ZUCCHINI BOATS
After working hard all our lives and raising a family, we're now enjoying a simpler life. Getting back to the basics means enjoying old-fashioned comfort foods like these stuffed zucchini boats. -Mrs. C. Thon, Atlin, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp. , In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes.
Nutrition Facts : Calories 312 calories, Fat 20g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 337mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.
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 :
TUNA-STUFFED ZUCCHINI
Easy and fairly quick to make. Tuna and zucchini go great together!
Provided by G.R.
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Fill a large pot with salted water, place the zucchini into the pot, and boil over medium heat for about 5 minutes to soften. Remove the zucchini, slice in half lengthwise, and allow to cool.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Scoop out the flesh from the zucchini halves, leaving a 1/2-inch shell. Set aside the scooped out flesh in a bowl.
- Place the zucchini flesh into a bowl and mash well. Mix in the tuna, onion, tomato, bread crumbs, egg, salt, and black pepper. Lightly stuff the zucchini shells with the tuna mixture. Drizzle about 1/2 teaspoon of olive oil over each stuffed zucchini half.
- Bake in the preheated oven until the tops are slightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 192.5 calories, Carbohydrate 18.2 g, Cholesterol 48 mg, Fat 4.7 g, Fiber 2.3 g, Protein 19.4 g, SaturatedFat 1 g, Sodium 209.1 mg, Sugar 3.9 g
HEALTHY ITALIAN SAUSAGE STUFFED ZUCCHINI
Healthy Stuffed Zucchini Boats - the perfect way to use your summer zucchini! (Whole30/Dairy-Free)
Provided by Erin Jensen
Categories Dinner
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Scoop out insides of zucchini with spoon, leaving 1/4 in the shell (you want the outer "shell" to be fairly thick so it doesn't fall apart).
- Place insides into a separate bowl and set aside.
- Parboil shells 2-3 minutes or until they just start to soften (parboil = just place shells in boiling water for a very short period of time to partially cook them).
- Drain well and set on baking sheet.
- In skillet, cook Italian sausage and drain off any grease.
- While sausage is cooking, chop up insides of zucchini.
- Return sausage to heat and add onion and the chopped zucchini.
- Fry until zucchini is clear and then drain excess water.
- Return to heat once more and add salt, oregano and basil; stir to combine.
- Then add nutritional yeast and stir to combine.
- Remove from heat.
- Stuff zucchini shells with Italian sausage mixture.
- Drizzle marinara on top.
- Bake for 20 minutes.
- Serve immediately and garnish with fresh basil, oregano and/or parsley, if desired.
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
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