Ham Stuffed Squash Or Zucchini Boats Recipes

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HAM-STUFFED SQUASH BOATS



Ham-Stuffed Squash Boats image

In this tasty main dish, pretty yellow summer squash are mounded with a flavorful filling featuring ham and two kinds of cheese.-Fran Shaffer, Coatesville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 medium yellow summer squash or zucchini (about 6 inches)
1 small onion, finely chopped
2 tablespoons butter
1 cup cubed fully cooked ham
1/2 cup dry bread crumbs
1/2 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese, divided
1 egg, beaten
1 teaspoon paprika
1/4 teaspoon pepper

Steps:

  • Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-in. shell. Chop pulp and set aside. , In a large saucepan, cook shells in boiling water for 4-5 minutes. Drain and set aside. In another saucepan, saute onion in butter until tender; remove from the heat. Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well. , Spoon into shells. Place on a lightly greased baking sheet. Sprinkle with remaining Parmesan cheese. Bake at 425° for 12-15 minutes or until heated through.

Nutrition Facts : Calories 318 calories, Fat 18g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 897mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 5g fiber), Protein 19g protein.

HAM STUFFED SQUASH OR ZUCCHINI BOATS



Ham Stuffed Squash or Zucchini Boats image

I was served this when I was a guest at someone's house as a teen. At the time I would have told you I didn't like squash but I enjoyed these!

Provided by Marg CaymanDesigns

Categories     Ham

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

4 medium summer squash (about 6 inches) or 4 medium zucchini (about 6 inches)
1 small onion, finely chopped
2 tablespoons butter or 2 tablespoons margarine
1 cup diced cooked ham
1/2 cup dry breadcrumbs
1/2 cup shredded cheddar cheese
1/2 cup shredded parmesan cheese, divided
1 egg, beaten
1 teaspoon paprika
1/4 teaspoon pepper

Steps:

  • Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-inch shell.
  • Chop pulp and set aside.
  • In a large saucepan, cook shells in boiling water for 4-5 minutes.
  • Drain and set aside.
  • In another saucepan, sauté onion in butter until tender; remove from the heat.
  • Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well.
  • Spoon into shells.
  • Place on a lightly greased baking sheet. Sprinkle with remaining Parmesan cheese.
  • Bake at 425°F for 12-15 minutes or until heated through.

Nutrition Facts : Calories 366.1, Fat 22.4, SaturatedFat 11.6, Cholesterol 125.7, Sodium 461, Carbohydrate 19.2, Fiber 3.2, Sugar 6.2, Protein 23.4

STUFFED ZUCCHINI BOATS



Stuffed Zucchini Boats image

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

3 tablespoons extra-virgin olive oil
4 zucchinis (about 2 1/2 pounds), halved lengthwise and seeds scooped out
Kosher salt and freshly ground pepper
1 onion, diced
2 teaspoons ground cumin
1 pound ground turkey
3 tablespoons tomato paste
1 cup low-sodium chicken broth
3 ounces feta cheese, crumbled
3/4 cup plain Greek yogurt
3 tablespoons fresh lemon juice
1/2 cup packed fresh dill, torn

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 YELLOW SQUASH AND ZUCCHINI BOATS



Stuffed Yellow Squash and Zucchini Boats image

Colorful yellow squash and zucchini filled with slightly sweet tomato, onion, and herbs. Healthy side dish.

Provided by Janna/Fit As A Fiddle Life

Categories     Side Dish

Time 50m

Number Of Ingredients 13

2 medium yellow squash (small)
2 medium zucchini (small)
1 1/2 cup tomato (chopped)
1/3 cup green onion (chopped)
2 tbsp basil (fresh chopped)
1 tsp parsley (fresh chopped)
1 tsp thyme (fresh chopped)
1/4 tsp salt
1/4 tsp black pepper
cayenne pepper (pinch)
1 tbsp olive oil (extra virgin)
1 tbsp white wine vinegar
1/2 cup Parmesan cheese (shredded)

Steps:

