COUSCOUS STUFFED ZUCCHINI BOATS
A recipe that I ran across on a WW forum. It combines some of my favorite ingredients to give them a whole new look. For you WWs, this recipe is CORE. If you aren't dieting or just have points to spare, feel free to sprinkle the tops with breadcrumbs and/or cheese before baking.
Provided by SusieQusie
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Heat a large pot of water to simmering and add whole zucchini. Cook until just soft, for about IO minutes. Carefully remove them from the water and set aside until cool enough to handle.
- Meanwhile, in a skillet, saute onions in oil until soft. Add the garlic and saute for 30 seconds or so.
- Slice the cooled squash in half lengthwise and scrape the pulp into a mixing bowl. Reserve the shells.
- Combine the squash flesh, onions/garlic, tomatoes, couscous and seasonings.
- Carefully spoon the mixture evenly into the squash shells, mounding slightly.
- Place on a greased baking sheet.
- Bake for 10 minutes or until piping hot.
Nutrition Facts : Calories 77.2, Fat 2.7, SaturatedFat 0.4, Sodium 162.4, Carbohydrate 12.8, Fiber 3.4, Sugar 6.6, Protein 3.1
SAUSAGE-STUFFED ZUCCHINI BOATS
Provided by Nancy Fuller
Categories main-dish
Time 1h
Yield 8 zucchini boats
Number Of Ingredients 12
Steps:
- 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 9-by-13-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.
ZUCCHINI BOATS WITH GROUND BEEF
These zucchini boats with ground beef are a delicious, refreshing dish--good served on a bed of rice or with garlic toast and salad.
Provided by celloldy
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with foil.
- Cut zucchini in half lengthwise. Scoop out the seeds with a spoon. Chop and reserve about 3/4 of the seeds for the stuffing.
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add zucchini boats and cook uncovered for 4 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and set aside.
- Heat olive oil in a large pan over medium-high heat. Add ground beef; cook and stir until browned and broken into very small pieces, 5 to 7 minutes. Add rosemary, thyme, garlic, salt, and pepper and stir some more. Quickly add reserved chopped zucchini pulp, onion, and carrot; continue to cook and stir for 2 to 3 minutes. Pour in red wine and Worcestershire and allow to cook for 1 to 2 minutes. Add beef stock and cook for 3 minutes more. Simmer until mixture reduces, about 10 minutes.
- Place zucchini boats in the foil-lined dish and divide meat mixture evenly between them. Sprinkle each with mozzarella cheese.
- Bake in the preheated oven until cheese is browned and bubbly, about 30 minutes.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 12.4 g, Cholesterol 79 mg, Fat 23.6 g, Fiber 2.8 g, Protein 25.8 g, SaturatedFat 8.3 g, Sodium 293.6 mg, Sugar 5.5 g
ZUCCHINI COUSCOUS
A very quick and easy side dish. It could also double as the base for a cold salad with the addition of other chopped veggies and oil based dressing!
Provided by yooper
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cut zucchini into 1/4-inch dice.
- In a large non-stick skillet cook zucchini in oil with cumin and salt and pepper to taste over moderate heat, stirring until just tender, about 5 minutes.
- Add water and bring to a boil.
- Stir in couscous and remove skillet from heat.
- Let mixture stand, covered, for 5 minutes.
- Fluff couscous with a fork.
- Cover for 5 minutes.
GARDEN-STUFFED ZUCCHINI BOATS
Not only are these boats a delightful way to get your veggies, they're basically a one-dish meal that covers all the bases-just grab your favorite garden goodies and add any spices or mix-ins you like. -Janie Zirbser, Mullica Hill, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 3 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 489 calories, Fat 24g fat (12g saturated fat), Cholesterol 103mg cholesterol, Sodium 992mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 4g fiber), Protein 36g protein.
STUFFED ZUCCHINI BOATS
This savory side dish from Billie Moss of El Sobrante, California is reason enough to give zucchini extra space in your garden. "I like to serve these veggie-stuffed boats with a loaf of homemade bread and slices of melon and avocado nestled on crisp lettuce leaves," she suggests. "They're also wonderful paired with any meat."
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Trim ends of zucchini; place in a steamer basket. In a saucepan, bring 1 in. of water to a boil; add basket. Cover and steam for 5 minutes. When zucchini is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. Set pulp aside., In a bowl, beat the egg; add spinach, bread crumbs, tomato sauce, Parmesan cheese, onion, garlic, salt, pepper and zucchini pulp. Spoon into zucchini shells., Place in an ungreased 13x9-in. baking dish. Bake, uncovered, at 350° for 20 minutes. Top each with tomatoes and Swiss cheese. Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts :
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