Saucy Stuffed Zucchini Recipe 445

Steps:

• Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Reserve pulp. Cook shells in salted water for 2 minutes. Remove and drain. Set aside. , Chop zucchini pulp. Place pulp in a saucepan; add the sausage, peppers, onion, Italian seasoning and tomato sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Place zucchini shells in a greased 13-in. x 9-in. baking dish. Spoon filling into shells. , In a saucepan, melt butter; whisk in flour and salt until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Add 1/4 cup Parmesan cheese and mustard. , Pour over zucchini. Sprinkle with remaining Parmesan. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Steps:

• Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Reserve pulp. Cook shells in salted water for 2 minutes. Remove and drain. Set aside. Chop zucchini pulp. Place pulp in a saucepan; add the sausage, tomato sauce, peppers, onion, Italian seasoning and tomato sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Place zucchini shells in a greased 13-in. x 9-in. baking dish. Spoon filling into shells. In a saucepan, melt butter; whisk in flour and salt until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Add 1/4 cup Parmesan cheese and mustard. Pour over zucchini. Sprinkle with remaining Parmesan. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Nutritional Facts 1 serving (1 each) equals 346 calories, 23 g fat (11 g saturated fat), 67 mg cholesterol, 1,126 mg sodium, 18 g carbohydrate, 3 g fiber, 19 g protein.

Steps:

• Split the zucchini in half. Scoop out the center flesh/pulp, leaving a shell about a quarter-inch thick. Reserve the pulp.
• Drop the zucchini shells into cold water and bring to a boil. Simmer for 30 seconds. Drain and run under cold running water.
• In a skillet, heat half of the oil and add the onion, garlic, green pepper and the reserved pulp. Cook, stirring, about 5 minutes. Add salt and pepper to taste, and oregano. Remove from heat and briefly cool.
• Stir in the pork, pine nuts, egg and four tablespoons of the bread crumbs. Blend well with hands. Stuff the squash with this mixture. Sprinkle with salt and pepper. Blend remaining bread crumbs and the grated cheese and sprinkle over the stuffed zucchini, then dribble with the remaining oil.
• When ready to cook, preheat the oven to 400 degrees. Bake the stuffed zucchini, uncovered, for 30 minutes. Serve with fresh tomato sauce.
• Fresh Tomato Sauce:.
• Prepare the tomatoes and set them aside.
• Melt the butter in a saucepan, add the onion and garlic and cook briefly. Add the wine and reduce the liquid by one-half. Add the tomatoes, basil, salt and pepper, and cook for five minutes.
• Use a blender or food processor to blend to a puree. Return the puree to the saucepan, reheat and serve.

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.

Steps:

• In a large pot, boil 1 cup (240 ml) water with rice for 8 minutes. Then, drain the water and, in the same pot, add all of the ground beef mixture and stir well.
• With a sharp mandolin, peel even strips of the zucchini, cover with salt for 5 minutes (to draw out moisture), then rinse.
• Place 1 tsp ground beef mixture on each layer of zucchini, roll into a sphere, and place roll back into the pot. Repeat with remaining zucchini strips.
• Combine sauce ingredients in a separate bowl. Then, pour half of the sauce onto the rolls and cook on the stovetop for 20 minutes on medium heat.
• Add the remaining sauce and finish off the dish in the oven at 350°F for 20 more minutes.
• Serve warm.