Nini ~ I Need A Recipe

[bee]

Many years ago you posted a recipe for a stuffed zucchini over on the Diva board.........do you still have it? I think it could be made with or without meat!!

That summer (around 2004) I had an over abundance of zucchini and made many different recipes. I remember the one you posted was excellent but I cannot find that recipe now.

Of course I no longer have access to that board

Any help would be appreciated.

[jewels]

Don't want to hijack this, but I've made this one with the ground beef and without and it was really good.

Drop Dead Delicious Stuffed Zucchini Recipe

4 servings
55 min 10 min prep
4 medium zucchini
1 medium onion, minced
1 can roasted red peppers, chopped
1/2 green pepper, chopped
2 cloves garlic
1 egg, beaten
2 thyme, sprigs
1/4-1/2 teaspoon oregano
salt and pepper
3/4 lb ground beef (or chicken, or other veggies)
8 slices cheese (any kind really, we use gouda or gruyere, though this really is a matter of personal preference)

Wash zucchini, and put in a pot of cold water (do not remove ends).
Bring to a boil and cook until tender, about 10-15 minutes, maybe a little longer depending on the size of your zucchini.
Meanwhile, heat olive oil in a fairly large skillet.
Sautee garlic first, then add onions, green pepper, thyme, and oregano.
When the veggies begin to soften, add ground meat (or whatever you are using), season with salt and pepper, and brown until cooked through.
Drain off any exess grease.
Set aside to cool slightly.
When the zucchini have cooked through, remove from water, and allow to cool enough to handle.
Slice cooled zucchini lengthwise, and scoop out center, leaving a little veggie flesh to form a"boat.
"Mix ground meat mixture with the red peppers, and the scooped out zucchini (chopped), and the egg.
Fill the zucchini boats with the mixture, and top each with a slice of cheese.
Bake in a 375º oven for 20-30 minutes, until heated through, and cheese begins to bubble and brown.
Serve hot.

[jewels]

Found this in my Fav's too. It's awesome!!

Stuffed Zucchini and Red Bell Peppers Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Sinful Vegetables





2 tablespoons olive oil
1 small onion, grated
1/4 cup chopped fresh Italian parsley leaves
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup grated Pecorino Romano
1/4 cup dried plain bread crumbs
1 pound ground turkey, preferably dark meat
2 zucchini, ends removed, halved lengthwise and crosswise
1 short orange bell pepper, halved and seeded
1 short red bell pepper, halved and seeded
1 short yellow bell pepper, halved and seeded
1 1/2 cups marinara sauce

Preheat the oven to 400 degrees F.
Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture.

Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.

Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve

[bee]

Well both of those sound great Jewels ~ by the way are you a member at Divas?

[jewels]

Yea...but I can't remember the secret link. My puter went down loads of time ago and I don't have the link.

I am a member that I can post on:
Copykat
Monkey
Corner Cafe (I think, I just take the trivia test daily or almost daily)

I forgot names/passwords on
jacksterville
Divas
cheftalk

[nini]

OMG BEE, I DONT KNOW WHAT ONE UR TALKIN BOUT AND I AINT ALLOWED OVER THERE EITHER LMAO BUT HERE ARE A FEW I HAVE NOW



BAKED STUFFED ZUCCHINI

1 med. zucchini (about 5 oz.)
1 qt. boiling water
1 egg, beaten
2 oz. American process cheese, cut in 1/2 inch squares
3 unsalted Saltines crackers made into crumbs
1/8 tsp. salt (optional)
Dash pepper
1 tsp. grated Parmesan cheese
1 tsp. bacon bits

In quart saucepan, add zucchini to 1 quart boiling water and cook over high heat until zucchini is fork tender about 5 minutes. Remove from saucepan; rinse with cold water. Preheat oven to 350 degrees. Cut zucchini in half lengthwise and scoop out pulp, reserving shells. Finely chop pulp and put into small bowl. Add egg, process cheese, cracker crumbs, salt, pepper and mix well. Spoon 1/2 mixture into each zucchini shell and place in 8 x 8 x 2 inch baking pan. Sprinkle 1/2 teaspoon each Parmesan cheese and bacon bits over each stuffed shell. Bake until cheese is melted and lightly brown 15 to 20 minutes.
Makes 1 serving. (Use zucchini recipe to make more servings as needed.)

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Greek Stuffed Zucchini

GREDIENTS

10 6-inch zucchini
1 1/2 cups chopped onion
2 cups chopped celery
1/2 cup raw brown rice
1 cup boiling water
1 teaspoon salt
freshly ground black pepper to taste
3 tablespoons olive oil
1 cup chopped fresh parsley
1 cup bread crumbs
juice from 3 lemons, separated
2 eggs, separated

1. Slice zucchini in half lengthwise and scoop out insides, reserving in a separate bowl. Place zucchini shells side by side in a large baking dish.

