Quick Zucchini Cheese Boats Food

ZUCCHINI BOATS WITH CHICKEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Cut zucchini in half and remove the seeds. Set aside.
• Place chicken, mozzarella cheese, and Parmesan cheese in a mixing bowl and mix well; season with salt and pepper. Transfer mixture into zucchini halves; place on a baking sheet.
• Bake in the preheated oven until zucchini boats are tender, 20 to 30 minutes.
• While zucchini bakes, heat oil in a pan over medium-high heat. Saute mushrooms in the hot oil until soft, about 5 minutes.
• At the same time, pour mushroom soup into a pot and cook over medium-low heat until warmed. Stir sauteed mushrooms into the soup. Spoon mixture over baked zucchini boats and serve.

CHEESY ZUCCHINI BOATS

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.

OLIVE-CHEESE ZUCCHINI BOATS

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.

GRILLED BACON, EGG AND CHEESE ZUCCHINI BOATS

Steps:

• Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off the middle burner for 3-burner grills or the 2 middle burners for grills with 4 or more burners and keep the other 2 burners at medium high. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (The grill should be around 400 degrees F. Be sure to consult the grill manufacturer's guide for the best results.)
• Slice the zucchinis down the middle, lengthwise like a hotdog, so that you have 4 long, equal pieces of zucchini. Use a teaspoon to remove the flesh of the zucchini, being sure to leave a 1/4-inch border and to not pierce the bottom of the zucchini. Finely chop 1/2 cup of the zucchini flesh and discard or save the remainder for another use. Place the chopped zucchini flesh into a clean kitchen towel and wring out as much liquid as possible. Place the zucchini flesh into a medium liquid measuring cup or bowl.
• Flip the zucchini boats over so that the peel side is facing up and brush all four pieces with olive oil. Season the peel side with 1/4 teaspoon salt and a few grinds of pepper, then flip over and season the flesh side with another 1/4 teaspoon salt and a few grinds of pepper.
• Add the Cheddar, Havarti, chives, cream, eggs, garlic, 1 teaspoon salt and a few grinds of pepper to the liquid measuring cup or bowl with the zucchini flesh. Whisk until well combined. Pour the mixture into the cavity of each zucchini boat.
• Using both hands to lift the zucchini carefully, place the filled boat in the middle of the grill over indirect heat (where the burner is turned off), cover, and cook until the eggs have puffed up slightly and are just set, 25 to 30 minutes. Use grilling tongs to remove the zucchini to a cutting board. Carefully wrap each zucchini boat in 1 of the bacon strips. Return to the grill over indirect heat and continue grilling, covered, until the eggs are completely set and the bacon is warmed and just crispy, 18 to 20 minutes.

QUICK ZUCCHINI CHEESE BOATS

Steps:

• Heat oven to 375°F.
• coat a 9 by 13 glass cooking dish with cooking spray. Cut 1/8 to 1/4 inch thick lengthwise slice from each zucchini.
• Chop the slices and reserve.
• Scoop out most of the flesh from each zucchini, leaving just a shell.
• Chop together the flesh and add the spices from above.
• In a large non-stick skillet, heat oil over medium-high heat.
• Add the chopped bacon and cook for three minutes.
• Then add the zucchini mixture.
• Cook, stirring occasionally for 7 minutes (about).
• Stir in bread crumbs and 3/4 cup of the cheese.
• Cook for another minute more.
• Spoon about 1/2 cup filling into each zucchini boat.
• Place each boat in the baking dish and add 1/4 cup hot water to the dish.
• Cover with foil.
• Bake at 375°F for 25 minutes.
• Uncover and sprinkle the tops with the remaining cheese.
• Bake, uncovered, for 5 more minutes until cheese is melted.