COLORFUL ZUCCHINI BOATS
In Hattiesburg, Mississippi, Shirley Glaab hollows out zucchini, then fills the shells with an herb-seasoned stuffing for a colorful side dish.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cut a thin slice off bottom of zucchini so it sits flat. Cut a thin lengthwise slice from top of zucchini and discard. Scoop out pulp, leaving a 1/4-in. shell. Chop 1 cup pulp; set aside. Place zucchini shells in a ungreased 8-in. square microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside., In a microwave-safe bowl, combine mushrooms, onion and reserved zucchini pulp. Cover and microwave on high for 4 minutes; drain. Heat 1-2 minutes longer; drain thoroughly. Stir in the corn, butter, thyme, basil, salt and pepper. Cover and microwave on high for 1 minute. Stir in salad dressing and 1/4 cup cheese. Stuff into zucchini boats., Microwave, uncovered, on high for 2-3 minutes. Sprinkle with the remaining cheese; top with tomatoes. heat 1-2 minutes longer or until the vegetables are tender and the cheese is melted. Let stand for 3-5 minutes before serving.
Nutrition Facts :
STUFFED ZUCCHINI BOATS
While any medium sized ripe zucchinis will do, use garden fresh ones if you have them. The tender sweet flesh of the zucchinis paired with the spiced meat and cool yogurt sauce will make you forget that this dish is less than 500 calories per serving!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 450, Fat 28 grams, SaturatedFat 9 grams, Cholesterol 110 milligrams, Sodium 864 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 33 grams, Sugar 12 grams
STUFFED ZUCCHINI BOATS
Hearty and flavorful zucchini boats made with fresh zucchini, turkey sausage, tomatoes, herbs, panko and two types of cheese! A delicious recipe that's perfect for summer.
Provided by Jaclyn
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
- Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim on all sides to create boats. Drizzle with 1 Tbsp olive oil, then season with salt and pepper.
- Bake in preheated oven 15 minutes.
- Meanwhile heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add onion and saute 3 minutes.
- Add sausage in crumbles, cook through, while breaking up meat during cooking. Add garlic during last 1 minute of cooking.
- Remove from heat stir in tomatoes, 1/3 cup panko bread crumbs and Italian seasoning. Season with salt and pepper to taste.
- Sprinkle 1/3 cup parmesan over zucchini boats, then divide filling among the zucchini boats.
- In a small mixing bowl stir together the mozzarella cheese, remaining 1/3 cup parmesan and remaining 1/3 cup panko bread crumbs. Sprinkle mixture over zucchini boats.
- Bake in preheated oven until tender, about 10 - 15 minutes. Sprinkle with parsley and serve warm.
Nutrition Facts : Calories 272 kcal, Carbohydrate 17 g, Protein 20 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 56 mg, Sodium 625 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
VEGETARIAN ZUCCHINI BOATS
This is one of my favorite quick and cheap recipes for vegetarian zucchini boats that originally came from another recipe I found. I have made it several times as both a main course and a side dish, and liked it so much I thought I'd share it on AR. Thanks to the original blogger for sharing!
Provided by Webb Sledge
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 3
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick cooking spray.
- Cut each zucchini in half lengthwise and trim a little off of the bottoms so that they will sit flat in the baking dish. Scoop out the centers, where the seeds are, with a spoon.
- Combine 1/4 cup olive oil, garlic, salt, and pepper in a cup or bowl. Brush over the inner surfaces of the zucchini boats. Arrange tomatoes into the grooves and sprinkle bread crumbs around and in between to fill in the gaps.
- Bake in the preheated oven until tender, about 30 minutes. Remove from the oven and turn the oven's broiler on.
- Place mozzarella cheese around and on top of the tomatoes. Return to the oven and broil until golden brown and bubbling, 3 to 4 minutes. Remove from the oven. Drizzle with olive oil and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 503 calories, Carbohydrate 37.1 g, Cholesterol 26.2 mg, Fat 31.2 g, Fiber 4.1 g, Protein 19.8 g, SaturatedFat 9.4 g, Sodium 735.6 mg, Sugar 4.3 g
ZUCCHINI BOATS
Steps:
- Trim and discard zucchini ends. Working with the 3 widest, cut across width into 2inch lengths. Using a melon baller or small spoon, scoop out inner meat and seeds of each 2-inch piece, leaving a thin base at bottom so "boat" stands for stuffing. Place scooped-out centers into a food processor.
- Roughly chop remaining zucchini. Add to food processor and puree until well chopped.
- Bring a medium pot of salted water to a boil. Blanch zucchini boats just until they begin to soften, about 2 minutes. Immediately refresh in a bowl of iced water. Drain and arrange, flatside down, in a large jelly roll pan or roasting pan.
- Preheat oven to 375 degrees F.
- Melt butter in a medium saucepan over medium-high heat. Add reserved chopped zucchini and saute until liquid is evaporated, about 15 minutes. Stir in nuts, cook for 1 minute, then add cream, salt, and pepper. Bring to a boil. Cook until cream thickens, about 3 minutes. Add 1/2 cup Parmesan cheese and all bread crumbs. Remove from heat and stir until smooth.
- Using a tablespoon or pastry bag fitted with a plain tip, stuff zucchini boats with cream mixture. Pour boiling water into pan containing filled zucchini boats until it rises about 1/4-inch, to form a water bath. Bake 15 minutes.
- Heat broiler. Sprinkle remaining Parmesan cheese over tops and place under broiler until slightly golden, about 1 minute. Serve immediately.
TURKEY ZUCCHINI BOATS
Healthy, colorful and delicious, these are an amazing way to use up your leftover turkey. VIDEO https://youtu.be/njWseO35jU0
Provided by CLUBFOODY
Categories Thanksgiving
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375ºF/190ºC and lightly grease a baking dish: set aside.
- Slice zucchinis in half lengthwise and scoop the flesh out with a melon baller, leaving about ¼-inch from the edges - reserve the flesh for other recipes. Place zucchini boats on the prepared baking dish; set aside.
- In a medium saucepan over medium heat, add oil and when hot, add onions and celery; sauté for 3 minutes. Add red peppers and sauté for 2 minutes. Stir in mushrooms and cook for 4 minutes. Add garlic and quickly sauté for 1 minute. Add cooked turkey, marinara sauce, Italian seasoning and sharp Cheddar cheese; stir until the ingredients are well blended.
- Remove from the heat and add breadcrumbs and parsley; stir well and taste and adjust if necessary.
- Evenly stuff the prepared zucchini half cavities. Sprinkle on Parmesan cheese to cover the filling and dust with smoked paprika. Wrap the dish with foil and transfer to the preheated oven; bake for 35 minutes.
- 25 minutes later, remove the foil and continue baking for the remaining 10 minutes.
- Remove from the heat and let it sit 5 to 10 minutes before serving. Yields 6 zucchini halves.
Nutrition Facts : Calories 295.6, Fat 14, SaturatedFat 6, Cholesterol 58.9, Sodium 654.4, Carbohydrate 18.3, Fiber 3.5, Sugar 9.8, Protein 24.1
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