Italian Style Zucchini Boats Recipes

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ITALIAN ZUCCHINI BOATS



Italian Zucchini Boats image

"You'll enjoy these simple stuffed zucchinis with any meal," assures Agnes Golian of Garfield Heights, Ohio.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 6

2 small zucchini
1 Italian sausage link (4 ounces), casing removed
1 tablespoon chopped onion
1 tablespoon chopped celery
1/4 cup salad croutons
1/4 cup shredded part-skim mozzarella or Monterey Jack cheese, divided

Steps:

  • Cut each zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell; set aside. Chop zucchini pulp; set aside. , Crumble sausage into a small skillet; add onion and celery. Cook over medium heat until sausage is no longer pink; drain. Stir in the croutons, 2 tablespoons cheese and zucchini pulp. Spoon into zucchini shells. , Place in an ungreased baking dish; add 1/4 in. of water. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until zucchini is tender.

Nutrition Facts :

BAKED ITALIAN ZUCCHINI BOATS



Baked Italian Zucchini Boats image

The tantalizing aroma of this savory side dish baking in the oven is sure to whet your appetite. Mom scoops the pulp out of zucchini halves and mixes it with tomato, Parmesan cheese, bread crumbs and parsley. -Concetta Maranto Skenfield, Bakersfield, California

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 11

6 medium zucchini
2 cups dry bread crumbs
2 eggs, lightly beaten
1 large tomato, diced
1/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley
2 garlic cloves, minced
1/2 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter, melted

Steps:

  • Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell. Reserve pulp. Cook shells in salted water for 2 minutes. Remove and drain. Set aside. Chop zucchini pulp. Transfer to a large bowl; add the bread crumbs, eggs, tomato, Parmesan cheese, parsley and garlic. Stir in broth, salt and pepper. Fill shells zucchini shells., Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 20 minutes or until golden brown.

Nutrition Facts : Calories 260 calories, Fat 9g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 741mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 4g fiber), Protein 11g protein. Diabetic Exchanges

ITALIAN STUFFED ZUCCHINI BOATS



Italian Stuffed Zucchini Boats image

Make and share this Italian Stuffed Zucchini Boats recipe from Food.com.

Provided by Chef Gorete

Categories     European

Time 1h10m

Yield 6 zucchini, 3-6 serving(s)

Number Of Ingredients 15

3 medium zucchini, uniformly sized
3 cups basil, marinara sauce* (divided)
1 tablespoon olive oil
1 lb ground turkey
1 medium onion, finely chopped
1/3 of a red pepper, finely chopped
3 garlic cloves, minced
1/4 cup parsley, finely chopped
1 teaspoon italian seasoning
1/4 teaspoon chili pepper flakes (or to taste)
1/2 teaspoon salt
black pepper
1 1/2 cups shredded mozzarella cheese
1/3 cup grated parmigiano-reggiano cheese
2 tablespoons panko breadcrumbs

Steps:

  • Preheat the oven to 375 degrees F. Measure one cup of marinara sauce and set aside.
  • Trim the ends from the zucchini and slice them in half lengthwise. Using a teaspoon, scrape the inside of the zucchini forming a cavity, being careful not to cut through.
  • Place the zucchini boats in a 9 x 13" baking dish and add a cup of water. Cover with foil then bake for 20 minutes or until just slightly fork tender. Remove from oven, remove foil and set aside to cool slightly.
  • While the zucchini is cooking, add the olive oil to a skillet and place over medium heat. Add the ground turkey, onions, peppers, and garlic to the pan, and stir until fully combined. Cook, stirring to break up the ground turkey as it cooks. Cook until the meat is cooked and the vegetables have softened. If there is too much grease, drain off as much as possible. and return skillet to the heat.
  • Add the remaining 2 cups marinara sauce, parsley and spices and simmer over low heat for 15 minutes. Taste and adjust the spices if necessary.
  • Remove the zucchini from the baking dish and drain off the water. Pour the 1 cup marinara on the bottom of the dish and place the zucchini on top of the sauce.
  • Fill the zucchini cavities with the meat sauce. If you have extra, add it around the zucchini or save it to enjoy with pasta another day. Cover the dish with foil and bake for 20 minutes. or until zucchini is fork tender.
  • Remove dish from oven and set the oven to broil. Remove the foil then sprinkle the mozzarella cheese, then the parmigiano-reggiano cheese, and then the breadcrumbs evenly over the six zucchini boats.
  • Place dish in the oven and broil for approximately 2 minutes, with the door open, until the cheese has melted and golden in colour.
  • *I used my Basil Tomato Sauce Recipe #447975.

