Cheese Filled Zucchini Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add zucchini and cook until tender, about 15 minutes; drain. Scoop out the flesh of the zucchini, making a 'boat'.
• In a medium bowl combined zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, most of the Parmesan cheese and egg. Fill zucchini boats with mixture. Dot tops with butter and sprinkle with remaining Parmesan cheese.
• Bake in preheated oven for 30 minutes.

Steps:

• Cut zucchini in half lengthwise.
• Parboil zucchini in a large saucepan with boiling salted water to cover for 5 minutes.
• Drain & scoop out seeds without going through sides.
• Mix together cottage cheese, cheddar cheese, eggs and spices.
• Spoon cheese mixture into the zucchini halves. (Do not mound - it will run over) Place in a shallow baking pan.
• Bake at 350 degrees for 25 minute or until custard is set.
• When custard is done, you can sprinkle the zucchini with the bread crumbs and bake for 5 more minutes until the crumbs are toasty.

Steps:

• Preheat the oven to 350 degrees F and line a standard-size rimmed baking sheet with parchment. Spray the bottom and sides lightly with cooking spray. Set aside.
• Shred the zucchini on the large holes of a box grater, then transfer to a large bowl. Sprinkle with a good pinch of salt and several grinds of pepper and toss well. Let sit until softened and starting to release some of its natural juices, about 5 minutes. Transfer the shredded zucchini to a clean kitchen towel or damp cheesecloth, then squeeze out as much excess liquid as possible. Reserving the liquid for another use (see Cook's Note), wipe out the large bowl.
• Whisk the eggs, 1/3 cup of the Parmesan, 1 1/2 teaspoons salt and several grinds of pepper in the same large bowl until combined. Stir in the zucchini until evenly dispersed throughout the egg mixture. Transfer to the prepared baking sheet, spreading the mixture into a thin, even layer. Bake until just set and opaque (there shouldn't be any browning), about 20 minutes.
• Let it cool on the baking sheet for 5 minutes, then invert onto a clean kitchen towel (not terry cloth) and carefully remove the parchment. Starting at one of the longer ends, roll up the egg-zucchini shell and the towel together into a spiral. Transfer seam-side down to a wire rack and let cool to room temperature, about 30 minutes.
• Meanwhile, stir the cream cheese, scallions, a good pinch of salt and remaining 3 tablespoons Parmesan in a small bowl until smooth and combined. Set aside at room temperature until ready to assemble.
• Unroll the room temperature egg-zucchini shell, then use an offset spatula to spread on the cream cheese mixture into a thin, even layer. Next, lay the prosciutto slices down on top in an even layer (the cheese should be almost completely covered). Reroll tightly without the towel. Refrigerate until chilled through, at least 30 minutes and up to overnight.
• When ready to serve, use a sharp chef's knife to slice crosswise into 1/2-inch-thick pieces.

Steps:

• Cut zucchini in half lengthwise and scoop out seeds as well as a little flesh. (Make it like a canoe.).
• Parboil in a large pan of salted water until tender-crisp. (Parboil means to boil for a very short period of time.).
• In the meantime mix together the ricotta, mozzarella, 1/4 C Parmesan, egg, parsley, nutmeg, salt, and pepper.
• Fill the zucchini with the cheese mixture.
• Cover the bottom of a large casserole baking dish with a thin layer of spaghetti sauce. Arrange stuffed zucchini on top and pour remaining sauce over top. Cover with foil.
• Bake at 350 for 30 minute
• Remove foil and sprinkle with 1/4 C Parmesan cheese.
• Return to oven and bake for 15 more minutes.