Mexican Stuffed Zucchini Boats Food

MEXICAN STUFFED ZUCCHINI BOATS RECIPE

Steps:

• Preheat oven to 375°F.
• Using a spoon, hollow out the middle of each zucchini half (a grapefruit spoon works well for this) leaving enough intact around the edges so that the zucchini is still sturdy and retains its shape. Set the inside scraps aside for another use or discard. Place zucchini boats in a 9x12 baking dish.
• Heat olive oil over medium heat in a large skillet. Once hot, add the beef and cook until browned, breaking up with a spatula.
• Once browned, add onion, peppers and garlic. Stir to combine and cook for an additional 3-4 minutes until slightly softened.
• Add the beans, corn and spices to the skillet and stir until well combined.
• Add the salsa and half of the shredded cheese, mix until incorporated then turn off the heat.
• Spoon an even amount of the mixture into each zucchini half and top with the remaining cheese.
• Cover with aluminum foil and bake for 30-35 minutes. Remove foil for the last 5 minutes to fully melt the cheese.
• Garnish with fresh cilantro and serve.

MEXICAN ZUCCHINI BOATS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray the bottom of a baking dish with cooking spray.
• Fill a large skillet with water and bring to a boil. Boil zucchini halves for 1 minute. Drain.
• Heat the large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Add tomato sauce, corn, bell pepper, and taco seasoning; cook and stir until bubbly.
• Place zucchini halves into the prepared baking dish, cut-sides up. Scoop meat mixture into the boats and sprinkle cheese on top.
• Bake in the preheated oven until tender and cheese is melted, about 30 minutes. Garnish with scallions.

STUFFED ZUCCHINI BOATS

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.

CHICKEN ENCHILADA-STUFFED ZUCCHINI BOATS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Cut zucchini in half and hollow out the centers
• Add the Greek yogurt, lime juice, and salt together in a small bowl and stir to combine.
• On a cutting board, season the chicken breast with salt, pepper, and chili powder.
• Heat olive oil in a large pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned, about 3 minutes.
• Remove the chicken from the pan and let cool. Once cooled, shred the chicken with a fork.
• Add the chicken to a bowl with the salsa and stir to combine.
• Stuff chicken mixture in hollowed out zucchini boats, and top with cheddar cheese.
• Bake until cheese is melted and browned, and zucchini is tender, about 20 minutes.
• Top with tomato, avocado, cilantro, and lime crema. Serve with lime wedges.
• Enjoy!

GARDEN-STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 350°. Halve zucchini lengthwise; place cut sides down in an ungreased 13x9-in. baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell., Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is al dente, 12-15 minutes. Stir in Parmesan cheese., Spoon mixture into zucchini shells. Place in an ungreased 13x9-in. baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour remaining water into bottom of dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce if desired.

TACO-STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease the bottom of a 13x9-inch baking dish.
• Bring a large pot of water to a boil. Cook zucchini halves in boiling water to just soften slightly, about 1 minute. Remove zucchini halves from the water and arrange into the prepared baking dish with the cut sides facing upwards.
• Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Return skillet to medium-high heat; pour water over the turkey and season with taco seasoning. Cook until the water thickens and coats the turkey, about 5 minutes. Add red peppers, diced tomatoes and green chiles, onion, and cilantro; cook and stir until the peppers are softened, about 5 minutes more.
• Stir sour cream and sour cream seasoning mix together in a bowl.
• Using a slotted spoon, spoon the turkey mixture into the hollows of each zucchini half and press firmly. Top the turkey mixture with about half the sour cream mixture. Sprinkle green onions, Muenster cheese, and Cheddar cheese over the sour cream mixture, respectively.
• Bake in the preheated oven until the cheese is melted and the zucchini is cooked through, about 30 minutes. Top with remaining sour cream mixture.

MEXICAN STUFFED ZUCCHINI

Steps:

• Take zucchini and make boats out of them (slice the top off and scoop out the seeds and discard) Place in a casserole dish.
• Bring beef broth to a boil, add rice and cook as directed; set aside.
• Brown hamburger with onions (and peppers& mushrooms if you want); drain.
• Add taco seasoning with water as directed and simmer for 5 minutes.
• Add rice and simmer for 3 minutes.
• Mix ricotta cheese with Parmesan and 1/4 cup of mozzarella.
• Spoon cheese mixture in bottom of boats.
• Spoon rice and beef mixture into boats until filled.
• Put sliced tomatoes over the tops of the boats.
• Bake at 350°F for 1 hour, or until zucchini is soft when pricked with a fork.
• Sprinkle tops with remaining mozzarella cheese and bake until cheese melts.
• Serve with sour cream and salsa.

STUFFED ZUCCINI BOATS

Steps:

• Cook rice according to package directions.
• Wash zuccini thoroughly and pat dry. Cut in half lenghthwise and scoop out seeds. Salt and pepper flesh.
• Fry celery, onions, and green pepper in olive oil until translucent.
• Add minced garlic and ground beef. Cook until beef is browned.
• Stir in rest of ingredients except cheeses.
• Divide filling among the zuccini and top with mozzarella and sprinkle parmesan on top.
• Put boats in a roasting pan or on a cookie sheet and tent loosely with foil. Bake at 375 for 45 minutes.
• Remove foil and bake an additional 5 to 15 minutes - until zuccini is tender when poked with a fork.