STUFFED GRILLED ZUCCHINI
Pair up these zucchini boats with charred pork chops, smoked fish and other grilled greats. Not warm enough for cooking al fresco? Your old-fashioned oven will do. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-in. shells. Brush with 2 teaspoons oil; set aside. Chop pulp. , In a large skillet, saute pulp and onion in remaining oil. Add garlic; cook 1 minute longer. Add bread crumbs; cook and stir until golden brown, about 2 minutes. , Remove from the heat. Stir in the mozzarella cheese, mint and salt. Spoon into zucchini shells. Sprinkle with Parmesan cheese. , Grill, covered, over medium heat until zucchini is tender, 8-10 minutes.
Nutrition Facts : Calories 186 calories, Fat 10g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 553mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
GRILLED STUFFED ZUCCHINI BOATS
Scooped-out zucchini 'boats' are grilled with a creamy tomato-basil sauce and shredded cheese, and topped with parsley for a great summer barbecue side dish.
Provided by Philadelphia Cooking Creme
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 32m
Yield 6
Number Of Ingredients 4
Steps:
- Heat barbecue to medium-high heat.
- Use small spoon to scoop out insides of zucchini halves, leaving 1/2-inch-thick shells; discard removed pulp or reserve for another use. Place zucchini shells, cut-sides up, on foil-covered baking sheet sprayed with cooking spray.
- Spoon Cooking Creme into zucchini shells; place baking sheet on barbecue grate. Grill 10 to 12 min. or until zucchini is tender; top with shredded cheese. Grill 3 to 5 min. or until cheese is melted.
- Sprinkle with parsley.
Nutrition Facts : Calories 70.3 calories, Carbohydrate 3.8 g, Cholesterol 15.1 mg, Fat 4.7 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 3.1 g, Sodium 216.4 mg, Sugar 1 g
GRILLED STUFFED ZUCCHINI
Steps:
- Zucchini: Brush the zucchini with olive oil and put it on the grill, cut side down. Being careful not to overcook, grill the zucchini until soft but not mushy by moving it to the cool side of the grill. Remove from the grill and let cool. Carefully scoop out the insides and put it on a cutting board, leaving the skin and a sturdy rim all the way around. Chop and reserve zucchini flesh.
- Rice: Saute the onion in 1 tablespoon of oil, in a saucepan, over medium-high heat until it starts to brown. Add the white part of the scallions, the raisins and pine nuts and saute for a minute more. Add the rice and stir until coated, then add the stock, cinnamon stick, cardamom pods, star anise, bay leaf and hot pepper. Stir until well mixed, then lower heat and cover. Cook until tender, about 8 minutes. Discard the cinnamon stick, bay leaf, cardamom, anise and hot pepper. Stir in the reserved chopped zucchini, chopped dark green scallion tops, and lemon zest. Spoon the mixture into the zucchini shells, top with grated cheese and serve.
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
STUFFED ZUCCHINI
Make and share this Stuffed Zucchini recipe from Food.com.
Provided by Joy Boss
Categories Vegetable
Time 55m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- Slice zucchini in half lengthwise. Scoop out insides leaving about 1/4-in shell.
- Finely chop zucchini pulp; set aside. Saute onion in oil in large heavy skillet. Add mushrooms, garlic and reserved chopped zucchini; cook over medium heat until most of moisture evaporates.
- Add cream cheese, egg, Parmesan, parsley, and pepper.
- Mix well; cook for about 10 minutes.
- Cool filling slightly and fill zucchini shells.
- Sprinkle with additional Parmesan cheese. Place on jelly roll pans; bake for 30 minutes at 350°F until bubbly and golden brown on top.
Nutrition Facts : Calories 192.9, Fat 15.3, SaturatedFat 5, Cholesterol 46.2, Sodium 178.7, Carbohydrate 8.7, Fiber 2.4, Sugar 6, Protein 7.2
ZUCCHINI BOATS ON THE GRILL
Delish zucchini stuffed with your favorite ingredients and finished on the hot grill. Great side dish or as a light meal on their own.
Provided by BAJATHECAT
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Prepare the grill for indirect heat.
- Place the zucchini in a pot with enough water to cover. Bring to a boil, and cook 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out the pulp to about 1/4 inch from the skin. Chop pulp.
- In a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and Cheddar cheese. Season with basil, seasoned salt, and pepper.
- Stuff the zucchini halves with the pulp mixture. Seal each stuffed half in aluminum foil.
- Place foil packets on the prepared grill over indirect heat. Cook 15 to 20 minutes, until tender.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 9 g, Cholesterol 18.1 mg, Fat 6.3 g, Fiber 2 g, Protein 8.2 g, SaturatedFat 3.3 g, Sodium 501.5 mg, Sugar 3.1 g
STUFFED ZUCCHINI
This is good served with French bread and a salad.
Provided by LTHASKINS
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in a bowl. Mix seeds with sausage, garlic, bread crumbs, and Parmesan cheese. Stuff squash with sausage mixture and place in a 9x13 inch baking pan. Pour spaghetti sauce over the top and cover the pan with foil.
- Bake in preheated oven until sausage is browned and cooked through, about 45 minutes. Remove foil and cover with mozzarella cheese. Return to the oven and cook until cheese is melted, about 15 minutes more.
Nutrition Facts : Calories 878.4 calories, Carbohydrate 58.2 g, Cholesterol 99.5 mg, Fat 58.4 g, Fiber 9.1 g, Protein 29.1 g, SaturatedFat 21.5 g, Sodium 2118 mg, Sugar 24.2 g
STUFFED ZUCCHINI
Fill this Stuffed Zucchini with tomatoes, onions, bacon & cheese. Then, top the Stuffed Zucchini with golden-brown panko crumbs to add even more flavor.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Cut zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/8-inch-thick shells. Place shells in 13x9-inch baking dish.
- Chop zucchini flesh. Melt 1 Tbsp. butter in large skillet on medium-high heat. Add onions and chopped zucchini; cook and stir 3 min. or until onions are crisp-tender. Add tomatoes and bacon; cook 2 min. Stir in cheese. Spoon into zucchini shells.
- Melt remaining butter in same skillet. Add panko crumbs; cook and stir 3 min. or until golden brown. Sprinkle over filled shells.
- Bake 15 min. or until heated through.
Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
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