Zucchini Logs Recipes

Steps:

• Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp. , In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes.

Steps:

• In a bowl, combine cream cheese, soup mix and shredded cheese.
• Set aside.
• Pre-heat oven to 350 degrees and grease a cookie sheet.
• Cut off the ends of the zucchini and then cut them in half, lengthwise.
• With a teaspoon, gut the zucchini (but not all the way down to the skin) making sure to leave a little bit of flesh at the skinny tip of the squash.
• (You want there to be enough room that you can stuff the zucchini, but you want to have more than filler and skin).
• Fill the zucchini halves with the cheese mixture. (Don't be afraid to really stuff them.).
• Place zucchini on cookie sheet and bake for 25 minutes.
• After cooking, you may leave them in the oven to remain warm, but note that they will continue to brown on top. I happen to like that, some don't.

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• Place zucchini halves, skin side down, on cookie sheet. Sprinkle each with 1 tablespoon cheese. Drizzle with oil; sprinkle with pepper.
• Bake 15 to 20 minutes or until zucchini is tender and cheese is light golden brown. Cool slightly. Garnish with basil.

Steps:

• 1. Shred zucchini and squeeze dry between paper towels.
• 2. Mix cheese,egg,panko,and salt and pepper. Add dried zucchini.
• 3. Scoop by talblespoons onto baking sheet. Bake at 400 degrees.Turning halfway until golden brown

Steps:

• Trim the zucchini lengthwise on two opposite sides to create flat edges. Discard or compost the scraps and cut the zucchini in half lengthwise into two planks that are about ½-inch thick. (If you're using larger zucchini, you may get three planks from each one). Pat them dry with a paper towel, pressing gently but firmly on both sides to absorb any moisture.
• Heat a large (12-inch) cast iron or stainless steel skillet over medium high. Add the oil and heat until it's almost smoking. Add the zucchini, spacing them evenly in the pan and pressing lightly with a spatula so that the planks make contact with the pan. Sprinkle the tops with salt and pepper and cook for about 3 minutes, until the zucchini is nicely charred on the bottom. Lower the heat to medium, flip the zucchini, and season with salt and pepper again. Cook for 2 to 3 more minutes, until the bottom is charred.
• Turn the heat to low and add the butter, garlic and rosemary. Carefully tilt the pan, letting the garlic and rosemary cook in the butter for 30 seconds to 1 minute, until the butter has begun to brown. Spoon the butter over the zucchini, and cook for another minute, flipping them a few times to coat both sides with the butter.
• Transfer the zucchini to a serving platter, along with the garlic and rosemary, and spoon any butter that's left in the pan on top. Top with coarse sea salt, lemon zest and red-pepper flakes, and serve hot.