STUFFED ZUCCHINI BLOSSOMS
For a beautiful summery treat, it's hard to top delicate zucchini flowers stuffed with a creamy filling and then lightly fried until crisp and golden. Try to find a good-quality whole-milk ricotta from an Italian deli or specialty food store. The upgrade is worth it here.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Prepare the zucchini blossoms for stuffing by gently opening the leaves and pinching out the stamen inside each flower. Set the blossoms aside.
- For the filling, combine the ricotta, mozzarella, Parmesan, basil, lemon zest and 1/2 teaspoon salt in a medium bowl and stir to combine. Transfer to a sandwich-size resealable plastic bag and snip a small corner from one point at the bottom.
- Open the leaves of a blossom and pipe in about 1 tablespoon of filling (don't overfill). Gently twist the top of the blossom to enclose the filling. Repeat with the remaining zucchini blossoms and filling.
- Pour about 1 inch of vegetable oil in a large nonstick skillet and heat to 360 degrees F. (If you don't have an oil thermometer, you'll know the oil is ready if you drop in a scrap of bread and it sizzles on contact and begins to brown after a few seconds.) Line a baking sheet with paper towels.
- For the batter, whisk the flour, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk in the seltzer to make a smooth batter.
- When the oil is ready, dip the zucchini flowers in the batter one at a time, letting excess batter drip back into the bowl. Add as many as will fit in the skillet without crowding. Fry, turning once, until the batter is light, crisp and golden, 2 to 3 minutes per side. Remove with a slotted spoon to the lined baking sheet to drain and repeat with the remaining blossoms.
- Serve warm with marinara for dipping.
ROLY POLY ZUCCHINI WITH SUMMER STUFFING
This recipe is on the seed packet for Roly Poly Zucchini. My zucchini are the size of golf balls so I haven't tried this yet. The on-line Burpee catalog has a scrumptious picture.
Provided by Chef Cotton
Categories Vegetable
Time 59m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place squash in boiling water for 5-10 mins, till a sharp knife pierces to center easily.
- Remove from pot and plunge in ice water to cool.
- Cut off top and scoop out centers with a melon baller, being careful to leave a sturdy shell.
- Chop scooped out squash and reserve.
- Saute onion in oil till transparent.
- Add chopped squash and cook till liquid is cooked off.
- Cool filling.
- Blend filling with ricotta, corn, scallions and half of parmesan.
- Season with salt & pepper.
- Mound filling in squash shells and top with grated cheese.
- Bake on cookie sheet in 350 oven for 35-45 mins, till heated through.
Nutrition Facts : Calories 221, Fat 11.7, SaturatedFat 5.3, Cholesterol 26.7, Sodium 225.4, Carbohydrate 20.4, Fiber 3.9, Sugar 6, Protein 12.4
APPLE ZUCCHINI STUFFING
A delicious stuffing for your turkey (or whatever else your imagination can come up with that's stuffable)!
Provided by Lexi Boo
Categories Vegetable
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Grate up zucchini, dice onion, peel, core, and chop up apples. In a frying pan head up oil on medium/medium low head. Mix zucchini, onion, and apple, put in fry pan, salt to taste. Steam veggies in the oil, about 10 minutes until all are soft.
- In large bowl mix breadcrumbs, sage and thyme. (optional: add sunflower seeds, walnuts, and almonds). In separate bowl beat eggs until well mixed.
- Add zucchini mixture to breadcrumbs. Mix well. Pour eggs over, mix well.
- Stuffing is ready to go into the turkey, or whatever else you'd like to put it into.
Nutrition Facts : Calories 338.6, Fat 8.3, SaturatedFat 1.8, Cholesterol 53.5, Sodium 1078.3, Carbohydrate 56.5, Fiber 6.1, Sugar 13.8, Protein 11
EASY STUFFED ZUCCHINI
Fresh out of the oven...zucchini packed full of meat, sauce and cheese makes a delicious dish!
Provided by cookkassi
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir the ground beef in a skillet over medium heat until the meat is browned, breaking the beef up into crumbles as it cooks, about 10 minutes. Drain off excess fat, and transfer the beef into a mixing bowl. Slice the zucchini in half the long way, and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell all around the zucchini. Chop the scooped-out zucchini flesh, and add to mixing bowl. Stir in the bread crumbs, garlic, spaghetti sauce, black olives, and Parmesan cheese; mix the stuffing well. Lightly stuff both halves of the zucchini with the meat mixture. Place the zucchini halves into a baking dish, and cover tightly with foil.
- Bake in the preheated oven for 45 minutes, remove from oven, and remove the foil. Sprinkle 1/2 cup of shredded mozzarella cheese over each zucchini half. Move an oven rack to within 6 inches of the oven broiler's heat source, turn on the broiler, and broil the zucchini until the mozzarella cheese is browned and bubbling, about 5 minutes.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 30.9 g, Cholesterol 63.4 mg, Fat 20.1 g, Fiber 5.1 g, Protein 25.2 g, SaturatedFat 8.5 g, Sodium 1112.4 mg, Sugar 12.6 g
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