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.
STUFFED ZUCCHINI BOATS WITH SPINACH & GRAIN RECIPE - (4.5/5)
Provided by á-48
Number Of Ingredients 12
Steps:
- In heavy saucepan, with tight lid: saute garlic in butter and season with salt & pepper Add farro, spinach, broth, 1/2 tsp salt and dash of pepper. Bring to boil then reduce heat to low and cook covered (20-25 minutes) Add half-n-half, tomatoes, Parmesan cheese. Mix well. Season with salt & pepper if needed. If mixture too thick add a little more of half n half Preheat oven to 400 Slice zucchini evenly in half lengthwise. Scoop out seeds to form boat (if you want some seeds, leave them in boat.) Sprinkle boats with more parmesan chese. Fill up each boat with mixture (heap them) Place in large roasting pan Top with shredded mozzerella cheese Bake for 20-25 minutes or till zucchini is fork tender ***Note: if using sausage, cook in frying pan and crumble well. Add only meat to mixture and cook along with rice/spinach, etc. You do not want to use fat in dish.
STUFFED ZUCCHINI BITES WITH SPINACH AND RICOTTA
Hollowed out zucchini are the perfect vehicles for a delicious mixture of sauteed spinach, mushrooms and creamy ricotta in these fun bites!
Provided by Jaymee Sire
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Using a melon baller, carefully scoop out a little spot in the center of each zucchini round for the filling to sit, making sure to leave about a 1/2-inch "floor" at the bottom. Put the scooped zucchini centers on a cutting board, season with salt and pepper and chop.
- Heat the oil in a large skillet over medium heat. Add the scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook, stirring frequently, until fragrant, 30 seconds to 1 minute. Add the mushrooms and chopped zucchini centers and cook, stirring frequently, until the mushrooms release their liquid and the zucchini start to soften, 5 to 7 minutes. Stir in the spinach and cook until wilted, 1 to 2 minutes. Remove from the heat and drain off any excess liquid. Stir in the ricotta and season with salt and pepper.
- Stuff the zucchini cups with the filling and bake on a rimmed baking sheet until the zucchini is cooked through, 25 to 30 minutes.
SPINACH STUFFED ZUCCHINI BOATS
A delicious blend of zucchini pulp, cheddar cheese, sour cream, onions, salt, pepper, spinach, and chicken flavored stuffing mix. Stuffed inside of freshly cooked zucchini shells. A great summer side dish!
Provided by Michelle Poepping
Categories Side Dish
Time 55m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees.Rinse and dry the zucchini. Cut the zucchini long ways in half. Brush the outer layer of the zucchini with olive oil. Sprinkle with salt and pepper. Line a baking sheet with parchment paper, and lightly grease the paper. Place the zucchini cut-side down on a baking sheet.Bake for 15 minutes or until the zucchini is tender.
- After the zucchini shells have baked, using a spoon, scoop out the zucchini pulp keeping the shells intact, and set aside the pulp in a separate bowl.
- Reduce the oven heat to 350 degrees. In a large skillet, melt the butter over medium heat.Add the diced onion and cook for about 5 minutes. Add to the skillet the stuffing mix, spinach, sour cream, cheddar cheese, and zucchini pulp. Add salt and pepper to taste. Mix well. Cook for 3 minutes longer.
- Spoon the mixture into the cooked zucchini shells. Place on the baking sheet again on the parchment paper, and bake for 15-20 minutes or until fully heated.Enjoy!
Nutrition Facts : Calories 463 kcal, ServingSize 1 serving
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
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 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
This savory side dish from Billie Moss of El Sobrante, California is reason enough to give zucchini extra space in your garden. "I like to serve these veggie-stuffed boats with a loaf of homemade bread and slices of melon and avocado nestled on crisp lettuce leaves," she suggests. "They're also wonderful paired with any meat."
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Trim ends of zucchini; place in a steamer basket. In a saucepan, bring 1 in. of water to a boil; add basket. Cover and steam for 5 minutes. When zucchini is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. Set pulp aside., In a bowl, beat the egg; add spinach, bread crumbs, tomato sauce, Parmesan cheese, onion, garlic, salt, pepper and zucchini pulp. Spoon into zucchini shells., Place in an ungreased 13x9-in. baking dish. Bake, uncovered, at 350° for 20 minutes. Top each with tomatoes and Swiss cheese. Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts :
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STUFFED ZUCCHINI BOATS | ITALIAN-STYLE - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
Ratings 11Calories 255 per servingCategory Main Course
- Preheat oven to 400 degrees. Cut the zucchini and squash in half lengthwise and remove seeds and some of the flesh using a metal spoon. Set aside.
- Heat oil in a skillet over medium heat. Add in the onion and cook until softened, about 2-3 minutes. Add in garlic and tomato paste and cook for another minute. Push the onion mixture to the sides of the pan and add in the ground turkey, breaking up with a spoon. Add in salt and Italian seasoning, and cook until meat is brown, about 8 minutes. Pour in the canned tomatoes (undrained) and simmer on low for 3-4 minutes until thickened. Stir in the parmesan.
- Fill the zucchini and squash cavities using the ground turkey mixture. Place in a large baking pan and top with mozzarella. Cover with foil and bake for 30 minutes. Remove foil and bake for another 5 minutes. Let sit 5 minutes before serving.
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