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 STUFFED ZUCCHINI BOATS
This low-carb, Italian-inspired dish has so much going for it! Italian Stuffed Zucchini Boats include lean ground turkey, fresh veggies, and is topped with cheese and toasted bread crumbs. Less guilt but tons of flavor
Provided by Valerie Brunmeier
Categories Main Course
Time 47m
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F. Measure out 1 cup of the marinara sauce and set aside.
- Trim ends from zucchini and slice in half, lengthwise. Use the tip of a spoon to scrape out the zucchini flesh (see recipe note), chop it and set it aside. Place the scooped out zucchini boats into a 13- x 9-inch baking dish and add about 1-inch of water. Cover with foil and bake in preheated oven for 20 minutes, until just slightly fork-tender. Remove from oven, and set aside to cool slightly.
- Meanwhile, add olive oil to a 12-inch skillet and place over MEDIUM heat. Add turkey (or beef), onion, bell pepper, and garlic to the skillet. Cook, stirring to break up the ground meat as it cooks. Continue to cook and stir until meat is thoroughly cooked and veggies have softened. Drain off as much grease as possible and return the skillet to the heat.
- Add the chopped zucchini flesh, mushrooms, remaining marinara in jar (reserve 1 cup for later), parsley, Italian seasoning, salt, fresh ground black pepper, and crushed red pepper. Stir well to combine. Bring to a simmer, then reduce heat and allow to simmer over low heat for about 15 minutes.
- Remove partially cooked zucchini from baking dish and pour off water. Pour the 1 cup of reserved marinara sauce into the empty baking dish and place zucchini boats on top of the sauce.
- Divide the filling between the zucchini boats. If you have extra filling, spoon it into the dish around the zucchini boats. Cover the dish with foil, and bake for 20 minutes, or until zucchini is fork tender. Remove dish from oven and set oven to BROIL.
- Remove foil and sprinkle zucchini boats with mozzarella, Parmesan and the panko bread crumbs. Place dish in oven, watching closely, and cook for just a couple of minutes until cheese has melted and bread crumbs are golden brown.
Nutrition Facts : Calories 301 kcal, Carbohydrate 11 g, Protein 28 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 84 mg, Sodium 527 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
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 STUFFED ZUCCHINI
This is an easy, tasty way to use up zucchini. I have listed the ingredients per person so the amount can be adjusted, depending on how much zucchini you have. Can be made lacto-vegetarian or vegan.
Provided by IDAJ
Categories World Cuisine Recipes European Italian
Yield 1
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Slice each zucchini in half lengthwise. Hollow out the zucchini. Place the scraped out zucchini into a medium bowl. Combine zucchini, bread crumbs, Parmesan cheese, burger-style crumbles and pasta sauce. Mix well.
- Place mixture into hollowed out zucchini. Arrange zucchini in a baking dish, sprinkle with mozzarella cheese; bake for 40 minutes.
Nutrition Facts : Calories 577.5 calories, Carbohydrate 40.6 g, Cholesterol 33.6 mg, Fat 16.2 g, Fiber 10.3 g, Protein 77 g, SaturatedFat 6.9 g, Sodium 1877 mg, Sugar 15.7 g
ITALIAN STUFFED ZUCCHINI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F and line a small baking dish with foil. Scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell.
- Combine the ricotta, 1/4 cup Italian cheese blend, the parsley, capicola and lemon zest and juice in a medium bowl. Season the zucchini with salt and pepper, then fill with the ricotta mixture.
- Drizzle each zucchini half with about 1 tablespoon marinara sauce, then sprinkle with the remaining 1/4 cup Italian cheese blend. Transfer to the baking dish and bake until the cheese is melted and bubbling, about 20 minutes.
Nutrition Facts : Calories 211 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 45 milligrams, Sodium 611 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 13 grams, Sugar 4 grams
ITALIAN VEGETARIAN STUFFED ZUCCHINI BOATS RECIPE
Vegetarian Stuffed Zucchini Boats made using natural ingredients like our plant-based vegetarian meat replacement and homemade vegan ricotta cheese. These stuffed zucchini boats are the Italian deliciousness you've been craving.
Provided by Linnie
Categories Dinner
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Make the Vegan Ricotta and set it to the side.
- Make the Vegetarian Meat in the processor. Use the olive oil to heat in a skillet. Add diced onion and cook until soft. Add 2 cloves of minced garlic and heat until fragrant. Add meat mixture to the skillet and Italian seasoning. Cook for 10 minutes until brown and crunchy.
