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Doctor English Admin


Joined: 15 Jan 2007 Posts: 1266 Location: KKTC
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Posted: Sat Feb 10, 2007 7:57 pm Post subject: STUFFED ZUCCHINI |
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STUFFED ZUCCHINI
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" 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.
From “The Moosewood Cookbook”, 1977. |
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nedimex Super MOD


Joined: 16 Jul 2005 Posts: 564 Location: Kadiköy/Istanbul
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nedimex Super MOD


Joined: 16 Jul 2005 Posts: 564 Location: Kadiköy/Istanbul
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Posted: Mon Mar 05, 2007 7:50 pm Post subject: STUFFED ZUCCHINI |
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From: Christa Keil
STUFFED ZUCCHINI
Ingredients:
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4-6 medium zucchini
1 tomato
2 tblsp boiled grains
1 tblsp grated cheese
1/2 tblsp bread-crumbs
1 egg (may be omitted or replaced with soy flour)
garlic
onion
olives
olive oil
spices: ground cloves, salt and pepper
herbs: parsley, basil, chives
Instructions:
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Cut zucchini lengthwise and core them until they look like a boat. Finely cut tomatoes, zucchini cores, garlic, onions and olives and boil them together in a pan with a little olive oil until you have a sauce. This should take about 10-15 minutes.
Mix sauce together with boiled grains, grated cheese, bread-crumbs and (optionally) a beaten egg. Add finely minced herbs and season to taste with salt, pepper and ground cloves.
Fill the zucchini boats with this sauce and put them in an oven proof pan. Bake at medium heat in the oven until done (about 20 minutes).
It tastes even better when you add a lot of the following tomato sauce in the pan.
Tomato Sauce:
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6 tomatoes
100 ml olive oil
1 paprika (bell pepper)
2 potatoes, finely grated
1-2 tblsp finely cut vegetables (eg. potatoes, celery, zucchini, eggplant)
cream (if you like)
1 clove
1 tblsp flour
bay leaves
herbs: basil, rosmary, thyme, sage
spices: chili pepper, curry, salt
Instructions:
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First roast the spices and herbs in the oil, then add the vegetables. Steam it a bit and add a little water. Boil on low heat, and stir in flour just short bevor the other ingredients are done. Now boil until it *is* done.
If you like it, you might add a little cream. |
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Doctor English Admin


Joined: 15 Jan 2007 Posts: 1266 Location: KKTC
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Posted: Sat Mar 17, 2007 8:23 pm Post subject: Stuffed Zucchini |
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Stuffed Zucchini
5 medium zucchini
1/4 brown rice, uncooked
1/2 c. boiling water
1 small onion, chopped, chopped finely
1 clove garlic, minced
1/2 c. parsley, chopped finely
1/4 c. olive oil
1/2 c. bread crumbs
1 lemon
1 egg, separated
1 c. mushrooms, chopped finely (optional)
1/2 c. cheddar cheese, grated
Salt and pepper
Hollow out zucchini with a spoon. After scooping out zucchini, chop remaining insides into small pieces.
In a medium-sized saucepan, cook rice with water, onion, garlic, salt, pepper, and oil for about 15 minutes.
Add chopped zucchini and cook 5 more minutes. Add bread crumbs, parsley, juice from the lemon, the egg white, mushrooms, and cheese. Preheat oven to 350 degrees. Place filling into zucchini shells.
Arrange the zucchini in a baking dish. Spread extra filling around the shells in the bottom of the pan.
Cover with foil and bake about 40 minutes. |
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Sabastian Şef Aşçıbaşı

Joined: 19 Jun 2007 Posts: 1034
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Posted: Tue Oct 02, 2007 5:55 am Post subject: Stuffed Zucchini |
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Stuffed Zucchini
4 medium zucchini (about 2 pounds)
1 medium onion -- chopped (about 1/2 cup)
1/4 cup margarine or butter (1/2 stick)
1 (4 ounce) can chopped green chiles -- drained
1 (2 ounce) jar diced pimientos -- drained
1 1/2 cups herb-seasoned stuffing mix (dry)
3/4 cup shredded Mozzarella or Monterey Jack cheese
Heat 2 inches water (salted if desired) to boiling. Add zucchini. Heat to boiling; reduce heat. Cover and simmer just until tender, 8 to 10 minutes; drain. Cool slightly; cut each zucchini lengthwise in half. Spoon out pulp; chop coarsely. Place zucchini, cut sides up, in ungreased baking dish, 13 × 9 × 2 inches.
Heat oven to 350º. Cook and stir onion in margarine in 10-inch skillet until onion is tender. Stir in chopped pulp, chiles, pimientos and stuffing mix. Divide stuffing mixture among zucchini halves. Sprinkle each with about 1 tablespoon cheese. Bake uncovered until hot, 30 to 35 minutes. |
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Yemek Tarifleri
Robot Admin
 Joined: 18 Jun 2006 Posts: Auto Post Location: Turkey
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STUFFED EGGPLANT PICKLES
STUFFED GRAPE LEAVES (PERSIAN)
Zucchini Slaw
Stuffed Zucchini In Hot Yogurt Sauce
SYRIAN STUFFED PRUNES
Koosa (Stuffed Squash) Lebanese Dish
Stuffed Peppers
Stuffed Green Peppers
BACON AND CREAM CHEESE STUFFED MUSHROOMS
BAKED STUFFED MUSHROOM
GARDEN-STUFFED MUSHROOMS
ITALIAN STUFFED MUSHROOMS
MEXICAN STUFFED MUSHROOMS
STUFFED MUSHROOMS, ITALIAN STYLE
STUFFED MUSHROOMS PARMIGIANA
Vegetarian Stuffed Grape Leaves (Dolmas)
STUFFED ZUCCHINI WITH YOGURT SAUCE
CORN STUFFED ZUCCHINI
STUFFED ZUKES (MAHSHEE)
STUFFED ARTICHOKES
Zucchini Dough
Zucchini Quiche
Zucchini Casserole
Baked Zucchini
Zucchini & Pasta Salad
Zucchini & Mushroom Casserole
Zucchini & Pesto Pasta
Cream of Zucchini Soup
Zucchini & Yogurt Sauce
Zucchini & Tomato Casserole
Zucchini Slices
Zucchini & Sun-Dried Tomatoes
Kidney Bean & Zucchini Soup
Zucchini with Herbs
Zucchini & Potatoes
Zucchini & Rice Casserole
Dilled Zucchini
Zucchini & Tomatoes
Zucchini & Tomato Gratin
Zucchini Salad
Zucchini Bake
Zucchini Pesto
Zucchini Stew
Zucchini Pancakes
Baked Zucchini Au Gratin
Zucchini & Cheese Casserole
Zucchini & Cheese Enchiladas
Hamburger & Zucchini Casserole
Zucchini Pizza
Zucchini Stuffing
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