Roasted Stuffed Zucchini Summer Squash Recipes

Steps:

• 1. Preheat oven to 350 degrees. Cut each squash lengthwise.
• 2. Place some oil in the bottom of a roasting pan. Add the squash cut side up.
• 3. Season the squash.
• 4. Roast open side facing up for about 10-15 minutes.
• 5. While they are cooking, slice mushrooms.
• 6. Pull them from the oven. Pierce squash with a fork. They should be roughly half-cooked before you start the next step.
• 7. Sprinkle with Parmesan cheese.
• 8. Fan mushroom slices lengthwise, overlapping some so they are covered from one end to the other. Generally, two mushrooms per squash seem to work.
• 9. Top with pizza cheese. I use the blends but you can use straight mozzarella. I am conservative with the cheese because I am trying to watch my calories. (Non-fat cheese does not melt worth anything.)
• 10. Return to oven and cook another 10-15 minutes. Cheese should be melted, slightly brown and squash should pierce easily.
• 11. I eat one half of the zucchini and one half of summer squash in a sitting. I usually skip any other veggies when I cook these as they are quite filling.
• 12. The roasting temp on this is flexible. You can go up or down 25 degrees to multitask with another dish for the same meal.

Steps:

• Wash the veggies and cut off the ends, but do not peel. Cook in boiling salted water for 5 minute or until tender. Halve lengthwise and scoop out pulp.
• Combine pulp and other ingredients, except butter, in a bowl until well-blended. Spoon back into the hollowed out shells. Dot with butter and sprinkle with additional Parmesan cheese, if desired.
• Bake at 350 degrees for 30 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat 1 tablespoon olive oil in a pan over medium heat; add garlic and cook for 1 minute. Stir in chard and cook until soft, about 10 minutes. Add basil, salt, and pepper, and cook until basil is soft, about 2 minutes. Remove from heat and let cool completely, about 15 minutes. Place cooled chard mixture between 2 towels and press to remove excess moisture.
• Stir chevre and chard mixture together in a bowl until thoroughly combined. Fill zucchini blossoms about 3/4 full with the goat chevre mixture, and pinch the ends closed. Place filled blossoms in a roasting pan; drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper.
• Roast in the preheated oven until blossoms are hot, about 10 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly coat it with 1 teaspoon olive oil.
• Heat 1 teaspoon olive oil in a nonstick pan over medium heat. Stir in sausage and red bell pepper. Cook, stirring to break up sausage into small pieces, until sausage is browned and bell pepper is soft and sweet, 7 to 8 minutes. Drain off any fat.
• Stir goat cheese and sausage mixture in a bowl until well combined. Set aside.
• Hollow out a 3/4-inch deep well in the center of each squash half. Place each piece on the prepared baking sheet, cut-side up. Season with salt and black pepper; fill each with 1 to 2 tablespoons cheese and sausage mixture. Top each squash with breadcrumbs and lightly drizzle with remaining 2 teaspoons olive oil.
• Bake in the preheated oven until filling is golden and squash is tender, about 30 minutes.

Steps:

• In a large bowl, add raw meat, water, rice, and add spices. Mix with hands until well blended. Let sit for at least 15 minutes.
• Cut the top off each zucchini and carefully hollow out each one. Be careful not to break the edges. (I use an apple corer) Keep the end in-tact so that you have a tube.
• Stuff each zucchini with meat filling, leaving a little room for the rice to expand. (If you over stuff them, they will break when cooking). Layer in a large pot. Pour tomato sauce over the top. Fill can of sauce with water and pour water over the top until the zucchinis are covered. Squeeze lemon juice over the top. Place a plate on top if necessary to keep zucchini covered with liquid. Cover pot and bring to a boil. Immediately turn down the stove and let simmer for 2-4 hours, until zucchini are tender and rice is cooked.
• Serve with salad or with seasoned rice (pilaf is good).