Nutrition Facts : Calories 554.9, Fat 32.3, SaturatedFat 12.9, Cholesterol 155.1, Sodium 1032.9, Carbohydrate 17.6, Fiber 4, Sugar 8.2, Protein 50.7

ITALIAN STUFFED ZUCCHINI BOATS



Italian Stuffed Zucchini Boats image

This low-carb, Italian-inspired dish has so much going for it! Italian Stuffed Zucchini Boats include lean ground turkey, fresh veggies, and is topped with cheese and toasted bread crumbs. Less guilt but tons of flavor

Provided by Valerie Brunmeier

Categories     Main Course

Time 47m

Number Of Ingredients 16

3 medium (uniformly-sized zucchini)
24 to 26 ounce jar tomato basil marinara (divided)
1 tablespoon olive oil
1 pound lean ground turkey or beef
⅓ cup diced onion
1 teaspoon minced garlic
⅓ cup chopped red bell pepper
½ cup chopped brown button (cremini) mushrooms
¼ cup chopped fresh Italian parsley
1 teaspoon Italian seasoning
½ teaspoon salt
freshly ground black pepper (to taste)
¼ teaspoon crushed red pepper flakes (or to taste)
1 ½ cups shredded part-skim mozzarella cheese
¼ cup shaved or shredded Parmesan
2 tablespoons Italian style panko bread crumbs

Steps:

  • Preheat oven to 375 degrees F. Measure out 1 cup of the marinara sauce and set aside.
  • Trim ends from zucchini and slice in half, lengthwise. Use the tip of a spoon to scrape out the zucchini flesh (see recipe note), chop it and set it aside. Place the scooped out zucchini boats into a 13- x 9-inch baking dish and add about 1-inch of water. Cover with foil and bake in preheated oven for 20 minutes, until just slightly fork-tender. Remove from oven, and set aside to cool slightly.
  • Meanwhile, add olive oil to a 12-inch skillet and place over MEDIUM heat. Add turkey (or beef), onion, bell pepper, and garlic to the skillet. Cook, stirring to break up the ground meat as it cooks. Continue to cook and stir until meat is thoroughly cooked and veggies have softened. Drain off as much grease as possible and return the skillet to the heat.
  • Add the chopped zucchini flesh, mushrooms, remaining marinara in jar (reserve 1 cup for later), parsley, Italian seasoning, salt, fresh ground black pepper, and crushed red pepper. Stir well to combine. Bring to a simmer, then reduce heat and allow to simmer over low heat for about 15 minutes.
  • Remove partially cooked zucchini from baking dish and pour off water. Pour the 1 cup of reserved marinara sauce into the empty baking dish and place zucchini boats on top of the sauce.
  • Divide the filling between the zucchini boats. If you have extra filling, spoon it into the dish around the zucchini boats. Cover the dish with foil, and bake for 20 minutes, or until zucchini is fork tender. Remove dish from oven and set oven to BROIL.
  • Remove foil and sprinkle zucchini boats with mozzarella, Parmesan and the panko bread crumbs. Place dish in oven, watching closely, and cook for just a couple of minutes until cheese has melted and bread crumbs are golden brown.

Nutrition Facts : Calories 301 kcal, Carbohydrate 11 g, Protein 28 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 84 mg, Sodium 527 mg, Fiber 4 g, Sugar 4 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

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

ITALIAN ZUCCHINI BOATS



Italian Zucchini Boats image

The tantalizing aroma of this savory side dish baking in the oven is sure to whet your appetite. Mom scoops the pulp out of zucchini halves and mixes it with tomato, Parmesan cheese, bread crumbs and parsley. -Concetta Maranto Skenfield, Bakersfield, California

Provided by Allrecipes Member

Time 35m

Yield 6

Number Of Ingredients 11

6 medium zucchini
2 cups dry bread crumbs
2 large eggs eggs, lightly beaten
1 large tomato, diced
⅓ cup grated Parmesan or Romano cheese
¼ cup minced fresh parsley
2 garlic clove (blank)s garlic cloves, minced
½ cup chicken broth
½ teaspoon salt
⅛ teaspoon pepper
2 tablespoons butter or stick margarine, melted

Steps:

  • Cut zucchini in half lengthwise. With a spoon, scoop out and reserve pulp, leaving 3/8-in. shell. Cook shells in salted water for 2 minutes; remove and drain. Chop zucchini pulp; place in a bowl. Add the bread crumbs, eggs, tomato, Parmesan cheese, parsley and garlic. Stir in broth, salt and pepper. Stuff into zucchini shells.
  • Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with butter. Bake, uncovered, at 350 degrees F for 20 minutes or until golden brown.

