15 Delicious Marinated Tomatoes Recipes

Delicious Marinated Tomatoes Recipes is a versatile and delicious dish that can be enjoyed as a main course or side dish. With its tender zucchini boats filled with flavorful ingredients, it’s a dish that never fails to impress. In this article, we’ll explore 15 mouthwatering stuffed zucchini recipes that are perfect for any occasion. From classic Italian flavors to creative vegetarian options, there’s something for everyone to enjoy. So let’s dive in and discover the endless possibilities of stuffed zucchini!

1. Classic Italian Stuffed Zucchini

Ingredients:

• Zucchini
• Ground beef or turkey
• Onion
• Garlic
• Tomato sauce
• Italian seasoning
• Parmesan cheese
• Bread crumbs

Instructions:

1. Preheat the oven to 375°F.
2. Cut the zucchini in half lengthwise and scoop out the flesh, leaving a shell.
3. In a skillet, cook ground beef or turkey with diced onion and minced garlic until browned.
4. Stir in tomato sauce and Italian seasoning.
5. Fill the zucchini shells with the meat mixture.
6. Top with Parmesan cheese and bread crumbs.
7. Bake for 20-25 minutes, until the zucchini is tender and the filling is heated through.

2. Vegetarian Stuffed Zucchini Boats

Ingredients:

• Zucchini
• Quinoa
• Bell pepper
• Onion
• Black beans
• Corn
• Salsa
• Shredded cheese

Instructions:

1. Cook quinoa according to package instructions.
2. Cut the zucchini in half lengthwise and scoop out the flesh, leaving a shell.
3. In a bowl, mix cooked quinoa, diced bell pepper, diced onion, black beans, corn, and salsa.
4. Fill the zucchini shells with the quinoa mixture.
5. Top with shredded cheese.
6. Bake for 15-20 minutes, until the zucchini is tender and the cheese is melted.

3. Mediterranean Stuffed Zucchini

Ingredients:

• Zucchini
• Ground lamb or beef
• Onion
• Garlic
• Tomato
• Kalamata olives
• Feta cheese
• Fresh herbs (such as oregano and parsley)

Instructions:

1. Cut the zucchini in half lengthwise and scoop out the flesh, leaving a shell.
2. In a skillet, cook ground lamb or beef with diced onion and minced garlic until browned.
3. Stir in diced tomato, chopped Kalamata olives, crumbled feta cheese, and fresh herbs.
4. Fill the zucchini shells with the meat mixture.
5. Bake for 20-25 minutes, until the zucchini is tender and the filling is heated through.

4. Taco Stuffed Zucchini

Ingredients:

• Zucchini
• Ground beef or turkey
• Taco seasoning
• Onion
• Bell pepper
• Corn
• Black beans
• Shredded cheese
• Salsa
• Sour cream

Instructions:

1. Cut the zucchini in half lengthwise and scoop out the flesh, leaving a shell.
2. In a skillet, cook ground beef or turkey with taco seasoning, diced onion, diced bell pepper, corn, and black beans.
3. Fill the zucchini shells with the meat mixture.
4. Top with shredded cheese.
5. Bake for 15-20 minutes, until the zucchini is tender and the cheese is melted.
6. Serve with salsa and sour cream on the side.

5. Caprese Stuffed Zucchini

Ingredients:

• Zucchini
• Cherry tomatoes
• Fresh mozzarella cheese
• Fresh basil leaves
• Balsamic glaze

Instructions:

1. Cut the zucchini in half lengthwise and scoop out the flesh, leaving a shell.
2. Slice cherry tomatoes and fresh mozzarella cheese.
3. Layer tomato slices, mozzarella slices, and fresh basil leaves inside the zucchini shells.
4. Drizzle with balsamic glaze.
5. Bake for 15-20 minutes, until the zucchini is tender and the cheese is melted.
6. Serve hot.

