Amazing Stuffed Zucchini and Stuffed Eggplant Recipes.

Stuffed Zucchini and Eggplant

Scoping out center of zucchini
Scoping out center of zucchini
Saute' chopped onion, ground beef or ground turkey and chopped zucchini centers.
Saute' chopped onion, ground beef or ground turkey and chopped zucchini centers.
Add homemade tomato sauce.
Add homemade tomato sauce.
saute' until mixture is reduced and most of the liquid is gone.
saute' until mixture is reduced and most of the liquid is gone.
Stuff the hollowed out zucchini with the sauteed mixture then add cheese and tops.
Stuff the hollowed out zucchini with the sauteed mixture then add cheese and tops.
Bake in a 350 degree oven, covered for one hour. Remove cover and finish baking for 15 min. more.
Bake in a 350 degree oven, covered for one hour. Remove cover and finish baking for 15 min. more.
Yum... what more can I say?
Yum... what more can I say?
Yum...close up!
Yum...close up!
On to scoping out the eggplant.
On to scoping out the eggplant.
Take off a small slice of each side of eggplant so it sits flat in the baking dish.
Take off a small slice of each side of eggplant so it sits flat in the baking dish.
Chop the eggplant centers and small slices that were cut off the bottoms.
Chop the eggplant centers and small slices that were cut off the bottoms.
Saute' the eggplant and onion and add tomato sauce.  Simmer until most of liquid is gone.
Saute' the eggplant and onion and add tomato sauce. Simmer until most of liquid is gone.
Stuff eggplant, add cheese and bake.
Stuff eggplant, add cheese and bake.
Let rest for 5 minutes and serve.
Let rest for 5 minutes and serve.
More Yum for your family!
More Yum for your family!

Same Recipe for Either Zucchini or Eggplant.

Stuffed Zucchini


This recipe has the same ingredients and steps for either Zucchini or Eggplant. That being said, I want to start with The Stuffed Zucchini. The recipe is easy. It takes a little preparation, but worth the effort. Everyone loves this dish! It's hard to have any leftover. I've turned around and the complete baking dish was empty... there wasn't even one left for me to eat! This is true. I left the room to take care of something and saw an empty baking dish, shortly after I came back in the room! I asked my husband where mine was and the only reply I got was, "I though you wanted me to finish them."

I hope I made the instructions clear. It's really very simple. Just slice 1/4 of each zucchini so that each zucchini has a top. Scoop out the centers, chop and put aside. In a frying pan saute chopped onion in olive oil until transparent. Add only one (1) pound of ground beef or ground turkey. Cook until the meat is browned. Add tomato sauce, simmer until almost all the liquid is gone. You want a nice dry meat sauce. Add the cheeses, black pepper and a drizzle of olive oil and bake covered with some foil for an hour. Remove the foil and bake for another 15 minutes or until everything is bubbling. Rest for 5 minutes and serve. Don't let everyone serve themselves... or you will be left out!

Stuffed Eggplant


I just can't stand to fry breaded eggplant. My legs start hurting me after standing there, dipping eggplant in egg, coating with breadcrumbs and frying it all up. That is why I make my Eggplant this way. It is not only much easier to stuff the eggplant, it is also much better for the waistline. You are getting rid of the bread crumbs, lots of oil, eggs, etc.

The only difference between the Stuffed Zucchini and Stuffed Eggplant is the way you slice the Eggplant. Simply slice it down the center and slice off a small piece of the outer side of each eggplant. This will make the eggplant sit better in the baking dish. I keep the cleaned skin on. When I used to fry the breaded eggplant I always took off the skin. Hence...more time saved and more vitamins are consumed when the skins are left on.

Why not bake both, together?


Yes, this can be done. If you only have two (2) zucchinis and two (2) eggplants, you can still make this dish. Just adjust the recipe. As long as the finished sauteed vegetables and tomato sauce are reduced, (most liquid, gone) then you are good to go.

Freeze It!


When your garden produces more zucchini and eggplants than you thought it would, just spend a day and cook off a few trays of this recipe. You can serve up some for dinner, a dinner party or send some along to someone who enjoys your cooking efforts.

Cool off your Stuffed Zucchini/Eggplant. Separate them and put each one on a clean baking sheet. Put in the Freezer for a few hours then transfer to a freezer bag. You can stack the bags, if you have the freezer space.

Think of it, in the middle of winter, you can pull out one of the freezer bags. Defrost and bake for 1/2 hour, cool for 5 minutes and serve.

Made with Love, For All To Share...


Everyone will be surprised when you bring this baked dish to the table. They won't find this at any restaurant. Homemade, just like they did back in Italy. I hope you try this recipe and you make a few people smile... all the way home.

Until We Meet Again... Francesca27









Stuffed Zucchini and Eggplant.

5 stars from 2 ratings of Stuffed Zucchini & Eggplant

Cook Time

Prep time: 40 min
Cook time: 1 hour 15 min
Ready in: 1 hour 55 min
Yields: Serves six generous portions.

Ingredients

  • 4-5 Med. sized Zucchini or Eggplants, Centers scoped out and chopped
  • 1 Quart Tomato Sauce, Made ahead or Store Bought
  • 1 Pound Ground Beef or Turkey
  • 1 Med. sized Onion, Chopped
  • 1 Clove Garlic (Optional), Minced
  • 1 1/2 Cups Mixed Munster and Mozzarella Cheese, Grated, or Sliced
  • 1/2 Cup Parmesan Cheese, Grated or Store Bought.
  • 1/4 teaspoon Black Pepper, Fresh Ground
  • 1/2 teaspoon Olive Oil
  • 1/4 teaspoon Salt

Instructions

  1. Slice 1/4 off each Zucchini to make a top. Put aside and Scoop out the inside of each Zucchini. Chop the scooped out centers and put aside. (For Eggplants, simply cut off the stem, slice down the center and scoop out the insides.)
  2. Saute' One Medium, Chopped Onion in a teaspoon of Olive Oil, add One (1) Pound of Ground Beef or Turkey. Add 1/4 teaspoon of salt and Saute' until the meat is browned. Add Tomato Sauce and reduce until most of the liquid is gone. Add your Chopped Zucchini or Eggplant and saute' until all liquid is gone. Should take 10 to 15 minutes.
  3. Stuff your Zucchinis (or Eggplants) with the reduced meat and tomato sauce. Add Cheeses, Black Pepper and drizzle Olive Oil over the cheeses.
  4. Bake in a 350 degree oven for One (1) hour, covered with aluminum foil. Remove foil and bake for 10-15 minutes more. Take out of oven, let rest for 5 minutes and serve. (Ovens vary, so adjust the temp. according to your oven. You may have to bake at 375 degrees for the first hour. If a knife doesn't go through the Zucchini easily, bake a bit longer at the higher temp.)

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Comments 4 comments

carol7777 profile image

carol7777 4 years ago from Arizona

What delicious recipes. Both veggies are favorites. I love what you did to both of them. Looks like they make the meal and all you need is a salad. Voted up...Great photos.


Francesca27 profile image

Francesca27 4 years ago from Hub Page Author

Hi carol7777: That is exactly what I do...Just put together a salad and dinner is ready. Enjoy.


NTR57 4 years ago

Francesca,

You should open up a restaurant! How about a cookbook? I love your recipes. Thank you for adding the photos. They really help to show what each step should look like. Looking forward to your next creation!


Francesca27 profile image

Francesca27 4 years ago from Hub Page Author

Thanks NTR57. I've been told that I should write a cookbook, many times. I'll think about it.

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