Tag: Zucchini

Chicken · Daily Thoughts · Meats · Vegetables

Cornbread Stuffed Zucchini

Chocolate CastlesLeave a comment

Anything that reminds me of cornbread stuffing gets my vote. This is taken from 2017 Southern Living and I cannot wait to make it. Choose squash that are uniform in size. The best kind for this recipe are long, straight but not too skinny. (as per SL)

Serves 4

3 cups coarsely crumbled cornbread
4 zucchini
3 tables canola oil, divided
1 teas kosher salt, divided
16 oz ground chicken (I will use ground Italian seasoned turkey)
1/2 cup chopped red onion
4 garlic cloves, minced (about 2 tables)
1 teas paprika
1/2 teas black pepper
6 oz white Cheddar Cheese, shredded (about 1 1/2 cups)
1/2 cup fresh corn (I’m not a huge corn person, other than just corn on the cob, so think I will substitute fresh spinach, sautéed and drained well, before adding to mixture)
3 tables chopped fresh flat-leaf parsley

Preheat oven to 375. Spread cornbread in an even layer on one end of a baking sheet. Cut zucchini in hal lengthwise. Using a serrated tomato corer or melon baller, scoop out zucchini pulp to equal 3 cups pulp, leaving a 1/2″ shell intact.
Coarsely chop 1 1/2 cups of pulp; reserve remaining pulp for another use. Brush zucchini shells with 2 tables of the canola oil. Place zucchini shells on baking sheet with cornbread and sprinkle with 1/4 teas of the salt.
Bake zucchini and cornbread at 375 until cornbread is lightly browned; 8-10 minutes. Reduce oven to 350.
Heat remaining 1 tables oil in a large skillet; cook, stirring to crumble, until browned. (about 5-6 min)
Add onion, garlic, paprika, pepper, reserved 1 1/2 cups zucchini pulp and remaining 3/4 teas salt to skillet. Cook, stirring occasionally until onion is tender.
Transfer mixture to a large bowl and stir in cornbread, white Cheddar cheese, corn (or spinach) and parsley.
Divide chicken mixture evenly among zucchini shells. Place shells in a lightly greased baking dish. Bake at 350 until filling is lightly browned and zucchini is tender, about 25 minutes.

appetizers · Vegetables

Zucchini A La Meatless

Chocolate Castles2 Comments

I know, that is a corny name, but just couldn’t help myself today. This past weekend we had two different sets of friends from California over for dinner as they were passing through town. It was not only imagegreat to see them, but it allowed me to cook for more than two, which just thrilled my soul. On Facebook last week, there was a recipe for stuffed zucchini, which looked and sounded so good, I had to try it. Am so glad I did. It was delicious! I do have to admit that the first night I made it, I followed the recipe pretty much to a T, and felt that it could use a little more seasoning, so the second night I made it, I added more and it was really good. So here it is:

4 zucchini, washed, dried and cut in half, vertically. With a small spoon, scoop out the middle of the pulp, being sure to leave the skin in tact. I also left the each end intact, so as to create like a boat, so the stuffing wouldn’t fall out either end.

1/3 cup olive oil

1/2 tea each s of the following: Italian seasoning, seasoned pepper, seasoned salt, garlic powder, and onion powder

1 ball of fresh mozzarella, cut into 1″ size squares (or you can sometimes find the fresh mozzarella already in little balls)

1 pint of cherry tomatoes

1/2 cup parmesan cheese

6 teaspoons of Italian flavored breadcrumbs

Chopped fresh basil

When zucchini is washed and wiped dry, scoop out the seeds with enough of the pulp to give you room to stuff each piece. Combine the seasonings with the olive oil. Using a pastry brush, brush the seasoned olive oil in all of the insides of the zucchini. Use a teaspoon to sprinkle about 1/2 to 1 teas of the breadcrumbs into the zucchini boat. Then cutting 16 cherry tomatoes in half, place 4 halves in each boat, leaving room between them to place a piece of mozzarella in them (this will be done after the first baking, not now)k Sprinkle some of the parmesan cheese over the tomatoes.

Bake in preheated 350 oven for about 25-30 minutes or until squash is tender. Remove from oven and place now the mozzarella pieces (or balls) in-between the tomato halves.

Cut fresh basil and sprinkle over the top. Place in oven and broil for 2-4 minutes until cheese is melted and is beginning to brown.