6. Spinach and Ricotta Stuffed Zucchini

Ingredients:

• Zucchini
• Spinach
• Ricotta cheese
• Garlic
• Onion
• Parmesan cheese
• Bread crumbs

Instructions:

1. Cut the zucchini in half lengthwise and scoop out the flesh, leaving a shell.
2. In a skillet, sauté spinach with minced garlic and diced onion until wilted.
3. Mix cooked spinach with ricotta cheese, grated Parmesan cheese, and bread crumbs.
4. Fill the zucchini shells with the spinach mixture.
5. Bake for 15-20 minutes, until the zucchini is tender and the filling is heated through.

7. Buffalo Chicken Stuffed Zucchini

Ingredients:

• Zucchini
• Cooked chicken breast
• Buffalo sauce
• Cream cheese
• Shredded cheese
• Green onions

Instructions:

1. Cut the zucchini in half lengthwise and scoop out the flesh, leaving a shell.
2. In a bowl, mix cooked chicken breast with buffalo sauce and softened cream cheese.
3. Fill the zucchini shells with the chicken mixture.
4. Top with shredded cheese.
5. Bake for 15-20 minutes, until the zucchini is tender and the cheese is melted.
6. Garnish with chopped green onions before serving.

8. Shrimp Scampi Stuffed Zucchini

Ingredients:

• Zucchini
• Cooked shrimp
• Butter
• Garlic
• White wine
• Lemon juice
• Parsley
• Bread crumbs

Instructions:

1. Cut the zucchini in half lengthwise and scoop out the flesh, leaving a shell.
2. In a skillet, melt butter and sauté minced garlic until fragrant.
3. Add cooked shrimp, white wine, lemon juice, and chopped parsley to the skillet.
4. Cook for 2-3 minutes, until the shrimp is heated through.
5. Fill the zucchini shells with the shrimp mixture.
6. Top with bread crumbs.
7. Bake for 15-20 minutes, until the zucchini is tender and the filling is heated through.

1. Mushroom and Quinoa Stuffed Zucchini

Ingredients:

• Zucchini
• Quinoa
• Mushrooms
• Onion
• Garlic
• Parmesan cheese
• Bread crumbs
• Olive oil
• Salt and pepper

Instructions:

1. Cut the zucchini in half lengthwise and scoop out the flesh, leaving a shell.
2. Cook quinoa according to package instructions.
3. In a skillet, sauté diced mushrooms, onion, and minced garlic in olive oil until softened.
4. Mix cooked quinoa with the sautéed mushrooms, onion, garlic, grated Parmesan cheese, and bread crumbs.
5. Season with salt and pepper to taste.
6. Fill the zucchini shells with the quinoa mixture.
7. Bake for 15-20 minutes, until the zucchini is tender and the filling is heated through.

10. Pesto Chicken Stuffed Zucchini

Ingredients:

• Zucchini
• Cooked chicken breast
• Pesto sauce
• Sun-dried tomatoes
• Mozzarella cheese
• Pine nuts

Instructions:

1. Cut the zucchini in half lengthwise and scoop out the flesh, leaving a shell.
2. Chop cooked chicken breast and sun-dried tomatoes.
3. Mix chopped chicken with pesto sauce and sun-dried tomatoes.
4. Fill the zucchini shells with the chicken mixture.
5. Top with shredded mozzarella cheese and pine nuts.
6. Bake for 15-20 minutes, until the zucchini is tender and the cheese is melted.
7. Serve hot.

11. Greek Quinoa Stuffed Zucchini

Ingredients:

• Zucchini
• Quinoa
• Cherry tomatoes
• Cucumber
• Red onion
• Kalamata olives
• Feta cheese
• Greek dressing

Instructions:

1. Cut the zucchini in half lengthwise and scoop out the flesh, leaving a shell.
2. Cook quinoa according to package instructions.
3. Chop cherry tomatoes, cucumber, red onion, and Kalamata olives.
4. Mix cooked quinoa with chopped vegetables, crumbled feta cheese, and Greek dressing.
5. Fill the zucchini shells with the quinoa mixture.
6. Bake for 15-20 minutes, until the zucchini is tender and the filling is heated through.
7. Serve warm or cold.

