colleenmomof2
Well-known member
Not yellow squash with tan stem but yellow zucchini with green stem, greenish flesh/seeds and zucchini shape. I've not seen the yellow zucchini before this year. Colleen
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Wow! Yellow zucchini are amazing!
- Thread starter colleenmomof2
- Start date
If you like stuffed zucchini I can vouch for these Sausage Stuffed Zucchini Boats which
are delicious. Made them again last week with green zucchini, doubling the recipe to share a couple halves with neighbors and to have leftovers the next day (they are just as good Day 2 as Day 1). I'm thinking it would be a yummy treatment for your yellow zukes too.
I omitted the bread crumbs this time as I'm low-carbing but didn't miss them at all.
Sausage Stuffed Zucchini Boats
4 medium zucchini, cut in half lengthwise
1 tablespoon olive oil
8 ounces loose sweet Italian sausage
8 ounces loose hot Italian sausage
1 clove garlic, minced
1 small onion, chopped
2 medium vine-ripened tomatoes, chopped
Kosher salt and freshly ground black pepper
1/2 cup Parmesan, finely grated
1/2 cup mozzarella, shaved
1/4 cup breadcrumbs
2 tablespoons chopped fresh parsley
Preheat the oven to 400 degrees F.
With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9x13-inch casserole dish. Chop the zucchini flesh and set aside.
In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.
Source: http://www.foodnetwork.com/recipes/nancy-fuller/sausage-stuffed-zucchini-boats.html
One reviewer said "So freaking good!". Another said "Absolutely Fantastic!"
http://www.foodnetwork.com/recipes/nancy-fuller/sausage-stuffed-zucchini-boats.html
are delicious. Made them again last week with green zucchini, doubling the recipe to share a couple halves with neighbors and to have leftovers the next day (they are just as good Day 2 as Day 1). I'm thinking it would be a yummy treatment for your yellow zukes too.
I omitted the bread crumbs this time as I'm low-carbing but didn't miss them at all.
Sausage Stuffed Zucchini Boats
4 medium zucchini, cut in half lengthwise
1 tablespoon olive oil
8 ounces loose sweet Italian sausage
8 ounces loose hot Italian sausage
1 clove garlic, minced
1 small onion, chopped
2 medium vine-ripened tomatoes, chopped
Kosher salt and freshly ground black pepper
1/2 cup Parmesan, finely grated
1/2 cup mozzarella, shaved
1/4 cup breadcrumbs
2 tablespoons chopped fresh parsley
Preheat the oven to 400 degrees F.
With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9x13-inch casserole dish. Chop the zucchini flesh and set aside.
In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.
Source: http://www.foodnetwork.com/recipes/nancy-fuller/sausage-stuffed-zucchini-boats.html
One reviewer said "So freaking good!". Another said "Absolutely Fantastic!"
http://www.foodnetwork.com/recipes/nancy-fuller/sausage-stuffed-zucchini-boats.html
And another favorite recipe I make All. The. Time. using mostly
colorful bell peppers though it's just as good with zucchini. It's a recipe that's in regular rotation at our house year round. Would be lovely using your yellow zucchini.
Stuffed Zucchini and Red Bell Peppers
2 tablespoons olive oil
1 small onion, grated
1/4 cup chopped fresh Italian parsley leaves
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup grated Pecorino Romano (usually use Parmesan)
1/4 cup dried plain bread crumbs
1 pound ground turkey, preferably dark meat
2 zucchini, ends removed, halved lengthwise and crosswise
1 short orange bell pepper, halved and seeded
1 short red bell pepper, halved and seeded
1 short yellow bell pepper, halved and seeded
1-1/2 cups marinara sauce
Preheat the oven to 400 degrees F.
Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture.
Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.
Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve.
Source: Giada http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30881,00.html
Pat’s notes: Delicious -- lots of flavor. Sometimes I use all bell peppers (not green ones), no zucchini. Don’t skimp on the marinara sauce. Terrific with spinach sautéed with olive oil and garlic and Sesame Rice. Leftovers are good on Day 2.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30881,00.html
colorful bell peppers though it's just as good with zucchini. It's a recipe that's in regular rotation at our house year round. Would be lovely using your yellow zucchini.