Nutrition Facts : Calories 259.9 calories, Carbohydrate 34.6 g, Cholesterol 76.6 mg, Fat 9.2 g, Fiber 4.3 g, Protein 11.5 g, SaturatedFat 4.2 g, Sodium 663.9 mg, Sugar 6.7 g

ITALIAN ZUCCHINI BOATS



Italian Zucchini Boats image

When you have an abundance of Zucchini this is a nice dish. It compliments your main meal and the aroma while it is cooking definitely will whet your appetite! BON APPETIT! Another fine Taste of Home recipe.

Provided by Chef Decadent1

Categories     Vegetable

Time 35m

Yield 6 , 6 serving(s)

Number Of Ingredients 15

6 medium zucchini
2 cups dry breadcrumbs
2 eggs, lightly beaten
1 tomatoes, diced
1/4 cup onion
1/3 cup parmesan cheese or 1/3 cup romano cheese
1/4 cup fresh parsley, minced
2 mince garlic cloves
1/2 cup chicken broth
1/2 teaspoon salt
1 teaspoon basil
1 teaspoon italian seasoning
1/8 teaspoon pepper
1 tablespoon butter
mozzarella cheese

Steps:

  • Cut zucchini in half lengthwise. With a spoon, scoop out and reserve pulp, leaving a 3/8 inch shell. Cook shells in salted water for 2 minute; remove and drain.
  • Chop zucchini pulp; place in a bowl. Add the bread crumbs, eggs, tomato, parmesan cheese, parsley and garlic. Stir in broth, salt and pepper. Stuff into zucchini shells.
  • Place in greased 13x9x2-inch baking dish. Drizzle with butter. Bake, uncovered at 350° for 15 minutes remove and top with shredded mozarella for an additional 5 minutes.
  • *You could substitute oregano instead of italian seasoning. I also use more of the basit and italian seasoning as I enjoy a more intense flavor.Season to suit.

Nutrition Facts : Calories 252.4, Fat 7.8, SaturatedFat 3.3, Cholesterol 72, Sodium 663.5, Carbohydrate 34.4, Fiber 4.1, Sugar 8.2, Protein 12.2

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From youtube.com


ZUCCHINI BOATS “ITALIAN STYLE”! – HEALTHY COOKING WITH SHAYDA
2021-11-09 1-In a bowl, add the marinara sauce, black beans and mushrooms. Mix until well combined. 2-Cut the zucchini/yellow squash lengthwise and hollow them out using a spoon. Make sure to leave a 1/4” thick rim around each half. 3-Using a spoon, load up the zucchini boats with the marinara sauce. Make sure not to over stuff the zucchini or squash.
From healthycookingwithshayda.com


WHOLE30 ITALIAN BEEF ZUCCHINI BOATS - EAT THE GAINS
2018-04-19 Preheat oven to 350 degrees Fahrenheit. Pour 1/2 cup pasta sauce in a large glass baking dish and set aside. Make the zucchini boats. Cut bottom and top off the zucchini and then cut in half lengthwise. Using a spoon, hollow out the center of the zucchini halves, leaving about 1/4-1/2 inch shell.
From eatthegains.com


STUFFED ZUCCHINI BOATS (ITALIAN STYLE) - COMFORTABLE FOOD
2022-03-14 Stir in the crushed red pepper and the Italian herbs, cooking until the meat is cooked through. Heat the oven to 350 degrees Fahrenheit (170 degrees Celsius). Step 4. Add the tomato sauce and bring to a boil, then reduce heat and simmer until the sauce comes together and thickens - about 20 minutes. Step 5.
From comfortablefood.com


ZUCCHINI BOATS WITH PARMESAN CRUMBLE - HOMEMADE ITALIAN COOKING
2018-08-27 Instructions. Preheat oven to 400°F. Line a baking sheet with a silpat or or aluminum foil. Mix together the breadcrumbs, parmesan cheese, garlic, and black pepper in a small bowl. Pour in the melted butter and mix with a fork until evenly mixed throughout. Allow to sit for 5 minutes to absorb the butter.
From homemadeitaliancooking.com


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