Egg Stuffed 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:

• Scoop pulp out of zucchini halves, leaving a 1/4-inch border, using a spoon. Chop pulp and set aside.
• Place zucchini shells, cut-side down, in a large skillet; pour in water. Cover skillet and bring to a boil; reduce heat and simmer until zucchini are slightly tender, about 5 minutes. Drain water from skillet and turn zucchini shells over in the skillet and sprinkle with salt.
• Heat margarine in a separate skillet over medium heat; cook and stir zucchini pulp and tomato in the melted margarine until tender, about 3 minutes. Stir eggs, walnuts, 1/4 teaspoon salt, pepper, and basil into tomato mixture; cook, lifting thickened portions with spatula to let uncooked portions of egg flow to bottom, until eggs are set but still moist, 3 to 5 minutes.
• Spoon egg mixture into zucchini shells. Sprinkle Cheddar cheese over egg mixture and cover skillet. Cook over low heat until cheese melts, about 2 minutes.

Steps:

• Grate the zucchini on the large holes of a box grater or in a food processor.
• Heat the olive oil over medium-high heat in a large, heavy nonstick pan. Add the zucchini. Cook, stirring often, until it wilts, about three minutes. Add the garlic, if using, and continue to cook, stirring, for another minute or two until the mixture is very fragrant. Season to taste with salt and pepper. Turn the heat down to medium.
• Beat the eggs in a medium bowl. Add the milk and salt and pepper to taste, and whisk together. Stir in the chives. Add to the pan with the zucchini, and cook, stirring every few seconds with a wooden spoon or a rubber spatula, until the eggs are scrambled. Remove from the heat and serve, garnished, if you wish, with diced or sliced avocado.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut the ends from the zucchini and cut them in half lengthwise. Hollow out the zucchini with a small spoon by scraping out the seedy flesh, leaving about 1/2 inch of flesh on the bottom and sides of the zucchini. Discard the scraped-out flesh. Place the zucchini into a 10x15-inch pan.
• Combine meatless ground beef, tomato, bread crumbs, Pecorino-Romano cheese, egg, garlic, parsley, onion, salt, and pepper in a medium bowl. Mix well using clean or gloved hands.
• Stuff the hollowed-out zucchini with the mixture until all of the mixture has been used. Sprinkle the tops with shredded mozzarella.
• Bake in the preheated oven until browned and zucchini are tender, 35 to 40 minutes.

Steps:

• Trim ends of zucchini; place in a steamer basket. In a saucepan, bring 1 in. of water to a boil; add basket. Cover and steam for 5 minutes. When zucchini is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. Set pulp aside., In a bowl, beat the egg; add spinach, bread crumbs, tomato sauce, Parmesan cheese, onion, garlic, salt, pepper and zucchini pulp. Spoon into zucchini shells., Place in an ungreased 13x9-in. baking dish. Bake, uncovered, at 350° for 20 minutes. Top each with tomatoes and Swiss cheese. Bake 5-10 minutes longer or until cheese is melted.

Steps:

• 1. Halve zucchini lengthwise. Scoop out pulp, leaving 1/4 inch shell. Chop pulp to make 1 cup set aside. Steam zucchini shells, cut side down for 5 to 6 minutes or until tender. In medium skillet, cook zucchini pulp and tomato in butter until squash in tender (about 3 minutes). Add eggs, salt and pepper to pulp. Cook over low heat until set. Spoon egg mixture into zucchini halves. Top with cheese. Heat until cheese melts- approx 3-5 min.

Steps:

• Slice zucchini in half lengthwise. Scoop out insides leaving about 1/4-in shell.
• Finely chop zucchini pulp; set aside. Saute onion in oil in large heavy skillet. Add mushrooms, garlic and reserved chopped zucchini; cook over medium heat until most of moisture evaporates.
• Add cream cheese, egg, Parmesan, parsley, and pepper.
• Mix well; cook for about 10 minutes.
• Cool filling slightly and fill zucchini shells.
• Sprinkle with additional Parmesan cheese. Place on jelly roll pans; bake for 30 minutes at 350°F until bubbly and golden brown on top.