ITALIAN STUFFED ZUCCHINI BOATS
Make and share this Italian Stuffed Zucchini Boats recipe from Food.com.
Provided by Chef Gorete
Categories European
Time 1h10m
Yield 6 zucchini, 3-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Measure one cup of marinara sauce and set aside.
- Trim the ends from the zucchini and slice them in half lengthwise. Using a teaspoon, scrape the inside of the zucchini forming a cavity, being careful not to cut through.
- Place the zucchini boats in a 9 x 13" baking dish and add a cup of water. Cover with foil then bake for 20 minutes or until just slightly fork tender. Remove from oven, remove foil and set aside to cool slightly.
- While the zucchini is cooking, add the olive oil to a skillet and place over medium heat. Add the ground turkey, onions, peppers, and garlic to the pan, and stir until fully combined. Cook, stirring to break up the ground turkey as it cooks. Cook until the meat is cooked and the vegetables have softened. If there is too much grease, drain off as much as possible. and return skillet to the heat.
- Add the remaining 2 cups marinara sauce, parsley and spices and simmer over low heat for 15 minutes. Taste and adjust the spices if necessary.
- Remove the zucchini from the baking dish and drain off the water. Pour the 1 cup marinara on the bottom of the dish and place the zucchini on top of the sauce.
- Fill the zucchini cavities with the meat sauce. If you have extra, add it around the zucchini or save it to enjoy with pasta another day. Cover the dish with foil and bake for 20 minutes. or until zucchini is fork tender.
- Remove dish from oven and set the oven to broil. Remove the foil then sprinkle the mozzarella cheese, then the parmigiano-reggiano cheese, and then the breadcrumbs evenly over the six zucchini boats.
- Place dish in the oven and broil for approximately 2 minutes, with the door open, until the cheese has melted and golden in colour.
- *I used my Basil Tomato Sauce Recipe #447975.
Nutrition Facts : Calories 554.9, Fat 32.3, SaturatedFat 12.9, Cholesterol 155.1, Sodium 1032.9, Carbohydrate 17.6, Fiber 4, Sugar 8.2, Protein 50.7
STUFFED ZUCCHINI BOATS
These delicious boats are popular with children and the vegetarians can replace the meat with finely chopped mushrooms. Maybe made into individual servings with small/medium zucchinis or one big one.
Provided by Terese
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 450.3, Fat 24.2, SaturatedFat 6.5, Cholesterol 79.7, Sodium 190.9, Carbohydrate 33.9, Fiber 3, Sugar 6.1, Protein 24.9
STUFFED ZUCCHINI "BOATS" --
I always seem to forget how much we enjoy these, about 100 calories per serving, Stuffed Zucchini "Boats" I have estimated both the prep and bake time. They should be ready to serve in an hour or less. Sometimes, I sprinkle 1/2 tablespoon crumbled feta cheese over each boat.
Provided by emmalee1942
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the whole zucchini until tender-crisp, 10-15 minutes. Cool enough to handle and cut in half lengthwise. Cut off the stem and blossom ends, scoop out and reserve the centers, leaving 1/4" on bottom and sides.
- Brown, crumble and drain the sausage. Using the same pan heat the olive oil and saute the garlic, onions, zucchini, red and green peppers, Italian seasoning and optional fennel seeds. Cool slightly.
- Add the browned sausage and season lightly with salt and pepper., if needed. Add the beaten egg.
- Spoon the mixture into the scooped out zucchini halves.
- Bake 350 degrees, 30 minutes, until heated through and browned slightly.
Nutrition Facts : Calories 91.3, Fat 5, SaturatedFat 0.9, Cholesterol 52.9, Sodium 38.2, Carbohydrate 9.4, Fiber 2.6, Sugar 4.6, Protein 4.3
STUFFED ZUCCINI BOATS
Don't throw away those giant zuccini! I just kind of winged this together and my teenage son actually said it was delish.
Provided by Malikahs Friend
Categories One Dish Meal
Time 1h10m
Yield 2-4 zuccini boats, 6 serving(s)
Number Of Ingredients 18
Steps:
- Cook rice according to package directions.
- Wash zuccini thoroughly and pat dry. Cut in half lenghthwise and scoop out seeds. Salt and pepper flesh.
- Fry celery, onions, and green pepper in olive oil until translucent.