12. Tex-Mex Stuffed Zucchini

Ingredients:

• Zucchini
• Ground beef or turkey
• Taco seasoning
• Onion
• Bell pepper
• Corn
• Black beans
• Shredded cheese
• Salsa
• Guacamole

Instructions:

1. Cut the zucchini in half lengthwise and scoop out the flesh, leaving a shell.
2. In a skillet, cook ground beef or turkey with taco seasoning, diced onion, diced bell pepper, corn, and black beans.
3. Fill the zucchini shells with the meat mixture.
4. Top with shredded cheese.
5. Bake for 15-20 minutes, until the zucchini is tender and the cheese is melted.
6. Serve with salsa and guacamole on the side.

13. Lentil and Vegetable Stuffed Zucchini

Ingredients:

• Zucchini
• Cooked lentils
• Carrot
• Celery
• Onion
• Garlic
• Tomato sauce
• Italian seasoning
• Breadcrumbs

Instructions:

1. Cut the zucchini in half lengthwise and scoop out the flesh, leaving a shell.
2. In a skillet, sauté diced carrot, celery, onion, and minced garlic until softened.
3. Mix cooked lentils with sautéed vegetables, tomato sauce, and Italian seasoning.
4. Fill the zucchini shells with the lentil mixture.
5. Top with breadcrumbs.
6. Bake for 15-20 minutes, until the zucchini is tender and the filling is heated through.

14. Spinach and Artichoke Stuffed Zucchini

Ingredients:

• Zucchini
• Spinach
• Artichoke hearts
• Cream cheese
• Parmesan cheese
• Garlic
• Bread crumbs

Instructions:

1. Cut the zucchini in half lengthwise and scoop out the flesh, leaving a shell.
2. In a skillet, sauté spinach and minced garlic until wilted.
3. Mix sautéed spinach with chopped artichoke hearts, softened cream cheese, and grated Parmesan cheese.
4. Fill the zucchini shells with the spinach and artichoke mixture.
5. Top with breadcrumbs.
6. Bake for 15-20 minutes, until the zucchini is tender and the filling is heated through.

15. Asian-Inspired Stuffed Zucchini

Ingredients:

• Zucchini
• Ground pork or chicken
• Soy sauce
• Ginger
• Garlic
• Green onions
• Sesame oil
• Rice vinegar
• Hoisin sauce

Instructions:

1. Cut the zucchini in half lengthwise and scoop out the flesh, leaving a shell.
2. In a skillet, cook ground pork or chicken with minced ginger, minced garlic, and chopped green onions until browned.
3. Stir in soy sauce, sesame oil, rice vinegar, and hoisin sauce.
4. Fill the zucchini shells with the meat mixture.
5. Bake for 15-20 minutes, until the zucchini is tender and the filling is heated through.

FAQs:

Can I use different types of zucchini for these recipes?

Yes, you can use any variety of zucchini for these recipes, including green zucchini, yellow zucchini, or round zucchini. Each variety may have a slightly different flavor and texture, but they can all be used interchangeably in stuffed zucchini recipes.

Can I make these recipes ahead of time and reheat them later?

Many of these stuffed zucchini recipes can be made ahead of time and reheated later for convenience. Simply prepare the stuffed zucchini as directed, then store them in an airtight container in the refrigerator for up to 2-3 days. To reheat, simply place them in a preheated oven or microwave until heated through.

Can I freeze stuffed zucchini for later use?

Yes, stuffed zucchini can be frozen for later use. Once assembled, place the stuffed zucchini in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to airtight containers or freezer bags and store in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight, then bake in a preheated oven until heated through.

Are these recipes suitable for vegetarians or vegans?

Many of these stuffed zucchini recipes can be easily adapted to be vegetarian or vegan-friendly by using plant-based protein sources such as tofu, lentils, or beans instead of meat. Simply swap out the meat for your favorite plant-based ingredients and adjust the seasonings as needed.

Can I customize these recipes to suit my taste preferences?

