3 Vegetarian Recipes: Cheese Eggplant Squash Bake, Stuffed Tomatoes, Stuffed Zucchini

 Vegetarian Recipes: Cheese Eggplant Squash Bake, Stuffed Tomatoes, Stuffed Zucchini


Cheesy Eggplant Squash Bake

Serves: 6
Cooking Time: 1 hr
What You’ll Need:
1/2 cup (1 stick) butter
1 medium-sized eggplant, peeled and cut into ½-inch chunks
4 medium-sized yellow squash, cut into ½-inch chunks
2 medium-sized onions, chopped
1 1/2 cups milk
2 eggs
2 cups (8 ounces) shredded sharp Cheddar cheese, divided
1/2 cup instant rice
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
In a large skillet, melt butter over medium-high heat. Add eggplant, squash, and onions, and saute 6 to 8 minutes, or until vegetables are slightly tender.
Meanwhile, in a large bowl, combine milk, eggs, 1-1/2 cups cheese, the rice, salt, and pepper; mix well. Add vegetable mixture to egg mixture; mix well.
Pour into prepared casserole dish then sprinkle remaining 1/2 cup cheese over the top and bake 50 to 55 minutes, or until rice is tender.
Old Fashion Stuffed Tomatoes
These stuffed tomatoes are old-fashioned tasty and new-fashioned easy! They really color up a plate, too.
Serves: 4
Cooking Time: 25 min
What You’ll Need:
4 large ripe tomatoes
4 tablespoons olive oil, divided in half
1 medium-sized onion, chopped
6 garlic cloves, minced
6 anchovies, chopped
1/4 cup chopped fresh parsley
1/2 cup dry bread crumbs
2 tablespoons dry white wine
1/4 teaspoon salt
1/4 teaspoon pepper
Grated Parmesan cheese for sprinkling (optional)
Instructions
Preheat oven to 350 degrees F.
Cut tops off tomatoes; remove the center pulp; set tomato shells aside. Chop the center pulp and set aside, discarding excess juice.
In a large skillet, heat 2 tablespoons olive oil; add onion and garlic and saute just until softened. Add tomato pulp, anchovies, parsley, bread crumbs, wine, remaining olive oil, salt, and pepper; mix well.
Fill tomato shells with mixture and place in a greased 8-inch square baking dish. Sprinkle with Parmesan cheese, if desired.
Bake for 20 minutes or until cheese is melted and lightly golden.
Stuffed Zucchini
Want to get the kids to beg you for veggies? Make ’em look and taste like this clever little stuffed treat and they’ll gobble them up!
Serves: 6
Cooking Time: 1 hr
What You’ll Need:
3 medium-sized zucchini, sliced in half lengthwise
2 tablespoons olive oil
1 (4-ounce) can mushroom stems and pieces, drained and chopped
1 small onion, chopped
2 plum tomatoes, diced
1/4 cup Italian-flavored bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) shredded mozzarella cheese
Instructions
Preheat oven to 375 degrees F. With a spoon, scoop meat out of zucchini halves; set aside shells and chop zucchini meat finely.
In a medium-sized skillet, heat oil over medium heat and saute chopped zucchini, mushrooms, onion, and tomatoes 6 to 8 minutes, or until tender. Stir in bread crumbs, Parmesan cheese, salt, and pepper until well mixed.
Stuff zucchini shells evenly with vegetable mixture and place in a 9- x 13-inch baking dish that has been coated with cooking spray.
Cover tightly with aluminum foil and bake 35 minutes. Remove foil and top evenly with mozzarella cheese.
Bake 8 to 10 minutes, or until zucchini are tender and cheese is golden.
Credit: All recipes are from http://www.mrfood.com in their Vegetarian section. © 2012 by Ginsburg Enterprises Incorporated. All rights reserved.