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.
EASY STUFFED ZUCCHINI
Fresh out of the oven...zucchini packed full of meat, sauce and cheese makes a delicious dish!
Provided by cookkassi
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir the ground beef in a skillet over medium heat until the meat is browned, breaking the beef up into crumbles as it cooks, about 10 minutes. Drain off excess fat, and transfer the beef into a mixing bowl. Slice the zucchini in half the long way, and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell all around the zucchini. Chop the scooped-out zucchini flesh, and add to mixing bowl. Stir in the bread crumbs, garlic, spaghetti sauce, black olives, and Parmesan cheese; mix the stuffing well. Lightly stuff both halves of the zucchini with the meat mixture. Place the zucchini halves into a baking dish, and cover tightly with foil.
- Bake in the preheated oven for 45 minutes, remove from oven, and remove the foil. Sprinkle 1/2 cup of shredded mozzarella cheese over each zucchini half. Move an oven rack to within 6 inches of the oven broiler's heat source, turn on the broiler, and broil the zucchini until the mozzarella cheese is browned and bubbling, about 5 minutes.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 30.9 g, Cholesterol 63.4 mg, Fat 20.1 g, Fiber 5.1 g, Protein 25.2 g, SaturatedFat 8.5 g, Sodium 1112.4 mg, Sugar 12.6 g
STUFFED ZUCCHINI
An abundance of squash from my garden inspired me to make up this stuffed zucchini recipe, which is now a favorite. -Marjorie Roberts, West Chazy, New York
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine first 11 ingredients and 1 can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13x9-in. baking dishes. Spoon remaining tomato sauce over each. , Bake, uncovered, at 375° until the zucchini is tender, about 45 minutes. Sprinkle with cheese during the last few minutes of baking.
Nutrition Facts : Calories 294 calories, Fat 15g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 831mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.
EASY STUFFED ZUCCHINI
I love this recipe - it's so great - even my 8 month old son ate this! I just peeled some of the skin off the zucchini and he loved it all - even the filling! Very yummy. You can use any cheese for the top - I use what I have on hand - you can easily cut this recipe in half - I have - enjoy!
Provided by wild_flower98
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Slice zucchini in half - lengthwise.
- Scoop out the seeded centre and discard.
- Scoop out more of the centre of the zucchini and place aside in a bowl.
- Place shells cut side down in a lightly oiled shallow baking dish. Add some water. Cover with foil and bake at 350°F until tender (depending on size 15 min).
- Place onions, garlic and sausage meat in frying pan until cooked.
- Add scooped out centre of zucchini (chopped), sauce, seasonings.
- Simmer about 10 minutes. Remove from heat. Stir in bread crumbs.
- Take zucchini - drain water and fill with sausage mix.
- Sprinkle with cheese - broil until cheese melts.
Nutrition Facts : Calories 482, Fat 34.1, SaturatedFat 12, Cholesterol 92.8, Sodium 1331.3, Carbohydrate 20.6, Fiber 3, Sugar 7.5, Protein 23.7
EASY STUFFED GARDEN ZUCCHINI
Fast, easy stuffed zucchini. I make this in the summer when the zucchini are fresh and abundant. It makes a great light meal with some fresh bread to mop up the sauce, or as a side dish. This recipe is easily doubled!
Provided by jellie
Categories One Dish Meal
Time 30m
Yield 1 zucchini, 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Cut off knobby ends and cook zucchini, whole, in boiling salted water for 10 minutes.
- Cut in half, lengthwise.
- Scoop out insides with a spoon.
- Saute onion and garlic for 2-3 minutes; add tomato sauce and heat through.
- Stir in breadcrumbs.
- Mix spices and stir into sauce mixture.
- Add zucchini pulp.
- Fill zucchini shells with mixture, top with parmesan cheese.
- Bake for 15 minutes at 350°F.
- Cool before serving; eat with knife and fork.
- The skin of the zucchini is the most nutritious part!
- Don't be afraid to eat the whole thing!
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
STUFFED ZUCCHINI RECIPE BY TASTY
Here's what you need: zucchinis, ground beef, onion, rice, fresh parsley, salt, black pepper, cumin, cajun seasoning, garam masala, water, olive oil, Barilla Marinara sauce, lemon, honey silan, tomato paste, chili powder, black pepper, salt
Provided by Eleanor Shabtai
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large pot, boil 1 cup (240 ml) water with rice for 8 minutes. Then, drain the water and, in the same pot, add all of the ground beef mixture and stir well.
- With a sharp mandolin, peel even strips of the zucchini, cover with salt for 5 minutes (to draw out moisture), then rinse.
- Place 1 tsp ground beef mixture on each layer of zucchini, roll into a sphere, and place roll back into the pot. Repeat with remaining zucchini strips.
- Combine sauce ingredients in a separate bowl. Then, pour half of the sauce onto the rolls and cook on the stovetop for 20 minutes on medium heat.
- Add the remaining sauce and finish off the dish in the oven at 350°F for 20 more minutes.
- Serve warm.
Nutrition Facts : Calories 461 calories, Carbohydrate 21 grams, Fat 31 grams, Fiber 4 grams, Protein 24 grams, Sugar 10 grams
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