Zesty Zucchini Boats Food

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CHEESY ZUCCHINI BOATS



Cheesy Zucchini Boats image

Make and share this Cheesy Zucchini Boats recipe from Food.com.

Provided by CookingONTheSide

Categories     Cheese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

4 zucchini, halved lengthwise
3 tablespoons extra virgin olive oil
1/2 red onion, chopped
5 plum tomatoes, chopped
1 cup breadcrumbs
1/2 cup walnuts, toasted and coarsely chopped
1/2 teaspoon dried oregano
salt, to taste
pepper, to taste
6 ounces mozzarella cheese, shredded
1/2 cup parmesan cheese, grated

Steps:

  • Preheat oven to 375 degrees.
  • Using a small spoon, scoop out the zucchini flesh, leaving a 1/4- to 1/2-inch thick shell.
  • Wrap the zucchini flesh in a paper towel and squeeze out any excess liquid; discard the liquid and set aside the flesh.
  • Place the zucchini shells cut side down on a baking sheet and bake for 15 minutes.
  • Meanwhile, in a large skillet, heat 2 T olive oil over high heat.
  • Add the zucchini flesh and onion and cook, stirring, until softened, about 5 minutes.
  • Add the tomatoes and cook until softened, about 5 minutes.
  • Push the vegetables to the side of the pan, add the remaining 1 T oil and the bread crumbs, and toast the bread crumbs for 2 minutes.
  • Remove from the heat, stir in the nuts and oregano, then combine with the vegetables; season with salt and pepper.
  • Flip over the zucchini shells and line the bottoms with the mozzarella.
  • Pack in the filling.
  • Sprinkle with parmesan on top.
  • Bake until the zucchini is tender when pierced with a fork, 20-25 minutes.

Nutrition Facts : Calories 524.7, Fat 34.7, SaturatedFat 10.5, Cholesterol 44.6, Sodium 679.8, Carbohydrate 34, Fiber 5.5, Sugar 8.6, Protein 23.3

ZESTY ZUCCHINI BOATS



Zesty Zucchini Boats image

These easy-to-make and delicious zucchini boats are a perfect side, appetizer or snack for any event.

Provided by maryjjohnson34

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

200 g white button mushrooms, cleaned and ends trimmed
6 medium zucchini
1 tablespoon olive oil
1/2 lb ground turkey
1 onion, diced
1 teaspoon ground cumin
2 teaspoons chili powder
1/2 teaspoon salt
1 cup corn kernel
1 lime, juice of
1 chipotle pepper, finely diced
1 tablespoon adobo sauce
1 1/2 cups shredded cheese

Steps:

  • 1. Pre-heat oven to 350°F.
  • 2. Add mushrooms to a large food processor and pulse until they are small uniform pieces.
  • 3. Slice zucchinis in half lengthwise. Using a teaspoon, scoop the insides out, leaving about half a centimeter around the skin. Chop zucchini insides into small pieces and set aside.
  • 4. In a large pan, heat olive oil over medium heat. Add onions and ground turkey and cook for about 5 minutes, until no pink remains in the turkey.
  • 5. Add mushrooms, chopped zucchini flesh, cumin, chili powder and salt. Cook for about 5 minutes, until mushrooms are cooked through.
  • 6. Add corn kernels, lime juice, adobo sauce and chipotle pepper. Stir to combine. Remove pan from heat.
  • 7. In a 9×13-inch baking dish, arrange scooped-out zucchinis.
  • 8. Spoon the turkey and mushroom mixture inches Top with cheese.
  • 9. Bake uncovered for 30 to 35 minutes, until cheese is bubbly, and zucchinis are cooked through.

Nutrition Facts : Calories 271.7, Fat 13.5, SaturatedFat 5.7, Cholesterol 44.2, Sodium 524, Carbohydrate 24, Fiber 4.3, Sugar 6.6, Protein 18.5

SAUSAGE-STUFFED ZUCCHINI BOATS



Sausage-Stuffed Zucchini Boats image

Provided by Nancy Fuller

Categories     main-dish

Time 1h

Yield 8 zucchini boats

Number Of Ingredients 12

4 medium zucchini, cut in half lengthwise
1 tablespoon olive oil
8 ounces sweet loose Italian sausage
8 ounces hot loose Italian sausage
1 clove garlic, minced
1 small onion, chopped
2 medium vine-ripened tomatoes, chopped
Kosher salt and freshly ground black pepper
1/2 cup Parmesan, finely grated
1/2 cup mozzarella, shaved
1/4 cup breadcrumbs
2 tablespoons chopped fresh parsley

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.

SAUSAGE ZUCCHINI BOATS



Sausage Zucchini Boats image

This recipe is one I got from my parents a long time ago. I have modified it from its original recipe into this one that I believe is better tasting. My children love this recipe. It is great to have this recipe with tortellini or ravioli's, garlic bread and a fresh salad.

