ZUCCHINI EGGPLANT RECIPES

Name: Stuffed Zucchini
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 servings.
Cuisine: Europe, Italian
Ingredients: 1-1/2 pounds lean ground beef (90% lean); 1 large onion, chopped; 1 large green pepper, chopped; 1 jalapeno pepper, minced; 1-1/4 cups soft bread crumbs; 1 large egg, beaten; 1 tablespoon dried parsley flakes; 1 teaspoon dried basil; 1 teaspoon Italian seasoning; 1 teaspoon salt; 1/8 teaspoon pepper; 2 cans (8 ounces each) tomato sauce, divided; 2 medium tomatoes, coarsely chopped; 4 medium zucchini; 2 cups shredded mozzarella cheese

STUFFED ZUCCHINI RECIPE: HOW TO MAKE IT

Stuffed Zucchini Recipe: How to Make It image

An abundance of squash from my garden inspired me to make up this stuffed zucchini recipe, which is now a favorite. —Marjorie Roberts, West Chazy, New York

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1-1/2 pounds lean ground beef (90% lean)
1 large onion, chopped
1 large green pepper, chopped
1 jalapeno pepper, minced
1-1/4 cups soft bread crumbs
1 large egg, beaten
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1/8 teaspoon pepper
2 cans (8 ounces each) tomato sauce, divided
2 medium tomatoes, coarsely chopped
4 medium zucchini
2 cups shredded mozzarella cheese

Steps:

In a large bowl, combine first 11 ingredients and 1 can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13x9-in. baking dishes. Spoon remaining tomato sauce over each. , Bake, uncovered, at 375° until the zucchini is tender, about 45 minutes. Sprinkle with cheese during the last few minutes of baking.

Nutrition Facts : Calories 294 calories, FatContent 15g fat (7g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 831mg sodium, CarbohydrateContent 14g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 27g protein.

TOMATO EGGPLANT BAKE RECIPE: HOW TO MAKE IT

Tomato Eggplant Bake Recipe: How to Make It image

Cheesy and delicious, this casserole features a crisp crumb topping. It's a good meatless entree for a summer-time meal.—Faye Wortman, Evansville, Indiana

Provided by Taste of Home

Categories Side Dishes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 medium eggplant (1 pound), peeled and cut into 1/2-inch slices
Salt to taste
1 large tomato, sliced
1 medium onion, sliced
6 tablespoons butter, melted, divided
1/2 teaspoon dried basil
1/2 cup dry bread crumbs
4 slices mozzarella cheese, cut into thirds
2 tablespoons grated Parmesan cheese

Steps:

Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.

Nutrition Facts : Calories 245 calories, FatContent 18g fat (11g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 318mg sodium, CarbohydrateContent 15g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 8g protein.

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