Spicy Zucchini Boats With Tomato Pepper Jack Food

CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
• Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.

MEDITERRANEAN ZUCCHINI BOATS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Trim ends from zucchini and cut each squash in half lengthwise. Scrape out centers of squash and place in a mixing bowl. Add onion, olives, feta cheese, garlic, pine nuts, 1/2 the Asiago cheese, basil, and oregano and mix well. Place mixture back into zucchini shells. Top each with a small amount of Asiago cheese and place zucchini boats on a baking sheet.
• Cook under the preheated broiler until cheese browns, about 10 minutes.

CHEF JOHN'S TACO-STUFFED ZUCCHINI BOATS

Steps:

• Combine olive oil, onion, and ground beef in a skillet over high heat. Cook, stirring, until onion turns translucent and the beef is browned and broken up into very small pieces, about 5 minutes. Add garlic and jalapeno pepper and stir for 2 minutes. Stir in 1 teaspoon salt, chili powder, paprika, cayenne, cumin, dried oregano, cornmeal, and black pepper. Cook for 1 minute more.
• Stir in tomato sauce and water and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until the mixture thickens to your desired texture, 5 to 10 minutes. Remove from heat and set aside to cool.
• Use a teaspoon or melon baller to scoop out about half the center of each zucchini to create a "boat." Sprinkle generously with remaining kosher salt and let sit, 15 to 20 minutes.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner.
• Use a paper towel to blot any moisture that the salt draws out of the zucchini. Place boats on the prepared baking sheet and fill each one with as much taco meat mixture as will fit. Top evenly with pepper Jack cheese.
• Bake in the preheated oven until the cheese is browned and the zucchini is just barely tender, about 20 minutes. Test for doneness with a sharp knife. Serve immediately.

SPICY ZUCCHINI BOATS WITH TOMATO & PEPPER JACK

Steps:

• Preheat oven to 350 degrees.
• Heat the olive oil in a skillet over medium heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute longer. Remove the onion with a slotted spoon and set aside.
• Slice the zucchini in half lengthwise. Using a spoon, scoop out the seeds from the middle of the zucchini to make the boats, leaving 1/2 inch of the zucchini intact.
• Season the zucchini boats evenly with salt, pepper and basil. Spread the onions out on top of the zucchini. Place four sliced tomatoes on top of each boat. Top with pepper jack cheese and add another layer of tomatoes. Top with some more pepper jack cheese.
• Bake in the oven for 30 to 35 minutes, or until the zucchini is tender. Garnish with basil.
• Enjoy!

CORN BOATS WITH ZUCCHINI AND PEPPER JACK CHEESE

Steps:

• Pull a lengthwise strip of corn husk (about 1 to 1 1/2 inches wide) from each ear to expose a strip of kernels and discard husk strip. Carefully peel back remaining husks, keeping them attached to stem ends, and snap ears from stem ends. Discard silk from husks. Tear a thin strip from a tender, inner piece of each husk and use it to tie loose end of each husk together, forming a boat. Cut corn kernels from ears and discard cobs.
• In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring occasionally, until browned lightly and just tender, 2 to 3 minutes. Transfer zucchini with slotted spoon to a bowl and season with salt.
• In oil remaining in skillet sauté corn kernels and onion with salt to taste over moderately high heat, stirring, 4 minutes and cook, covered, over low heat until corn is crisp-tender, 2 to 3 minutes. Add corn mixture to zucchini and season with salt.
• Cool filling and stir in cheese. Spoon filling into husk boats. (Corn boats may be prepared up to this point 1 day ahead and kept chilled, covered.)
• Preheat oven to 375°F.
• Arrange boats on a baking sheet and sprinkle filling with tortilla crumbs. Bake boats in upper third of oven until cheese is melted and filling is heated through, 15 to 20 minutes.
• Serve corn boats warm or at room temperature.