MEXICAN STUFFED ZUCCHINI BOATS RECIPE
Liven up your meals with these delicious Mexican stuffed zucchini boats. Loaded with seasoned beef, beans and veggies, they're packed full of flavor and so easy to make!
Provided by Becky Hardin - The Cookie Rookie
Categories Main Course
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F.
- Using a spoon, hollow out the middle of each zucchini half (a grapefruit spoon works well for this) leaving enough intact around the edges so that the zucchini is still sturdy and retains its shape. Set the inside scraps aside for another use or discard. Place zucchini boats in a 9x12 baking dish.
- Heat olive oil over medium heat in a large skillet. Once hot, add the beef and cook until browned, breaking up with a spatula.
- Once browned, add onion, peppers and garlic. Stir to combine and cook for an additional 3-4 minutes until slightly softened.
- Add the beans, corn and spices to the skillet and stir until well combined.
- Add the salsa and half of the shredded cheese, mix until incorporated then turn off the heat.
- Spoon an even amount of the mixture into each zucchini half and top with the remaining cheese.
- Cover with aluminum foil and bake for 30-35 minutes. Remove foil for the last 5 minutes to fully melt the cheese.
- Garnish with fresh cilantro and serve.
Nutrition Facts : Calories 434 kcal, Carbohydrate 34 g, Protein 26 g, Fat 23 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 62 mg, Sodium 1570 mg, Fiber 11 g, Sugar 9 g, ServingSize 1 serving
MEDITERRANEAN STUFFED ZUCCHINI
Here's a delicious way to solve the problem of those too-big zucchinis ballooning in your garden at the end of the summer: zucchini boats baked and stuffed with lamb, feta, pine nuts, tomatoes, and more. It's just like your mother used to make, but with an exotic Mediterranean twist!
Provided by Larry Short
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h10m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 649.3 calories, Carbohydrate 38.8 g, Cholesterol 114.7 mg, Fat 38.7 g, Fiber 7 g, Protein 40.6 g, SaturatedFat 14.9 g, Sodium 1522.8 mg, Sugar 14.2 g
ZUCCHINI MEXICALI
Try this swift skillet sensation when you're strapped for time. "This vegetable side dish goes with practically any meal," notes Pauletta Bushnell of Lebanon, Oregon. For more south-of-the-border flavor, simple increase the taco sauce.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, combine the first eight ingredients. Cover and cook over medium-high heat for 5 minutes. stir in the taco sauce and mustard; top with tomato wedges. Cook, uncovered, for 5 minutes or until heated through.
Nutrition Facts : Calories 122 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 276mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.
MEXICAN STUFFED ZUCCHINI
We have 8 zucchini plants and I love to stuff them if they get too big, so I came up with this one night when I had leftover taco meat and way too much zucchini. My DH loved it!
Provided by deb k
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Take zucchini and make boats out of them (slice the top off and scoop out the seeds and discard) Place in a casserole dish.
- Bring beef broth to a boil, add rice and cook as directed; set aside.
- Brown hamburger with onions (and peppers& mushrooms if you want); drain.
- Add taco seasoning with water as directed and simmer for 5 minutes.
- Add rice and simmer for 3 minutes.
- Mix ricotta cheese with Parmesan and 1/4 cup of mozzarella.
- Spoon cheese mixture in bottom of boats.
- Spoon rice and beef mixture into boats until filled.
- Put sliced tomatoes over the tops of the boats.
- Bake at 350°F for 1 hour, or until zucchini is soft when pricked with a fork.
- Sprinkle tops with remaining mozzarella cheese and bake until cheese melts.
- Serve with sour cream and salsa.
MEXICALI STUFFED ZUCCHINI
Mexicali Stuffed Zucchini
Provided by BHG Test Kitchen
Time 25m
Number Of Ingredients 13
Steps:
- Trim ends from zucchini. Cut the zucchini into 1-1/2-inch rounds. Scoop out pulp, leaving 1/4- to 1/2-inch shells. Chop enough of the pulp to make 1/3 cup. In a medium skillet cook garlic in hot oil over medium-high heat for 1 minute. Add the reserved zucchini pulp, the sweet red pepper, green onions, 1 tablespoon of the cilantro, and the jalapeno pepper. Cook and stir about 2 minutes or until vegetables are crisp-tender.
- Place zucchini shells in a lightly greased 2-quart rectangular baking dish. Fill each shell with pepper mixture. Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes or until zucchini is tender. Sprinkle with cheese and bake for 1 to 2 minutes more or until cheese melts.
- Sprinkle zucchini with the remaining 1 tablespoon cilantro. Serve with the Cucumber Raita. Makes 5 or 6 servings. Cucumber Raita
- In a small bowl stir together yogurt, cucumber, cilantro, and salt.
Nutrition Facts : Calories 108 kcal, Carbohydrate 9 g, Cholesterol 11 mg, Protein 6 g, SaturatedFat 3 g, Sodium 143 mg, Fat 6 g, UnsaturatedFat 0 g
MEXICALI STUFFED ZUCCHINI
From Better Homes & Gardens. These savory stuffed zucchini wheels can be made a day ahead: Prepare them up to the baking step; then cover the dish with plastic wrap and refrigerate. About 25 minutes before serving, simply remove the wrap and bake.
Provided by MilanzMom
Categories Vegetable
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 12
Steps:
- Trim ends from zucchini. Cut the zucchini into 1-1/2-inch rounds. Scoop out pulp, leaving 1/4- to 1/2-inch shells. Chop enough of the pulp to make 1/3 cup.
- In a medium skillet cook garlic in hot oil over medium-high heat for 1 minute.
- Add the reserved zucchini pulp, the sweet red pepper, green onions, 1 tablespoon of the cilantro, and the jalapeno pepper. Cook and stir about 2 minutes or until vegetables are crisp-tender.
- Place zucchini shells in a lightly greased 2-quart rectangular baking dish.
- Fill each shell with pepper mixture. Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes or until zucchini is tender.
- Sprinkle with cheese and bake for 1 to 2 minutes more or until cheese melts.
- Sprinkle zucchini with the remaining 1 tablespoon cilantro.
- Serve with the Cucumber Raita - Mix together the above ingredients in a small bowl.
Nutrition Facts : Calories 82.3, Fat 3.3, SaturatedFat 1, Cholesterol 3.8, Sodium 158.7, Carbohydrate 8.8, Fiber 2.1, Sugar 5.2, Protein 6
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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