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 STUFFED WITH SUCCOTASH
Steps:
- Preheat oven to 400 degrees.
- Use a melon baller to remove center core of seeds from each zucchini half, leaving hollowed out shells with about a 1/2-inch border of flesh. Set aside shells and chop flesh roughly. Heat olive oil in a small skillet over medium heat and add shallots, salt and pepper. Cook 5 minutes until soft and slightly golden. Add chopped zucchini centers, 1 cup of corn and the limas and saute over high heat 46 minutes. Remove from heat and let cool. In the bowl of a food processor fitted with the metal blade, place remaining 1/4 cup corn, cheese and egg. Process to blend thoroughly. Remove to a large bowl and mix in cooled corn/lima mixture. Divide the mixture among the zucchini shells, mounding up slightly. Place stuffed zucchini in a roasting pan and cover with foil. Roast for 20 minutes, remove the foil, and bake for another 10 minutes until filling is puffed up and firm and zucchini are soft. Remove from oven and serve 2 boats per person.
STUFFED ZUCCHINI BOATS
Steps:
- Preheat the oven to 450 degrees.
- Trim off the ends of each zucchini. Cut each in half crosswise. Cut each piece in half lengthwise. Scoop out the centers, leaving a shell at least 1/4-inch thick. Reserve and finely chop the scooped-out portions. There should be about 1 1/2 cups.
- Pour enough water to cover the shells into a saucepan, and bring to a boil. Add the shells, and let simmer 2 minutes. Drain thoroughly.
- Clean and finely chop the mushrooms. There should be about 2 cups.
- Heat the butter in a heavy skillet, and add the onions and garlic. Cook briefly, stirring, and add the mushrooms and lemon juice. Stir and cook about 1 minute. Add the chopped zucchini, thyme, salt and pepper. Cook about 3 minutes until the excess moisture evaporates.
- Spoon and scrape the mixture into a mixing bowl, and let cool slightly. Add 1 cup of the bread crumbs, the parsley, 2 tablespoons of the cheese, and blend thoroughly. Stir in the egg yolk.
- With 1 tablespoon of the oil, brush the inside of a baking dish large enough to hold the shells in one layer.
- Spoon an equal portion of the filling into each shell, and smooth over the top.
- Blend the remaining 2 tablespoons bread crumbs with the remaining 2 tablespoons cheese, and sprinkle over the top of the stuffed zucchini boats. Sprinkle evenly with the remaining 2 tablespoons oil.
- Place the dish in the oven, and bake 25 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 15 grams, Carbohydrate 36 grams, Fat 29 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 944 milligrams, Sugar 10 grams, TransFat 0 grams
AUNT SUE'S STUFFED ZUCCHINI BOATS
Steps:
- Preheat oven to 350 degrees Halve zucchinis lengthwise so that each half resembles a canoe. Hollow and remove seeds from zucchini canoes. Place canoes on a cookie sheet, hollow side facing up, and set aside. Chop zucchini pulp and set aside. Cook meat in olive oil in a large sautée pan over medium to medium high heat until brown. Add garlic and onion, green pepper, and reserved zucchini pulp. Sautée until vegetables are softened. Add parsley, oregano, 8 ounces of tomato sauce, and bread crumbs. Remove from heat. Blend into a stuffing and fill each canoe with stuffing. Sprinkle with parmesan cheese and top with remaining sauce. Top with slices of mozzarella. Bake for 40 minutes at 350 degrees, and serve.
