Olivecheesezucchiniboats Recipes

OLIVE-CHEESE ZUCCHINI BOATS

Steps:

• Cut zucchini in half lengthwise; scoop out and reserve pulp, leaving 1/4-in. shells. Place zucchini shells, cut side down, in a skillet. Add water. Bring to a boil; reduce heat. Cover and simmer for 5-6 minutes or until tender; drain. , Turn shells cut side up; sprinkle with salt. Chop zucchini pulp; saute in a small saucepan in butter for 5 minutes or until tender. Stir in bread crumbs and olives. Spoon into the zucchini shells; sprinkle with cheese. Cover and cook over medium heat (with no added water) for 5 minutes or until cheese is melted.

GRILLED BACON, EGG AND CHEESE ZUCCHINI BOATS

Steps:

• Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off the middle burner for 3-burner grills or the 2 middle burners for grills with 4 or more burners and keep the other 2 burners at medium high. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (The grill should be around 400 degrees F. Be sure to consult the grill manufacturer's guide for the best results.)
• Slice the zucchinis down the middle, lengthwise like a hotdog, so that you have 4 long, equal pieces of zucchini. Use a teaspoon to remove the flesh of the zucchini, being sure to leave a 1/4-inch border and to not pierce the bottom of the zucchini. Finely chop 1/2 cup of the zucchini flesh and discard or save the remainder for another use. Place the chopped zucchini flesh into a clean kitchen towel and wring out as much liquid as possible. Place the zucchini flesh into a medium liquid measuring cup or bowl.
• Flip the zucchini boats over so that the peel side is facing up and brush all four pieces with olive oil. Season the peel side with 1/4 teaspoon salt and a few grinds of pepper, then flip over and season the flesh side with another 1/4 teaspoon salt and a few grinds of pepper.
• Add the Cheddar, Havarti, chives, cream, eggs, garlic, 1 teaspoon salt and a few grinds of pepper to the liquid measuring cup or bowl with the zucchini flesh. Whisk until well combined. Pour the mixture into the cavity of each zucchini boat.
• Using both hands to lift the zucchini carefully, place the filled boat in the middle of the grill over indirect heat (where the burner is turned off), cover, and cook until the eggs have puffed up slightly and are just set, 25 to 30 minutes. Use grilling tongs to remove the zucchini to a cutting board. Carefully wrap each zucchini boat in 1 of the bacon strips. Return to the grill over indirect heat and continue grilling, covered, until the eggs are completely set and the bacon is warmed and just crispy, 18 to 20 minutes.

CHEESY ZUCCHINI BOATS

Steps:

• Preheat oven to 375 degrees.
• Using a small spoon, scoop out the zucchini flesh, leaving a 1/4- to 1/2-inch thick shell.
• Wrap the zucchini flesh in a paper towel and squeeze out any excess liquid; discard the liquid and set aside the flesh.
• Place the zucchini shells cut side down on a baking sheet and bake for 15 minutes.
• Meanwhile, in a large skillet, heat 2 T olive oil over high heat.
• Add the zucchini flesh and onion and cook, stirring, until softened, about 5 minutes.
• Add the tomatoes and cook until softened, about 5 minutes.
• Push the vegetables to the side of the pan, add the remaining 1 T oil and the bread crumbs, and toast the bread crumbs for 2 minutes.
• Remove from the heat, stir in the nuts and oregano, then combine with the vegetables; season with salt and pepper.
• Flip over the zucchini shells and line the bottoms with the mozzarella.
• Pack in the filling.
• Sprinkle with parmesan on top.
• Bake until the zucchini is tender when pierced with a fork, 20-25 minutes.

OLIVE-CHEESE ZUCCHINI BOATS

Steps:

• Cut zucchini in half lengthwise; scoop out and reserve pulp, leaving 1/4-in. shells. Place zucchini shells, cut side down, in a skillet. Add water. Bring to a boil; reduce heat. Cover and simmer for 5-6 minutes or until tender; drain.
• Turn shells cut side up; sprinkle with salt. Chop zucchini pulp; saute in a small saucepan in butter for 5 minutes or until tender. Stir in bread crumbs and olives. Spoon into the zucchini shells; sprinkle with cheese. Cover and cook over medium heat (with no added water) for 5 minutes or until cheese is melted.

OLIVE-CHEESE ZUCCHINI BOATS

Steps:

• Cut zucchini in half lenghwise; scoop out, and reserve pulp, leaving 1/4-inch shells.
• Place zucchini shells, cut side down, in a skillet.
• Add water, bring to boil, reduce heat.
• Cover and simmer for 5-6 minutes or until tender; drain.
• Turn shells cut side up; sprinkle with salt.
• Chop the zucchini pulp; saute in small saucepan in butter for 5 minutes or until tender.
• Stir in the breadcrumbs and olives.
• Spoon into the zucchini shells; sprinkle with cheddar cheese.
• Cover, and cook over medium heat (with no added water) for 5 minutes, or until cheese is melted.

STEAK AND VEGGIE ZUCCHINI BOATS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut zucchini in half, and scoop out the insides (repurpose for another dish). Place into baking dish.
• Season with olive oil, pepper, and salt.
• Bake for 20 minutes. Set aside.
• While zucchini is baking, season steak with pepper and salt and sauté on medium-high heat until steak is browned and cooked through. Set aside.
• In the same pan, season onions with pepper, salt, and olive oil and sauté for 5 minutes.
• Add peppers and mushrooms, and cook for another 5 minutes.
• Toss steak back into the cooked veggie and sauté for 1 minute.
• Distribute the steak and veggies among zucchini halves.
• Top with shredded cheese.
• Bake for 5 minutes, or until cheese is melted.
• Enjoy!