[Cover photo by GaylaJ.] Vegetables—eggplant, tomatoes, peppers, onions, mushrooms, lettuce, cabbage, celery, zucchini, artichokes, avocados, acorn squash, grape leaves, potatoes, endive, cucumbers—stuffed with wondrous fillings, are contained in my series of Stuff It! cookbooks.
Fast, easy stuffed zucchini. I make this in the summer when the zucchini are fresh and abundant. It makes a great light meal with some fresh bread to mop up the sauce, or as a side dish. This recipe is easily doubled!
A nice variation of stuffed zucchini drizzled with a sweet balsamic glaze. This recipe could work as a first course, main dish or side, whatever you're in the mood for! This recipe was created for the Ready, Set, Cook! contest.
I really love this recipe. I like to use smallish zucchini, because the large ones are just too tough. This filling is also very good for stuffed mushrooms or peppers or filo bites or whatever else you like.
My great grandparents are from Lebanon and I am learning to make all of the wonderful recipes they have passed down through the family. As I learn, I will post and share here. The Stuffing for the squash can be used to stuff Bell Peppers, Tomato, or as the filling for cabbage or grape leaf rolls.
My father lives rather close and so I use him as the taste tester. He commented that the Koosa was the most flavorful he's had in a while.
Note: Unless you have about twice as many squash, or want to also stuff a bunch of green bell peppers, you may want to halve the stuffing recipe. I had a ton left over.
You will need to be able to cover the squash with a bit of water in whatever pan you choose, so a deep frying pan or a shallow pot will work. Keep in mind that all the squash will need to be able to sit in the bottom of the pan, not on top of each other.
Ready to try something new? It needs a little bit of time to stuff the zucchini, but you can do it in front of the TV. This dish is in particular nice as part of a vegetarian Indian meal. Serves 4-6 as part of a meal. The recipe has been adopted from Madhur Jaffrey's Eastern Vegetarian Cooking.
Whipped these up today to have for supper tonight! I looked for a recipe like this here and couldn't find one, so I made one. A nice way to mix up the zucchini bounty we all get in the summer. Presents well. Hope you enjoy!
I made these for lunch today and thought they were quite good. They could either be served as a vegetable side, or as a light lunch or supper dish. I used 2 fairly large zucchini, but kept the filling ingredients in the amounts listed. The recipe is from a book about Greek food.
This is from Everyday Food. I made it and we just loved it. It's simple, made with ingredients I usually have on hand and delicious. Great way to use up the bounty of zucchini everyone seems to have in the summer.
You could use any veggies you like for this recipe. Instead of rice you can stuff it with cooked mince. Serve as a side dish. Prep and cooking time I am guessing. There would be some rice mixture left over, I normally add it in between the veggies and bake it.
This is a tasty meat and vegetables with just the right spices to make it a flavorful dish. I got this from the ladies of the Greek Orthodox Church. They always have something special cooking in the kitchen.