Stuffed Zucchini and Red Bell Peppers
2 tablespoons olive oil
1 small onion, grated
1/4 cup chopped fresh Italian parsley leaves
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup grated Pecorino Romano (usually use Parmesan)
1/4 cup dried plain bread crumbs
1 pound ground turkey, preferably dark meat
2 zucchini, ends removed, halved lengthwise and crosswise
1 short orange bell pepper, halved and seeded
1 short red bell pepper, halved and seeded
1 short yellow bell pepper, halved and seeded
1-1/2 cups marinara sauce
Preheat the oven to 400 degrees F.
Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture.
Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.
Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve.
Source: Giada http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30881,00.html
Pat’s notes: Delicious -- lots of flavor. Sometimes I use all bell peppers (not green ones), no zucchini. Don’t skimp on the marinara sauce. Terrific with spinach sautéed with olive oil and garlic and Sesame Rice. Leftovers are good on Day 2.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30881,00.html
I add yellow zucchini to the skewers in this Rec: Grilled Shrimp and Vegetables with Pearl Couscous
Colorful and delish! Good cold the next day too. A keeper.
Grilled Shrimp and Vegetables with Pearl Couscous
This riff on traditional pasta salad gets an added layer of flavor from golden pearls of toasted couscous.
Yield: Makes 6 to 8 servings
3 tablespoons red-wine vinegar
3 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 large garlic clove, finely chopped
1 3/4 teaspoons salt
3/4 teaspoon black pepper
1/3 cup plus 1/4 cup olive oil
2 1/4 cups pearl couscous (sometimes called Israeli couscous; 3/4 pound)
1 3/4 cups reduced-sodium chicken broth (14 fl ounces)
1 cup water
1/4 teaspoon crumbled saffron threads
2 lb large shrimp (21 to 25 per pound), peeled and deveined if necessary
2 medium red onions (1 pound total)
2 pounds large zucchini (about 4), cut diagonally into 1/2-inch-thick slices
6 ounces feta, crumbled (1 1/4 cups)
about 12 (8-inch) wooden skewers and 20 wooden picks (round, not flat), soaked in water 30 minutes
Whisk together vinegar, oregano, thyme, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until salt is dissolved. Add 1/3 cup oil in a slow stream, whisking until vinaigrette is combined.
Heat 1 tablespoon oil in a wide 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes. While couscous toasts, stir together broth, water, and saffron in a large glass measure. Add to couscous with 1/2 teaspoon salt and bring to a simmer, uncovered. Simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes. Stir vinaigrette to combine, then stir 2 tablespoons into couscous and let stand, uncovered, at room temperature.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
Toss shrimp with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl and thread 4 or 5 shrimp onto each skewer (don't crowd, or shrimp won't cook evenly).
Peel onions and trim root ends slightly, leaving ends intact, then halve lengthwise and cut halves lengthwise into 1/2-inch-wide wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a large bowl with zucchini. Toss vegetables with remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Grill shrimp skewers on lightly oiled grill rack, covered only if using a gas grill, turning over once with tongs, until just cooked through, about 4 minutes total. Transfer shrimp, discarding skewers, to a clean bowl and toss with 2 tablespoons vinaigrette.
Grill vegetables on lightly oiled grill rack, covered only if using a gas grill, turning over once, until just tender, about 5 minutes, transferring to bowl as grilled. Remove and discard picks from onions. Drizzle vegetables with remaining vinaigrette and toss to combine.
Spoon couscous onto a large platter or shallow serving bowl. Arrange shrimp and vegetables on top of couscous and sprinkle with feta. Serve warm or at room temperature.
Cooks' notes: ï¡If you aren't able to grill outdoors, shrimp and vegetables can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat. Grill shrimp skewers, turning over once, about 4 minutes total. Grill vegetables, turning over once, about 5 minutes total.
ï¡
Vinaigrette can be made 3 hours ahead and kept, covered, at room temperature.
ï¡
Shrimp skewers can be assembled 2 hours ahead and chilled, covered with plastic wrap.
ï¡
Vegetables can be cut and onions can be skewered 2 hours ahead and chilled, covered with plastic wrap.
Source: June 2006 Gourmet http://www.epicurious.com/recipes/food/views/235021
http://www.epicurious.com/recipes/food/views/235021
Colorful and delish! Good cold the next day too. A keeper.
Grilled Shrimp and Vegetables with Pearl Couscous
This riff on traditional pasta salad gets an added layer of flavor from golden pearls of toasted couscous.
