Cheddar Rosemary Zucchini Boats Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ZUCCHINI BOATS



Zucchini Boats image

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

2 medium zucchini (about 8 inches)
3/4 pound ground beef
1 small onion, chopped
1/2 cup chopped fresh mushrooms
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 cup shredded cheddar cheese, divided
2 tablespoons ketchup
Salt and pepper to taste

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.

COLORFUL ZUCCHINI BOATS



Colorful Zucchini Boats image

In Hattiesburg, Mississippi, Shirley Glaab hollows out zucchini, then fills the shells with an herb-seasoned stuffing for a colorful side dish.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 12

4 medium zucchini (about 7 inches each)
1/4 pound fresh mushrooms, sliced
1 small onion, chopped
1/2 cup frozen corn, thawed
1 tablespoon butter
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons prepared ranch salad dressing
1/2 cup shredded cheddar cheese, divided
4 cherry tomatoes, quartered

Steps:

  • Cut a thin slice off bottom of zucchini so it sits flat. Cut a thin lengthwise slice from top of zucchini and discard. Scoop out pulp, leaving a 1/4-in. shell. Chop 1 cup pulp; set aside. Place zucchini shells in a ungreased 8-in. square microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside., In a microwave-safe bowl, combine mushrooms, onion and reserved zucchini pulp. Cover and microwave on high for 4 minutes; drain. Heat 1-2 minutes longer; drain thoroughly. Stir in the corn, butter, thyme, basil, salt and pepper. Cover and microwave on high for 1 minute. Stir in salad dressing and 1/4 cup cheese. Stuff into zucchini boats., Microwave, uncovered, on high for 2-3 minutes. Sprinkle with the remaining cheese; top with tomatoes. heat 1-2 minutes longer or until the vegetables are tender and the cheese is melted. Let stand for 3-5 minutes before serving.

Nutrition Facts :

CHEDDAR-ROSEMARY ZUCCHINI BOATS



Cheddar-Rosemary Zucchini Boats image

Zucchini boats filled with bread stuffing that are made savory with rosemary, Cheddar cheese, and tomato.

Provided by Cathy

Categories     Stuffed Zucchini

Time 1h

Yield 8

Number Of Ingredients 13

¾ tablespoon butter
¾ tablespoon olive oil
3 cups crusty bread cubes
2 teaspoons minced fresh garlic
2 zucchini
¾ tablespoon butter
¾ tablespoon olive oil
1 ½ cups chopped plum (Roma) tomatoes
1 teaspoon finely chopped fresh rosemary
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups shredded Cheddar cheese
1 egg, beaten

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium heat. Cook bread cubes in the butter mixture, tossing gently to coat, until fragrant and toasted, 3 to 4 minutes. Add garlic to the bread; cook and stir together for 1 minute. Remove to a plate and set aside to cool.
  • Slice zucchini lengthwise with stem and flower ends intact. Use a small spoon to hollow out squash, leaving a 1/4-inch shell. Place squash boats in a large baking dish. Coarsely chop zucchini innards.
  • Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium-high heat. Cook and stir zucchini innards, tomatoes, rosemary, salt, and pepper in the butter mixture until the vegetables soften, 3 to 4 minutes; transfer to a large bowl and mix with the bread cubes, Cheddar cheese, and beaten egg. Fill the hollowed zucchini halves with the vegetable mixture. Arrange stuffed zucchini boats into a baking dish.
  • Bake in preheated oven for 25 minutes. Remove and switch oven to broil. Cook under the broiler until golden brown and bubbling on top, 2 to 3 minutes.

Nutrition Facts : Calories 215.9 calories, Carbohydrate 10.4 g, Cholesterol 52.7 mg, Fat 15.4 g, Fiber 1.3 g, Protein 9.7 g, SaturatedFat 8 g, Sodium 441.4 mg, Sugar 2.6 g

CHEDDAR-ROSEMARY ZUCCHINI BOATS



Cheddar-Rosemary Zucchini Boats image

Zucchini boats filled with bread stuffing that are made savory with rosemary, Cheddar cheese, and tomato.

