Colorful Zucchini Boats Recipes

STUFFED ZUCCHINI BOATS

Stuffed Zucchini Boats image

Hearty and flavorful zucchini boats made with fresh zucchini, turkey sausage, tomatoes, herbs, panko and two types of cheese! A delicious recipe that's perfect for summer.

Provided by Jaclyn

Time 50m

Number Of Ingredients 12

Ingredients

4 medium zucchini ((about 8 oz each))
2 Tbsp olive oil, (divided)
Salt and freshly ground black pepper
1 lb. Italian turkey sausage*
1 Tbsp minced garlic ((3 cloves))
1 cup chopped yellow onion, ((1 small))
1 (14.5 oz) can petite diced tomatoes, (drain off 1 - 2 Tbsp liquid)
2 tsp Italian seasoning
2/3 cup panko breadcrumbs, (divided)
1/2 cup shredded mozzarella
2/3 cup finely shredded parmesan cheese, (divided)
1 1/2 Tbsp chopped fresh parsley

Steps:

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.
Meanwhile heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add onion and saute 3 minutes.
Add sausage in crumbles, cook through, while breaking up meat during cooking. Add garlic during last 1 minute of cooking.
Remove from heat stir in tomatoes, 1/3 cup panko bread crumbs and Italian seasoning. Season with salt and pepper to taste.
Sprinkle 1/3 cup parmesan over zucchini boats, then divide filling among the zucchini boats.
In a small mixing bowl stir together the mozzarella cheese, remaining 1/3 cup parmesan and remaining 1/3 cup panko bread crumbs. Sprinkle mixture over zucchini boats.
Bake in preheated oven until tender, about 10 - 15 minutes. Sprinkle with parsley and serve warm.

Nutrition Facts : Calories 272 kcal, Carbohydrate 17 g, Protein 20 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 56 mg, Sodium 625 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

ITALIAN-STYLE ZUCCHINI BOATS

Italian-Style Zucchini Boats image

I love zucchini boats, and I'm always looking for new ways to experience them. This is a very hearty dish with ground beef, and my family loves it! This is the perfect use for all those jumbo zucchinis growing in your garden! Sprinkle each slice with additional dried oregano and dried basil as desired.

Provided by Corie Kessler-Bennett

Categories World Cuisine Recipes European Italian

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

1 drizzle olive oil
1 extra large zucchini, quartered lengthwise, seeds scooped out
salt and ground black pepper to taste
2 pounds ground beef
1 onion, chopped
5 cloves garlic, minced
3 tablespoons dried basil
3 tablespoons dried oregano
4 teaspoons garlic salt
1 (6 ounce) can tomato paste
1 cup water
¼ cup chopped fresh basil, or to taste
1 cup shredded mozzarella cheese, or to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
Drizzle olive oil on zucchini and season with salt and pepper. Place on the prepared baking sheet.
Bake in the preheated oven until zucchini is fork-tender, 30 to 45 minutes.
While zucchini is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with onion and garlic until browned and crumbly, 5 to 7 minutes. Stir in dried basil, dried oregano, and garlic salt.
Combine tomato paste with 1 cup of water in a small bowl. Mix thoroughly. Drain fat from beef mixture if needed. Add tomato paste mixture and heat through. Turn off heat, add fresh basil leaves, and mix until well blended.
Remove zucchini from the oven; leave the oven on. Scoop meat mixture generously into each zucchini quarter and sprinkle each with mozzarella cheese. Return to the oven and bake until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 617.4 calories, Carbohydrate 25.1 g, Cholesterol 158 mg, Fat 35 g, Fiber 6.9 g, Protein 51.6 g, SaturatedFat 14.9 g, Sodium 2554.8 mg, Sugar 10.7 g

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

Ingredients

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

Ingredients

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 :

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