STUFFED ZUCCHINI BOATS WITH RICE
Stuffed zucchini boats are healthy and satisfying and perfect when you want a light yet flavorful meal. Filled with a vegetarian mixture and topped with mozzarella, these zucchini boats are easy and fun!
Provided by MaryAnne
Categories Appetizer Main Course
Number Of Ingredients 10
Steps:
- Cook the rice according to package instructions.
- Halve zucchinis lengthwise and hollow out the flesh using a spoon. Place flesh in a small bowl and roughly chop.
- Place zucchini halves into a large baking dish or baking sheet. Preheat oven to 350 degrees F.
- In a large skillet over medium-low heat, warm olive oil for 1 minute. Add zucchini flesh and cook until water is gone, about 5-7 minutes. Add shallot and cook for an additional 3-4 minutes. Add garlic and Italian seasoning and cook for 1 more minute. Remove from heat.
- To zucchini flesh-shallot mixture, add cooked rice, tomato, and salt. Stir to combine.
- Distribute rice mixture evenly into each zucchini half. Place in oven and bake for 30 minutes. Top each zucchini half with mozzarella and bake for an additional 10-15 minutes, or until the cheese melts and starts to brown.
Nutrition Facts : Calories 283 kcal, ServingSize 1 serving
MEDITERRANEAN ZUCCHINI BOATS
Zucchini boats make the perfect vegetable vessel for ground turkey sausage, kalamata olives, sun dried tomatoes, pine nuts, basil, and Parmesan cheese for a Mediterranean take on everyone's favorite stuffed zucchini recipe.
Provided by Heidi
Categories Main Course
Time 1h5m
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F.
- From stem to stem, slice the zucchini in half lengthwise. Scoop out the pulp, chop, and set aside.
- In a large skillet, heat the oil over medium-high heat. Add the ground turkey sausage and cook for 5 minutes, stirring and breaking it up into smaller pieces. Add the onion and garlic and season with the oregano, kosher salt and freshly ground black pepper. Add the reserved chopped zucchini pulp and cook until the onion softens and the turkey is no longer pink.
- Remove the pan from the heat and stir in the whisked egg, bread crumbs, olives, sun dried tomatoes, 3/4 of the basil, pine nuts, and half of the Parmesan cheese. Toss and mix well.
- Spoon the stuffing into the zucchini boats and place in a 9 X 12 baking dish or baking sheet. Sprinkle with the remaining Parmesan cheese. Cover tightly with foil and bake for 30 minutes. Uncover and bake for 10-15 more minutes or until the zucchini are fork tender. Serve hot topped with the remaining basil and more Parmesan cheese if desired.
Nutrition Facts : Calories 540 kcal, Carbohydrate 35 g, Protein 33 g, Fat 31 g, SaturatedFat 6 g, Cholesterol 130 mg, Sodium 1881 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
MEDITERRANEAN GRILLED ZUCCHINI BOATS STUFFED WITH WILD RICE FILLING
This simple and delicious entree or side - Mediterranean Grilled Zucchini Boats Stuffed with Wild Rice Filling - is sure to become your new favorite vegetarian dish!
Categories Appetizers
Number Of Ingredients 9
Steps:
- Cook the wild rice according to the package directions (be sure to set aside the necessary time), then set it aside to cool completely.
- Start by splitting your zucchini in half from top to bottom, brush with a bit of olive oil, top with salt and pepper, and grill. (Don't forget the olive oil and seasoning. It really helps to bring out the flavor - and prevent major sticking.) Remove the zucchini from the grill once it is nicely charred and tender, and allow to cool a bit.
- In a bowl, combine 2/3 cup of cooked wild rice, 1/4 cup feta cheese, 1/4 cup toasted pine nuts, 1/4 cup golden raisins, handful of finely chopped fresh mint, and prepared balsamic vinaigrette.
- Using a spoon, gently scoop out the inside of each grilled zucchini spear. (You can use the grilled zucchini insides in your wild rice stuffing, by mixing the zucchini insides into your filling as well.)
