MEDITERRANEAN ZUCCHINI BOATS
Make and share this Mediterranean Zucchini Boats recipe from Food.com.
Provided by Alyssia Mind Over
Categories Vegetable
Time 25m
Yield 8 Zucchini Boats, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Cut zucchini in half and use a spoon to scoop out the middle and create a "boat." Save the extra zucchini for smoothies or baked goods!
- Mix together remaining ingredients, except feta cheese. Season to taste.
- Fill the zucchini boats with the filling mixture.
- Top with feta cheese.
- Bake 15 minutes, until cheese begins to brown.
- Serve warm or cold and refrigerate 2-3 days.
Nutrition Facts : Calories 42, Fat 2, SaturatedFat 0.3, Sodium 41.2, Carbohydrate 5.6, Fiber 1.7, Sugar 3.5, Protein 1.6
MEDITERRANEAN ZUCCHINI BOATS
Zucchini boats make the perfect vegetable vessel for ground turkey sausage, kalamata olives, sun dried tomatoes, pine nuts, basil, and Parmesan cheese for a Mediterranean take on everyone's favorite stuffed zucchini recipe.
Provided by Heidi
Categories Main Course
Time 1h5m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 540 kcal, Carbohydrate 35 g, Protein 33 g, Fat 31 g, SaturatedFat 6 g, Cholesterol 130 mg, Sodium 1881 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
MEDITERRANEAN ZUCCHINI BOATS
Tender zucchinis stuffed with Mediterranean goodness make a great side dish and are a pleaser at every party.
Provided by smparks
Categories Side Dish Vegetables Squash Zucchini
Time 20m
Yield 12
Number Of Ingredients 9
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Trim ends from zucchini and cut each squash in half lengthwise. Scrape out centers of squash and place in a mixing bowl. Add onion, olives, feta cheese, garlic, pine nuts, 1/2 the Asiago cheese, basil, and oregano and mix well. Place mixture back into zucchini shells. Top each with a small amount of Asiago cheese and place zucchini boats on a baking sheet.
- Cook under the preheated broiler until cheese browns, about 10 minutes.
Nutrition Facts : Calories 48.4 calories, Carbohydrate 4.1 g, Cholesterol 5.4 mg, Fat 2.8 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 124.7 mg, Sugar 1.9 g
BAKED ITALIAN ZUCCHINI BOATS
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
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
LOW FAT STUFFED ZUCCHINI BOATS
I no longer remember where I got this recipe. I've had it for many years. I don't make it often because it's labor-intensive, but every time I make it, there are no leftovers. My squash-hating children love it. You can substitute multiple ingredients (e.g. ground beef for the turkey, onion for the scallions, marinara sauce for the tomato sauce, egg beaters for the egg, even yellow squash for the zucchini.)
Provided by windhorse23
Categories Poultry
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Slice the zucchini lengthwise. Scoop out the pulp and chop it. (This is the hardest part, and I've never come up with an easy way to do it.).
- In a large skillet, heat the olive oil over medium-high heat. Add the scallions and garlic, and saute for 3 minutes. The add the zucchini pulp and saute another 3 minutes. Drain the mixture in a colander and set aside.
- In the same skillet saute the turkey until it is cooked. Drain it in the colander with the zucchini pulp.
- Pour the tomato sauce into the bottom of a 9x13 inch baking dish. Place the zucchini boats in the sauce.
- In a large bowl, combine the turkey-zucchini mixture, the egg, breadcrumbs, crushed red pepper, basil and oregano, or any other combination of Italian seasonings you prefer. (You can also use seasoned breadcrumbs if you like.) Mix well and spoon into the zucchini boats. Top with parmesan cheese.
- Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake 20 minutes more.
Nutrition Facts : Calories 244.6, Fat 9.4, SaturatedFat 2.6, Cholesterol 96.4, Sodium 791.4, Carbohydrate 22.2, Fiber 4.2, Sugar 8.6, Protein 19.9
ZUCCHINI BOATS
After working hard all our lives and raising a family, we're now enjoying a simpler life. Getting back to the basics means enjoying old-fashioned comfort foods like these stuffed zucchini boats. -Mrs. C. Thon, Atlin, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 312 calories, Fat 20g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 337mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.
MEXICAN ZUCCHINI BOATS
These Mexican zucchini boats are a tasty, lower carb meal and excellent way to use up excess zucchini from the garden!
Provided by foxkaren
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 425.9 calories, Carbohydrate 17.5 g, Cholesterol 111.4 mg, Fat 25.2 g, Fiber 2.8 g, Protein 32.4 g, SaturatedFat 13.1 g, Sodium 1152.5 mg, Sugar 6.5 g
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