Zucchini Stuffed With Feta Basil Recipe 475

Steps:

• Preheat oven to 355°F. Cut the zucchini in half lengthwise and then dig inside with a spoon. Arrange them on a baking sheet. Mix together the feta, the chopped basil, Espelette pepper and season. Pour a little olive oil on top. Bake 20 minutes.

Steps:

• Preheat the oven to 475 degrees F.
• Combine the rice with the beef, lemon zest and juice, 1/2 cup tomato sauce, 1/4 cup parsley, the basil, pine nuts and garlic in a medium bowl. Season with a 4-finger pinch of salt and a generous amount of pepper. Mix with a fork until well combined; set aside.
• Scoop out the flesh from the zucchini with a melon baller or teaspoon, leaving a 1/4-inch-thick shell. Reserve the scooped-out flesh. Cut the zucchini boats crosswise into 2-inch pieces.
• Combine the reserved zucchini flesh with the onions and tomatoes in a large cast-iron or heavy ovenproof skillet. Season with salt and pepper, drizzle with oil and toss. Add the remaining 1/2 cup tomato sauce and toss again.
• Using your hands or a small spoon, gently stuff each zucchini shell with about 2 tablespoons of the meat filling, pressing to carefully pack it in. Nestle the stuffed zucchini into the vegetables in the skillet and drizzle with oil.
• Bake until the vegetables are soft and the meat is cooked through, about 25 minutes. Garnish with grated Parmesan and the remaining 1/4 cup parsley. Enjoy!

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:

• Remove the ends of 2 of the zucchini, cut in half lengthwise; use a melon baller to scoop out the flesh, leaving a 1/4" thick shell; set the flesh aside.
• Place the shells in a steamer, cut sides up, and steam until just tender, 3-5 minutes; invert on paper towels and drain.
• Cut the remaining 2 squash into 1/4" slices; heat oil in a non-stick skillet; saute the onions over medium heat, until softened; add the reserved flesh, chopped,and the zucchini slices; continue to cook over medium-high heat, until golden.
• Process the cooked mixture and the feta in a food processor until the zucchini is roughly chopped; stuff the shells with this filling and place them in an oiled baking dish.
• Broil 4" from the heat source until filling is bubbly and deep golden in color, about 3 minutes.

Steps:

• Preheat oven to 475 degrees. Using a tablespoon, scoop out zucchini centers to form "canoes," leaving a 1/4-inch border. Roughly chop centers; set aside.
• Arrange zucchini, cut sides down, on a rimmed baking sheet; bake 15 minutes. Remove from oven.
• Meanwhile, heat oil in a large skillet over medium. Add onion and 1/2 teaspoon pepper; cook, stirring, until soft, 3 to 5 minutes. Add chopped zucchini, and cook, stirring, until most of the liquid has evaporated, about 8 minutes. Remove from heat; let cool slightly. Fold in feta and tomatoes.
• Turn hollowed-out zucchini cut sides up, fill with vegetable-feta mixture, and bake until top is lightly browned, about 20 minutes. Lift zucchini from baking sheet with a wide spatula, and serve.

Steps:

• In a 12-inch skillet, heat the oil on low. Slowly saute the zucchini and garlic, with a little salt, until golden and slightly caramelized, about 20 minutes. Season with salt and pepper. Mix in parsley or basil, cilantro and feta.

Steps:

• Put the zucchini in a large pan of boiling water, return to a boil, and then boil for 3 minutes. Drain, rinse under cold water, drain again and let cool.
• When the zucchini are cool enough to handle, cut a thin strip off the top side of each one with a sharp knife and gently score around the inside edges to help scoop out the flesh. Using a teaspoon, scoop out the flesh, leaving a shell to hold the stuffing. Chop the zucchini flesh.
• Heat 2 tablespoons of the oil in a saucepan. Add the onion and garlic and fry for 5 minutes, until softened. Add the chopped zucchini flesh and fry 5 minutes, until the onion is golden brown. Remove from heat and let cool slightly. Stir in the cheese then the walnuts, bread crumbs, egg, dill, salt, and pepper. Use the stuffing to fill the zucchini shells, and place side by side in an ovenproof dish. Drizzle over the remaining oil.
• Cover the dish with foil and bake in a preheated oven at 375F for 30 minutes. Remove foil and bake for another 10-15 minutes or until golden brown (mine weren't as brown as I wanted so I broiled them a couple of minutes). Serve hot.

Steps:

• Trim and discard the stem ends from 2 of the zucchini, halve the 2 zucchini lengthwise, and with a melon-ball cutter scoop out the flesh, reserving it and leaving 1/4-inch-thick shells. Arrange the shells, cut sides up, on a steamer rack set over simmering water and steam them, covered, for 3 to 5 minutes, or until they are just tender. Invert the shells on paper towels to drain.
• Cut the remaining 2 zucchini crosswise into 1/4-inch-thick slices. In a non-stick skillet cook the onions in the oil over moderate heat, stirring, until they are softened, add the reserved flesh, chopped, and the zucchini slices, and sauté the mixture over moderately high heat, stirring, until it is golden. In a food processor blend the mixture with the Feta until the zucchini slices are chopped coarse and stir in the dill. Divide the filling among the 4 zucchini shells, arrange the stuffed zucchini in an oiled flameproof baking dish, and broil them under a preheated broiler about 4 inches from the heat for 3 minutes, or until the filling is bubbling and deep golden.