- Slice in half 4 zucchini lengthwise, and scoop out seeds. Layer boats with ricotta, meat mixture, marinara sauce, and vegan mozzarella cheese.
- Bake on a baking sheet, uncovered, in a 375F for 15-20 minutes until heated through and cheese is melted.
- In a small bowl add cashews, cover water over cashews. Allow to soak for at least 2 hours, best if overnight. Drain cashews of water after soaking.
- Add soaked and drained cashews, nutritional yeast, lemon juice, sea salt, to a food processor.
- Pulse on high for 15 seconds, scrape sides, continue to pulse until ingredients are combined. If a little thick add a Tablespoon of water at a time until it reaches the desired consistency mimicking ricotta cheese.
Nutrition Facts : Serving size 1 zucchini boatCalories
ITALIAN STUFFED ZUCCHINI
Italian Stuffed Zucchini
Provided by Rachel Maser - CleanFoodCrush
Categories Dinner
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees
- Combine all ingredients (besides zucchini, and garnish options) in a large saute pan after meat is cooked, and drained. Heat ingredients through, while combining/stirring gently.
- Carefully scoop hot mixture generously into zucchini halves.
- Place filled zucchini boats on a flat sheet pan. (parchment lined to prevent sticking)
- Bake in your preheated 375 degree oven for about 15-20 minutes, or until hot and bubbly. If topping with cheese; do so during the last 3-4 minutes of cook time.
- These are also excellent on the grill!
Nutrition Facts :
SAUSAGE STUFFED ZUCCHINI BOATS RECIPE BY TASTY
Here's what you need: large zucchinis, McCormick® Perfect Pinch Italian Seasoning, kosher salt, freshly ground black pepper, olive oil, Italian turkey sausage meat, medium yellow onion, green bell pepper, red bell pepper, tomato paste, tomato, red wine vinegar, McCormick® Perfect Pinch Italian Seasoning, McCormick® Garlic Powder, kosher salt, freshly ground black pepper, red pepper flakes, shredded mozzarella cheese
Provided by McCormick
Categories Lunch
Yield 2 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Make the zucchini boats: Slice the zucchini in half lengthwise. With a small paring knife, cut into each zucchini half about ¼ inch from the outside edges and ¼ inch (6 mm) deep. Be careful not to cut all the way through the zucchini. Using a small spoon, carefully scoop out the flesh of the zucchini inside the cuts, being careful not to scoop all the way through the squash. Dice the scooped-out zucchini flesh and set aside for the filling.
- Place the zucchini boats on the prepared baking sheet, and sprinkle evenly with the McCormick® Perfect Pinch Italian Seasoning, salt, and pepper.
- Make the filling: Heat the olive oil in a large high-walled skillet over medium heat. Add the turkey sausage and cook for 4-5 minutes, breaking up with a spatula, until beginning to brown.
- Add the onion and sauté for 1-2 minutes, until fragrant. Add the green bell pepper, red bell pepper, reserved zucchini flesh, tomato paste, and diced tomatoes, and stir well to combine. Bring to a simmer and cook for 8 minutes, stirring occasionally, then stir in the red wine vinegar, McCormick® Perfect Pinch Italian Seasoning, McCormick® Garlic Powder, salt, pepper, and red pepper flakes, if using. Cook for 2-4 minutes more, or until most of the liquid has evaporated.
- Spoon the filling into the zucchini boats, dividing evenly.
- Transfer the zucchini boats to the oven and bake for 20-25 minutes, until the zucchini is tender. Remove from the oven and turn the broiler on high.
- Sprinkle ¼ cup (25 g) mozzarella cheese over each zucchini boat, then return to the oven and broil for 4-5 minutes, or until the cheese is melted and browned. Remove from the oven and let rest for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 1021 calories, Carbohydrate 27 grams, Fat 78 grams, Fiber 5 grams, Protein 54 grams, Sugar 12 grams
ITALIAN STUFFED ZUCCHINI BOATS
This recipe I adapted from a stuffed mushroom and another stuffed zucchini recipe. It's a great way to use those extra large zucchini that somehow appear in the garden overnight. This is not low fat, but it is totally delicious.
Provided by NewNerdMom
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Split zucchini lengthwise after cutting off the very ends.
- Scoop out seeds from center of zucchini allowing 1-2 inches of flesh on the outside of the "boat." (I cut a small amount off the under side of each boat to allow it to lay flat.).
- Place boats on large jelly roll pan. (I cover the pan with aluminum foil to make clean up easier.).
- In large skillet, begin browning sausage, mushrooms, and onion. When mixture is about half done, add garlic. Continue to cook until meat is cooked through.