  • Preheat oven to 350°F.
  • Spray baking dish with cooking spray.
  • Fill a large pan with water. Scrub squash and zucchini and add to water. Bring to a low boil over medium heat. Let boil for 5-6 minutes. Squash should be firm on the outside and fork-tender on the inside.
  • Remove squash and zucchini from water and let cool to touch.
  • While squash is cooling peel and chop tomato, and onion. Set aside.
  • When squash and zucchini is cool, slice inhalf long ways. Take knife and gently run alongside the skin of 3 yellow squash and 3 zucchini halves. Use spoon to scoop out cooked pulp. Chop into bite sized pieces Add to chopped tomatoes.
  • Chop the remaining yellow squash and zucchini halves into bite sized pieces and add to tomato mixture.
  • Drizzle olive oil, and vinegar over tomato mixture. Sprinkle in salt, pepper, and herbs. Use spoon to gently toss tomato mixture.
  • Drain squash and zucchini halves. Using a slotted spoon, drain tomatoe mixture before adding to squash and zucchini halves.
  • Add shredded Parmesan cheese to zucchini.
  • Place baking dish on bottom rack of oven and cook for 30 minutes.

Nutrition Facts : Calories 85 kcal, Carbohydrate 7 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 240 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

GARDEN-STUFFED ZUCCHINI BOATS



Garden-Stuffed Zucchini Boats image

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

3 medium zucchini
3/4 pound ground beef
3/4 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves, minced
1-1/2 cups water, divided
3/4 cup canned fire-roasted diced tomatoes or chopped fresh tomatoes (with seeds and juices)
1/2 cup chopped roasted sweet red peppers
1/3 cup chopped fresh mushrooms
1/4 cup uncooked ditalini or other small pasta
2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1 cup shredded Italian cheese blend, divided
Pasta sauce, optional

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.

SAUSAGE-STUFFED ZUCCHINI BOATS



Sausage-Stuffed Zucchini Boats image

Add veggies, cheese, and sausage or ground chicken to these sausage-stuffed zucchini boats.

Provided by cakes

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 1h20m

Yield 4

Number Of Ingredients 14

2 medium zucchini
½ pound mild sausage (such as Odom's Tennessee Pride® Mild Country Sausage)
⅓ pound hot sausage (such as Odom's Tennessee Pride® Hot Country Sausage)
1 tablespoon butter
3 mushrooms, finely diced, or more to taste
¼ small onion, diced
½ stalk celery, diced
1 clove garlic, minced
1 slice gluten-free bread, crumbled
1 tablespoon water, or as needed
½ medium tomato, diced
⅛ cup grated Parmesan cheese
4 slices pepper Jack cheese
½ tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cut zucchini in half and scoop out and reserve interiors. Place zucchini halves close together in a casserole dish. Finely chop zucchini flesh and set aside in a bowl.
  • Heat a saucepan over medium-high heat. Add mild and hot sausage and cook until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Melt butter in a frying pan over medium heat. Add chopped zucchini flesh, onion, mushrooms, celery, and garlic; cook and stir for 5 minutes. Stir in cooked sausage, bread crumbs, and enough water to hold the mixture together.
  • Spoon sausage mixture into zucchini boats, overflowing into the casserole dish.
  • Bake in the preheated oven for 30 minutes.
  • Remove from the oven, leaving oven on. Top with diced tomatoes, Parmesan cheese, and pepper Jack cheese, in that order. Return to the oven and cook until cheese is melted, about 10 minutes more. Top with parsley.

Nutrition Facts : Calories 488.2 calories, Carbohydrate 10.3 g, Cholesterol 109.4 mg, Fat 38.7 g, Fiber 2.2 g, Protein 21.3 g, SaturatedFat 15.1 g, Sodium 903.2 mg, Sugar 2.8 g

BAKED STUFFED YELLOW SQUASH BOATS



Baked Stuffed Yellow Squash Boats image

Make and share this Baked Stuffed Yellow Squash Boats recipe from Food.com.

