Provencal Style Stuffed Zucchini Recipes

Steps:

• Pulse the diced bread in a food processor until you have an even mix of fine and coarse crumbs. Add 1/4 cup of the Parmesan, the parsley leaves, 1 1/2 teaspoons of the minced garlic, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper, and process until evenly mixed. Reserve 2 tablespoons of the breadcrumb mixture for the filling. Mix 1 1/2 tablespoons of the extra-virginolive oil into the remaining breadcrumbs, transfer the mixture to a small container, and set it aside. (Alternatively, you can use store-bought fine fresh crumbs: Combine 3/4 cup breadcrumbswith 1 tablespoon minced parsley, 1/2 teaspoon minced garlic, 1/4 cup finely grated Parmesan, 3/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Set aside 2 tablespoons, and mix 1 1/2 tablespoons extra-virgin olive oil into the remainder.)
• Lay the zucchini on a flat work surface, and using a sharp knife, slice off the top quarter of each squash lengthwise. Next, slice a sliver off the bottom of each squash to help keep it stable. Using a small melon baller or spoon, remove the inner flesh from the zucchini to form a small boat shape, leaving a shell that is approximately 1/4 inch thick. Cut the zucchini pulp into 1/4-inchdice, and reserve it separately. Lightly salt the inside of the zucchini shells with the remaining1/4 teaspoon salt. Set them, hollow side down, on paper towels to drain while you prepare the filling.
• Heat 1 tablespoon of the olive oil in a 12-inch skillet. Add the sausage and saute until it is golden, using a spoon to break it into small pieces, about 6 minutes. Add the onions and cook until they are soft, 3 to 4 minutes. Add the chopped zucchini and cook for 2 minutes. Add the tomatoes and the remaining 1 1/2 teaspoons garlic, and cook, stirring, until the moisture has evaporated and the filling comes together, 2 minutes. Remove the skillet from the heat, stir inthe reserved 2 tablespoons breadcrumb mixture, and season with additional salt and pepper if necessary.
• Preheat the oven to 350 degrees.
• Rub the outside of the zucchini with the remaining 1/2 tablespoon olive oil, and season them lightly with salt and pepper. Turn the zucchini hollow side up, and lightly pat the insides with paper towels. Using a tablespoon or other small spoon, fill the zucchini with the warm filling. Top with the reserved breadcrumbs. Lay the zucchini in a baking dish, and bake for 30 minutes,or until golden brown and crispy on top.

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:

• In a skillet, saute onion in oil until tender. Stir in zucchini, green pepper, garlic, salt and pepper. Cover and cook over low heat 5-6 minutes or until vegetables are almost tender. Stir in tomatoes; heat through. Transfer to a serving platter and sprinkle with Parmesan cheese and parsley. Serve immediately.

Steps:

• Cut off the top quarter of each onion, round zucchini, and tomato. Hollow out all the vegetables (except peppers and flowers) with the help of a spoon or small knife, leaving a thick wall. Save the tops and carved-out parts and chop.
• In a saucepan, immerse the hollowed-out halved eggplants in the 12 cups of salted water (unheated). Allow to soak while stuffing is prepared.
• In a skillet heat 1/3 cup olive oil on a low flame and saute the reserved chopped vegetables until just tender, stirring lightly and frequently. In a large bowl combine the fresh bread crumbs and milk, and allow to soak briefly. Then add the Sauteed vegetables, sausage meat, garlic, chopped parsley, basil, beaten eggs, Parmesan, salt, and pepper. Mix well.
• Remove the eggplant from the water. Bring this water to a boil and briefly blanch the vegetables separately in this order: white onions, zucchinis, peppers, eggplant (not the tomatoes or stuffed zucchini blossoms). Drain them on a clean towel or paper towel.
• Spoon the sausage stuffing into each vegetable, then sprinkle with bread crumbs. Arrange in a baking dish that has been oiled on the bottom with olive oil. Bake uncovered in a preheated 400 degree F oven for about 15 to 20 minutes. For each person, arrange 1 piece of each kind of vegetable on a plate.
• Optional: For a true Provencal touch (and if they are available) prepare Stuffed Zucchini Blossoms and add one to each plate.
• In a skillet with 2 tablespoons olive oil, saute the finely chopped zucchini 5 to 8 minutes on a low flame. Remove from the heat and add parsley, basil, garlic, salt, and pepper. Let cool, then add breadcrumbs and the beaten egg. Mix well.
• Preheat oven to 400 degrees F.
• With the fingers, partially open each blossom's petals and place a spoonful of stuffing inside. Carefully close the petals. Put the stuffed blossoms side by side in a shallow roasting pan. Dissolve the bouillon cube in the boiling water and add the remaining olive oil. Pour liquid over blossoms and cover with aluminum foil. Bake for approximately 20 minutes. Arrange on a dish. Can be eaten hot or cold.

Steps:

• Preheat oven to 350 degrees. Drizzle a large baking dish with oil. Scrape seeds and soft flesh from zucchini and reserve 1/2 cup. Place zucchini, cut sides up, in baking dish.
• Heat oil in a large skillet over medium-high heat; add sausage and onion. Cook, breaking up sausage, until sausage is browned and onion is softened, about 5 minutes. Add garlic and reserved zucchini; cook until garlic is fragrant, about 1 minute. Remove from heat; stir in remaining ingredients. Divide mixture among zucchini. Bake until filling is firm and each zucchini is tender and wrinkled around edges, 35 to 40 minutes. Garnish with Parmesan shavings.

Steps:

• Preheat the oven to 375°F.
• Scoop out the insides of the zucchini halves with a small spoon. Reserve the cored halves and the insides.
• Heat the oil in a large sauté pan over medium heat and sauté for 1 to 2 minutes. Then add the mushrooms and sauté for 2 minutes more. Add the celery and the reserved insides of the zucchini and continue to cook for 2 to 3 minutes. Add the white wine and cook it down for 1 minute. Add the veal and cook, stirring occasionally with a wooden spoon, until it browns nicely, approximately 8 minutes. Stir in the basil and the rosemary and cook for 1 to 2 minutes more. Remove from the heat, place in a bowl, and allow to cool.
• Once the mixture has cooled, blend in the cheese, egg, butter, salt, and pepper. Fill the cored zucchini with the mixture.
• Fill a baking pan with 1/4 inch of water. Place the filled zucchini halves in the pan and bake for 40 minutes, until golden brown. Remove the zucchini carefully from the pan to a warm platter, spooning the juices from the pan on top of them, and serve.

Steps:

• Cook zucchini in boiling water 4 minutes; drain under cold water.
• Cut lengthwise in half; scoop out pulp leaving 1/4" shell.
• Arrange shells in buttered 7x11 baking dish.
• Chop pulp; cook 2 minutes in olive oil with onion, garlic and ham. Stir in tomato, parsley, black olives, basil and oregano. Season to taste with salt and pepper.
• Stuff mixture into zucchini shells; cover dish with aluminum foil.
• Bake at 325 degrees 25-30 minutes, until hot.