STUFFED ZUCCHINI BOATS
Hearty and flavorful zucchini boats made with fresh zucchini, turkey sausage, tomatoes, herbs, panko and two types of cheese! A delicious recipe that's perfect for summer.
Provided by Jaclyn
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
- Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim on all sides to create boats. Drizzle with 1 Tbsp olive oil, then season with salt and pepper.
- Bake in preheated oven 15 minutes.
- Meanwhile heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add onion and saute 3 minutes.
- Add sausage in crumbles, cook through, while breaking up meat during cooking. Add garlic during last 1 minute of cooking.
- Remove from heat stir in tomatoes, 1/3 cup panko bread crumbs and Italian seasoning. Season with salt and pepper to taste.
- Sprinkle 1/3 cup parmesan over zucchini boats, then divide filling among the zucchini boats.
- In a small mixing bowl stir together the mozzarella cheese, remaining 1/3 cup parmesan and remaining 1/3 cup panko bread crumbs. Sprinkle mixture over zucchini boats.
- Bake in preheated oven until tender, about 10 - 15 minutes. Sprinkle with parsley and serve warm.
Nutrition Facts : Calories 272 kcal, Carbohydrate 17 g, Protein 20 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 56 mg, Sodium 625 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
OVEN BAKED ZUCCHINI BOATS
A healthy and super easy to make recipe that can be a great appetizer, side dish or snack.
Provided by Ursula Herrera
Categories Appetizer
Time 30m
Number Of Ingredients 7
Steps:
- - Just cut a zucchini in half lengthwise and trim a little off the bottom
- - Scoop out the center where the seeds are with a spoon
- - Brush the surface with a mixture of crushed garlic, olive oil, salt and pepper to your taste
- - Arrange halved grape tomatoes into the grooves, sprinkle with some mozzarella and bake in a 375degree oven for about 20-25 minutes.
- - Remove and drizzle with olive oil and a sprinkling of grated parmesan and basil.
Nutrition Facts : ServingSize 1 boat, Calories 96, Sugar 5.2 g, Sodium 611.8 mg, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 8.2 g, Fiber 1.7 g, Protein 12.8 g, Cholesterol 8.7 mg
ZUCCHINI BOATS
After working hard all our lives and raising a family, we're now enjoying a simpler life. Getting back to the basics means enjoying old-fashioned comfort foods like these stuffed zucchini boats. -Mrs. C. Thon, Atlin, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp. , In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes.
Nutrition Facts : Calories 312 calories, Fat 20g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 337mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.
VEGETARIAN ZUCCHINI BOATS
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
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
ROASTED ZUCCHINI BOATS
Make and share this Roasted Zucchini Boats recipe from Food.com.
Provided by NormCooks
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice your zucchinis lengthwise, then scoop out the centers to make your zucchini boats.
- Place scoopings from zucchini, and pepper, garlic, Italian Seasoning, chopped onions, and chopped roma tomatoes into food processor. Run the processor for just a few seconds so mixture is still chunky. DO NOT puree.
- Pour mixture into zucchini boats and sprinkle generously with a bit more Italian Seasoning and black pepper.
- Place boats in a rack in an oven pan. Bake at 350 for 20 to 30 minutes until zucchini can be pierced with a fork.
- Heat any remaining sauce in the microwave, and serve it alongside or over your zucchini as a garnish.
- For an added touch sprinkle a few chopped spring onions and some dried parsley on your zucchini slice when serving. Use a toothpick and 1/2 of a snow pea pod to make a sail for each boat.
Nutrition Facts : Calories 70.2, Fat 0.4, SaturatedFat 0.1, Sodium 16.9, Carbohydrate 15.8, Fiber 3, Sugar 4.8, Protein 3.2
BAKED ITALIAN ZUCCHINI BOATS
The tantalizing aroma of this savory side dish baking in the oven is sure to whet your appetite. Mom scoops the pulp out of zucchini halves and mixes it with tomato, Parmesan cheese, bread crumbs and parsley. -Concetta Maranto Skenfield, Bakersfield, California
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell. Reserve pulp. Cook shells in salted water for 2 minutes. Remove and drain. Set aside. Chop zucchini pulp. Transfer to a large bowl; add the bread crumbs, eggs, tomato, Parmesan cheese, parsley and garlic. Stir in broth, salt and pepper. Fill shells zucchini shells., Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 20 minutes or until golden brown.
Nutrition Facts : Calories 260 calories, Fat 9g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 741mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 4g fiber), Protein 11g protein. Diabetic Exchanges
BAKED ZUCCHINI BOATS
Make and share this Baked Zucchini Boats recipe from Food.com.
Provided by Julesong
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Split zucchini lengthwise and scoop out the seeds.
- Saute the ground beef, onion, garlic, dill, and parsley in olive oil.
- Remove from heat and add the cooked rice, beaten egg, 1/4 cup of the bread crumbs and mix well.
- Fill the hollowed-out zucchini with mixture and place in a lightly pan-sprayed baking dish.
- Cover with spaghetti sauce, sprinkle with Parmesan cheese and the remaining bread crumbs.
- Cover and bake at 350 degrees F for approximately 45 minutes, until zucchini is tender but firm.
Nutrition Facts : Calories 274.1, Fat 9.4, SaturatedFat 2.4, Cholesterol 46, Sodium 408.8, Carbohydrate 35.4, Fiber 2.2, Sugar 8.3, Protein 12.1
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
MEXICAN ZUCCHINI BOATS
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
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
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