2. Chop onion and celery very small. Also chop insides of zucchini, but keep separate.

3. Cook rice with boiling water, onion, celery, salt, pepper, and oil for 25 minutes. Add chopped zucchini and cook 5 minutes more.

4. Place rice-vegetable mixture in a bowl and add parsley, bread crumbs, juice from 2 of the lemons, and the slightly beaten whites of the eggs.

5. Preheat oven to 350F.

6. Place filling into scooped-out zucchini shells. Cover and bake for 40 minutes.

7. Beat egg yolks with juice from remaining lemon. Spoon out some of the juices from the baking dish, adding slowly into egg yolk-lemon mixture, stirring briskly. Pour this sauce over the zucchini and bake for an additional 5 minutes.

Serves 6 to 8.
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STUFFED ZUCCHINI, TURKISH STYLE

4 md Zucchini, halved lengthwise
3 tb Butter
3/4 c Finely minced onion
3 cl Crushed garlic
3 Beaten eggs
1/2 c Crumbled feta cheese
3/4 c Grated Swiss cheese
2 tb Freshly chopped parsley
1 tb Fresh, chopped dill (or 3/4
Tsp. dried dill weed)
1 1/2 tb Flour
Salt and pepper to taste
Paprika for the top

Scoop out the insides of the zucchini to leave a 1/2¡å
rim. Chop the innards into little bits and cook in
butter with onions, garlic, salt and pepper until
onions are soft. Combine with flour, cheeses, herbs
and beaten eggs. Correct salt and pepper. Fill the
zucchini cavities and dust the tops with paprika.

Bake at 375 for 30 min. or until the filling
soldifies. Serve with a fresh tomato salad.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~`

Stuffed zucchini

Ingredients:

2 large zucchini, halved and hallowed out (save the remaining zucchini, diced)
1/2 cup of basmati rice, cooked
1 cup of ground turkey meat
salt and pepper
olive oil
1 tsp. of hot pepper flakes
1 egg, beaten
Directions:

Heat oven to 350 degrees.
Mix the extra remaining zucchini, rice, turkey meat, salt and pepper, egg and hot pepper flakes in a bowl.
Use your hands to mash and knead the ingredients.
Rub the hollowed out zucchini with olive oil.
Fill them with the turkey meat mixture.
Place on a baking sheet and in the oven for 15-20 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Olive, Tomato, and Millet-Stuffed Zucchini

Ingredients
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup millet, rinsed
2 cups vegetable broth or water
4 medium zucchini, ends trimmed
1/2 cup chopped, pitted kalamata olives
1/4 cup capers
Chopped fresh parsley for garnish
1 tablespoon olive oil
A few dashes freshly ground black pepper
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon salt
22-ounce can whole tomatoes

Saut¨¦ the onions in olive oil over moderate heat for 5-7 minutes, until onions are translucent. Add garlic and saut¨¦ until fragrant, about a minute.
Add the millet, herbs, spices, and salt; saut¨¦ for about 3 minutes. Add the tomatoes, crushing them with your hands as you add them. Add the remaining tomato juice and vegetable broth. Cover pot and bring to a boil. Once boiling, lower heat and simmer for 20 minutes.
Meanwhile, prepare the zucchini. Slice zucchini in half lengthwise. Place in a large pan, cut side down, and fill the pan with enough water to cover the zucchini halfway. Cover the pan, bring to a boil; once boiling, let cook for 5 minutes. Remove the zucchini from the water and place on a plate to cool.
Once cool enough to handle, use a tablespoon to remove pulp, leaving about 1/4 inch of pulp in the zucchini. Chop the pulp and reserve.
Preheat oven to 350¡ãF.
Add the zucchini pulp, olives, and capers to the millet mixture. Simmer for about 5 more minutes, until the millet is tender.
Stuff each zucchini half with some of the mixture. Place in a baking dish and bake for about 20 minutes. Let cool for about 5 minutes before serving; sprinkle with fresh parsley.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

[bee]

OOOO, thank you Nini..... I may try all of them.
I didn't realize you had so many. I tried one and never wrote the recipe down. It has to be one of these.

Do you know how long ago that was?

[nini]

LOL HAS TO OF BEEN BOUT 4 YRS WHEN LIL MAN WAS A BABY.


I LOOOOOOOOOVE MY ZUCCY AS TY CALLS THEM LOL AND COOKED THEM STUFFED, BAKED, FRIED AND COVED IN SAUCES HAHA

[bee]

We love them too and they are so darn good for you. YUM!!
I cannot wait to make a few of these recipes now.

[nini]

enjoy bee


oh there also good coverd in tempra batter and fried

[faith]

nini I make mine in a batter too and fry them. I need to get to a farm stand soon lol

[bee]

I just love the idea of the batter on the zuchs...........Melissa got me craving them again - LOL