Amazing Stuffed Zucchini and Stuffed Eggplant Recipes.
Stuffed Zucchini and Eggplant
Same Recipe for Either Zucchini or Eggplant.
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!
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.
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.
- 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
- 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.)
- 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.
- Stuff your Zucchinis (or Eggplants) with the reduced meat and tomato sauce. Add Cheeses, Black Pepper and drizzle Olive Oil over the cheeses.
- 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.)
Stuffed Zucchini and Eggplant
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