Yield: Makes 6 to 8 servings
3 tablespoons red-wine vinegar
3 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 large garlic clove, finely chopped
1 3/4 teaspoons salt
3/4 teaspoon black pepper
1/3 cup plus 1/4 cup olive oil
2 1/4 cups pearl couscous (sometimes called Israeli couscous; 3/4 pound)
1 3/4 cups reduced-sodium chicken broth (14 fl ounces)
1 cup water
1/4 teaspoon crumbled saffron threads
2 lb large shrimp (21 to 25 per pound), peeled and deveined if necessary
2 medium red onions (1 pound total)
2 pounds large zucchini (about 4), cut diagonally into 1/2-inch-thick slices
6 ounces feta, crumbled (1 1/4 cups)
about 12 (8-inch) wooden skewers and 20 wooden picks (round, not flat), soaked in water 30 minutes
Whisk together vinegar, oregano, thyme, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until salt is dissolved. Add 1/3 cup oil in a slow stream, whisking until vinaigrette is combined.
Heat 1 tablespoon oil in a wide 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes. While couscous toasts, stir together broth, water, and saffron in a large glass measure. Add to couscous with 1/2 teaspoon salt and bring to a simmer, uncovered. Simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes. Stir vinaigrette to combine, then stir 2 tablespoons into couscous and let stand, uncovered, at room temperature.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
Toss shrimp with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl and thread 4 or 5 shrimp onto each skewer (don't crowd, or shrimp won't cook evenly).
Peel onions and trim root ends slightly, leaving ends intact, then halve lengthwise and cut halves lengthwise into 1/2-inch-wide wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a large bowl with zucchini. Toss vegetables with remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Grill shrimp skewers on lightly oiled grill rack, covered only if using a gas grill, turning over once with tongs, until just cooked through, about 4 minutes total. Transfer shrimp, discarding skewers, to a clean bowl and toss with 2 tablespoons vinaigrette.
Grill vegetables on lightly oiled grill rack, covered only if using a gas grill, turning over once, until just tender, about 5 minutes, transferring to bowl as grilled. Remove and discard picks from onions. Drizzle vegetables with remaining vinaigrette and toss to combine.
Spoon couscous onto a large platter or shallow serving bowl. Arrange shrimp and vegetables on top of couscous and sprinkle with feta. Serve warm or at room temperature.
Cooks' notes: ï¡If you aren't able to grill outdoors, shrimp and vegetables can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat. Grill shrimp skewers, turning over once, about 4 minutes total. Grill vegetables, turning over once, about 5 minutes total.
ï¡
Vinaigrette can be made 3 hours ahead and kept, covered, at room temperature.
ï¡
Shrimp skewers can be assembled 2 hours ahead and chilled, covered with plastic wrap.
ï¡
Vegetables can be cut and onions can be skewered 2 hours ahead and chilled, covered with plastic wrap.
Source: June 2006 Gourmet http://www.epicurious.com/recipes/food/views/235021
http://www.epicurious.com/recipes/food/views/235021
Yellow zukes look just like the green ones in shape --
Similar texture and flavor, and pretty much just available during the summer. Well, at least here in California. Have grown them and they're as easy to grow as the green zucchini though perhaps not as prolific. I find them nice to interchange with or include in a dish along with the green zucchini. Pretty colors together...like, alternating on a skewer for grilling, or as zucchini linguine (subbing the colorful zucchini for pasta), or in a tian or napoleon.
Similar texture and flavor, and pretty much just available during the summer. Well, at least here in California. Have grown them and they're as easy to grow as the green zucchini though perhaps not as prolific. I find them nice to interchange with or include in a dish along with the green zucchini. Pretty colors together...like, alternating on a skewer for grilling, or as zucchini linguine (subbing the colorful zucchini for pasta), or in a tian or napoleon.
colleenmomof2
Well-known member
Will try this, too. Thanks for sharing, Pat!
We don't usually have ground chicken/turkey so I'll run out and pick some up. Have everything else on hand - including yellow and green zucchini, colorful peppers and defrosting spaghetti sauce ; Colleen
We don't usually have ground chicken/turkey so I'll run out and pick some up. Have everything else on hand - including yellow and green zucchini, colorful peppers and defrosting spaghetti sauce ; Colleen