Zucchini anyone? Readers share tons of zucchini recipes

August 28, 2013 

Zucchini should be plentiful in Mississippi and Florida until late September, which will give reader Linda Saxon Nix plenty of time to try out stuffed zucchini recipes.

Readers from both states sent recipes for her to try. Nix had a stuffed zucchini recipe that she really liked that she found in a newspaper, but unfortunately it went missing from her files. She asked readers for their help.

Toni Betyn of Palmetto shares a recipe that uses marinara sauce and ground beef and can be done in either the microwave or conventional oven.

"I use the zucchini pulp when browning the meat so it is not wasted and makes for more filling," Betyn said.


4 medium zucchini

1 pound ground beef

1/2 cup chopped onion

1 egg

3/4 cup marinara or spaghetti sauce

1/4 cup seasoned breadcrumbs

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup shredded Monterey Jack cheese, divided

Additional sauce

Cut zucchini in half lengthwise, cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving a1/4-inch shell.

Place shells in an ungreased 13-by-9-by2-inch microwave safe dish. Turn off turntable setting.

Cover and microwave on high for 3 minutes or until crisp tender; drain and set aside.

Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir

in the egg, marinara sauce, breadcrumbs, salt, pepper and 1/2 cup cheese.

Spoon about1/4 cup into each shell. Microwave, uncovered, on high 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160 degrees and zucchini are tender. Serve with additional marinara sauce. Yield: 4 servings.

Note: This recipe can also be done in the oven in a covered dish and uncovered for the last 15 minutes to brown slightly at 350 degrees for about 40 minutes.

-- Submitted by Toni Betyn

"Linda Saxon Nix asked for a stuffed zucchini made with sausage recipe. The following is from my mother's collection," said Ellen J. Nyberg of Bradenton. "She had a note that it came from 'The Ed Miller Cook-a-long'."


1 pound sausage

1 small green pepper, chopped

1 small onion, chopped

1/2 cup breadcrumbs

Chili sauce (enough to moisten mixture)

1/4 cup chopped almonds (optional)

Red pepper flakes, parsley flakes, salt and pepper to taste

1/4 to 1/2 cup grated Parmesan cheese

3-scooped out zucchini

Cook zucchini in boiling water. When soft, scoop out the pulp.

Brown sausage with green pepper and onion. Combine with remaining ingredients, except the cheese and stuff mixture into zucchini. Sprinkle cheese over all and bake at 350 degrees for 30 minutes.

-- Submitted by Ellen J. Nyberg

An anonymous Gulfport, Miss., reader sent in two zucchini recipes one with ground round and the other with bacon. Both recipes are layered casseroles, not stuffed zucchini. These are recipes that have been handed down, she said.


3 medium zucchini

1/2 onion, diced

6 slices Velveeta cheese

1 can cream of mushroom soup

2 cups Pepperidge Farm Herb Stuffing mix

1 pound ground round

1/2 teaspoon seasoned salt

1 stick butter or margarine, melted

Boil zucchini 5 minutes in salted water. Take out and slice into1/4-inch slices. Fry ground meat with a little onion and seasoned salt. In 3-quart casserole, layer meat, zucchini slices and cheese. Make 2 layers. Put cream of mushroom soup over top. Mix stuffing mix with margarine. Sprinkle over soup. Bake at 350 degrees for 1 hour.


4-5 zucchini squash

2 medium tomatoes, sliced

4 slices American cheese, cut into strips

Parsley and oregano to taste

1 medium onion, sliced

4 slices bacon

In a rectangular baking dish, layer in this order: zucchini (unpeeled and sliced lengthwise), onion, tomatoes, cheese and bacon (uncooked). Sprinkle with parsley and oregano. Bake at 350 degrees for 30-50 minutes. Serves 6-8.

Spice up Labor Day

Judith R. Villare of Bradenton has an ice cream recipe that is sure to spice up Labor Day picnics or family get-togethers. She found this recipe in "Taste of Home's Favorite Brand Name Recipes 2006."


1/2 cup milk

1 medium cinnamon stick

1 strip orange peel (from 1 small orange)

4 whole cloves

1 (14-ounce) can sweetened condensed milk

2 teaspoons vanilla extract

1- 1/2 teaspoons Tabasco brand pepper sauce

2 cups heavy cream, whipped

Cinnamon sticks and orange peel twists, optional

Heat milk, cinnamon stick, orange peel and cloves to boiling in small saucepan over medium heat. Reduce heat to low; cover and simmer 5 minutes to blend flavors. Set aside to cool to room temperature. Strain mixture.

Combine milk mixture, sweetened condensed milk, vanilla and Tabasco sauce in large bowl. Gently fold in whipped cream. Cover and freeze until firm. To serve, scoop ice cream into glasses or dessert dishes. Garnish with cinnamon sticks and orange peel twists if desired. Makes 6 servings.

-- Submitted by Judith R. Villare

Wanted: green chile or chile verde in Bradenton

"We are from Colorado and love Mexican food. Almost any Mexican food restaurant in the western U.S. serves pork green chile (chile verde) on the majority of their menus," said Dan and Pam Hyndman, now of Florida. "We have contacted numerous Mexican food restaurants in the Sarasota/Bradenton area looking for one that serves green chile. We called the Top 4 rated ones from the 'Best Of,' and they had never heard of green chile.

"Is there a restaurant in the area that serves green chile?" they asked. "We make our own but would likely dine out at least once a week if someone offered good green chile."

OK, readers, do any of you know of a restaurant in the Sarasota/Bradenton area that serves chile verde or green chile?

Frogmore stew, please

"A dear friend of mine, Jean in South Carolina, told me she went to a gathering, and they were having Frogmore Stew. Would you please let me know if you and/or your readers have a recipe for Frogmore Stew?" Betty Thompson said. "It is my understanding the stew contains sausage, shrimp, potatoes, onion and celery. It would be great to know how to make it."

Readers, have you heard of Frogmore Stew, and, more importantly, do you have recipes? If so, please send them my way.

Andrea Yeager, who can be reached at ayeager51@cableone.net, takes contributions or requests at Cook's Exchange, P.O. Box 4567, Biloxi, MS 39535-4567.

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