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
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
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 RECIPE BY TASTY
Here's what you need: large zucchinis, McCormick® Perfect Pinch Italian Seasoning, kosher salt, freshly ground black pepper, olive oil, Italian turkey sausage meat, medium yellow onion, green bell pepper, red bell pepper, tomato paste, tomato, red wine vinegar, McCormick® Perfect Pinch Italian Seasoning, McCormick® Garlic Powder, kosher salt, freshly ground black pepper, red pepper flakes, shredded mozzarella cheese
Provided by McCormick
Categories Lunch
Yield 2 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Make the zucchini boats: Slice the zucchini in half lengthwise. With a small paring knife, cut into each zucchini half about ¼ inch from the outside edges and ¼ inch (6 mm) deep. Be careful not to cut all the way through the zucchini. Using a small spoon, carefully scoop out the flesh of the zucchini inside the cuts, being careful not to scoop all the way through the squash. Dice the scooped-out zucchini flesh and set aside for the filling.
- Place the zucchini boats on the prepared baking sheet, and sprinkle evenly with the McCormick® Perfect Pinch Italian Seasoning, salt, and pepper.
- Make the filling: Heat the olive oil in a large high-walled skillet over medium heat. Add the turkey sausage and cook for 4-5 minutes, breaking up with a spatula, until beginning to brown.
- Add the onion and sauté for 1-2 minutes, until fragrant. Add the green bell pepper, red bell pepper, reserved zucchini flesh, tomato paste, and diced tomatoes, and stir well to combine. Bring to a simmer and cook for 8 minutes, stirring occasionally, then stir in the red wine vinegar, McCormick® Perfect Pinch Italian Seasoning, McCormick® Garlic Powder, salt, pepper, and red pepper flakes, if using. Cook for 2-4 minutes more, or until most of the liquid has evaporated.
- Spoon the filling into the zucchini boats, dividing evenly.
- Transfer the zucchini boats to the oven and bake for 20-25 minutes, until the zucchini is tender. Remove from the oven and turn the broiler on high.
- Sprinkle ¼ cup (25 g) mozzarella cheese over each zucchini boat, then return to the oven and broil for 4-5 minutes, or until the cheese is melted and browned. Remove from the oven and let rest for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 1021 calories, Carbohydrate 27 grams, Fat 78 grams, Fiber 5 grams, Protein 54 grams, Sugar 12 grams
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
SAUSAGE-STUFFED ZUCCHINI BOATS
Add veggies, cheese, and sausage or ground chicken to these sausage-stuffed zucchini boats.
Provided by cakes
Categories Stuffed Zucchini
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut zucchini in half and scoop out and reserve interiors. Place zucchini halves close together in a casserole dish. Finely chop zucchini flesh and set aside in a bowl.
- Heat a saucepan over medium-high heat. Add mild and hot sausage and cook until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Melt butter in a frying pan over medium heat. Add chopped zucchini flesh, onion, mushrooms, celery, and garlic; cook and stir for 5 minutes. Stir in cooked sausage, bread crumbs, and enough water to hold the mixture together.
- Spoon sausage mixture into zucchini boats, overflowing into the casserole dish.
- Bake in the preheated oven for 30 minutes.
- Remove from the oven, leaving oven on. Top with diced tomatoes, Parmesan cheese, and pepper Jack cheese, in that order. Return to the oven and cook until cheese is melted, about 10 minutes more. Top with parsley.