Provided by Kenneth Dixon

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 -6 medium fresh zucchini
1 cup water
1 lb bulk sausage (I use the sage sausage or ground italian sausage)
1/2 cup chopped onion
2 tablespoons minced garlic
2 slightly beaten eggs
1 cup Italian breadcrumbs
1 cup shredded mozzarella cheese
1/2 cup parmesan cheese
1/2 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon pepper
paprika

Steps:

  • Halve the zucchini lengthwise. Scoop out pulp, leaving 1/4 inch shell. Reserve the pulp for later. Place zucchini shells, cut side down, in a large skillet; add water. Cover and simmer for about 3 minutes or just until tender; drain. Be careful to not over cook the zucchini or it wil get really soft. The zucchini should still be fairly firm after simmering in water. Remove zucchini from skillet and turn cut side up. Sprinkle lighly with salt. Place zucchini halves into a large shallow baking pan.
  • Chop up the reserved pulp and set aside.
  • In skillet, cook sausage, onion, and garlic until meat is browned and onion is tender. Remove from heat. Thoroughly stir in reserved zucchini pulp, egg, breadcrumbs, mozzarella cheese, parmesan chease, salt, thyme, and pepper. Spoon mixture into each zucchini shell. Use all the mixture. The shells will be overstuffed. Sprinkle with paprika. Bake, uncovered, in a 350-degree oven for about 30 minutes.

Nutrition Facts : Calories 599.9, Fat 35.6, SaturatedFat 12.9, Cholesterol 209.3, Sodium 1815.2, Carbohydrate 31.6, Fiber 4.1, Sugar 8, Protein 38.3

MEATY STUFFED ZUCCHINI BOATS



Meaty Stuffed Zucchini Boats image

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

1 1/2 lbs lean ground beef
1 large onion, chopped
1 large green pepper, chopped
1 jalapeno pepper, seeded and chopped
1 1/4 cups soft breadcrumbs
1 egg, beaten
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
2 (8 ounce) cans tomato sauce, divided
2 medium tomatoes, coarsely chopped
4 -5 medium zucchini
2 cups shredded mozzarella cheese

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

BABY ZUCCHINI BOATS



Baby Zucchini Boats image

Make and share this Baby Zucchini Boats recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

8 small zucchini, cut in half lengthwise
1 medium onion, cut into rings
3 tablespoons melted butter
2 garlic cloves, finely chopped

Steps:

  • Have a pot of lightly salted water boiling.
  • Meanwhile sauté onion rings in a tbsp of butter until limp.
  • Remove and keep warm.
  • Drop the zucchinis in the boiling water for only about 2-3 minutes.
  • You want the zucchini to be warmed through but still crisp.
  • Lightly brown the garlic in the remaining butter.
  • Place zucchini on a platter, top with sautéed onion and drizzle with the garlic butter.

SPICY ZUCCHINI BOATS WITH TOMATO & PEPPER JACK



Spicy Zucchini Boats With Tomato & Pepper Jack image

The garden is currently bursting with zucchini and tomatoes and this is one of my favorite ways to use it up. These are cheesy, sweet, salty and spicy all in one bite. I typically have them as a snack but they are also perfect as a side dish.

Provided by Cooking Creation

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

2 medium zucchini
2 tablespoons extra virgin olive oil
1/2 cup onion, diced
1 large garlic clove, minced
8 grape tomatoes, sliced
salt, to taste
pepper, to taste
2/3 cup monterey jack pepper cheese, shredded
1 teaspoon dried basil, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Heat the olive oil in a skillet over medium heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute longer. Remove the onion with a slotted spoon and set aside.
  • Slice the zucchini in half lengthwise. Using a spoon, scoop out the seeds from the middle of the zucchini to make the boats, leaving 1/2 inch of the zucchini intact.
  • Season the zucchini boats evenly with salt, pepper and basil. Spread the onions out on top of the zucchini. Place four sliced tomatoes on top of each boat. Top with pepper jack cheese and add another layer of tomatoes. Top with some more pepper jack cheese.
  • Bake in the oven for 30 to 35 minutes, or until the zucchini is tender. Garnish with basil.
  • Enjoy!

Nutrition Facts : Calories 162.5, Fat 12.9, SaturatedFat 4.6, Cholesterol 16.8, Sodium 111.8, Carbohydrate 6.8, Fiber 1.8, Sugar 4.3, Protein 6.4

ZUCCHINI BOATS



Zucchini Boats image

This recipe turned my partner from a zucchini avoider to advocate. A quick and easy weekday favourite.

Provided by Chef Tricia and Pet

Categories     One Dish Meal

Time 45m

Yield 12 Boats, 4-6 serving(s)

Number Of Ingredients 7

6 midsized zucchini, sliced longways and seeded, this creates your boats
salt and pepper, tt
1 lb ground meat, your choice
2 -3 garlic cloves, chopped
1 small onion, chopped
500 ml pasta sauce
1/2 cup grated cheese, your favourite

Steps:

  • Slice your zucchini longways and seed to create boats.
  • Place on edged baking sheet. (jell roll pan).
  • Salt and Pepper lightly.
  • Bake 350 oven till tender (15-20 minutes).
  • While the Boats are baking; Brown ground meat with garlic and onions, drain and add pasta sauce so Ground Meat is covered but not saucey.
  • Place meat mixture in cooked Boats
  • Sprinkle with favourite cheese
  • Bake again until cheese is melty.
  • Serve with Pasta and use up the remaining pasta sauce and ground meat.

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