- Fill each zucchini boat with the wild rice stuffing, top with more feta and chopped fresh mint and a drizzle of balsamic reduction (optional) and serve! Enjoy!
LEMONY WILD RICE ZUCCHINI BOATS
These zucchini boats are chock full of veggies and wild rice for a meatless weeknight dinner that's filling and crazy-easy to prepare. Don't have leftover wild rice? No need to fret; any kind of rice will work here.
Provided by Catherine McCord
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- With a teaspoon, scoop out the flesh from each zucchini half, leaving a 1/4-inch-thick shell. Roughly chop 1 cup of the scooped-out flesh and place in a medium bowl. Discard the remaining flesh or save it for another use. Place the boats on the prepared baking sheet and set aside.
- Add the rice, tomatoes, mozzarella, pecans, lemon zest, egg, 1/2 cup of the panko, half of the parsley, 1 clove of the garlic, 1 teaspoon salt and a few grinds of black pepper to the bowl and gently fold until combined. Combine 1 tablespoon of the olive oil, the remaining panko and parsley, remaining 1 clove garlic, 1/4 teaspoon of salt and freshly ground black pepper to taste in a small bowl.
- Spoon the zucchini mixture into the boats, mounding it as needed (see Cook's Note). Sprinkle the breadcrumb mixture evenly over the tops. Bake until the zucchini is softened and the breadcrumbs are golden brown, about 30 minutes. Let cool for 10 minutes on the baking sheet.
- Meanwhile, whisk the lemon juice, honey, 1/4 teaspoon of salt and a few grinds of black pepper together in a small bowl. Whisking constantly, slowly drizzle in the remaining 3 tablespoons olive oil until emulsified. Drizzle the lemon vinaigrette over the zucchini and serve.
MEDITERRANEAN ZUCCHINI BOATS
Make and share this Mediterranean Zucchini Boats recipe from Food.com.
Provided by Alyssia Mind Over
Categories Vegetable
Time 25m
Yield 8 Zucchini Boats, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Cut zucchini in half and use a spoon to scoop out the middle and create a "boat." Save the extra zucchini for smoothies or baked goods!
- Mix together remaining ingredients, except feta cheese. Season to taste.
- Fill the zucchini boats with the filling mixture.
- Top with feta cheese.
- Bake 15 minutes, until cheese begins to brown.
- Serve warm or cold and refrigerate 2-3 days.
Nutrition Facts : Calories 42, Fat 2, SaturatedFat 0.3, Sodium 41.2, Carbohydrate 5.6, Fiber 1.7, Sugar 3.5, Protein 1.6
MEDITERRANEAN GRILLED STUFFED ZUCCHINI
Too many Zucchinis or just lost track of one and now you have a MONSTER Zucchini and are tired of zucchini bread? Here is the perfect recipe that will liven up your dinner table with LOTS of flavor.
Provided by ManInKitchen
Categories One Dish Meal
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- needed - one very large zucchini (4x the regular store sized ones) -- cut length-wise, scoop out middle and cut into half again to make 4 halves -- For the stuffing- saute 1 small onion chopped in -- 2 TB of olive oil. When softened, add 1/4 lb of loose italian sausage (break it up as it sautes). Season onions and sausage with a little crushed red pepper, salt, and pepper. When sausage is golden brown, remove to a bowl. -- Saute 1 small diced zucchini until aldente, then season with salt and pepper and lil thyme -- add to bowl with sausage and onions. Add 1-2 Tablespoons of italian black olives, 1/2 cup of chopped. roasted red peppers, and 2 cloves of sauted finely chopped garlic. Add 2 cubed toasted slices of whole wheat bread with a touch of salt and pepper. Stir together and mix well. Following this, add 2 TB of ricotta cheese (ot add til stuffing is moist), then 1 egg, 1/4 cup of parmesan cheese. Mix all ingredients well and stuff into Zucchini halves. TO COOK: heat grill to medium high, wrap zucchini in seperate segments in foil and tent each piece. Cook on grill at medium (or 600 degrees) for 20 minutes with lid closed. Following this, open foil and top with mozarella cheese and cook for an additional 5 minutes and then cool for 3 minutes and serve to guests :D -- ENJOY!See More.
