GARDEN-STUFFED ZUCCHINI BOATS
Not only are these boats a delightful way to get your veggies, they're basically a one-dish meal that covers all the bases-just grab your favorite garden goodies and add any spices or mix-ins you like. -Janie Zirbser, Mullica Hill, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 3 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 489 calories, Fat 24g fat (12g saturated fat), Cholesterol 103mg cholesterol, Sodium 992mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 4g fiber), Protein 36g protein.
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
OLIVE-CHEESE ZUCCHINI BOATS
I WAS ANXIOUS the first time I tried this recipe, wondering if my family would like it. It was a big hit, though, and I was happy to find another idea for serving this prolific garden vegetable. I serve it most often with chicken. It adds so much color to the plate. -Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Cut zucchini in half lengthwise; scoop out and reserve pulp, leaving 1/4-in. shells. Place zucchini shells, cut side down, in a skillet. Add water. Bring to a boil; reduce heat. Cover and simmer for 5-6 minutes or until tender; drain. , Turn shells cut side up; sprinkle with salt. Chop zucchini pulp; saute in a small saucepan in butter for 5 minutes or until tender. Stir in bread crumbs and olives. Spoon into the zucchini shells; sprinkle with cheese. Cover and cook over medium heat (with no added water) for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 120 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 461mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
OLIVE-CHEESE ZUCCHINI BOATS
Here is another great recipe to use up all that leftover zucchini from summers crop. This recipe yeilds only 2 servings, so double up if desired.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cut zucchini in half lenghwise; scoop out, and reserve pulp, leaving 1/4-inch shells.
- Place zucchini shells, cut side down, in a skillet.
- Add water, bring to boil, reduce heat.
- Cover and simmer for 5-6 minutes or until tender; drain.
- Turn shells cut side up; sprinkle with salt.
- Chop the zucchini pulp; saute in small saucepan in butter for 5 minutes or until tender.
- Stir in the breadcrumbs and olives.
- Spoon into the zucchini shells; sprinkle with cheddar cheese.
- Cover, and cook over medium heat (with no added water) for 5 minutes, or until cheese is melted.
Nutrition Facts : Calories 139.4, Fat 10.9, SaturatedFat 6.8, Cholesterol 30.1, Sodium 175.9, Carbohydrate 6.1, Fiber 1.1, Sugar 2.8, Protein 5.2
ZUCCHINI BOATS
This recipe turned my partner from a zucchini avoider to advocate. A quick and easy weekday favourite.
Provided by Chef Tricia and Pet
Categories One Dish Meal
Time 45m
Yield 12 Boats, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Slice your zucchini longways and seed to create boats.
- Place on edged baking sheet. (jell roll pan).
- Salt and Pepper lightly.
- Bake 350 oven till tender (15-20 minutes).
- While the Boats are baking; Brown ground meat with garlic and onions, drain and add pasta sauce so Ground Meat is covered but not saucey.
- Place meat mixture in cooked Boats
- Sprinkle with favourite cheese
- Bake again until cheese is melty.
- Serve with Pasta and use up the remaining pasta sauce and ground meat.
ZUCCHINI BOATS
Make and share this Zucchini Boats recipe from Food.com.
Provided by Suziebee
Categories Lunch/Snacks
Time 30m
Yield 8 Pieces, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat broiler.
- Heat olive oil in a large ovenproof skillet (with ovenproof handles), set over medium-low heat.
- Add garlic and cook 10 seconds, or until golden; do not let brown or flavor will be bitter.
- Arrange zucchini halves "cut" side down in skillet.
- Season with salt & pepper.
- Increase heat to medium and cook 8 minutes, or until caramelized on cut surface and just tender.
- Turn zucchini over; sprinkle cut sides with cheese and cook 1 minute longer.
- Transfer skillet to broiler; broil until cheese is melted and golden brown, about 3 minutes.
Nutrition Facts : Calories 105, Fat 7.2, SaturatedFat 2.7, Cholesterol 11, Sodium 348.6, Carbohydrate 5, Fiber 1.4, Sugar 2.2, Protein 6.3
OLIVE-CHEESE ZUCCHINI BOATS
I WAS ANXIOUS the first time I tried this recipe, wondering if my family would like it. It was a big hit, though, and I was happy to find another idea for serving this prolific garden vegetable. I serve it most often with chicken. It adds so much color to the plate. -Dorothy Pritchett, Wills Point, Texas
Provided by Allrecipes Member
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Cut zucchini in half lengthwise; scoop out and reserve pulp, leaving 1/4-in. shells. Place zucchini shells, cut side down, in a skillet. Add water. Bring to a boil; reduce heat. Cover and simmer for 5-6 minutes or until tender; drain.
- Turn shells cut side up; sprinkle with salt. Chop zucchini pulp; saute in a small saucepan in butter for 5 minutes or until tender. Stir in bread crumbs and olives. Spoon into the zucchini shells; sprinkle with cheese. Cover and cook over medium heat (with no added water) for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 6.4 g, Cholesterol 24.3 mg, Fat 10.2 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 5.7 g, Sodium 505 mg, Sugar 2 g
CHEESY ZUCCHINI BOATS
Make and share this Cheesy Zucchini Boats recipe from Food.com.
Provided by CookingONTheSide
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Using a small spoon, scoop out the zucchini flesh, leaving a 1/4- to 1/2-inch thick shell.
- Wrap the zucchini flesh in a paper towel and squeeze out any excess liquid; discard the liquid and set aside the flesh.
- Place the zucchini shells cut side down on a baking sheet and bake for 15 minutes.
- Meanwhile, in a large skillet, heat 2 T olive oil over high heat.
- Add the zucchini flesh and onion and cook, stirring, until softened, about 5 minutes.
- Add the tomatoes and cook until softened, about 5 minutes.
- Push the vegetables to the side of the pan, add the remaining 1 T oil and the bread crumbs, and toast the bread crumbs for 2 minutes.
- Remove from the heat, stir in the nuts and oregano, then combine with the vegetables; season with salt and pepper.
- Flip over the zucchini shells and line the bottoms with the mozzarella.
- Pack in the filling.
- Sprinkle with parmesan on top.
- Bake until the zucchini is tender when pierced with a fork, 20-25 minutes.
Nutrition Facts : Calories 524.7, Fat 34.7, SaturatedFat 10.5, Cholesterol 44.6, Sodium 679.8, Carbohydrate 34, Fiber 5.5, Sugar 8.6, Protein 23.3
OLIVE-CHEESE ZUCCHINI BOATS
I WAS ANXIOUS the first time I tried this recipe, wondering if my family would like it. It was a big hit, though, and I was happy to find another idea for serving this prolific garden vegetable. I serve it most often with chicken. It adds so much color to the plate. -Dorothy Pritchett, Wills Point, Texas
Provided by Allrecipes Member
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Cut zucchini in half lengthwise; scoop out and reserve pulp, leaving 1/4-in. shells. Place zucchini shells, cut side down, in a skillet. Add water. Bring to a boil; reduce heat. Cover and simmer for 5-6 minutes or until tender; drain.
- Turn shells cut side up; sprinkle with salt. Chop zucchini pulp; saute in a small saucepan in butter for 5 minutes or until tender. Stir in bread crumbs and olives. Spoon into the zucchini shells; sprinkle with cheese. Cover and cook over medium heat (with no added water) for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 6.4 g, Cholesterol 24.3 mg, Fat 10.2 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 5.7 g, Sodium 505 mg, Sugar 2 g
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