Chili Stuffed Zucchini Boats Food

GARDEN-STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 350°. Halve zucchini lengthwise; place cut sides down in an ungreased 13x9-in. baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell., Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is al dente, 12-15 minutes. Stir in Parmesan cheese., Spoon mixture into zucchini shells. Place in an ungreased 13x9-in. baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour remaining water into bottom of dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce if desired.

ITALIAN STUFFED ZUCCHINI BOATS

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.

CHILI-STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400°. Cut the ends off the zucchini, then slice in half lengthwise. Use a spoon to scoop out the seeds and hollow out the centers. Brush with olive oil and season with 1/2 teaspoon salt and a few grinds of pepper. Set on a rimmed baking sheet.
• Heat the olive oil in a large skillet over medium heat. Add the beef and cook, stirring and breaking up the meat, until browned, about 3 minutes.
• Add the onion, poblano, chili powder, cumin, cayenne, garlic powder and the remaining 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes.
• Add the tomato paste to the skillet and cook until darkened, about 1 minute. Stir in the tomato sauce and 3/4 cup water until everything is combined. Reduce the heat to low and simmer until very thick, about 8 minutes. Stir in the cilantro. Let cool slightly.
• Fill the zucchini boats with the chili and sprinkle with the cheese.
• Cover with foil and bake until the zucchini is just tender, 18 to 20 minutes. Uncover and bake until the cheese is golden, 10 to 15 more minutes. Top with sour cream, scallions and cilantro.

STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400˚ F. Drizzle a rimmed baking sheet with 2 tablespoons olive oil. Season the zucchini halves with salt and pepper. Add to the baking sheet and turn to coat with the oil. Arrange the zucchini cut-side down in a single layer. Roast until crisp-tender, about 15 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Stir in the cumin and 1/2 teaspoon each salt and pepper; cook 30 seconds. Add the turkey and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Stir in the tomato paste and chicken broth until combined. Cook until the broth is reduced to a thick sauce, 4 to 5 minutes.
• Turn the zucchini boats cut-side up and fill with the turkey mixture, packing it in. Sprinkle with the cheese and roast until the zucchini is tender and the cheese is softened, about 10 minutes.
• Meanwhile, stir together the yogurt and lemon juice; season with salt and pepper. Drizzle the zucchini boats with the yogurt mixture and top with the dill.

MEATY STUFFED ZUCCHINI BOATS

Steps:

• In a large bowl, combine the first 11 ingredients and one can of tomato sauce; mix well.
• Stir in tomatoes.
• Halve zucchini lengthwise; scoop out center part of zucchini to about 1/4 inch from edges.
• Fill with meat mixture; place in two 13x9 inch baking dishes.
• Spoon remaining tomato sauce over each.
• Bake uncovered, at 375 degrees for 45 minutes or until the zucchini is tender.
• Sprinkle with cheese during last few minutes or baking.

STUFFED ZUCCHINI BOATS

Steps:

• Cut a wedge from zucchini (a hatch), approximately 15cm x 4cm on a 300g zucchini.
• Scrape pulp from each wedge.
• Scrape the pulp from the inside of the zucchini to form a cavity (like making a dugout canoe).
• Chop and reserve the pulp.
• In a large wok or pan, Cook the chopped onion and garlic for 3-4 minutes in the olive oil.
• Add minced chicken and cook a further 3 or 4 minutes.
• Add zucchini pulp, tomato paste, kecap manis, sugar and stock.
• Season with pepper.
• cook uncovered for a few minutes to dry mixture a little.
• Remove from heat and stir through rice, mint and parsley.
• Place zucchini boats side by side in a baking dish.
• Fill with vegetable mixture.
• Sprinkle on grated cheese.
• Top with lids.
• Cover dish with foil.
• Bake in 180C oven for 25 or so minutes.

STUFFED ZUCCINI BOATS

Steps:

• Cook rice according to package directions.
• Wash zuccini thoroughly and pat dry. Cut in half lenghthwise and scoop out seeds. Salt and pepper flesh.
• Fry celery, onions, and green pepper in olive oil until translucent.
• Add minced garlic and ground beef. Cook until beef is browned.
• Stir in rest of ingredients except cheeses.
• Divide filling among the zuccini and top with mozzarella and sprinkle parmesan on top.
• Put boats in a roasting pan or on a cookie sheet and tent loosely with foil. Bake at 375 for 45 minutes.
• Remove foil and bake an additional 5 to 15 minutes - until zuccini is tender when poked with a fork.

STUFFED ZUCCHINI BOATS

Steps:

• Heat oven to 375 degrees. Spray a 13"x9" baking dish with vegetable cooking spray.
• Scoop out insides of zucchini, leaving a 1/2 inch shell. Reserve zucchini flesh. Place shells in prepared baking dish. Set aside.
• Chop reserved zucchini. In a medium skillet, heat oil over medium heat. Add onion, garlic and zucchini; saute until softened, 5 minutes. Remove from heat.
• In a medium bowl, combine flour, feta and Swiss cheeses, parsley, egg, egg whites and pepper. Mix well. Add zucchini mixture; toss to combine.
• Spoon mixture evenly into zucchini shells. Bake until heated through, about 30 minutes. Place on a serving platter. Serve immediately.

STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 350 Degrees F.
• Wash and dry the zucchini, and cut them in half.
• Cut off the stem end.
• Using a sharp, small spoon, scoop out the center of each half leaving at least 1/2 inch shell all around.
• Complete all of the zucchini halves in this fashion, setting aside the center.
• Take half of the center pulp and chop it finely.
• Use the other half for another purpose.
• Heat the olive oil in a frying pan, and cook the zucchini pulp, pancetta, onion, and garlic until the pancetta begins to brown and the vegetables are soft.
• Add the bread cubes and cook another few minutes until they begin to brown.
• Remove and let cool to room temperature.
• Add the parmesan, salt, pepper and parsley to the stuffing mixture and stir well to combine.
• Place the zucchini boats in a shallow casserole dish and divide the stuffing equally between each mounding it slightly on top.
• Pour in the cup of wine into the dish, cover and bake for 20 minutes.
• Remove the cover and bake an additional 20 minutes or until the zucchini boat is fork tender and lightly browned on top.