Drop Dead Delicious Stuffed Zucchini Recipes

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:

• In a large bowl, combine first 11 ingredients and 1 can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13x9-in. baking dishes. Spoon remaining tomato sauce over each. , Bake, uncovered, at 375° until the zucchini is tender, about 45 minutes. Sprinkle with cheese during the last few minutes of baking.

Steps:

• Cook whole zucchini in boiling water about 10 minutes, or until tender.
• Cut in half lengthwise.
• Scoop out centers, leaving a 1/4-inch shell; chop center portion and set aside.
• Melt butter in a large skillet; saute mushrooms about 3 minutes or until tender.
• Stir in flour& oregano; remove from heat.
• Stir in Monterey Jack cheese and pimento; stir in the reserved chopped zucchini.
• Heat mixture through.
• Preheat broiler.
• Fill zucchini shells, using approximately 1/4 cup filling for each.
• Sprinkle with Parmesan cheese.
• Broil several inches from source of heat for 3 to 5 minutes or until hot and bubbly.
• NOTE: Stuffed zucchini may be assembled in advance, covered and refrigerated up to 4 hours.
• Broil for 5 to 7 minutes instead of 3 to 5.

Steps:

• Bake the zucchini in a preheated 375 degree F oven for 30 minutes, until soft but not mushy.
• Set aside to cool.
• Meanwhile, heat the olive oil in a skillet over moderate heat and saute the onion until a golden brown.
• Combine the 3/4 C bread crumbs, milk, egg, cooked onion, salt, and pepper in a bowl, stirring to combine.
• Slice the zucchini in two lengthwise and scoop out the pulp.
• Chop the pulp coarsely and stir into the bread crumb mixture.
• Fill the zucchini shells with the mixture.
• For the topping, combine the 1/4 C bread crumbs and butter and sprinkle over the zucchini.
• Bake in a preheated 375 degree F oven until the topping is golden brown, about 25 minutes.