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
ITALIAN ZUCCHINI BOATS
When you have an abundance of Zucchini this is a nice dish. It compliments your main meal and the aroma while it is cooking definitely will whet your appetite! BON APPETIT! Another fine Taste of Home recipe.
Provided by Chef Decadent1
Categories Vegetable
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut zucchini in half lengthwise. With a spoon, scoop out and reserve pulp, leaving a 3/8 inch shell. Cook shells in salted water for 2 minute; remove and drain.
- Chop zucchini pulp; place in a bowl. Add the bread crumbs, eggs, tomato, parmesan cheese, parsley and garlic. Stir in broth, salt and pepper. Stuff into zucchini shells.
- Place in greased 13x9x2-inch baking dish. Drizzle with butter. Bake, uncovered at 350° for 15 minutes remove and top with shredded mozarella for an additional 5 minutes.
- *You could substitute oregano instead of italian seasoning. I also use more of the basit and italian seasoning as I enjoy a more intense flavor.Season to suit.
Nutrition Facts : Calories 252.4, Fat 7.8, SaturatedFat 3.3, Cholesterol 72, Sodium 663.5, Carbohydrate 34.4, Fiber 4.1, Sugar 8.2, Protein 12.2
ZUCCHINI MEAT LOAF BOATS
These are very fun. Good for kids, but my husband loved these. Individual meat loaf servings in a scooped out zucchini boat!
Provided by Shannon Renee @supermomshan
Categories Beef
Number Of Ingredients 5
Steps:
- It's hard to say exactly how many zucchinis to get because you insert your favorite meatloaf recipe and I'm not sure how much that calls for.
- Halve zucchinis and scoop out the center with a spoon and arrange on a baking sheet. They should look like little boats (or you could probably grill these if you wanted to, but I bake them.)
- Sprinkle garlic salt on zucchinis. Put in uncooked meatloaf mixture. Pour spaghetti sauce over the top and sprinkle mozzarella cheese.
- Bake about 45 minutes in 350 degree oven.
ZUCCHINI MEAT LOAF
Make and share this Zucchini Meat Loaf recipe from Food.com.
Provided by weekend cooker
Categories < 4 Hours
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, mix all the meatloaf ingredients until well blended, then press this mixture into an ungreased 9 1/2 inch deep dish glass pie plate.
- Bake for 35 minutes.
- Meanwhile, in a small bowl, mix all the topping ingredients well.
- After the 35 minutes remove meatloaf from the oven, and pour topping on the meatloaf, spreading evenly.
- Return the meatloaf to oven, and bake an additional 10-15 minutes or until thoroughly cooked in center, and a meat thermometer reads 160 degrees.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 545.8, Fat 29.6, SaturatedFat 11.2, Cholesterol 208.7, Sodium 1017, Carbohydrate 28.4, Fiber 2.2, Sugar 8.9, Protein 39.5
ITALIAN MEATLOAF IN ZUCCHINI BOATS
This is an easy Italian meatloaf baked into hollowed-out zucchini halves. Delicious!
Provided by EGallagher55
Categories Italian Recipes
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Scoop out and discard zucchini seeds, leaving the hollowed-out shells. Sprinkle the garlic salt into the hollowed-out zucchini, and set aside. Heat olive oil in a skillet over medium heat, and cook the onion and garlic until the onion is translucent, about 5 minutes. Remove from heat and allow to cool.
- In a mixing bowl, mix the ground beef, eggs, bread crumbs, basil, carrot, and Parmesan cheese together with the onion mixture. Stuff the zucchini halves with the meat mixture, and place them into a baking dish. Spoon about half the spaghetti sauce over the zucchini, covering all the meat and allowing sauce to drip down the sides of the zucchini boats.
- Bake in the preheated oven until the meat is no longer pink in the center and the zucchini are tender, about 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Sprinkle the mozzarella cheese over the zucchini, and return to oven until the cheese melts, about 5 more minutes. Heat the remaining spaghetti sauce in a small saucepan over medium heat while the zucchini boats are cooking. Serve the zucchini boats with the additional sauce on the side.
Nutrition Facts : Calories 596.3 calories, Carbohydrate 45 g, Cholesterol 141.2 mg, Fat 30.5 g, Fiber 6.3 g, Protein 34.8 g, SaturatedFat 9.9 g, Sodium 1605.4 mg, Sugar 16 g
MEAT LOAF STUFFED ZUCCHINI
I CAME UP WITH this recipe after being challenged to find different ways to cook this plentiful summer vegetable. At first, I decided to add zucchini to my meat loaf recipe...then it occurred to me to reverse the process and put the meat loaf into the zucchini! It was an instant hit. -Ruth Fluckiger, Tolland, Connecticut
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set pulp and shells aside. , In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain. Add pulp, bread crumbs, milk and dill. Spoon into zucchini shells. , Place in a greased 2-qt. baking dish. Top with spaghetti sauce; sprinkle with cheese. Cover and bake at 325° for 30 minutes or until zucchini is tender.
Nutrition Facts : Calories 586 calories, Fat 26g fat (12g saturated fat), Cholesterol 94mg cholesterol, Sodium 1465mg sodium, Carbohydrate 50g carbohydrate (16g sugars, Fiber 6g fiber), Protein 38g protein.
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