Zucchini is the blank canvas of vegetables. It’s there to let your imagination run wild, let your creative side shine, and still get something delicious out of your artistic frenzy at the end of the day. Best of both worlds, right? Exactly. And because we love this particular vegetable so much, we’re going to show you 3 super creative stuffed zucchini recipes.
Stuffed Zucchini Recipes: Zucchini Fans, Zucchini Ravioli, and Zucchini Boats
Zucchini is the blank canvas of vegetables. It's there to let your imagination run wild, let your creative side shine, and still get something delicious out of your artistic frenzy at the end of the day. Best of both worlds, right? Exactly. And because we love this particular vegetable so much, we're going to show you 3 super creative stuffed zucchini recipes.
Equipment
- Baking Sheet
- Skillet
Ingredients
- 2 zucchinis
- 1 tbsp honey
- 8 oz crumbled feta
- 2/3 cup cream cheese
- salt & pepper to taste
- olive oil
- cherry tomatoes, sliced
- grated parmesan
- 1 tbsp chopped rosemary
- 1.5 cups panko bread crumbs
- 3 zucchinis
- tomato sauce
- shredded cheese
- 8 oz crumbled feta cheese
- 3/4 cup panko bread crumbs (optional)
- 2-3 tbsp basil pesto
- 1/3 cup cream cheese
- 2 tbsp cream cheese
- 1 large zucchini
- 6 oz ground beef
- 5 cherry tomatoes, quartered
- 1 cup crumbled feta cheese
- 1 tbsp chopped parsley
- 6 eggs
Instructions
- Preheat the oven to 350°F. Cut one of the zucchinis into a fan. Cut the second zucchini lengthwise into thin strips and place one strip each in the gaps between the zucchini fan. Season the zucchini with salt and pepper. Transfer the zucchini fan to a baking sheet lined with parchment paper.
Mix the feta, honey, salt, pepper, cream cheese, and panko bread crumbs and spread the mixture in the gaps between the strips.
Slice the cherry tomatoes, stick them between the gaps, and then drizzle olive oil over everything. Sprinkle the chopped rosemary and shredded cheese on top and then put the baking sheet in the oven for 25 minutes. Serve this zucchini fan with tomato sauce.
- Preheat the oven to 400°F and use a peeler to cut the zucchinis lengthwise into thin strips.
Mix the cream cheese and crumbled feta and add the bread crumbs, pesto, salt, and pepper.
Place 3-4 zucchini strips each crosswise and salt and pepper each one.
Add a spoonful of the cream cheese mixture to the center of the zucchini cross and wrap it up like ravioli.
Briefly fry the zucchini ravioli in olive oil and add the tomato sauce to the skillet. Add the shredded cheese and then put the skillet in the preheated oven for 12 minutes.
- Preheat the oven to 275°F. Cut the zucchini in half, scrape out the flesh on the inside, and season with salt and pepper.
Mix the ground beef with the cherry tomatoes, feta, parsley, olive oil, salt, and pepper, and fill the zucchini halves with it.
Crack 3 eggs each on top of the ground beef mixture in the zucchini halves. Spread some more shredded cheese on top and put the zucchini boats in the oven for 35 minutes.