Nutrition Facts : Calories 488.2 calories, Carbohydrate 10.3 g, Cholesterol 109.4 mg, Fat 38.7 g, Fiber 2.2 g, Protein 21.3 g, SaturatedFat 15.1 g, Sodium 903.2 mg, Sugar 2.8 g
More about "aunt sues stuffed zucchini boats recipes"
CAJUN CORN AND CHEESE STUFFED ZUCCHINI BOATS
From cookingwithawallflower.com
ITALIAN STUFFED ZUCCHINI BOAT MADE WITH CHEDDAR …
From armstrongcheese.ca
STUFFED ZUCCHINI BOATS - ALL-BRAN
From allbran.ca
STUFFED ZUCCHINI BOATS | RECIPE - KELLOGG'S
From kelloggs.ca
STUFFED ZUCCHINI BOATS RECIPE (ITALIAN FLARE) - MOMSDISH
From momsdish.com
AIP STUFFED ZUCCHINI BOATS RECIPE - HEALING AUTOIMMUNE
From healingautoimmune.com
STUFFED ZUCCHINI BOATS RECIPE - EATING ON A DIME
From eatingonadime.com
5/5 (4)Total Time 35 minsCategory Main CourseCalories 578 per serving
STUFFED ZUCCHINI BOATS WITH CHEESE (FRENCH RECIPE)
From snippetsofparis.com
STUFFED ZUCCHINI BOATS {ITALIAN STYLE} - JULIE'S EATS & TREATS
From julieseatsandtreats.com
ITALIAN STUFFED ZUCCHINI BOATS - ECLECTIC RECIPES
From eclecticrecipes.com
STUFFED ZUCCHINI BOATS – A DELICIOUS & VERSATILE DISH
From chefjeanpierre.com
STUFFED ZUCCHINI BOATS - THERE'S FOOD AT HOME
From thereisfoodathome.com
15 BEST STUFFED ZUCCHINI BOAT RECIPES - WHOLLY TASTEFUL
From whollytasteful.com
STUFFED ZUCCHINI BOATS - AMBERS KITCHEN COOKS
From amberskitchencooks.com
BEST CHILI-STUFFED ZUCCHINI BOATS RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
STUFFED ZUCCHINI BOATS - DINNER AT THE ZOO
From dinneratthezoo.com
STUFFED ZUCCHINI BOATS RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
STUFFED ZUCCHINI BOATS - SWEET SAVORY AND STEPH
From sweetsavoryandsteph.com
TUNA STUFFED ZUCCHINI BOATS - COOKING MY DREAMS
From cookingmydreams.com
SAUSAGE + CHEESE STUFFED ZUCCHINI BOATS - ALL THINGS MAMMA
From allthingsmamma.com
STUFFED ZUCCHINI BOATS - THE KITCHEN FAIRY
From kitchenfairy.ca
STUFFED ZUCCHINI BOATS RECIPE - RECIPES.NET
From recipes.net
SWEET ITALIAN SAUSAGE STUFFED ZUCCHINI BOATS - THE MOUNTAIN KITCHEN
From themountainkitchen.com
CHEESE AND SAUSAGE STUFFED ZUCCHINI BOATS - CHEERFUL COOK
From cheerfulcook.com
LASAGNA STUFFED ZUCCHINI BOATS - THE SHORTCUT KITCHEN
From centslessdeals.com
STUFFED ZUCCHINI BOATS - MOMMY'S FABULOUS FINDS
From mommysfabulousfinds.com
STUFFED ZUCCHINI BOATS - RECIPES - SUR LE PLATSUR LE PLAT
From surleplat.com
STUFFED ZUCCHINI BOATS RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
STUFFED ZUCCHINI BOATS - TACO ZUCCHINI BOATS - SUNCAKEMOM
From suncakemom.com
MEXICAN STUFFED ZUCCHINI BOATS - THE COOKIE ROOKIE®
From thecookierookie.com
STUFFED ZUCCHINI BOATS - MAYURI'S JIKONI
From mayuris-jikoni.com
EASY STUFFED ZUCCHINI BOATS - THE SEASONED MOM
From theseasonedmom.com
FABULOUS STUFFED ZUCCHINI BOATS - KITCHEN DIVAS
From kitchendivas.com
STUFFED ZUCCHINI BOATS VEGETARIAN | EASY RECIPE - VIVA RECIPES
From vivarecipes.com
TURKEY STUFFED ZUCCHINI BOATS - CLEAN & DELICIOUS
From cleananddelicious.com
STUFFED ZUCCHINI BOATS RECIPE - TASTINGTABLE.COM
From tastingtable.com
STUFFED ZUCCHINI BOAT RECIPE, EASY AND HEALTHY
From healthysimplerecipe.com
STUFFED ZUCCHINI BOATS - A RECIPE BLOG
From arecipeblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love