Provided by Cathy

Categories     Stuffed Zucchini

Time 1h

Yield 8

Number Of Ingredients 13

¾ tablespoon butter
¾ tablespoon olive oil
3 cups crusty bread cubes
2 teaspoons minced fresh garlic
2 zucchini
¾ tablespoon butter
¾ tablespoon olive oil
1 ½ cups chopped plum (Roma) tomatoes
1 teaspoon finely chopped fresh rosemary
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups shredded Cheddar cheese
1 egg, beaten

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium heat. Cook bread cubes in the butter mixture, tossing gently to coat, until fragrant and toasted, 3 to 4 minutes. Add garlic to the bread; cook and stir together for 1 minute. Remove to a plate and set aside to cool.
  • Slice zucchini lengthwise with stem and flower ends intact. Use a small spoon to hollow out squash, leaving a 1/4-inch shell. Place squash boats in a large baking dish. Coarsely chop zucchini innards.
  • Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium-high heat. Cook and stir zucchini innards, tomatoes, rosemary, salt, and pepper in the butter mixture until the vegetables soften, 3 to 4 minutes; transfer to a large bowl and mix with the bread cubes, Cheddar cheese, and beaten egg. Fill the hollowed zucchini halves with the vegetable mixture. Arrange stuffed zucchini boats into a baking dish.
  • Bake in preheated oven for 25 minutes. Remove and switch oven to broil. Cook under the broiler until golden brown and bubbling on top, 2 to 3 minutes.

Nutrition Facts : Calories 215.9 calories, Carbohydrate 10.4 g, Cholesterol 52.7 mg, Fat 15.4 g, Fiber 1.3 g, Protein 9.7 g, SaturatedFat 8 g, Sodium 441.4 mg, Sugar 2.6 g

CHEDDAR-ROSEMARY ZUCCHINI BOATS



Cheddar-Rosemary Zucchini Boats image

Zucchini boats filled with bread stuffing that are made savory with rosemary, Cheddar cheese, and tomato.

Provided by Cathy

Categories     Stuffed Zucchini

Time 1h

Yield 8

Number Of Ingredients 13

¾ tablespoon butter
¾ tablespoon olive oil
3 cups crusty bread cubes
2 teaspoons minced fresh garlic
2 zucchini
¾ tablespoon butter
¾ tablespoon olive oil
1 ½ cups chopped plum (Roma) tomatoes
1 teaspoon finely chopped fresh rosemary
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups shredded Cheddar cheese
1 egg, beaten

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium heat. Cook bread cubes in the butter mixture, tossing gently to coat, until fragrant and toasted, 3 to 4 minutes. Add garlic to the bread; cook and stir together for 1 minute. Remove to a plate and set aside to cool.
  • Slice zucchini lengthwise with stem and flower ends intact. Use a small spoon to hollow out squash, leaving a 1/4-inch shell. Place squash boats in a large baking dish. Coarsely chop zucchini innards.
  • Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium-high heat. Cook and stir zucchini innards, tomatoes, rosemary, salt, and pepper in the butter mixture until the vegetables soften, 3 to 4 minutes; transfer to a large bowl and mix with the bread cubes, Cheddar cheese, and beaten egg. Fill the hollowed zucchini halves with the vegetable mixture. Arrange stuffed zucchini boats into a baking dish.
  • Bake in preheated oven for 25 minutes. Remove and switch oven to broil. Cook under the broiler until golden brown and bubbling on top, 2 to 3 minutes.

Nutrition Facts : Calories 215.9 calories, Carbohydrate 10.4 g, Cholesterol 52.7 mg, Fat 15.4 g, Fiber 1.3 g, Protein 9.7 g, SaturatedFat 8 g, Sodium 441.4 mg, Sugar 2.6 g

OLIVE-CHEESE ZUCCHINI BOATS



Olive-Cheese Zucchini Boats image

I WAS ANXIOUS the first time I tried this recipe, wondering if my family would like it. It was a big hit, though, and I was happy to find another idea for serving this prolific garden vegetable. I serve it most often with chicken. It adds so much color to the plate. -Dorothy Pritchett, Wills Point, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 7

1 medium zucchini
1/4 cup water
1/8 teaspoon salt
1 tablespoon butter
1/4 cup soft bread crumbs
2 tablespoons chopped pimiento-stuffed olives
2 tablespoons shredded cheddar cheese

Steps:

  • Cut zucchini in half lengthwise; scoop out and reserve pulp, leaving 1/4-in. shells. Place zucchini shells, cut side down, in a skillet. Add water. Bring to a boil; reduce heat. Cover and simmer for 5-6 minutes or until tender; drain. , Turn shells cut side up; sprinkle with salt. Chop zucchini pulp; saute in a small saucepan in butter for 5 minutes or until tender. Stir in bread crumbs and olives. Spoon into the zucchini shells; sprinkle with cheese. Cover and cook over medium heat (with no added water) for 5 minutes or until cheese is melted.

