Stuffed Young Zucchini

Rachael Ray

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Meat Free And Fabulous

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 44 Reviews
Total Time:
40 min
Prep
20 min
Cook
20 min
Yield:
4 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 4 small zucchini, 5 to 6-inches long, 1 1/2-inches thick
  • 2 tablespoons extra-virgin olive oil
  • 12 crimini mushrooms, chopped
  • 1 small to medium yellow onion, chopped
  • 3 to 4 cloves garlic, grated or chopped
  • Salt and freshly ground black pepper
  • 2 vine ripe tomatoes or Roma tomatoes, seeded and chopped
  • 2 slices white toasting bread
  • Softened butter
  • A small handful flat-leaf parsley
  • A few sprigs fresh tarragon or a small handful basil leaves
  • 3/4 cup shredded Parmigiano-Reggiano
  • 1 egg, beaten

Directions

Heat the oven to 425 degrees F.

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. Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside.

Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and saute the mushrooms, onions and garlic for 5 minutes. 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.

While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces. Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs.

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. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.

Print Recipe

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 44 reviews

  • on October 11, 2011

    Flag

    Excellent!! I didn't have mushrooms but will make sure we do next time. I didn't process the basil and bread crumbs. Just made croutons and mixed them in with the fresh basil. The flavor was awesome. I had some garden fresh eggplant so I used those in the recipe as well.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 23, 2011

    Flag

    Awesome! Sense of fullness and satisfied. Very flavorful. Thanks

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 16, 2011

    Flag

    Delicious - I added some pepperoni for my husband (he's on the Adkins diet.
    He liked it and he hates zucchini.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google