- Preheat oven to 350 degrees.
- Stir in bread crumbs, cream cheese and 1/2 cup of Parmesan cheese and blend well.
- Spoon mixture into zucchini boats.
- Heat in oven for 30-35 minutes or until zucchini gives easily when stuck with a fork.
- Sprinkle with remaining Parmesan and cook an additional 10 minutes or until golden brown.
- Remove from oven and slice to serve.
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.
ITALIAN STUFFED ZUCCHINI BOATS
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F. Cut the zucchini in half lengthwise. Scoop out the pulp and seeds, leaving a 1/4-inch-thick shell (use a spoon for this). Chop up the pulp from the zucchini. Combine the zucchini pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and 1/2 cup of the vegan Parmesan cheese in a medium bowl. Divide the mixture among the zucchini shells. Place the stuffed zucchini in a 13-inch-by-9-inch baking dish and cover with foil. Bake for 25 minutes, or until the zucchini is tender. Bake uncovered for 5 minutes more. Top with the fresh basil. Makes 2 to 4 servings
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- Preheat oven to 400 degrees. Cut the zucchini and squash in half lengthwise and remove seeds and some of the flesh using a metal spoon. Set aside.
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- Cut zucchinis in half lengthwise. Scoop out the flesh with a melon baller or a sharp spoon, leaving 1/4″ thick This recipe does not use the scooped out zucchini pieces but they’re great for freezing and using in smoothies or soups.
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4/5 (25)Estimated Reading Time 2 minsCategory Vegetables
- Cut zucchinis in half lengthwise; scoop out pulp and seeds, leaving 1/4-inch shell (use a small spoon for this). Reserve pulp from both zucchinis and chop.
- In a medium bowl, combine pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and 1/2 cup cheese. Divide mixture evenly between zucchini shells. Place stuffed zucchinis in prepared baking dish; cover with foil.
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15 BEST STUFFED ZUCCHINI BOAT RECIPES - WHOLLY TASTEFUL
From whollytasteful.com
- Italian Stuffed Zucchini Boats with Ground Chicken. Italian Stuffed Zucchini Boats with Ground Chicken are a simple, healthy and flavorful dish that is low-carb, keto friendly and perfect for a family meal.
- Low-Carb Tuna Melt Zucchini Boats. Tuna Melt Zucchini Boats are a quick and easy low-carb version of a sandwich classic. Made with canned tuna, green pepper, celery and parsley, they are topped with melted cheddar cheese and perfect for a no-fuss lunch, snack or dinner.
- BBQ Chicken Stuffed Zucchini Boats. If you’re craving BBQ flavors, try this BBQ Chicken Stuffed Zucchini Boats. Ready in less than 30 minutes, this dish is a perfect way to use up cooked shredded chicken.
- Mexican Zucchini Boats. Mexican Zucchini Boats is a Tex-Mex inspired dinner that’s easy to make and versatile. Zucchini halves are stuffed with well-spiced ground meat (pork and beef), black beans, corn, red pepper and baked under melted cheese.
- Zucchini Pizza Boats. Zucchini Pizza Boats is a great option for all pizza lovers. Loaded with sausage, mushrooms, onions, peppers and olives, they are like pizza but low-carb and low-calorie.
- Rice Stuffed Zucchini Boats. These spectacular vegetarian rice stuffed zucchini boats are made with a mixture of long grain and wild rice, cooked zucchini pulp and topped with cheese.
- Healthy Sausage Stuffed Zucchini (Whole30) If you’re following a paleo or whole30 diet, try these Healthy Whole30 Sausage Stuffed Zucchini. Made with sausage, nutritional yeast and fresh and dried herbs, they are dairy-free but satisfying.
- Mushroom Stuffed Zucchini. Mushroom Stuffed Zucchini is a super simple option for all the mushroom lovers out there. This no-fuss dish is low-carb, packed with flavor and vegetarian.
- Greek Stuffed Zucchini. For another great meatless version of zucchini boats, try these Greek Stuffed Zucchini. Filled with quinoa, feta cheese, chickpeas, peppers and olives, they come together in only 30 minutes.
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From masterbuilt.com
Author Masterbuilt
ITALIAN STUFFED ZUCCHINI BOATS - A CULTIVATED NEST
From acultivatednest.com
5/5 (1)Estimated Reading Time 3 minsServings 4Total Time 30 mins
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From themodernproper.com
Ratings 1Category Dinner, Gluten-Free, Low-CarbServings 4Total Time 50 mins
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Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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