Overstuffed Zucchini Recipes

Steps:

• 1. Preheat oven to 425 Wash, dry zucchini, slice off both ends. Lay wood spoons either side of zucchini
• 2. carefully make 1/4" slices, making sure your knife hits the spoon handles so you don't slice Completely through
• 3. Place zucchini on parchment lined baking sheet and bake until pliable, about 10 min brown bacon and drain, break off pieces of bacon and place between each slice.
• 4. Top zucchini with shredded cheese and bake 10-15 additional min till cheese has browned slightly
• 5. Let cool slightly then top with sour cream and bacon bits, chives and serve

Steps:

• Lop off the ends of each zucchini and slice in half lengthwise.
• Scoop out the middle (pulp) with a spoon leaving 1/4 inch on the bottom and sides of the zucchini halves.
• Chop the pulp and reserve.
• Brown beef and pork.
• Saute onions and mushrooms until soft.
• Combine the two mixtures and set aside.
• Blend spinach, tomatoes, zucchini pulp, bread cubes, parmesan cheese, egg, garlic, italian seasoning and red pepper flakes.
• Add this to the meat, onion and mushroom mixture.
• Equaly divide between the zucchini halves.
• Top with mozzerella.
• Place in 2 large baking dishes with 1/4 cup of water each.
• Cover with aluminum foil.
• Bake at 350 degrees for 30 minutes, then uncover and bake for 20 min longer or until zucchini is tender and cheese is browned and bubbly.

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.