Absolutely! Feel free to customize these stuffed zucchini recipes to suit your taste preferences by adding or omitting ingredients as desired. You can also adjust the seasonings and spices to create your own unique flavor combinations.

Are these recipes suitable for people with dietary restrictions or allergies?

While many of these stuffed zucchini recipes are naturally gluten-free and dairy-free, it’s important to check individual ingredients and make substitutions as needed to accommodate specific dietary restrictions or allergies. For example, if you have a gluten intolerance, you can use gluten-free breadcrumbs or quinoa instead of traditional breadcrumbs. If you’re allergic to dairy, you can use dairy-free cheese or omit the cheese altogether. Always read labels carefully and choose ingredients that are safe for your dietary needs.

Can I add extra ingredients to these recipes?

Absolutely! Feel free to get creative and add extra ingredients to these stuffed zucchini recipes to suit your taste preferences. Whether it’s adding more vegetables for extra nutrition or incorporating different herbs and spices for added flavor, the possibilities are endless. Experiment with different combinations to create your own unique stuffed zucchini masterpiece.

Can I make these recipes spicy?

If you enjoy a bit of heat, you can easily add spice to these stuffed zucchini recipes by incorporating ingredients like jalapeños, chili flakes, or hot sauce. Simply adjust the amount of spice to suit your taste preferences, and don’t forget to serve with a cooling accompaniment like sour cream or yogurt for balance.

Are these recipes kid-friendly?

Many of these stuffed zucchini recipes can be kid-friendly with a few modifications. For picky eaters, you can try finely chopping or pureeing vegetables to disguise them in the filling. You can also involve kids in the cooking process by letting them help stuff the zucchini or choose their favorite toppings.

Can I make these recipes without an oven?

While baking is the most common method for cooking stuffed zucchini, you can also prepare them on the grill or stovetop. Simply wrap the stuffed zucchini in foil and grill over medium heat for about 20-25 minutes, or cook in a covered skillet on the stovetop over medium-low heat until the zucchini is tender and the filling is heated through.

How can I prevent the zucchini from becoming too watery?

To prevent the zucchini from becoming too watery during baking, you can try salting the zucchini shells and letting them sit for about 10-15 minutes before filling them. This helps draw out excess moisture from the zucchini, resulting in a firmer texture. You can also try baking the stuffed zucchini on a wire rack set over a baking sheet to allow any excess moisture to drip away.

Can I use different types of cheese in these recipes?

Yes, you can use different types of cheese in these stuffed zucchini recipes to customize the flavor to your liking. Feel free to experiment with options like cheddar, mozzarella, goat cheese, or pepper jack for a unique twist. Just be sure to choose cheeses that melt well and complement the other ingredients in the recipe.

Are these recipes suitable for meal prep?

Many of these stuffed zucchini recipes are perfect for meal prep, as they can be made in advance and stored in the refrigerator or freezer for later use. Simply prepare the stuffed zucchini as directed, then portion them out into individual containers for easy grab-and-go lunches or dinners throughout the week.

Can I serve these recipes as appetizers?

While stuffed zucchini is typically served as a main course or side dish, you can certainly adapt these recipes to serve as appetizers or party snacks. Simply cut the stuffed zucchini into smaller pieces or use mini zucchini for bite-sized portions that are perfect for sharing.

How can I make these recipes healthier?

To make these stuffed zucchini recipes healthier, you can try using lean protein sources like turkey or chicken, incorporating more vegetables into the filling, and reducing the amount of cheese or oil used. You can also experiment with alternative cooking methods like grilling or steaming to reduce added fats and calories.

Conclusion: Stuffed zucchini offers endless possibilities for delicious and nutritious meals that are perfect for any occasion. Whether you prefer classic Italian flavors, spicy Tex-Mex dishes, or exotic Asian-inspired creations, there’s a stuffed zucchini recipe to suit every taste bud. With the tips and FAQs provided, you’ll be well-equipped to whip up flavorful and satisfying stuffed zucchini dishes that will impress your family and friends. So go ahead, get creative in the kitchen, and enjoy the delightful experience of stuffed zucchini!