Mediterranean Grilled Zucchini Boats Stuffed With Wild Rice Filling Recipes

MEDITERRANEAN ZUCCHINI BOATS

Steps:

• Preheat the oven to 375°F.
• From stem to stem, slice the zucchini in half lengthwise. Scoop out the pulp, chop, and set aside.
• In a large skillet, heat the oil over medium-high heat. Add the ground turkey sausage and cook for 5 minutes, stirring and breaking it up into smaller pieces. Add the onion and garlic and season with the oregano, kosher salt and freshly ground black pepper. Add the reserved chopped zucchini pulp and cook until the onion softens and the turkey is no longer pink.
• Remove the pan from the heat and stir in the whisked egg, bread crumbs, olives, sun dried tomatoes, 3/4 of the basil, pine nuts, and half of the Parmesan cheese. Toss and mix well.
• Spoon the stuffing into the zucchini boats and place in a 9 X 12 baking dish or baking sheet. Sprinkle with the remaining Parmesan cheese. Cover tightly with foil and bake for 30 minutes. Uncover and bake for 10-15 more minutes or until the zucchini are fork tender. Serve hot topped with the remaining basil and more Parmesan cheese if desired.

MEDITERRANEAN GRILLED ZUCCHINI BOATS STUFFED WITH WILD RICE FILLING

Steps:

• Cook the wild rice according to the package directions (be sure to set aside the necessary time), then set it aside to cool completely.
• Start by splitting your zucchini in half from top to bottom, brush with a bit of olive oil, top with salt and pepper, and grill. (Don't forget the olive oil and seasoning. It really helps to bring out the flavor - and prevent major sticking.) Remove the zucchini from the grill once it is nicely charred and tender, and allow to cool a bit.
• In a bowl, combine 2/3 cup of cooked wild rice, 1/4 cup feta cheese, 1/4 cup toasted pine nuts, 1/4 cup golden raisins, handful of finely chopped fresh mint, and prepared balsamic vinaigrette.
• Using a spoon, gently scoop out the inside of each grilled zucchini spear. (You can use the grilled zucchini insides in your wild rice stuffing, by mixing the zucchini insides into your filling as well.)
• Fill each zucchini boat with the wild rice stuffing, top with more feta and chopped fresh mint and a drizzle of balsamic reduction (optional) and serve! Enjoy!

LEMONY WILD RICE ZUCCHINI BOATS

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• With a teaspoon, scoop out the flesh from each zucchini half, leaving a 1/4-inch-thick shell. Roughly chop 1 cup of the scooped-out flesh and place in a medium bowl. Discard the remaining flesh or save it for another use. Place the boats on the prepared baking sheet and set aside.
• Add the rice, tomatoes, mozzarella, pecans, lemon zest, egg, 1/2 cup of the panko, half of the parsley, 1 clove of the garlic, 1 teaspoon salt and a few grinds of black pepper to the bowl and gently fold until combined. Combine 1 tablespoon of the olive oil, the remaining panko and parsley, remaining 1 clove garlic, 1/4 teaspoon of salt and freshly ground black pepper to taste in a small bowl.
• Spoon the zucchini mixture into the boats, mounding it as needed (see Cook's Note). Sprinkle the breadcrumb mixture evenly over the tops. Bake until the zucchini is softened and the breadcrumbs are golden brown, about 30 minutes. Let cool for 10 minutes on the baking sheet.
• Meanwhile, whisk the lemon juice, honey, 1/4 teaspoon of salt and a few grinds of black pepper together in a small bowl. Whisking constantly, slowly drizzle in the remaining 3 tablespoons olive oil until emulsified. Drizzle the lemon vinaigrette over the zucchini and serve.

MEDITERRANEAN STUFFED ZUCCHINI

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Use a melon baller to separate and remove seeds and pulp separately from the zucchini, carving out each half and leaving about a half-inch shell. Chop zucchini pulp into pieces about 1/4 inch in diameter. Discard seeds.
• Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add ground lamb; continue to cook and stir until lamb is lightly browned, 5 to 7 minutes. Stir chopped zucchini into the lamb mixture. Reduce heat to medium-low. Simmer mixture until the zucchini is hot, about 3 minutes. Drain excess grease. Season lamb mixture with coarse salt and black pepper.
• Remove skillet from heat. Stir tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup mint leaves through the lamb mixture; spoon into the zucchini halves. Put stuffed zucchini halves into a large baking dish. Pour water into the baking dish.
• Bake in preheated oven for 30 minutes. Mix bread crumbs and mozzarella cheese in a bowl. Sprinkle 1/4 cup mint leaves over the zucchini and top with the bread crumb mixture. Continue baking until the top is crusty and browned, about 10 minutes more.

STUFFED GRILLED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-in. shells. Brush with 2 teaspoons oil; set aside. Chop pulp. , In a large skillet, saute pulp and onion in remaining oil. Add garlic; cook 1 minute longer. Add bread crumbs; cook and stir until golden brown, about 2 minutes. , Remove from the heat. Stir in the mozzarella cheese, mint and salt. Spoon into zucchini shells. Sprinkle with Parmesan cheese. , Grill, covered, over medium heat until zucchini is tender, 8-10 minutes.