Stuffed Zucchini Boats Ina Garten 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.

SAUSAGE-STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400 degrees F.
• With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
• In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
• In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
• Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.

HERB-STUFFED ZUCCHINI

Steps:

• Split 2 medium zucchini and scoop out the seeds; season with salt. Combine 1/3 cup panko breadcrumbs, 1 chopped tomato, 1/4 cup mixed chopped parsley and dill, 2 tablespoons chopped walnuts, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper to taste. Spoon into the zucchini; drizzle with olive oil. Bake at 425 degrees F, 25 to 30 minutes.

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.

ZUCCHINI BOATS

Steps:

• Trim and discard zucchini ends. Working with the 3 widest, cut across width into 2inch lengths. Using a melon baller or small spoon, scoop out inner meat and seeds of each 2-inch piece, leaving a thin base at bottom so "boat" stands for stuffing. Place scooped-out centers into a food processor.
• Roughly chop remaining zucchini. Add to food processor and puree until well chopped.
• Bring a medium pot of salted water to a boil. Blanch zucchini boats just until they begin to soften, about 2 minutes. Immediately refresh in a bowl of iced water. Drain and arrange, flatside down, in a large jelly roll pan or roasting pan.
• Preheat oven to 375 degrees F.
• Melt butter in a medium saucepan over medium-high heat. Add reserved chopped zucchini and saute until liquid is evaporated, about 15 minutes. Stir in nuts, cook for 1 minute, then add cream, salt, and pepper. Bring to a boil. Cook until cream thickens, about 3 minutes. Add 1/2 cup Parmesan cheese and all bread crumbs. Remove from heat and stir until smooth.
• Using a tablespoon or pastry bag fitted with a plain tip, stuff zucchini boats with cream mixture. Pour boiling water into pan containing filled zucchini boats until it rises about 1/4-inch, to form a water bath. Bake 15 minutes.
• Heat broiler. Sprinkle remaining Parmesan cheese over tops and place under broiler until slightly golden, about 1 minute. Serve immediately.

THE BAREFOOT CONTESSA'S ZUCCHINI WITH PARMESAN

Steps:

• Remove ends of zucchini and cut them in half lengthwise. Then slice them diagonally in 1/2" slices.
• Heat olive oil in large sauté pan and add the onions. Cook for 10 minutes on medium low heat until they just start to brown. Add the zucchini, salt(I use Kosher salt) and pepper. Toss occasionally for 10-12 minutes or until just cooked through. Al dente, please no soggy zucchini. Sprinkle with grated Parmesan and cook for about 30 seconds more. Remove to serving platter and serve immediately.
• Don't add too much zucchini to pan or it will steam instead of sauté. Cook in two batches, if necessary.