BAKED ITALIAN ZUCCHINI BOATS
The tantalizing aroma of this savory side dish baking in the oven is sure to whet your appetite. Mom scoops the pulp out of zucchini halves and mixes it with tomato, Parmesan cheese, bread crumbs and parsley. -Concetta Maranto Skenfield, Bakersfield, California
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell. Reserve pulp. Cook shells in salted water for 2 minutes. Remove and drain. Set aside. Chop zucchini pulp. Transfer to a large bowl; add the bread crumbs, eggs, tomato, Parmesan cheese, parsley and garlic. Stir in broth, salt and pepper. Fill shells zucchini shells., Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 20 minutes or until golden brown.
Nutrition Facts : Calories 260 calories, Fat 9g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 741mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 4g fiber), Protein 11g protein. Diabetic Exchanges
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
Italian Zucchini is a healthy vegetable side dish and the perfect complement to any meal.
Provided by Jamie Geller
Categories Vegetable Side, Side Dish
Time 21m
Yield 4
Number Of Ingredients 7
Steps:
- 1. Heat evoo in a large skillet over medium heat. 2. Add onion and sauté 2 minutes. 3. Add zucchini, garlic, oregano, salt, and pepper, and sauté for 3 minutes. 4. Reduce heat to low, cover, and cook for 10 minutes. Serve immediately. Recipe courtesy of Quick & Kosher: Recipes from the Bride Who Knew Nothing by Jamie Geller (Feldheim 2007). Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.
Nutrition Facts :
ITALIAN ZUCCHINI BOATS
"You'll enjoy these simple stuffed zucchinis with any meal," assures Agnes Golian of Garfield Heights, Ohio.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Cut each zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell; set aside. Chop zucchini pulp; set aside. , Crumble sausage into a small skillet; add onion and celery. Cook over medium heat until sausage is no longer pink; drain. Stir in the croutons, 2 tablespoons cheese and zucchini pulp. Spoon into zucchini shells. , Place in an ungreased baking dish; add 1/4 in. of water. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until zucchini is tender.
Nutrition Facts :
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 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 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
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
ZUCCHINI BOATS
These hearty low-carb ground turkey Zucchini Boats are stuffed with a simple, healthy Bolognese style filling and topped with cheese, then baked until tender with a bubbling cheesy topping. This recipe is gluten-free, low-carb, and can be made vegetarian or vegan - perfect as a light lunch as-is or served with extra sides!
Provided by Olena Osipov
Categories Dinner
Time 45m
Number Of Ingredients 16
Steps:
- Prep zucchini by slicing in half and scooping out the seeds and core in the middle with a tablespoon or ice cream/cookie scoop. Set aside.
- Preheat oven to 400 degrees F, add 1/4 cup broth or water to 9 x 13 baking dish and lay zucchini in it. Set aside.
- Preheat large skillet on medium heat and swirl oil to coat. Add onion, celery and garlic, saute for 2 minutes, stirring occasionally.
- Then add dried oregano, basil, thyme, salt and pepper and saute for 3 more minutes, stirring occasionally.
- Add ground turkey and cook for 7 minutes, constantly stirring and breaking into small pieces.
- Add wine and half can of tomato sauce. Stir, bring to a boil and simmer for a few minutes. Turn off heat.
- Divide meat mixture between zucchini boats evenly, spoon remaining tomato sauce on top and sprinkle with cheese.
- Bake for 25 minutes uncovered.
- Remove from the oven, garnish with basil or parsley and serve hot, warm or cold. So good either way!
Nutrition Facts : ServingSize 1 boat, Calories 239 kcal, Sugar 9 g, Sodium 486 mg, Fat 9 g, SaturatedFat 3 g, Carbohydrate 14 g, Fiber 4 g, Protein 26 g, Cholesterol 56 mg
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
STUFFED ZUCCHINI BOATS RECIPE (ITALIAN FLARE)
These stuffed zucchini boats are filled with savory ground beef, topped with a heap of mozzarella cheese, and baked until bubbly.
Provided by Natalya Drozhzhin
Categories Main Course
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Cut zucchini lengthwise and scoop out the center with a spoon to make a little boat. Set aside.
- Place the ground beef into a frying pan over medium heat. Brown the ground beef until fully cooked, making sure to break apart any large chunks.
- Add in the Italian seasoning, salt, pepper, onion, and garlic. Stir until fully incorporated and cook for an additional 5 minutes.
- Stir in 1 cup of marinara sauce and remove from heat.
- Fill each zucchini boat with the meat mixture. Line the boats up in a deep baking dish.
- Top them with the remaining marinara sauce and sprinkle the tops with a generous amount of mozzarella cheese. Bake for 25 minutes.
- Serve immediately and enjoy!
