Stuffed Zucchini Recipes

[thirdeye]

It's that time of year again. Zucchini time that is. I plant patty pan and Ronde de Nicebut everyone else I know goes for zucchini. They grow them 12 to 18 inches long instead of harvesting when they are 7 inches long. Those big bombers are good for stuffing, just wondering if anyone has some favorite stuffing recipes.

I like to go vertical, hollowing out the sections with a melon baller. I leave a 1/2" thick bottom in them. These four were from one squash.

 

[MilitantSquatter]

Never saw or thought about that... interesting...

I love Zuchinni Pie.. (especially eaten cold)....


1 large onion chopped
1/2 cup veg oil
1/2 cup grated parmesan cheese
4 beaten eggs
1 tablespoon parsley
3 cups grated or thinly sliced zucchini
1 cup Bisquick
1 cup shredded cheddar cheese

Combine first 5 ingredients. Stir in zucchini, Bisquick and cheese

Pour into 2 greased 9 inch pie plates

Bake on 350º for 35 minutes or until golden brown.

 

[swamprb]

With all the development around me and the proliferation of rabbits that ate most of what got planted Zukes are all we have left! I'm game for any ideas! They mostly get given away or become bread.

Brian

 

[Rick's Tropical Delight]

nice! what you got in those there? :eusa_clap

 

[thirdeye]

nice! what you got in those there? :eusa_clap

Other than using about 1/2 of the removed flesh from the squash I've never kept up with amounts of the other stuff, and the other stuff changes depending on what's on hand too. But here is the base recipe I use.

Stuffed Zucchini​

Small to Medium Sized Zucchini, split lengthwise or,
Large Zucchini sliced into 3 or 4 inch lengths.
Green onion & tops, chopped
Olive Oil
Cherry Tomatoes Chopped
Garlic Cloves, Minced
Grated Mozzarella Cheese
Fresh Chopped Parsley
Fresh Chopped Basil
Panko
Salt & Pepper


Cut off the top of the zucchini, split lengthwise and scoop out the center leaving at least a good border all around. Or, slice large diameter zucchini into 3 or 4 inch lengths and scoop out the center, leaving at least 1/2” of the meat for a bottom. A melon baler works good for this.

Preheat cooker to 300° - 350° at the grate.

Chop 1/2 the zucchini that you just removed finely. In a frying pan, cook the chopped onions, the garlic and zucchini in the olive oil until tender. Remove from the heat, and add salt & pepper, cheese, tomatoes, basil, chopped parsley and some Panko.

Steam the squash 2 or 3 minutes (depending on size), drain and let cool. Stuff the zucchini, and place in an oiled baking dish or on a foil boat. Top with some more cheese then add some Panko. Cook for 45 minutes or until fork tender and the filling is golden brown. Serve either warm or at room temperature.

 

[CajunSmoker]

Start out by slicing your zucchini lengthwise and scooping out the flesh.

Save the flesh and add one chopped onion and any other veg such as celery, pepper etc

Brown 3 hot Italian sausage and 3 sweet Italian sausage together

Add the reserved vegetables to the browned sausage and cook down till the onions are clear

When veggies are ready, add about ½ cup grated parmesan cheese and 1 cup Italian seasoned bread crumbs, stir till moisture is absorbed and remove from heat

Stuff your zucchini shells with the mixture when it cools enough to work with, cover with cheese of your choice and then put them on the smoker for about 2 hours at 275*

Here is what it looks like finished and on a plate with some corn on the cob, wild rice with shiitake mushrooms and some cheesy bread.


Sounds like a lot of steps, but it really only takes about 45 minutes to prep it and then the cooking is in the smoker so it’s not that bad.