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Stuffed Zucchini Blossoms with Tomato Sauce
My grandparents have been growing vegetables on the same land my great-grandfather tilled when he first came to this country from Italy. And as long as I can remember they've grown zucchini and squash on terraces between the concord grapes my great-grandfather planted along them almost a century ago. Anytime I'm visiting them up in Massachusetts and I see a bunch of blossoms growing I try to grab them to bring back with me. Doesn't get much more farm-to-table than stuffing homegrown zucchini blossoms. Conventional practice is to batter the blossoms, but one, that makes them heavier, and two, they're gorgeous, why ya wanna go and hide 'em! So sometimes I skip the battering and just give them a quick sauté in some butter and oil. It's a simple process and a quick, simple tomato sauce adds a nice touch.
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Barb in WNY
A microwave side dish made in minutes.
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Schweik
Came from a magazine in my doctor's office-and I always have pen and paper with me. This sounded good-and it is excellent!
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James A. Beard
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James A. Beard
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Anonymous
Ingredients: 4 medium zucchini 2 tablespoons butter 1 tomato chopped 3 green onions finely sliced Freshly-ground black pepper to taste 1/4 cup grated Parmesan cheese Salt to taste Cut zucchini lengthwise in halves. Scoop out pulp, leaving a 1/4-inch ...
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kiki275
Ingredients: 2 medium sized zucchini 1/2 onion, diced 2 cloves garlic, minced salt and pepper 1 t paprika 1 egg 1/2 c shredded mozzarella, plus a little more 1/2 c almond flour Preheat the oven to 350. Cut the ends off the zucchinis, then slice them ...
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