Nutrition Facts : Calories 546 kcal, Carbohydrate 13 g, Protein 35 g, Fat 40 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 125 mg, Sodium 765 mg, Fiber 4 g, Sugar 9 g, UnsaturatedFat 18 g, ServingSize 1 serving
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.
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5/5 (6)Total Time 50 minsCategory Main Course, Side DishCalories 181 per serving
- Place an oven rack on the center shelf, then preheat the oven to 400 degrees Line a sheet pan with parchment paper or foil.
- Set a large skillet over medium-low heat. Add the sausage and cook, using a spatula to break up the meat into small pieces, until fully cooked (Notes: you can turn the heat up to medium once there’s fat in the pan. Will take around 5-6 minutes, or 10-12 with a nonstick skillet). Drain any excess fat through a fine mesh strainer and discard, then set aside to cool.
- Slice the zucchini in half lengthwise. Use a melon baller to scoop out the center of the zucchini. The more zucchini you remove, the more room there will be for filling. However, the zucchini tastes great with the filling, so there's no need to go overboard. Place the zucchini on the prepared sheet pan and sprinkle lightly with salt and pepper.
- In a medium-sized bowl, combine the sausage, poblano pepper, onion, garlic, oregano, parsley, mozzarella, parmesan, breadcrumbs, salt and pepper. Give it a good stir to make sure all the breadcrumbs don’t fall to the bottom.
ITALIAN CHICKEN STUFFED ZUCCHINI BOATS - TO SIMPLY INSPIRE
From tosimplyinspire.com
5/5 (3)Total Time 40 minsCategory Main CourseCalories 200 per serving
- Cook and dice chicken into bize-size pieces and set aside. This is a great time to used frozen crock pot chicken too.
- Cut each squash in half lengthwise and scoop out flesh, leaving a 1/4-inch shell (careful not to cut through the shell).
ITALIAN STUFFED ZUCCHINI - MRFOOD.COM
From mrfood.com
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.
- Bake 25 minutes, or until zucchinis are tender. Sprinkle with remaining cheese. Bake uncovered 5 minutes more or until cheese is melted. Top with fresh basil and serve.
ITALIAN BEEF ZUCCHINI BOATS - LEARN TO MAKE DELICIOUS BEEF ...
From willcookforsmiles.com
5/5 (1)Total Time 1 hrCategory Main CourseCalories 374 per serving
- Place zucchini in the cutting board and cut off most of the stem. Slice zucchini lengthwise to create two even halves. Try to make the halves as even as possible so cut right in the center.
ITALIAN STYLE STUFFED ZUCCHINI BOATS - COMFORTABLE FOOD
From comfortablefood.com
4.5/5 (2)Total Time 50 minsCategory DinnerCalories 660 per serving
- Add the onion and sauté until translucent, about 4 - 5 minutes, then add the garlic and continue to cook for a few more minutes, or until fragrant.
WHOLE30 ITALIAN BEEF ZUCCHINI BOATS - EAT THE GAINS
From eatthegains.com
4.3/5 (24)Total Time 40 minsCategory Main CourseCalories 196 per serving
- Preheat oven to 350 degrees Fahrenheit. Pour 1/2 cup pasta sauce in a large glass baking dish and set aside.
- Make the zucchini boats. Cut bottom and top off the zucchini and then cut in half lengthwise. Using a spoon, hollow out the center of the zucchini halves, leaving about 1/4-1/2 inch shell. Place flesh side up in glass baking dish.
- Place a large sauté pan over medium heat. Once it gets hot, about 30 seconds, add in ground beef, breaking it up with a spoon. Sauté 4-5 minutes until browned. Add in diced tomatoes, Italian seasoning, and 1 cup pasta sauce. Stir to combine and remove from heat once incorporated.
- Stuff the zucchini boats with the beef dividing it up equally, about 1/2 cup per each boat. Cover pan with foil and bake for 30 minutes until zucchini is cooked through, but still has some firmness. Top with optional toppings and enjoy!
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Ratings 13Calories 337 per servingCategory Main Course
- Preheat oven to 400 F. Slice zucchini in half lengthwise and scoop out seeds with a spoon. Add to a 9x13 baking dish and set aside.
- Meanwhile, heat olive oil in a large skillet over med-high heat. Add onions, carrots and celery, sauteeing for 1-2 minutes. Add ground beef and cook for 4-5 minutes until lightly browned. Add in garlic, Italian seasoning, salt & pepper and spaghetti sauce. Bring to a boil then remove from heat.
- Add meat mixture to zucchini boats and top with cheese. Bake for 20 minutes or until cheese is fully melted.
ZUCCHINI BOATS - I HEART EATING - I HEART RECIPES
From ihearteating.com
5/5 (1)Total Time 50 minsCategory Main CourseCalories 192 per serving
- Preheat oven to 400F. Grease a large rectangular baking dish with nonstick cooking spray. Set aside.
