Mexican Zucchini Boats Food

MEXICAN ZUCCHINI BOATS

Mexican Zucchini Boats image

These Mexican zucchini boats are a tasty, lower carb meal and excellent way to use up excess zucchini from the garden!

Provided by foxkaren

Categories World Cuisine Recipes Latin American Mexican

Time 1h5m

Yield 4

Number Of Ingredients 10

Ingredients

1 olive oil cooking spray
2 medium zucchini, halved lengthwise and seeds scooped out
1 pound lean ground beef
¼ cup minced onion
1 (8 ounce) can tomato sauce
½ cup fresh corn kernels
2 tablespoons minced green bell pepper
1 (1 ounce) envelope taco seasoning mix
1 cup shredded Mexican cheese blend
¼ cup chopped scallions

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.

Nutrition Facts : Calories 425.9 calories, Carbohydrate 17.5 g, Cholesterol 111.4 mg, Fat 25.2 g, Fiber 2.8 g, Protein 32.4 g, SaturatedFat 13.1 g, Sodium 1152.5 mg, Sugar 6.5 g

ZUCCHINI BOATS

Zucchini Boats image

Provided by Food Network

Categories appetizer

Time 1h45m

Yield 6 servings

Number Of Ingredients 8

Ingredients

4 large, firm zucchinis, with skin
2 tablespoons unsalted butter
3/4 cup ground almonds
1/2 cup heavy cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup Parmesan cheese
1/4 cup fine dry bread crumbs

Steps:

Trim and discard zucchini ends. Working with the 3 widest, cut across width into 2inch lengths. Using a melon baller or small spoon, scoop out inner meat and seeds of each 2-inch piece, leaving a thin base at bottom so "boat" stands for stuffing. Place scooped-out centers into a food processor.
Roughly chop remaining zucchini. Add to food processor and puree until well chopped.
Bring a medium pot of salted water to a boil. Blanch zucchini boats just until they begin to soften, about 2 minutes. Immediately refresh in a bowl of iced water. Drain and arrange, flatside down, in a large jelly roll pan or roasting pan.
Preheat oven to 375 degrees F.
Melt butter in a medium saucepan over medium-high heat. Add reserved chopped zucchini and saute until liquid is evaporated, about 15 minutes. Stir in nuts, cook for 1 minute, then add cream, salt, and pepper. Bring to a boil. Cook until cream thickens, about 3 minutes. Add 1/2 cup Parmesan cheese and all bread crumbs. Remove from heat and stir until smooth.
Using a tablespoon or pastry bag fitted with a plain tip, stuff zucchini boats with cream mixture. Pour boiling water into pan containing filled zucchini boats until it rises about 1/4-inch, to form a water bath. Bake 15 minutes.
Heat broiler. Sprinkle remaining Parmesan cheese over tops and place under broiler until slightly golden, about 1 minute. Serve immediately.

VEGETARIAN ZUCCHINI BOATS

Vegetarian Zucchini Boats image

This is one of my favorite quick and cheap recipes for vegetarian zucchini boats that originally came from another recipe I found. I have made it several times as both a main course and a side dish, and liked it so much I thought I'd share it on AR. Thanks to the original blogger for sharing!

Provided by Webb Sledge

Categories Fruits and Vegetables Vegetables Squash

Time 50m

Yield 3

Number Of Ingredients 10

Ingredients

nonstick cooking spray
3 zucchini
¼ cup olive oil
3 cloves garlic, crushed
salt and ground black pepper to taste
1 pint grape tomatoes, halved
1 cup dry bread crumbs
1 cup shredded mozzarella cheese
1 drizzle olive oil
¼ cup shredded Parmesan cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick cooking spray.
Cut each zucchini in half lengthwise and trim a little off of the bottoms so that they will sit flat in the baking dish. Scoop out the centers, where the seeds are, with a spoon.
Combine 1/4 cup olive oil, garlic, salt, and pepper in a cup or bowl. Brush over the inner surfaces of the zucchini boats. Arrange tomatoes into the grooves and sprinkle bread crumbs around and in between to fill in the gaps.
Bake in the preheated oven until tender, about 30 minutes. Remove from the oven and turn the oven's broiler on.
Place mozzarella cheese around and on top of the tomatoes. Return to the oven and broil until golden brown and bubbling, 3 to 4 minutes. Remove from the oven. Drizzle with olive oil and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 503 calories, Carbohydrate 37.1 g, Cholesterol 26.2 mg, Fat 31.2 g, Fiber 4.1 g, Protein 19.8 g, SaturatedFat 9.4 g, Sodium 735.6 mg, Sugar 4.3 g

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