LOW FAT STUFFED ZUCCHINI BOATS
I no longer remember where I got this recipe. I've had it for many years. I don't make it often because it's labor-intensive, but every time I make it, there are no leftovers. My squash-hating children love it. You can substitute multiple ingredients (e.g. ground beef for the turkey, onion for the scallions, marinara sauce for the tomato sauce, egg beaters for the egg, even yellow squash for the zucchini.)
Provided by windhorse23
Categories Poultry
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Slice the zucchini lengthwise. Scoop out the pulp and chop it. (This is the hardest part, and I've never come up with an easy way to do it.).
- In a large skillet, heat the olive oil over medium-high heat. Add the scallions and garlic, and saute for 3 minutes. The add the zucchini pulp and saute another 3 minutes. Drain the mixture in a colander and set aside.
- In the same skillet saute the turkey until it is cooked. Drain it in the colander with the zucchini pulp.
- Pour the tomato sauce into the bottom of a 9x13 inch baking dish. Place the zucchini boats in the sauce.
- In a large bowl, combine the turkey-zucchini mixture, the egg, breadcrumbs, crushed red pepper, basil and oregano, or any other combination of Italian seasonings you prefer. (You can also use seasoned breadcrumbs if you like.) Mix well and spoon into the zucchini boats. Top with parmesan cheese.
- Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake 20 minutes more.
Nutrition Facts : Calories 244.6, Fat 9.4, SaturatedFat 2.6, Cholesterol 96.4, Sodium 791.4, Carbohydrate 22.2, Fiber 4.2, Sugar 8.6, Protein 19.9
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
LOW-CARB STUFFED ZUCCHINI
This is a yummy diet comfort food. Substitute ground turkey or soy crumbles for an even lighter version.
Provided by Queen of Everything
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut zukes in half lengthwise and bake at 400 for 20 minutes.
- Scoop out center of baked zucchini chop and reserve.
- Saute onion, beef, garlic, tomato, tomato sauce.
- Add the scooped-out zucchini to beef mixture and saute until all ingredients are tender.
- Spoon beef mixture into hollowed out zucchini boats.
- Top with cheese.
- Bake at 400 for 30 minutes.
Nutrition Facts : Calories 270.4, Fat 13.4, SaturatedFat 5.6, Cholesterol 79.3, Sodium 298.1, Carbohydrate 11.1, Fiber 2.9, Sugar 5.8, Protein 27.1
STUFFED ZUCCHINI BOATS WITH MEAT
These are a family favorite; they are requested all the time and go great with honey cornbread! They are also a very healthy meal choice. My picky 12-year-old son LOVES these!
Provided by Jenn Corak
Categories Side Dish Vegetables Squash Zucchini
Time 1h30m
Yield 5
Number Of Ingredients 16
Steps:
- Bring the water and brown rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Scoop the flesh from the zucchini halves using a melon baller, starting about 1/2 inch from one end, creating a 'boat'. Chop and reserve zucchini flesh. Place the zucchini boats face down onto the prepared baking sheet.
- Bake zucchini boats in the preheated oven for 15 minutes. Flip over the halves using tongs and line each zucchini boat with 2 half-slices of provolone cheese.
- Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix rice into chicken.
- Heat olive oil in a non-stick pan over medium heat; cook and stir onion, jalapeno pepper, and zucchini flesh in the hot oil until onion is slightly softened, about 5 minutes. Add garlic, Worcestershire sauce, basil, and oregano; stir well. Mix in chicken-rice mixture, tomato sauce, 1 tablespoon Parmesan cheese, salt, and pepper. Scoop mixture into the zucchini boats; sprinkle each boat with about 1 rounded teaspoon Parmesan cheese.
- Bake in the preheated oven until cooked through and Parmesan cheese is melted, 25 to 30 minutes.
Nutrition Facts : Calories 558.9 calories, Carbohydrate 40.8 g, Cholesterol 97.1 mg, Fat 25.7 g, Fiber 4.2 g, Protein 41.8 g, SaturatedFat 12 g, Sodium 690.8 mg, Sugar 5.7 g
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