ITALIAN STUFFED ZUCCHINI BOATS
Make and share this Italian Stuffed Zucchini Boats recipe from Food.com.
Provided by Chef Gorete
Categories European
Time 1h10m
Yield 6 zucchini, 3-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Measure one cup of marinara sauce and set aside.
- Trim the ends from the zucchini and slice them in half lengthwise. Using a teaspoon, scrape the inside of the zucchini forming a cavity, being careful not to cut through.
- Place the zucchini boats in a 9 x 13" baking dish and add a cup of water. Cover with foil then bake for 20 minutes or until just slightly fork tender. Remove from oven, remove foil and set aside to cool slightly.
- While the zucchini is cooking, add the olive oil to a skillet and place over medium heat. Add the ground turkey, onions, peppers, and garlic to the pan, and stir until fully combined. Cook, stirring to break up the ground turkey as it cooks. Cook until the meat is cooked and the vegetables have softened. If there is too much grease, drain off as much as possible. and return skillet to the heat.
- Add the remaining 2 cups marinara sauce, parsley and spices and simmer over low heat for 15 minutes. Taste and adjust the spices if necessary.
- Remove the zucchini from the baking dish and drain off the water. Pour the 1 cup marinara on the bottom of the dish and place the zucchini on top of the sauce.
- Fill the zucchini cavities with the meat sauce. If you have extra, add it around the zucchini or save it to enjoy with pasta another day. Cover the dish with foil and bake for 20 minutes. or until zucchini is fork tender.
- Remove dish from oven and set the oven to broil. Remove the foil then sprinkle the mozzarella cheese, then the parmigiano-reggiano cheese, and then the breadcrumbs evenly over the six zucchini boats.
- Place dish in the oven and broil for approximately 2 minutes, with the door open, until the cheese has melted and golden in colour.
- *I used my Basil Tomato Sauce Recipe #447975.
Nutrition Facts : Calories 554.9, Fat 32.3, SaturatedFat 12.9, Cholesterol 155.1, Sodium 1032.9, Carbohydrate 17.6, Fiber 4, Sugar 8.2, Protein 50.7
ITALIAN-STYLE ZUCCHINI BOATS
I love zucchini boats, and I'm always looking for new ways to experience them. This is a very hearty dish with ground beef, and my family loves it! This is the perfect use for all those jumbo zucchinis growing in your garden! Sprinkle each slice with additional dried oregano and dried basil as desired.
Provided by Corie Kessler-Bennett
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Drizzle olive oil on zucchini and season with salt and pepper. Place on the prepared baking sheet.
- Bake in the preheated oven until zucchini is fork-tender, 30 to 45 minutes.
- While zucchini is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with onion and garlic until browned and crumbly, 5 to 7 minutes. Stir in dried basil, dried oregano, and garlic salt.
- Combine tomato paste with 1 cup of water in a small bowl. Mix thoroughly. Drain fat from beef mixture if needed. Add tomato paste mixture and heat through. Turn off heat, add fresh basil leaves, and mix until well blended.
- Remove zucchini from the oven; leave the oven on. Scoop meat mixture generously into each zucchini quarter and sprinkle each with mozzarella cheese. Return to the oven and bake until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 617.4 calories, Carbohydrate 25.1 g, Cholesterol 158 mg, Fat 35 g, Fiber 6.9 g, Protein 51.6 g, SaturatedFat 14.9 g, Sodium 2554.8 mg, Sugar 10.7 g
ZUCCHINI BOATS WITH RICOTTA AND BASIL
This is from Cooking Light Magazine. Use a melon baller to make quick work of hollowing out the zucchini halves.
Provided by E.A.4957
Categories < 60 Mins
Time 35m
Yield 1 shell each, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Cut each zucchini in half lengthwise, scoop out pulp, leaving a 1/4 inch thick shell.
- Reserve pulp for another use.
- Arrange zucchini shells single layer in a 13 x 9 inch baking dish coated with cooking spray.
- Combine basil and next 7 ingredients, stirring well with a whisk.
- Divide mixture evenly among shells, pressing gently.
- Bake at 450 degrees for 20 minutes or until zucchini is tender.
Nutrition Facts : Calories 54.3, Fat 3.3, SaturatedFat 2, Cholesterol 11.7, Sodium 101.5, Carbohydrate 3.1, Fiber 0.9, Sugar 1.1, Protein 3.8
BASIL SHRIMP STUFFED ZUCCHINI
NICE way to use that wonderful garden squash and a nice way to serve it as a meal you can even make this on the grill to keep down the heat in the house during summer time!
Provided by Shawn C
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven 350.
- wash squash and trim off ends but leaving a small amount to keep the boat closed. cut in half and scoop out seeds to make look sorta like a boat.
- saute onions in butter add tomatoes and simmer until soft.
- in a mixing bowl combine onion mixture, shrimp, basil, salt and pepper and half of the bread crumbs.
- fill the boats with stuffing and sprinnkle with remaining bread crumbs and drizzle with melted butter.
- bake 15 minutes or until shrimp are pink and done.
BASIL ZUCCHINI BOATS
This is a side dish that I make often in the summer. My husband is not a huge zucchini fan, but he enjoys this with our grilled meats! Not only does it use up some of the extra zucchini from the garden, it is fast and extremely easy! Sometimes I bake the zucchini, but other times we put them on foil "trays" and add it to the grill, alongside our meat. This is also good with oregano or a combination of your favorite herbs. Also, experiment with other hard cheeses, like Romano.
Provided by Georgia Jill
Categories Vegetable
Time 30m
Yield 4 zucchini boats, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Wash and dry the zucchini. Trim off the ends and slice in half lengthwise. Scoop out some of the seeds in the middle of each piece. You may leave some seeds in because you only need to scoop out enough to allow the butter to melt and stay inside. Put all zucchini boats on a baking sheet.
- Divide the butter between the zucchini boats, spreading all over cut side. Salt and pepper each piece and then divide the basil and parmesan between the boats.
- Bake in a 350 degree oven for 25 minutes or until desired tenderness. (Less for slightly crisp and longer for softer zucchini.).
Nutrition Facts : Calories 139.3, Fat 10, SaturatedFat 6, Cholesterol 26.3, Sodium 257.7, Carbohydrate 6.8, Fiber 2, Sugar 5, Protein 7.4
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