Provided by Douglas Poe

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

4 yellow squash
1 medium yellow onion, diced
3 garlic cloves, minced
1 tablespoon dried Italian seasoning (basil, oregano) or 3 tablespoons fresh herbs (basil, oregano)
kosher salt & fresh ground pepper, to taste
olive oil
2 cups japanese style panko breadcrumbs
1/2 cup parmesan cheese, grated
1 egg

Steps:

  • Pre-heat oven to 400 degrees.
  • Cut yellow squash in half lengthwise.
  • With a spoon, scrape flesh and seeds of squash into a large bowl, making boats.
  • In a pan sauté onion and garlic over medium heat with a dash of olive oil.
  • Add the squash that was removed from the boats and season with kosher salt and pepper.
  • Cook until almost soft (around 7 minutes).
  • When squash is almost soft, remove from heat and mix in bowl with 1 egg, breadcrumbs, herbs and parmesan cheese.
  • Scoop stuffing mixture into boats and fill evenly.
  • Sprinkle the top of the stuffed boats with extra parmesan cheese.
  • Cook in pre-heated oven (400 degrees) until boats are crisp tender and golden brown on top (around 10 minutes).

Nutrition Facts : Calories 166.4, Fat 4.2, SaturatedFat 1.7, Cholesterol 28.8, Sodium 310.7, Carbohydrate 24.4, Fiber 2.5, Sugar 4.8, Protein 8.2

SAUSAGE STUFFED ZUCCHINI BOATS RECIPE BY TASTY



Sausage Stuffed Zucchini Boats Recipe by Tasty image

Here's what you need: large zucchinis, McCormick® Perfect Pinch Italian Seasoning, kosher salt, freshly ground black pepper, olive oil, Italian turkey sausage meat, medium yellow onion, green bell pepper, red bell pepper, tomato paste, tomato, red wine vinegar, McCormick® Perfect Pinch Italian Seasoning, McCormick® Garlic Powder, kosher salt, freshly ground black pepper, red pepper flakes, shredded mozzarella cheese

Provided by McCormick

Categories     Lunch

Yield 2 servings

Number Of Ingredients 18

2 large zucchinis
½ tablespoon McCormick® Perfect Pinch Italian Seasoning
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 lb Italian turkey sausage meat, casings removed if necessary
½ medium yellow onion, diced
¼ cup green bell pepper, diced
¼ cup red bell pepper, diced
1 tablespoon tomato paste
1 can tomato, diced
1 teaspoon red wine vinegar
1 tablespoon McCormick® Perfect Pinch Italian Seasoning
1 teaspoon McCormick® Garlic Powder
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
¼ teaspoon red pepper flakes, optional
1 cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Make the zucchini boats: Slice the zucchini in half lengthwise. With a small paring knife, cut into each zucchini half about ¼ inch from the outside edges and ¼ inch (6 mm) deep. Be careful not to cut all the way through the zucchini. Using a small spoon, carefully scoop out the flesh of the zucchini inside the cuts, being careful not to scoop all the way through the squash. Dice the scooped-out zucchini flesh and set aside for the filling.
  • Place the zucchini boats on the prepared baking sheet, and sprinkle evenly with the McCormick® Perfect Pinch Italian Seasoning, salt, and pepper.
  • Make the filling: Heat the olive oil in a large high-walled skillet over medium heat. Add the turkey sausage and cook for 4-5 minutes, breaking up with a spatula, until beginning to brown.
  • Add the onion and sauté for 1-2 minutes, until fragrant. Add the green bell pepper, red bell pepper, reserved zucchini flesh, tomato paste, and diced tomatoes, and stir well to combine. Bring to a simmer and cook for 8 minutes, stirring occasionally, then stir in the red wine vinegar, McCormick® Perfect Pinch Italian Seasoning, McCormick® Garlic Powder, salt, pepper, and red pepper flakes, if using. Cook for 2-4 minutes more, or until most of the liquid has evaporated.
  • Spoon the filling into the zucchini boats, dividing evenly.
  • Transfer the zucchini boats to the oven and bake for 20-25 minutes, until the zucchini is tender. Remove from the oven and turn the broiler on high.
  • Sprinkle ¼ cup (25 g) mozzarella cheese over each zucchini boat, then return to the oven and broil for 4-5 minutes, or until the cheese is melted and browned. Remove from the oven and let rest for 5 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 1021 calories, Carbohydrate 27 grams, Fat 78 grams, Fiber 5 grams, Protein 54 grams, Sugar 12 grams