Nutrition Facts : Calories 120 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 461mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

ZUCCHINI BOATS WITH GROUND BEEF



Zucchini Boats with Ground Beef image

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

3 medium zucchini
2 tablespoons olive oil
1 pound ground beef
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 cloves garlic, minced
1 medium onion, finely chopped
1 large carrot, grated
salt and ground black pepper to taste
1 (3.5 fluid ounce) wine glass red wine
1 tablespoon Worcestershire sauce
½ cup beef stock
½ cup shredded mozzarella cheese

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

More about "cheddar rosemary zucchini boats recipes"

BEST ZUCCHINI BURRITO BOATS RECIPE - HOW TO MAKE …
best-zucchini-burrito-boats-recipe-how-to-make image
2018-04-13 Add onion and reserved zucchini and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook ...
From delish.com


ZUCCHINI, CHEESE & ROSEMARY BREAD - DIVALICIOUS RECIPES
zucchini-cheese-rosemary-bread-divalicious image
2018-09-17 Instructions. Preheat the oven to 180C/350F degrees. In a bowl place the zucchini, cheese, almond flour, eggs, salt, baking powder and rosemary. Mix thoroughly. Add the water to thin out the mixture. Spoon the …
From divaliciousrecipes.com


STUFFED BAKED ZUCCHINI BOATS WITH GROUND MEAT AND …
stuffed-baked-zucchini-boats-with-ground-meat-and image
2016-05-18 Set aside the insides of the zucchini. Line the baking sheet with parchment paper and put the zucchini shells on it (hollow side on top) in a single layer. Chop the zucchini flesh (from inside the zucchinis). Heat 1/2 tbsp oil in …
From melaniecooks.com


10 BEST ZUCCHINI BOATS VEGETARIAN RECIPES | YUMMLY
10-best-zucchini-boats-vegetarian-recipes-yummly image
2022-07-17 4 Cheese Zucchini Boats LaurenMcElwain29383. white cheddar, Gruyere cheese, cottage cheese, garlic powder and 5 more. Enchilada Stuffed Zucchini Boats (Vegetarian) Healthy. Delicious. red onion, frozen corn, olive …
From yummly.com


RED WINE CHEDDAR CROSTINI & ENDIVE BOATS - ZIMMY'S NOOK
2021-12-04 Measure 1 cup of the sugar into the pan and add ½ cup of water, whisk over medium heat until the sugar dissolves. Once the sugar is dissolved add the rosemary leaves and bring the mixture to a boil. Reduce the heat to medium-low. Simmer uncovered, until the rosemary leaves are tender, 12 to 15 minutes.
From zimmysnook.ca


ROSEMARY ZUCCHINI BREAD RECIPES ALL YOU NEED IS FOOD
Cook and stir zucchini innards, tomatoes, rosemary, salt, and pepper in the butter mixture until the vegetables soften, 3 to 4 minutes; transfer to a large bowl and mix with the bread cubes, Cheddar cheese, and beaten egg. Fill the hollowed zucchini halves with the vegetable mixture. Arrange stuffed zucchini boats into a baking dish.
From stevehacks.com


CHEDDAR-ROSEMARY ZUCCHINI BOATS | RECIPE | YUMMY FOOD, …
Jul 19, 2019 - Zucchini boats filled with bread stuffing that are made savory with rosemary, Cheddar cheese, and tomato.
From pinterest.co.uk


CHEDDAR-ROSEMARY ZUCCHINI BOATS | PUNCHFORK
2 zucchini; 3/4 tablespoon butter; 3/4 tablespoon olive oil; 1 1/2 cups chopped plum (Roma) tomatoes; 1 teaspoon finely chopped fresh rosemary; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 cups shredded Cheddar cheese; 1 egg, beaten
From punchfork.com


