Oven Baked Zucchini Boats Recipes

BAKED ITALIAN ZUCCHINI BOATS

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.

ZUCCHINI BOATS

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.

STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
• Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim on all sides to create boats. Drizzle with 1 Tbsp olive oil, then season with salt and pepper.
• Bake in preheated oven 15 minutes.
• Meanwhile heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add onion and saute 3 minutes.
• Add sausage in crumbles, cook through, while breaking up meat during cooking. Add garlic during last 1 minute of cooking.
• Remove from heat stir in tomatoes, 1/3 cup panko bread crumbs and Italian seasoning. Season with salt and pepper to taste.
• Sprinkle 1/3 cup parmesan over zucchini boats, then divide filling among the zucchini boats.
• In a small mixing bowl stir together the mozzarella cheese, remaining 1/3 cup parmesan and remaining 1/3 cup panko bread crumbs. Sprinkle mixture over zucchini boats.
• Bake in preheated oven until tender, about 10 - 15 minutes. Sprinkle with parsley and serve warm.

OVEN BAKED ZUCCHINI BOATS

Steps:

• - Just cut a zucchini in half lengthwise and trim a little off the bottom
• - Scoop out the center where the seeds are with a spoon
• - Brush the surface with a mixture of crushed garlic, olive oil, salt and pepper to your taste
• - Arrange halved grape tomatoes into the grooves, sprinkle with some mozzarella and bake in a 375degree oven for about 20-25 minutes.
• - Remove and drizzle with olive oil and a sprinkling of grated parmesan and basil.

PARMESAN BAKED ZUCCHINI

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• Place zucchini halves, skin side down, on cookie sheet. Sprinkle each with 1 tablespoon cheese. Drizzle with oil; sprinkle with pepper.
• Bake 15 to 20 minutes or until zucchini is tender and cheese is light golden brown. Cool slightly. Garnish with basil.

ITALIAN-STYLE ZUCCHINI BOATS

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.

BAKED ZUCCHINI BOATS

Steps:

• Preheat oven to 350 degrees F.
• Split zucchini lengthwise and scoop out the seeds.
• Saute the ground beef, onion, garlic, dill, and parsley in olive oil.
• Remove from heat and add the cooked rice, beaten egg, 1/4 cup of the bread crumbs and mix well.
• Fill the hollowed-out zucchini with mixture and place in a lightly pan-sprayed baking dish.
• Cover with spaghetti sauce, sprinkle with Parmesan cheese and the remaining bread crumbs.
• Cover and bake at 350 degrees F for approximately 45 minutes, until zucchini is tender but firm.

ROASTED ZUCCHINI BOATS

Steps:

• Slice your zucchinis lengthwise, then scoop out the centers to make your zucchini boats.
• Place scoopings from zucchini, and pepper, garlic, Italian Seasoning, chopped onions, and chopped roma tomatoes into food processor. Run the processor for just a few seconds so mixture is still chunky. DO NOT puree.
• Pour mixture into zucchini boats and sprinkle generously with a bit more Italian Seasoning and black pepper.
• Place boats in a rack in an oven pan. Bake at 350 for 20 to 30 minutes until zucchini can be pierced with a fork.
• Heat any remaining sauce in the microwave, and serve it alongside or over your zucchini as a garnish.
• For an added touch sprinkle a few chopped spring onions and some dried parsley on your zucchini slice when serving. Use a toothpick and 1/2 of a snow pea pod to make a sail for each boat.