- Add minced garlic and ground beef. Cook until beef is browned.
- Stir in rest of ingredients except cheeses.
- Divide filling among the zuccini and top with mozzarella and sprinkle parmesan on top.
- Put boats in a roasting pan or on a cookie sheet and tent loosely with foil. Bake at 375 for 45 minutes.
- Remove foil and bake an additional 5 to 15 minutes - until zuccini is tender when poked with a fork.
Nutrition Facts : Calories 474.2, Fat 21, SaturatedFat 9.3, Cholesterol 83.9, Sodium 513.2, Carbohydrate 37.2, Fiber 2.7, Sugar 7.1, Protein 29.7
STUFFED ZUCCHINI BOATS
Make and share this Stuffed Zucchini Boats recipe from Food.com.
Provided by mariposa13
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 202, Fat 9.3, SaturatedFat 2.2, Cholesterol 5.5, Sodium 178.8, Carbohydrate 15.2, Fiber 2.7, Sugar 4.7, Protein 6
SAUSAGE-STUFFED ZUCCHINI BOATS
Provided by Nancy Fuller
Categories main-dish
Time 1h
Yield 8 zucchini boats
Number Of Ingredients 12
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.
STUFFED ZUCCHINI BOATS
I know this came from the Easy Everyday Cooking card collection, but I don't remember which card. However, I do remember that it is delicious.
Provided by Kayne
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 350 degrees.
- Spray oven proof baking dish with non stick spray.
- Thoroughly wash the zucchini.
- Cook in large saucepan with enough boiling water to cover until almost tender, about 15 minutes.
- Drain and cool.
- Slice off top 1/3 lengthwise and discard tops.
- Carefully scoop out pulp to form boats, do not cut or pierce skin.
- Place pulp in strainer, drain and press dry, paper towels work well.
- Combine pulp with sour cream, butter, cottage or mozzeralla cheese, salt and pepper in bowl; mix well.
- Spoon into zucchini boats.
- Place in baking dish.
- Sprinkle with parmesan and crumbs.
- Bake for 15 minutes or until heated through and filling is golden brown.
Nutrition Facts : Calories 149.6, Fat 9.9, SaturatedFat 6, Cholesterol 25.4, Sodium 277.1, Carbohydrate 9.9, Fiber 2.3, Sugar 3.7, Protein 7.2
STUFFED ZUCCHINI BOATS
Make and share this Stuffed Zucchini Boats recipe from Food.com.
Provided by Natures Cuisine
Categories Vegetable
Time 50m
Yield 8 boats, 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Spray a 13"x9" baking dish with vegetable cooking spray.
- Scoop out insides of zucchini, leaving a 1/2 inch shell. Reserve zucchini flesh. Place shells in prepared baking dish. Set aside.
- Chop reserved zucchini. In a medium skillet, heat oil over medium heat. Add onion, garlic and zucchini; saute until softened, 5 minutes. Remove from heat.
- In a medium bowl, combine flour, feta and Swiss cheeses, parsley, egg, egg whites and pepper. Mix well. Add zucchini mixture; toss to combine.
- Spoon mixture evenly into zucchini shells. Bake until heated through, about 30 minutes. Place on a serving platter. Serve immediately.
Nutrition Facts : Calories 57.5, Fat 2.2, SaturatedFat 0.5, Cholesterol 27.9, Sodium 44, Carbohydrate 6, Fiber 1.3, Sugar 2.3, Protein 4.4
MEATY STUFFED ZUCCHINI BOATS
I have an abundance of zucchini from my garden. This recipe is a great way to use it. The Italian herbs make it incredible.
Provided by ratherbeswimmin
Categories Cheese
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 11 ingredients and one can of tomato sauce; mix well.
- Stir in tomatoes.
- Halve zucchini lengthwise; scoop out center part of zucchini to about 1/4 inch from edges.
- Fill with meat mixture; place in two 13x9 inch baking dishes.
- Spoon remaining tomato sauce over each.
- Bake uncovered, at 375 degrees for 45 minutes or until the zucchini is tender.
- Sprinkle with cheese during last few minutes or baking.
Nutrition Facts : Calories 413.8, Fat 21.5, SaturatedFat 10, Cholesterol 134.2, Sodium 1171.2, Carbohydrate 19.4, Fiber 4.3, Sugar 10.2, Protein 36.3
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