RecipesMagazine

Stuffed Young Zucchini

Stuffed Young Zucchini
Stuffed Young Zucchini might be just the side dish you are searching for. This recipe serves 4. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 14g of protein, 18g of fat, and a total of 292 calories. From preparation to the plate, this recipe takes approximately 40 minutes. Head to the store and pick up roma tomatoes, egg, butter, and a few other things to make it today.

Instructions

1
Watch how to make this recipe.
2
Heat the oven to 425 degrees F.
Equipment you will use
OvenOven
3
Halve 4 of the small zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish.
Ingredients you will need
StuffingStuffing
ZucchiniZucchini
Pasta ShellsPasta Shells
SeedsSeeds
Equipment you will use
Baking PanBaking Pan
4
Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside.
Ingredients you will need
Extra Virgin Olive OilExtra Virgin Olive Oil
Salt And PepperSalt And Pepper
ZucchiniZucchini
5
Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and saute the mushrooms, onions and garlic for 5 minutes.
Ingredients you will need
Extra Virgin Olive OilExtra Virgin Olive Oil
MushroomsMushrooms
GarlicGarlic
OnionOnion
Equipment you will use
Frying PanFrying Pan
6
Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat.
Ingredients you will need
Salt And PepperSalt And Pepper
TomatoTomato
ZucchiniZucchini
7
While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces.
Ingredients you will need
ButterButter
SpreadSpread
BreadBread
ToastToast
Equipment you will use
ToasterToaster
8
Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs.
Ingredients you will need
TarragonTarragon
ParsleyParsley
BasilBasil
BreadBread
Equipment you will use
Food ProcessorFood Processor
9
Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes.
Ingredients you will need
ParmesanParmesan
StuffingStuffing
ZucchiniZucchini
Pasta ShellsPasta Shells
EggEgg
10
Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.
Ingredients you will need
CheeseCheese
Equipment you will use
OvenOven
DifficultyHard
Ready In40 m.
Servings4
Health Score14
Dish TypesSide Dish
Curried Chicken and Grits Casserole
Aztec Casserole
Gingerbread Teddy Bears
Grilled Fingerling Potato Salad with Feta, Green Beans and Olives
Chipotle Beans and Rice
Creamy Clam Linguine
Ranch Dressing I
Becel® Roasted Sweet Potatoes with Maple Syrup
Italian Rice Casserole
Turkey Apple Salad Wraps
Related recipes
Chicken Salad Puffs II
Venison Soup
Potato Soup V
Crispy Eggplant (Aubergine) Fingers
Magazine
Curried Chicken and Grits Casserole
Aztec Casserole
Gingerbread Teddy Bears
Grilled Fingerling Potato Salad with Feta, Green Beans and Olives
Gingerbread Babies
Bacon Cheeseburger Balls
Chipotle Beans and Rice
Creamy Clam Linguine
Cheese Straws
Grilled Turkey Sandwiches