CHEDDAR-ROSEMARY ZUCCHINI BOATS SO TASTY - RECIPES IDEAS FOR LUNCH
2020-01-24 Cook and stir zucchini innards, tomatoes, rosemary, salt, and pepper in the butter aggregate till the vegetables soften, three to four minutes; switch to a huge bowl and blend with the bread cubes, Cheddar cheese, and crushed egg. Fill the hollowed zucchini halves with the vegetable combination. Arrange crammed zucchini boats into a baking dish.
From lilybphotography.blogspot.com


CHEDDAR-ROSEMARY ZUCCHINI BOATS - STUFFED ZUCCHINI RECIPES
Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium-high heat. Cook and stir zucchini innards, tomatoes, rosemary, salt, and pepper in the butter mixture until the vegetables soften, 3 to 4 minutes; transfer to a large bowl and mix with the bread cubes, Cheddar cheese, and beaten egg.
From worldrecipes.org


15 BEST ZUCCHINI BOATS THAT MAKE THIS SUMMER SQUASH A …
Stuffed Zucchini I. Credit: whoshungry. View Recipe. "In this recipe zucchini are hollowed into 'boats' and stuffed with bread crumbs, Cheddar cheese, onion, parsley, egg and Parmesan cheese. A hearty side dish or main meal," says recipe creator Debbie.
From allrecipes.com


CHEDDAR-ROSEMARY ZUCCHINI BOATS POPULAR RECIPES
Cook and stir zucchini innards, tomatoes, rosemary, salt, and pepper in the butter mixture until the vegetables soften, 3 to 4 minutes; transfer to a large bowl and mix with the bread cubes, Cheddar cheese, and beaten egg. Fill the hollowed zucchini halves with the vegetable mixture. Arrange stuffed zucchini boats into a baking dish.
From homemaderecipeszero.blogspot.com


RECIPE: CHEESY BAKED ZUCCHINI BOATS - SOUTHERN IN LAW
2013-04-02 1 tbsp parmesan cheese. Garlic salt/seasonings, to taste. Preheat your oven to 190°C/375°F. Wash and dry your zucchini. You can slice it a couple of different ways, depending on the size and thickness of your zucchini. 1) If your zucchini is not too thick and you want zucchini boats, cut the top and bottom off and slice it down the middle.
From southerninlaw.com


STUFFED ZUCCHINI BOATS | LOW CARB AND LOW CALORIE!
2022-07-17 Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and spray with cooking spray. Slice the zucchinis in half and scoop out the innards of the zucchini, chop it finely, and set that aside. Heat oil in a …
From thebigmansworld.com


ZUCCHINI BOATS (PLUS 5 MORE ZUCCHINI BOAT RECIPES) - COOKING CLASSY
2020-07-27 Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim on all sides to create boats. Drizzle with 1 Tbsp olive oil, then season with salt and pepper. Bake in preheated oven 15 minutes.
From cookingclassy.com


CHEDDAR AND SAUSAGE STUFFED ZUCCHINI BOATS | RECIPE | SAUSAGE …
Cheddar and Sausage Stuffed Zucchini Boats | Recipe | Sausage stuffed ... ... Today. Explore
From pinterest.co.uk


BEST COOKING BREADS RECIPES: CHEDDAR-ROSEMARY ZUCCHINI BOATS
2018-01-13 Ingredients. Servings: 8 3/4 tablespoon butter ; 3/4 tablespoon olive oil ; 3 cups crusty bread cubes ; 2 teaspoons minced fresh garlic ; 2 zucchini ; 3/4 tablespoon butter
From worldbestbreadsrecipes.blogspot.com


ZUCCHINI BOATS (LOADED WITH FLAVOR!) - CHELSEA'S MESSY APRON
2020-08-17 PREP: Preheat the oven to 400 degrees F. Spray a 9x13-inch baking dish with cooking spray and set aside. ZUCCHINIS: Cut the zucchini in half lengthwise. Use a small spoon to carefully scoop the flesh out of the zucchini, leaving …
From chelseasmessyapron.com


