Split the zucchini in half. Scoop out the
bove.
Directions - Zucchini sections.
1.\tCut zucchini in sections about
ter, and allow to soak for 1 hour.
Slice a
Cook whole zucchini in boiling water about 10
t-too-thick wall of zucchini remains to contain the filling
heavy weight on top for 10 minutes to squeeze out
he zucchini into the pot, and boil over medium heat for about
mmerse peppers in boiling water for 3 minutes. Sprinkle insides with
egrees C).
Slice the zucchini in half the long way
aking sheet.
Slice the zucchini in half lengthwise.
With
Scoop out zucchini meat.
Add all ingredients.
Add enough clam juice to hold mixture together.
Set zucchini close together in a greased baking dish.
Pile mixture into zucchini.
Spoon 2 tablespoons melted butter over all.
Bake at 375\u00b0 for 15 minutes. Makes 6 stuffed zucchini servings.
Half zucchini lengthwise.
Scoop out zucchini, leaving a 3/4-inch shell.
Saute beef and onion.
Add scooped out zucchini. Season with salt and pepper.
Simmer 15 minutes.
Add rice.
Pack into shells.
Combine tomato sauce, brown sugar and lemon juice. Pour over stuffed zucchini.
Bake at 350\u00b0 for 1 hour.
Scoop out flesh from the zucchini halves, leaving shells about 1/
For the stuffing:
Mix the
Saute onions and garlic in olive oil, add ground turkey. When browned, add remaining ingredients.
Stir till cheese is melted.
Mound on top of cut zucchini and sprinkle grated cheese on top of each stuffed zucchini.
Place on a sheet pan and bake in oven at 350 degrees for 20-25 minutes.
Wash zucchini and scrub lightly to remove any grit or wax. Parboil for 10 minutes; drain, cool and split lengthwise.
Remove pulp and chop it finely.
Saute garlic in oil until golden brown. Discard garlic and saute mushrooms in the oil with the onions. Add herbs, pepper and zucchini pulp.
Cool.
Mix in the slightly beaten egg and fill the cavity of each zucchini half with the mixture.
Place stuffed zucchini in an oiled shallow pan.
Bake at 350\u00b0 for 30 minutes.
ith parchment paper.
Season zucchini with sea salt and freshly
nd pulp separately from the zucchini, carving out each half and
Combine meat, onion, rice, milk and seasoning.
Mix well.
Cut ends off zucchini.
With apple corer, scoop out centers, reserving them for sauce.
Fill zucchini loosely with meat mixture.
Heat tomato sauce in skillet.
Lay stuffed zucchini in sauce and add zucchini centers and any left over meat mixture.
Simmer uncovered 1 hour or until rice is tender, stirring sauce occasionally. Serve with sauce.
Preheat oven to 375 degrees F (190 degrees C).
Scrape the seeds and some of the meat from each zucchini and transfer to a bowl; add 3/4 of the Mexican cheese blend, corn, egg, salt, and pepper and mix well. Spoon corn mixture into the hollowed-out zucchini shells and arrange on a baking sheet.
Bake in the preheated oven for 20 minutes. Sprinkle the remaining cheese over each stuffed zucchini and continue baking until cheese is melted, about 5 minutes.