Best Lasagna Stuffed Zucchini Bites Recipes

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LASAGNA-STUFFED ZUCCHINI BITES



Lasagna-Stuffed Zucchini Bites image

Ready in only 30 minutes, these tasty zucchini bites are filled with Italian turkey sausage, pasta sauce and Italian cheese blend.

Provided by By Brooke Lark

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 4

2 small zucchini (about 2 inches in diameter)
1 cup cooked crumbled Italian turkey sausage
1 cup garlic-and-herb tomato pasta sauce
1 cup shredded Italian cheese blend (4 oz)

Steps:

  • Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
  • Cut zucchini into 2-inch pieces. With small scoop or spoon, scoop out small portion of zucchini in center of each slice to make room for filling.
  • In small bowl, stir together sausage and pasta sauce. Spoon 1 tablespoon mixture into each zucchini slice; top evenly with cheese. Place on cookie sheet.
  • Bake 20 minutes or until zucchini is tender and cheese is golden brown.

Nutrition Facts : Calories 200, Carbohydrate 9 g, Cholesterol 55 mg, Fiber 2 g, Protein 16 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 7 g, TransFat 0 g

STUFFED ZUCCHINI BITES WITH BLACK BEANS AND CORN



Stuffed Zucchini Bites with Black Beans and Corn image

These zucchini bites are filled with sauteed black beans and corn, then topped with Cotija for an easy vegetarian lunch or dinner.

Provided by Jaymee Sire

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 pound zucchini, sliced crosswise into 1 1/2- to 2-inch rounds
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 scallions, chopped
2 cloves garlic, minced
8 ounces canned black beans, rinsed and drained
1 ear corn, kernels removed
Grated Cotija, for garnish

Steps:

  • Preheat the oven to 375 degrees F. Using a melon baller, carefully scoop out a little spot in the center of each zucchini round for the filling to sit, making sure to leave about a 1/2-inch "floor" at the bottom. Put the scooped zucchini centers on a cutting board, season with salt and pepper and chop.
  • Heat the oil in a large skillet over medium heat. Add the scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook, stirring frequently, until fragrant, 30 seconds to 1 minute. Add the beans, corn and chopped zucchini centers. Cook, stirring frequently, until the zucchini begins to soften, 2 to 3 minutes.
  • Stuff the zucchini cups with the filling and bake on a rimmed baking sheet until the zucchini is cooked through, 25 to 30 minutes. Top with grated Cotija and serve.

STUFFED ZUCCHINI BITES WITH SPINACH AND RICOTTA



Stuffed Zucchini Bites with Spinach and Ricotta image

Hollowed out zucchini are the perfect vehicles for a delicious mixture of sauteed spinach, mushrooms and creamy ricotta in these fun bites!

Provided by Jaymee Sire

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 8

1 pound zucchini, sliced crosswise into 1 1/2- to 2-inch rounds
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 scallions, chopped
2 cloves garlic, minced
1 cup chopped mushrooms
4 to 5 cups baby spinach
1 1/2 cups part-skim ricotta

Steps:

  • Preheat the oven to 375 degrees F. Using a melon baller, carefully scoop out a little spot in the center of each zucchini round for the filling to sit, making sure to leave about a 1/2-inch "floor" at the bottom. Put the scooped zucchini centers on a cutting board, season with salt and pepper and chop.
  • Heat the oil in a large skillet over medium heat. Add the scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook, stirring frequently, until fragrant, 30 seconds to 1 minute. Add the mushrooms and chopped zucchini centers and cook, stirring frequently, until the mushrooms release their liquid and the zucchini start to soften, 5 to 7 minutes. Stir in the spinach and cook until wilted, 1 to 2 minutes. Remove from the heat and drain off any excess liquid. Stir in the ricotta and season with salt and pepper.
  • Stuff the zucchini cups with the filling and bake on a rimmed baking sheet until the zucchini is cooked through, 25 to 30 minutes.

ZUCCHINI LASAGNA RECIPE BY TASTY



Zucchini Lasagna Recipe by Tasty image

When it comes to comfort food, there are few meals as satisfying as warm, cheesy lasagna. This recipe is a lighter take on classic lasagna. It's made with thinly sliced zucchini in place of noodles, and it calls for ground turkey for the meat sauce, but it still contains everything you love about the classic dish.

Provided by Claire Nolan

Categories     Dinner

Time 1h30m

Yield 8 servings

Number Of Ingredients 20

2 zucchinis
1 cup grated parmesan cheese
2 tablespoons olive oil
½ large white onion
2 cloves garlic
1 lb ground turkey
28 oz crushed tomato
2 teaspoons dried basil
2 teaspoons dried parsley
2 teaspoons dried oregano
½ teaspoon salt
½ teaspoon pepper
1 tablespoon tomato paste
1 bay leaf
16 oz ricotta cheese
1 egg
1 tablespoon fresh parsley, minced
¼ cup grated parmesan cheese
¼ teaspoon salt
½ teaspoon pepper

Steps:

  • Cut the ends off of the zucchini, and cut in half, lengthwise.
  • Using a vegetable peeler, peel long strips of zucchini (these will be your "noodles") and set on a baking sheet lined with paper towels.
  • Dab zucchini strips with a paper towel to absorb the excess moisture.
  • In a large pot, add olive oil, onions, and garlic. Cook until translucent, about 4-5 minutes.
  • Add ground turkey, and cook for another 4-5 minutes, or until the turkey has browned slightly.
  • Pour in crushed tomatoes, basil, parsley, oregano, salt, pepper, tomato paste, and a bay leaf. Cover and let simmer for 30 minutes.
  • Preheat oven to 375˚F (190˚C).
  • In a bowl, combine ricotta cheese, egg, parsley, parmesan, salt, and pepper. Mix until well combined.
  • Using a baking dish, layer turkey sauce, zucchini strips, ricotta mixture, and parmesan. Repeat until there are 3 layers total, ending with the turkey sauce and topping that with parmesan cheese.
  • Bake for 50 minutes (times and temperatures may vary depending on the oven).
  • Let rest for at least 20 minutes.
  • Enjoy!

Nutrition Facts : Calories 328 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 3 grams, Protein 25 grams, Sugar 6 grams

STUFFED ZUCCHINI



Stuffed Zucchini 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

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15

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, Fat 15g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 831mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.

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