Cucumber Boat Recipe And Picture Recipe For Zucchini

CHICKEN CUCUMBER BOATS

Steps:

• Cut cucumbers in half lengthwise; remove seeds. With a sharp knife, cut a thin slice from the bottom of each cucumber half so it sits flat. In a small bowl, combine the remaining ingredients. Spoon into cucumber boats. Refrigerate until serving.

ZUCCHINI BOATS

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.

ZUCCHINI BOATS WITH LAMB AND YOGURT FILLINGS

Steps:

• Place the yogurt in a paper-towel-lined sieve and let drain for 2 hours. Meanwhile, halve 4 of the zucchini lengthwise and scrape out the seeds and flesh. Sprinkle the insides with 2 teaspoons of the salt, place cut side down on paper towels and let drain for 2 hours. Cut 3 of the remaining zucchini into small dice, sprinkle with 1 teaspoon of the salt, place in a sieve and let drain for 1 hour.
• Meanwhile, finely dice the last zucchini. Heat the oil in a medium nonstick skillet over medium heat. Add the onion and finely diced zucchini and cook until lightly browned, about 4 minutes. Add the carrot and cook for 2 minutes. Add the garlic and cook for 30 seconds. Crumble the lamb into the skillet and stir until cooked through, about 4 minutes. Stir in the cumin, remaining 1 1/2 teaspoons salt and pepper to taste. Add the mint and olives.
• Preheat the oven to 350 degrees. Pat all of the drained zucchini dry. Stir the diced zucchini into the yogurt and set aside. Divide the lamb mixture among the zucchini shells and place in a shallow baking dish that's been lightly oiled. Top with the yogurt mixture. Bake for 30 minutes. Preheat the broiler. Sprinkle the bread crumbs over the zucchini and place under the broiler until browned. Place 2 stuffed zucchini halves on each of 4 plates and serve.

CUCUMBER BOATS

Steps:

• In a small bowl. combine chopped tomatoes, oil, vinegar, oregano, salt, and pepper. Toss gently until well mixed. Chill until serving time. (at least a few hours).
• Just before serving, add feta cheese to tomatoes and mix well.
• Peel cucumbers and cut them in half lengthwise. Using a melon ball scoop or a spoon, scoop out and discard seeds. Pile tomato mixture into cucumbers.
• Serve right away.
• Preparation time does not include chilling time.

MEXICAN ZUCCHINI BOATS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray the bottom of a baking dish with cooking spray.
• Fill a large skillet with water and bring to a boil. Boil zucchini halves for 1 minute. Drain.
• Heat the large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Add tomato sauce, corn, bell pepper, and taco seasoning; cook and stir until bubbly.
• Place zucchini halves into the prepared baking dish, cut-sides up. Scoop meat mixture into the boats and sprinkle cheese on top.
• Bake in the preheated oven until tender and cheese is melted, about 30 minutes. Garnish with scallions.