Meatball Stuffed Zucchini Recipes

Steps:

• Cut each zucchini in half lengthwise; cut a thin slice off the bottoms so they sit flat. Scoop out pulp, leaving 1/4-in. shells. Finely chop pulp. , In a large bowl, combine the pulp, bread crumbs, parsley, Parmesan cheese, onion, egg and seasonings. Crumble beef over mixture and mix well. , Fill zucchini shells with meat mixture. Place in a 13x9-in. baking dish. Combine tomato soup and water; pour over zucchini. Bake at 350° for 45-50 minutes.

Steps:

• Cut off the bottoms of each zucchini and use a cheese grater or box grater to shred into a large bowl. Sprinkle salt on top, toss, and let rest in a colander in the sink for 20 minutes to pull out excess moisture.
• Preheat the oven to 375˚F (190˚C).
• Using a dish towel, squeeze out excess liquid from the shredded zucchini. Move the zucchini to a dry bowl and add the egg, ricotta bread crumbs, Italian seasoning, basil, parsley, pepper, olive oil, onion, and garlic. Stir until evenly mixed, then form the mixture into golf ball-sized balls.
• Bake for 30-40 minutes, or until browned, flipping halfway through.
• Serve over pasta with marinara sauce.
• Enoy!

Steps:

• For the meatballs: Add the chopped zucchini to salted boiling water for 4 minutes. Drain the excess water from the zucchini. Transfer the zucchini to a baking dish and allow to cool. Squeeze out the excess water from the boiled zucchini.
• In a mixing bowl, add the zucchini, scamorza cheese, Pecorino cheese, fresh mint leaves, eggs, and bread crumbs. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls. Coat the meatballs in the bread crumbs.
• Heat olive oil in a deep frying pan. Gently place the meatballs into the hot oil and let fry until golden and crispy. Transfer to a plate lined with an absorbent paper towel to drain the excess oil. Serve with the tomato salad.
• To make the tomato salad: Add the cherry tomatoes, basil, and salt to a bowl. Drizzle with olive oil and mix together.

Steps:

• Preheat oven to 400 degrees F.
• Using a spoon or melon baller, scoop seeds from center of each zucchini half, making 4 long, canoe-like boats. Set aside.
• In a medium bowl, combine diced meatballs or other cooked ground turkey, sour cream, artichoke hearts, 1/4 cup of the Parmesan Cheese, oregano, salt, and black pepper. Mix gently to combine. Spoon mixture into zucchini boats. Sprinkle bread crumbs and remaining Parmesan over filling in boats.
• Bake zucchini boats 10 to 12 minutes, until top is golden brown and filling is heated through. Serve with Orzo Pesto.
• In a large bowl, combine turkey, garlic and herb seasoning, egg white and 1/2 teaspoon each salt and black pepper. Mix well and shape mixture into about 32 meatballs. Place meatballs in bottom of slow cooker.
• In a medium bowl, whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme. Pour mixture over meatballs.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Season, to taste, with salt and black pepper.
• Cook and drain orzo according to package directions. Toss with pesto and serve.

Steps:

• Heat oven to 400°F. Line sheet pan with cooking parchment paper or silicone nonstick baking mat. Sprinkle grated zucchini lightly with salt; toss to coat. Set aside while preparing other ingredients.
• Squeeze out as much of the zucchini liquid as you can; there will be a few tablespoons. Discard liquid.
• In large bowl, gently mix all Meatball ingredients except mozzarella cheese until combined. To make each Meatball, scoop 1 teaspoonful mixture into hand; flatten into a patty. Place 1 mozzarella pearl in center of patty; enclose cheese completely inside mixture. With hands, roll into ball; place in pan. Repeat to make remaining meatballs.
• Bake in center of oven about 20 minutes or until thermometer inserted in center of meatballs reads 165°F and cheese is melted.
• Meanwhile, cook pasta to al dente as directed on box.
• To make Sauce, in 10-inch skillet, heat olive oil over medium heat. Add chopped onion; cook until translucent. Add chopped garlic; cook 60 seconds longer. Stir in tomatoes with liquid. Simmer until most of liquid has been reduced. Add salt and pepper to taste. Remove from heat; stir in basil.
• Toss cooked pasta, meatballs and sauce. Garnish with additional fresh basil.