Round 2 Stuffed Zucchini Boats Food

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.

COUSCOUS STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400 degrees.
• Heat a large pot of water to simmering and add whole zucchini. Cook until just soft, for about IO minutes. Carefully remove them from the water and set aside until cool enough to handle.
• Meanwhile, in a skillet, saute onions in oil until soft. Add the garlic and saute for 30 seconds or so.
• Slice the cooled squash in half lengthwise and scrape the pulp into a mixing bowl. Reserve the shells.
• Combine the squash flesh, onions/garlic, tomatoes, couscous and seasonings.
• Carefully spoon the mixture evenly into the squash shells, mounding slightly.
• Place on a greased baking sheet.
• Bake for 10 minutes or until piping hot.

STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 350 Degrees F.
• Wash and dry the zucchini, and cut them in half.
• Cut off the stem end.
• Using a sharp, small spoon, scoop out the center of each half leaving at least 1/2 inch shell all around.
• Complete all of the zucchini halves in this fashion, setting aside the center.
• Take half of the center pulp and chop it finely.
• Use the other half for another purpose.
• Heat the olive oil in a frying pan, and cook the zucchini pulp, pancetta, onion, and garlic until the pancetta begins to brown and the vegetables are soft.
• Add the bread cubes and cook another few minutes until they begin to brown.
• Remove and let cool to room temperature.
• Add the parmesan, salt, pepper and parsley to the stuffing mixture and stir well to combine.
• Place the zucchini boats in a shallow casserole dish and divide the stuffing equally between each mounding it slightly on top.
• Pour in the cup of wine into the dish, cover and bake for 20 minutes.
• Remove the cover and bake an additional 20 minutes or until the zucchini boat is fork tender and lightly browned on top.

ZUCCHINI BOATS

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.

STUFFED ZUCCHINI BOATS

Steps:

• Cut a wedge from zucchini (a hatch), approximately 15cm x 4cm on a 300g zucchini.
• Scrape pulp from each wedge.
• Scrape the pulp from the inside of the zucchini to form a cavity (like making a dugout canoe).
• Chop and reserve the pulp.
• In a large wok or pan, Cook the chopped onion and garlic for 3-4 minutes in the olive oil.
• Add minced chicken and cook a further 3 or 4 minutes.
• Add zucchini pulp, tomato paste, kecap manis, sugar and stock.
• Season with pepper.
• cook uncovered for a few minutes to dry mixture a little.
• Remove from heat and stir through rice, mint and parsley.
• Place zucchini boats side by side in a baking dish.
• Fill with vegetable mixture.
• Sprinkle on grated cheese.
• Top with lids.
• Cover dish with foil.
• Bake in 180C oven for 25 or so minutes.