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From lecremedelacrumb.com
5/5 (11)Total Time 30 minsCategory Main CourseCalories 253 per serving
- Preheat oven to 400 degrees. Cut zucchini in half lengthwise. Use a tablespoon to scoop out seedy center and discard. Arrange side by side, cut side up, on a baking sheet or in a casserole dish.
- In a large skillet over medium-high heat, brown sausage (or turkey) for 4-5 minutes, using a spatula to break into small pieces as it cooks. (See note 1 if using ground turkey)
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4.4/5 (10)Total Time 45 minsCategory Side DishCalories 167 per serving
- Slice the zucchini lengthwise down the middle. Use a melon-baller to carefully scoop the flesh out of the zucchini and transfer to a mini prep food chopper. Pulse several times until the zucchini flesh is finely chopped. Transfer to a bowl.
- Add the onions to the food processor and pulse until they are about the size consistency of the zucchini. Transfer to the same bowl as zucchini and add the minced canadian bacon.
- Crush the fennel seed either by using a mortar and pestle, a spice grinder, or place a piece of plastic wrap on a cutting board, add the fennel to the center and fold the plastic wrap over it. Use a rolling pin or mallet to crush the fennel seed. Add crushed fennel to the zucchini mixture, along with red pepper flakes, black pepper and salt.
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Reviews 6Category Main CourseCuisine AmericanTotal Time 45 mins
- Slice the zucchini lengthwise. With a spoon or melon baller, remove the pulp from the zucchini; coarsely chop the pulp and set aside. Rub the zucchini halves, inside and out, with 1 tbsp oil, then sprinkle each side with salt and pepper. Lay the zucchini, cut side up, in a baking dish. Transfer to the oven and bake 15 minutes.
- Heat a saute pan over medium high heat. Add the remaining tbsp of oil and heat until it shimmers. Add the sausage to the pan and cook, stirring frequently to break up the pieces, until the fat is rendered the sausage is no longer pink, 5-6 minutes. Add the zucchini pulp to the sausage and saute, stirring occasionally, until the pulp releases most of its water content, 6-7 minutes.
- Add the onion and bell pepper; saute, stirring occasionally, until the onion is translucent, 6-7 minutes. Add the italian seasoning and garlic and saute, stirring frequently, 1 minute more. Stir in the spinach and toss frequently until it barely wilts.
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Reviews 2Category Lunch, Main CourseCuisine Italian, Vegetarian / Meatless MondayTotal Time 1 hr
- Heat 1 tablespoon olive oil and 1 tablespoon of butter in a sauté pan. Add the shallots and garlic; sauté until the oil is fragrant (about 1 minute). Add in mushrooms and sauté until tender.
- Cut the cherry tomatoes into quarters and place them into a small bowl. Drizzle with olive oil, honey, and season with salt and pepper to taste; toss and coat well. Stir in the sautéed mushrooms.
- Cut the zucchinis in half, lengthwise and hollow them out, leaving approximately ¼” of the zucchini intact. Discard the scooped out portion.
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Ratings 2Category Main CourseCuisine American, Fusion, ItalianTotal Time 50 mins
- Move the oven rack to the middle position and preheat the oven to 400 degrees F. Line a standard-size baking sheet with foil or a silicone baking sheet and set aside.
- Trim the ends off the zucchinis and cut them in half lengthwise. Use a spoon to scoop and scrape the flesh out of the zucchini halves.
- In a large skillet set over medium-high heat add olive oil, onion, and ground turkey. Cook, stirring constantly, for 5 minutes or until the meat is browned. Add garlic and cook until fragrant, about 1 minute.
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From countryatheartrecipes.com
Cuisine ItalianTotal Time 30 minsCategory Side DishCalories 135 per serving
- Place halved zucchini on baking sheet. Top with muenster cheese, halved tomatoes and black olives. Sprinkle with garlic powder, seasoned salt, and freshly ground black pepper. Drizzle with extra-virgin olive oil.
- Bake for 10-12 minutes until cheese is golden brown and zucchini is crisp-tender. Garnish with fresh basil. Serve warm. Makes 6-8 boats.
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- Preheat oven to 350°F and grease or line a 10x15-inch jelly roll pan (if you have tiny zucchini, you may be able to use a 13x9 pan) with parchment paper.
- Begin by cutting each zucchini in half and scooping out the seeds and flesh with a small spoon—chop and reserve insides.
- Place hollowed-out zucchini onto a greased baking sheet. Lightly brush with olive oil, salt, and pepper.
- In a medium saute pan over medium heat, break up and brown sausage. Add onions and cook until translucent, 3-5 minutes.
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