ITALIAN STUFFED ZUCCHINI BOAT MADE WITH CHEDDAR RECIPE
Directions. Preheat the oven to 200°F (400°C). Line a baking sheet with parchment paper. Using a small spoon, scoop out the pulp from the zucchini halves. Roughly chop the pulp and transfer to a mixing bowl. Place the zucchini, cut side up, on the prepared baking sheet. Remove the sausage meat from the casings.
From armstrongcheese.ca


GRILLED CHEDDAR ZUCCHINI BOATS WITH BALSAMIC LEEKS
HEAT the remaining 1 tablespoon oil in a medium skillet over medium heat. Add leek and the remaining ¼ teaspoon salt and pepper to taste. Cook, stirring often until the leeks are softened and starting to brown, 4 to 6 minutes. Stir in balsamic vinegar and chopped basil and set aside. GRILL zucchini halves cut side-down until the zucchini are ...
From cabotcheese.coop


CHEDDAR-ROSEMARY ZUCCHINI BOATS | RECIPE | RECIPES, YUMMY FOOD ...
Mar 31, 2019 - Zucchini boats filled with bread stuffing that are made savory with rosemary, Cheddar cheese, and tomato. Mar 31, 2019 - Zucchini boats filled with bread stuffing that are made savory with rosemary, Cheddar cheese, and tomato. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com


EASY GROUND BEEF ZUCCHINI BOATS - SAVORY NOTHINGS
2020-05-02 Place zucchini halves on baking sheet. Brown beef and season: Heat olive oil in large skillet over medium-high heat. Add onion and cook until softened, then add ground beef and cook until well browned. Stir in tomato paste, oregano, garlic powder, salt and pepper. Finish filling: Stir in tomato sauce and scooped out zucchini flesh (chop if ...
From savorynothings.com


CHEDDAR-ROSEMARY ZUCCHINI BOATS | RECIPE | ZUCCHINI, ZUCCHINI …
Jun 15, 2015 - Zucchini boats filled with bread stuffing that are made savory with rosemary, Cheddar cheese, and tomato. Jun 15, 2015 - Zucchini boats filled with bread stuffing that are made savory with rosemary, Cheddar cheese, and tomato. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com


ROSEMARY PARMESAN ZUCCHINI BOATS - DELGROSSO SAUCES
Directions. • Cut the zucchini in half. • Brush the four pieces of zucchini with oil on both sides. • Season zucchini with salt and pepper to taste. • Heat the grill on medium heat. • Place the zucchini pieces on the grill and close the lid. • Grill for 10 minutes, then flip over.
From delgrossosauce.com


THE BEST EVER ITALIAN STUFFED ZUCCHINI BOATS - THE GIRL ON BLOOR
2022-05-27 Ingredients and substitutions. Zucchini – squash is the best substitute when it comes to stuffed boats.; Olive oil – use another neutral cooking oil like avocado or canola oil.; Onion – you can use white, yellow or even red onion for this recipe.; Carrot – swap out for another veggie of your choice like red peppers or parsnips.; Celery stalks – substitute for …
From thegirlonbloor.com


CHEESY GRILLED ZUCCHINI BOATS - HEY GRILL, HEY
2020-09-08 Preheat a 12″ cast iron skillet in the grill. Make the filling. Cook the ground sausage in the preheated skillet (don’t forget the oven mitts!). Drain the fat and stir in softened cream cheese. Stuff the zucchini. Make the zucchini boats by using a spoon to scrape out the seeds and pulp to form a boat shape in the zucchini.
From heygrillhey.com


CHEDDAR AND SAUSAGE STUFFED ZUCCHINI BOATS - THE GARLIC DIARIES
2016-04-27 Preheat oven to 350 degrees. Slice zucchini evenly in half. Scoop out the insides with a spoon, leaving a thin layer of the “meat” for structure. Add the scooped out “meat” into a bowl and set aside for later. Place the zucchini boats on a foil lined baking sheet, season with salt and pepper, and bake for 10 minutes.
From thegarlicdiaries.com


BAKED ZUCCHINI BOATS - MELISSA KAYLENE
2012-07-19 Baked Zucchini Boats. Ingredients: Zucchini (I used five) Ricotta cheese; Cheddar cheese – or any kind of shredded cheese blend ; One can fire-roasted diced tomatoes; Clean all the zucchini and then slice lengthwise. Using a spoon scoop out the middle of the zucchini to make a ‘boat’ spread ricotta cheese on the bottom, then top with tomatoes and …
From melissakaylene.com