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2018-08-15 Blot the zucchini dry with paper towels, then bake until softened, 8 to 10 minutes. Remove from the oven and set aside. While the zucchini pre-bakes, roughly chop the reserved zucchini flesh. Heat the butter in a large frying pan over medium heat and add the onion. Sauté until soft and translucent, 4 to 6 minutes.
From mygourmetconnection.com


SAUSAGE STUFFED ZUCCHINI BOATS - ZUCCHINI RECIPES
2020-06-30 Bring a large pot of water to boil. Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
From skinnytaste.com


STUFFED ZUCCHINI BOATS - GARDEN IN THE KITCHEN
2021-07-25 Pre-heat oven to 400F degrees. Line a baking sheet with parchment paper and set aside. Start by washing and slicing the zucchinis in half lengthwise. Use a spoon to carve the zucchini and remove all the flesh. Season with oil, salt, pepper and oregano and bake for …
From gardeninthekitchen.com


EASY STUFFED ZUCCHINI BOATS RECIPE - VICTORIA HANEVEER
Preheat the oven to 425 degrees F (220 degrees C). Scoop out the seeded part of the zucchini. Put the hollowed-out zucchini face up on a baking sheet. Sprinkle with salt and black pepper. Bake for 10 minutes until they just beginning to get soft. Stir …
From victoriahaneveer.com


SAUSAGE-STUFFED SQUASH BOATS RECIPE | SPARKRECIPES
Chop pulp and set aside. * In a sauce pan, cook shells in boiling water for 4-5 minutes. Drain and set aside. In another saucepan, saute onion in butter until tender; remove from the heat. Add sausage, bread crumbs, cheddar cheese, 1/4 C. of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well. * Spoon into shells.
From recipes.sparkpeople.com


EASY ZUCCHINI BOATS (VEGETARIAN) | THE MEDITERRANEAN DISH
2020-06-19 Instructions. Heat a cast iron skillet or indoor griddle over medium heat. (OR, If cooking on gas grill, lightly oil the grate and preheat grill to medium-low). Brush zucchini generously with extra virgin olive oil on both sides. Season zucchini (particularly flesh side) with salt, freshly ground pepper, and oregano.
From themediterraneandish.com


STUFFED ZUCCHINI BOATS WITH SAUSAGE RECIPE | KITCHN
2020-07-21 Cook the sausage. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Remove the casings from 8 ounces Italian sausage if needed, then add to the pan. Break the sausage up into very small chunks with a wooden spoon and cook until browned on the bottom, 5 to 7 minutes.
From thekitchn.com


ITALIAN CHICKEN STUFFED ZUCCHINI BOATS - TO SIMPLY INSPIRE
2019-09-10 Preheat oven to 350 degrees F. Cook and dice chicken into bize-size pieces and set aside. This is a great time to used frozen crock pot chicken too. Cut each squash in half lengthwise and scoop out flesh, leaving a ¼-inch shell (careful not to cut through the shell). Dice the squash that you scooped out.
From tosimplyinspire.com


6 ZUCCHINI BOATS TO USE UP YOUR SUMMER SQUASH
2020-07-31 Zucchini Boats with Bacon Gremolata. This zucchini boat recipe starts with a delicious lemon and oil coating before going on the grill ($109, The Home Depot) for a nice char. After the zucchini is cooked, it's stuffed with a homemade gremolata filling and cooked until the cheese is melted. Gremolata is just a fancy term for a sauce that's ...
From bhg.com


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