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
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
VEGETARIAN STUFFED ZUCCHINI BOATS
Enjoy these Vegetarian Stuffed Zucchini Boats. With basil, fresh tomatoes and cracker crumbs, these Vegetarian Stuffed Zucchini Boats are sure to be a hit.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings, one stuffed zucchini half each
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F. Cut zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish; set aside.
- Chop zucchini pulp; place in medium bowl. Add 1/2 cup of the cheese, the tomatoes, cracker crumbs and basil; mix lightly. Spoon evenly into zucchini shells; sprinkle with remaining 1/4 cup cheese.
- Bake 15 min. or until heated through.
Nutrition Facts : Calories 140, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g
CHEF JOHN'S TACO-STUFFED ZUCCHINI BOATS
Zucchini is not very exciting, interesting, or fun to eat, which is basically the opposite of a taco. But what we're going to do here is use the same filling used to make tacos to stuff zucchini and turn something that's generally unremarkable into something that is incredibly remarkable. This isn't some kind of low-carb substitute gimmick--these really were amazing. Serve topped with diced tomato, green onions, sour cream, and cilantro, or any toppings you prefer.
Provided by Chef John
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h25m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 263.3 calories, Carbohydrate 11.1 g, Cholesterol 62 mg, Fat 17.1 g, Fiber 3.1 g, Protein 17.7 g, SaturatedFat 7.5 g, Sodium 731.4 mg, Sugar 4.8 g
GARDEN-STUFFED ZUCCHINI BOATS
Not only are these boats a delightful way to get your veggies, they're basically a one-dish meal that covers all the bases-just grab your favorite garden goodies and add any spices or mix-ins you like. -Janie Zirbser, Mullica Hill, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 3 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Halve zucchini lengthwise; place cut sides down in an ungreased 13x9-in. baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell., Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is al dente, 12-15 minutes. Stir in Parmesan cheese., Spoon mixture into zucchini shells. Place in an ungreased 13x9-in. baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour remaining water into bottom of dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce if desired.
Nutrition Facts : Calories 489 calories, Fat 24g fat (12g saturated fat), Cholesterol 103mg cholesterol, Sodium 992mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 4g fiber), Protein 36g protein.
ZUCCHINI BOATS WITH GROUND BEEF
These zucchini boats with ground beef are a delicious, refreshing dish--good served on a bed of rice or with garlic toast and salad.
Provided by celloldy
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with foil.
- Cut zucchini in half lengthwise. Scoop out the seeds with a spoon. Chop and reserve about 3/4 of the seeds for the stuffing.
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add zucchini boats and cook uncovered for 4 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and set aside.
- Heat olive oil in a large pan over medium-high heat. Add ground beef; cook and stir until browned and broken into very small pieces, 5 to 7 minutes. Add rosemary, thyme, garlic, salt, and pepper and stir some more. Quickly add reserved chopped zucchini pulp, onion, and carrot; continue to cook and stir for 2 to 3 minutes. Pour in red wine and Worcestershire and allow to cook for 1 to 2 minutes. Add beef stock and cook for 3 minutes more. Simmer until mixture reduces, about 10 minutes.
- Place zucchini boats in the foil-lined dish and divide meat mixture evenly between them. Sprinkle each with mozzarella cheese.
- Bake in the preheated oven until cheese is browned and bubbly, about 30 minutes.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 12.4 g, Cholesterol 79 mg, Fat 23.6 g, Fiber 2.8 g, Protein 25.8 g, SaturatedFat 8.3 g, Sodium 293.6 mg, Sugar 5.5 g
BEEF STUFFED ZUCCHINI BOATS
Provided by Layla
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 375F. Slice zucchini in half, and carve them out with a spoon. Chop the zucchini 'meat' and set it aside. Line zucchini boats on a baking sheet lined with parchment paper or lightly greased with oil.
- Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to golden. Ad the garlic and cook for a few seconds. Add meat and cook until it's no longer pink, 3-5 minutes. Add the marinara sauce, zucchini pulp, italian seasoning and salt + pepper. Simmer for 8-10 minutes.
- Spoon mixture into zucchini boats and top each with a drizzle of cheese. Bake for 15-20 minutes or until the cheesy is fully melted and bubbly.
BEEF STUFFED ZUCCHINI BOATS
If you're looking for yet another way to serve zucchini, try this flavorful entree from Michael Weaver of Norman, Oklahoma. "I received this recipe from a friend at work," he writes. "His wife fixes it for him, and he says it's his favorite. It's great when you have extra squash and don't know what to do with it."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut each zucchini in half lengthwise; cut a thin slice off the bottoms so they sit flat. Scoop out pulp, leaving 1/4-in. shells. Place zucchini shells in an ungreased 13-in. x 9-in. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. , In a large skillet, cook beef, onion and garlic over medium heat for 4-5 minutes or until meat is no longer pink; drain. Stir in water and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. , Fill each zucchini shell with 2 tablespoons meat mixture. Microwave, uncovered, on high for 2-3 minutes. Sprinkle with cheese; microwave 1-2 minutes longer or until zucchini is tender and cheese is melted.
Nutrition Facts : Calories 236 calories, Fat 14g fat (7g saturated fat), Cholesterol 58mg cholesterol, Sodium 674mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.
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
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
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