Stuffed Zucchini Provencal 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:

• Split 2 medium zucchini and scoop out the seeds; season with salt. Combine 1/3 cup panko breadcrumbs, 1 chopped tomato, 1/4 cup mixed chopped parsley and dill, 2 tablespoons chopped walnuts, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper to taste. Spoon into the zucchini; drizzle with olive oil. Bake at 425 degrees F, 25 to 30 minutes.

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:

• Preheat oven to 450 degrees F (230 degrees C).
• Use a melon baller to separate and remove seeds and pulp separately from the zucchini, carving out each half and leaving about a half-inch shell. Chop zucchini pulp into pieces about 1/4 inch in diameter. Discard seeds.
• Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add ground lamb; continue to cook and stir until lamb is lightly browned, 5 to 7 minutes. Stir chopped zucchini into the lamb mixture. Reduce heat to medium-low. Simmer mixture until the zucchini is hot, about 3 minutes. Drain excess grease. Season lamb mixture with coarse salt and black pepper.
• Remove skillet from heat. Stir tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup mint leaves through the lamb mixture; spoon into the zucchini halves. Put stuffed zucchini halves into a large baking dish. Pour water into the baking dish.
• Bake in preheated oven for 30 minutes. Mix bread crumbs and mozzarella cheese in a bowl. Sprinkle 1/4 cup mint leaves over the zucchini and top with the bread crumb mixture. Continue baking until the top is crusty and browned, about 10 minutes more.

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:

• 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:

• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in a bowl. Mix seeds with sausage, garlic, bread crumbs, and Parmesan cheese. Stuff squash with sausage mixture and place in a 9x13 inch baking pan. Pour spaghetti sauce over the top and cover the pan with foil.
• Bake in preheated oven until sausage is browned and cooked through, about 45 minutes. Remove foil and cover with mozzarella cheese. Return to the oven and cook until cheese is melted, about 15 minutes more.

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:

• Preheat an oven to 350 degrees F (175 degrees C).
• Arrange a layer of zucchini slices into the bottom of a 9-inch pie pan so they slightly overlap one another; drizzle with 1 tablespoon olive oil and season with some of the sea salt and herbes de Provence. Repeat layering until the zucchini is all used.
• Bake in the preheated oven for 30 minutes.
• While the zucchini bakes, stir together the breadcrumbs, Parmesan cheese, and 3 tablespoons olive oil in a bowl; season with salt and pepper. Spread evenly over the baked zucchini and return to oven 10 minutes more; serve hot.