WITH THESE ZUCCHINI CHORIZO BOATS, YOUR ZUCCHINI WILL TASTE ANYTHING ...
2022-07-22 Preheat the oven to 170°C. Clean and wash the zucchini, cut in half lengthwise and crosswise, hollow out with a spoon. Toss the zucchini pulp along with the chorizo, salsa, and cheddar. Fill the zucchini quarters with the mixture. Wrap the zucchini boats completely in bacon to prevent the filling from falling out during baking.
From newsrnd.com


ZUCCHINI TACO BOATS RECIPE (HEALTHY & LOW CARB!) | WHOLESOME YUM
2021-08-18 Roast the zucchini in the oven for about 15-20 minutes, until soft. Meanwhile, heat another tablespoon (15 mL) of olive oil in a large non-stick skillet over medium-high heat. Add the ground beef, and cook for about 10 minutes, breaking apart with a spatula, until browned. Stir in the taco seasoning and water.
From wholesomeyum.com


FRINKFOOD - CHEDDAR-ROSEMARY ZUCCHINI BOATS
Coarsely chop zucchini innards. Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium-high heat. Cook and stir zucchini innards, tomatoes, rosemary, salt, and pepper in the butter mixture until the vegetables soften, 3 to 4 minutes; transfer to a large bowl and mix with the bread cubes, Cheddar cheese, and beaten egg.
From frinkfood.com


THE BEST RECIPES CHEDDAR-ROSEMARY ZUCCHINI BOATS
Cook and stir zucchini innards, tomatoes, rosemary, salt, and pepper in the butter mixture until the vegetables soften, 3 to 4 minutes; transfer to a large bowl and mix with the bread cubes, Cheddar cheese, and beaten egg. Fill the hollowed zucchini halves with the vegetable mixture. Arrange stuffed zucchini boats into a baking dish.
From allbesttastyrecipes.blogspot.com


CHEDDAR-ROSEMARY ZUCCHINI BOATS | RECIPE | ZUCCHINI, ZUCCHINI …
Sep 23, 2013 - Zucchini boats filled with bread stuffing that are made savory with rosemary, Cheddar cheese, and tomato.
From pinterest.co.uk


STUFFED ZUCCHINI BOATS - A DELICIOUS & VERSATILE DISH
Adjust salt and pepper and let simmer slowly at very low heat for 45 minutes to an hour. While the sauce is cooking prepare the zucchini like the Chef did in the video. Cut the Zucchini in half, lengthways, using a melon ball cutter remove the pulp in the middle. Brush them with olive oil and bake them for about 15/20 minutes.
From chefjeanpierre.com


BEEF AND CHEESE ZUCCHINI BOATS - THE DIARY OF A REAL HOUSEWIFE
2017-07-18 Step 3: Add the zucchini insides that you scooped out along with the marinara sauce, Italian seasoning, salt, and pepper.Cook for an additional 5-10 minutes. Step 4: Spoon beef mixture into halved zucchinis and top evenly with shredded cheese.Bake for 15-20. Serve and enjoy! Tips: Customize this recipe: Try changing up your ground beef for ground turkey or …
From thediaryofarealhousewife.com


CHEESY SAUSAGE ZUCCHINI BOATS - BAREFEET IN THE KITCHEN
2020-02-03 Instructions. Preheat oven to 350°F. Slice zucchini in half lengthwise, scooping out the seeds and part of the zucchini flesh. Leave about 1/4-inch of zucchini along the skin of each halved squash. Place the zucchini halves on a large baking sheet, drizzle with 1 tablespoon of oil and rub with your hands to coat.
From barefeetinthekitchen.com


CHEDDAR-ROSEMARY ZUCCHINI BOATS | RECIPESTY
Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium-high heat. Cook and stir zucchini innards, tomatoes, rosemary, salt, and pepper in the butter mixture until the vegetables soften, 3 to 4 minutes; transfer to a large bowl and mix with the bread cubes, Cheddar cheese, and beaten egg.
From recipesty.com


Related Search