Nutrition Facts : Calories 294.9, Fat 18.8, SaturatedFat 5.5, Cholesterol 85.5, Sodium 491.5, Carbohydrate 16.1, Fiber 3.3, Sugar 5.7, Protein 16.6
More about "mediterranean grilled zucchini boats stuffed with wild rice filling food"
MEDITERRANEAN STUFFED ZUCCHINI BOATS - DIMITRAS DISHES
From dimitrasdishes.com
4.7/5 (10)Servings 4Cuisine Greek/MediterraneanCategory Vegetarian
- Cut the zucchini in half, lengthwise. Carefully scoop out the flesh of the zucchini and set it aside.Roughly chop the zucchini flesh. Place the zucchini boats in a 9 by 13-inch baking pan.Brush the zucchini boats with olive oil on both sides and season them with salt. Roast them in the preheated oven for 10 minutes.
- Note: If you're using a glass or ceramic baking pan, allow it to cool before adding the tomato sauce to it. Adding cool or room temperature tomato sauce to a hot pan can cause it to crack.
- Make the stuffing: Place a large saucepan over medium heat and add the olive oil and zucchini flesh to the pan season it with salt and cook it until it is soft. About 8 minutes. Add the garlic. Warm it through for a few seconds and then add the spinach in a few batches. Season each batch of spinach with a pnch of salt. Increase the heat to medium-high and cook the spinach until its wilted.
GRILLED MEDITERRANEAN ZUCCHINI BOATS • HEALTHY HELPER
From healthyhelperkaila.com
Category Main MealsTotal Time 20 minsEstimated Reading Time 4 mins
- Brush inside of squash with olive oil; season with salt and pepper. Grill, cut side down, 4-5 min, uncovered, until edges are slightly charred and caramelized. Transfer to clean work surface. (Alternatively, you can broil the zucchini for 10 minutes in the oven if you don’t want to use a grill)
- Fill each squash with an equal amount of salmon mixture, drizzle with one tbsp of pesto, and sprinkle with feta cheese. Grill, uncovered, 10 min or until filling begins to bubble. (Or, broil for 3-5 minutes)
GRILLED STUFFED ZUCCHINI BOATS – EXTRAORDINARY BBQ
From extraordinarybbq.com
EASY ZUCCHINI BOATS (VEGETARIAN) | THE MEDITERRANEAN DISH
From themediterraneandish.com
VEGETARIAN STUFFED ZUCCHINI BOATS WITH RICE | ALINE MADE
From aline-made.com
MEDITERRANEAN GRILLED ZUCCHINI BOATS STUFFED WITH WILD RICE FILLING ...
From pinterest.co.uk
STUFFED ZUCCHINI BOATS WITH TOMATO AND FETA - THE MEDITERRANEAN …
From themediterraneandish.com
MEDITERRANEAN GRILLED ZUCCHINI BOATS STUFFED WITH WILD RICE FILLING ...
From pinterest.com
ZUCCHINI BOATS STUFFED WITH RICE AND SAUSAGE
From successrice.com
GRILLED TURKEY STUFFED ZUCCHINI BOATS | HEART AND STROKE FOUNDATION
From heartandstroke.ca
GRILLED CAPRESE-STUFFED ZUCCHINI BOATS RECIPE - SIMPLY …
From simplyrecipes.com
BEEF & WILD RICE STUFFED ZUCCHINI - OR WHATEVER YOU DO
From orwhateveryoudo.com
GRILLED STUFFED ZUCCHINI BOATS – CROIX VALLEY FOODS
From croixvalleyfoods.com
17 BEST STUFFED ZUCCHINI RECIPES (+ ZUCCHINI BOATS)
From insanelygoodrecipes.com
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...
Check it out »
You'll also love