#stuffedzucchini

Stuffed Zucchini with Egg is a delightful dish that combines the flavors of zucchini, eggs, and savory seasonings. It's a perfect choice for a wholesome and satisfying meal.

Ingredients: 4 medium zucchinis. 2 eggs. 1/2 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1/2 cup diced tomatoes. 1/4 cup diced onions. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Preheat your oven to 375F 190C. Cut the tops off the zucchinis and hollow them out using a spoon, leaving about 1/4-inch thick shells. Reserve the zucchini flesh for later. In a skillet, heat the olive oil over medium heat. Add the diced onions and minced garlic, and saut until they become translucent. Chop the reserved zucchini flesh and add it to the skillet. Cook for about 5 minutes until the zucchini softens. In a bowl, beat the eggs and mix them with breadcrumbs, grated Parmesan cheese, diced tomatoes, dried oregano, salt, and pepper. Stir the zucchini mixture from the skillet into the egg mixture. Fill each hollowed-out zucchini with the egg and zucchini mixture. Place the stuffed zucchinis in a baking dish, cover with aluminum foil, and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the tops are golden brown and the zucchinis are tender. Serve hot and enjoy your delicious stuffed zucchinis with egg!

Prep Time: 20 minutes

Cook Time: 45 minutes

Zoodles stuffed with quinoa and topped with a creamy peanut lime sauce make a healthy and tasty meal. This recipe makes a healthy and filling meal by combining the earthy richness of quinoa with the freshness of vegetables.

Ingredients: 4 medium-sized zucchinis. 1 cup quinoa, rinsed and cooked. 1 cup black beans, cooked. 1 cup corn kernels. 1 red bell pepper, diced. 1/2 cup red onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1/4 cup fresh cilantro, chopped. 1/4 cup peanuts, crushed. Sesame seeds for garnish.

Instructions: Warm the oven up to 190C 375F. Cut zucchinis in half lengthwise and scoop out the seeds to make a hole in the middle. Cook the quinoa and put it in a large bowl. Add the corn, red bell pepper, red onion, garlic, cumin, chili powder, salt, and pepper. Put some of the quinoa mixture inside each half of the zucchini. Put stuffed zucchini on a baking sheet and bake for 25 to 30 minutes, or until the zucchini is soft. Mix lime juice, peanut butter, and water until smooth to make the peanut lime sauce while the cake is baking. Before serving, pour the peanut lime sauce over the zucchini that has been stuffed. Put fresh cilantro, peanuts that have been crushed, and sesame seeds on top.

Prep Time: 20 minutes

Cook Time: 30 minutes

This Paleo-friendly dish features grilled zucchinis stuffed with a flavorful mixture of shrimp, asparagus, cauliflower rice, garlic, and lemon. It's a light yet satisfying meal that's perfect for a summer dinner.

Ingredients: 4 medium zucchinis. 1 lb shrimp, peeled and deveined. 1 bunch asparagus, chopped. 2 cups cauliflower rice. 2 cloves garlic, minced. 1 lemon, zest and juice. 2 tbsp olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Warm the grill up to a medium-high level. Scoop out the flesh from the middle of each zucchini half, leaving a shell that is about inch thick. Put garlic, lemon zest, lemon juice, olive oil, salt, and pepper in a bowl. Add the shrimp, asparagus, cauliflower rice, and mix them all together. Add the shrimp mixture to the zucchini halves and stuff them. Grill zucchini stuffed with shrimp for 10 to 12 minutes, or until the zucchini is soft and the shrimp is cooked all the way through. Before serving, sprinkle with fresh parsley.

Prep Time: 20 minutes

Cook Time: 12 minutes

Zoodles stuffed with quinoa and topped with a creamy peanut lime sauce make a healthy and tasty meal. This recipe makes a healthy and filling meal by combining the earthy richness of quinoa with the freshness of vegetables.

Ingredients: 4 medium-sized zucchinis. 1 cup quinoa, rinsed and cooked. 1 cup black beans, cooked. 1 cup corn kernels. 1 red bell pepper, diced. 1/2 cup red onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1/4 cup fresh cilantro, chopped. 1/4 cup peanuts, crushed. Sesame seeds for garnish.

Instructions: Warm the oven up to 190C 375F. Cut zucchinis in half lengthwise and scoop out the seeds to make a hole in the middle. Cook the quinoa and put it in a large bowl. Add the corn, red bell pepper, red onion, garlic, cumin, chili powder, salt, and pepper. Put some of the quinoa mixture inside each half of the zucchini. Put stuffed zucchini on a baking sheet and bake for 25 to 30 minutes, or until the zucchini is soft. Mix lime juice, peanut butter, and water until smooth to make the peanut lime sauce while the cake is baking. Before serving, pour the peanut lime sauce over the zucchini that has been stuffed. Put fresh cilantro, peanuts that have been crushed, and sesame seeds on top.

Prep Time: 20 minutes

Cook Time: 30 minutes