zucchini shells., Place in a 13x9-in. baking dish coated with cooking spray. Bake, covered, 20 minutes. Sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until zucchini is tender and filling is heated through.

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.

Steps:

• 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, onion and zucchini pulp 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. If desired, broil zucchini 3 in. from the heat for 3-5 minutes or until the cheese is golden brown. Serve with additional marinara sauce.

Steps:

• Cut zucchini in half lengthwise; cut a thin slice from the bottom of each so they sit flat. Scoop out pulp, leaving a 1/4 inch shell.
• Place shells in an ungreased 13x9 microwave safe dish (or any size that will fit all four pieces - mine is round). Turn off turntable setting on microwave (I remove the turntable).
• Cover dish and microwave on HIGH for 3 minutes or until crisp tender; drain and set aside.
• In a large skillet, cook beef and onion over medium heat until meat is no longer pink and broken up well; drain.
• Remove skillet from heat and stir in egg, marinara sauce, bread crumbs, salt, pepper and 1/2 cup cheese.
• Spoon about a 1/4 cup into each shell. Microwave, uncovered, on HIGH for 4 minutes.
• Sprinkle with remaining 1/2 cup cheese then microwave for 3-4 minutes longer until thermometer inserted into filling read 160°F.
• Serve with warmed up marinara sauce for each serving for dipping.

Steps:

• Preheat the oven to 400F and grease a medium baking dish with olive oil.
• Rinse and dry the zucchini. Use a paring knife to cut a neat hat off the top of each. Carve the inside with a melon baller or a sharp-edged spoon, making sure you don't break through the skin. Reserve the flesh. (If you use long zucchini, slice them in two lengthwise, and carve the centre to form boat-shaped containers).
• Put the zucchini shells and hats in the prepared dish, drizzle with the tablespoon of olive oil, and sprinkle with salt and pepper. Bake for 20 to 25 minutes, until tender but still holding their shape. (This yields tastier results than boiling the shells: it will concentrate and caramelise the flavour of the zucchini).
• Meanwhile, cook the bulgur in stock or water according to package instructions and let cool. Toast the pine nuts in a dry skillet.
• Heat the teaspoon of olive oil in a large skillet over medium-high heat. Add the onions and cook for 5 minutes, stirring regularly, until softened. Add the reserved zucchini flesh and season with salt and pepper. Cover and cook for 5 minutes, stirring from time to time. Remove the lid and cook for 5 more minutes, until all the juices have evaporated. Remove from heat and let cool slightly.
• When the zucchini shells are tender, take them out of the oven (leave the heat on) and put them upside down on a plate lined with paper towels. Combine the zucchini mixture, bulgur, cinnamon, red pepper flakes, if using, goat cheese, mint, and pine nuts in a medium mixing bowl. Mix thoroughly with a fork. Taste and adjust the seasoning.
• Set the shells upright in the gratin dish, spoon in the filling, distributing it evenly, and top each zucchini with its hat. (The recipe can be made up to a day ahead up to this point.) Bake for 10 to 15 minutes, until the filling is heated through, and serve immediately.