Round 2 Stuffed Zucchini Boats Recipes

STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400˚ F. Drizzle a rimmed baking sheet with 2 tablespoons olive oil. Season the zucchini halves with salt and pepper. Add to the baking sheet and turn to coat with the oil. Arrange the zucchini cut-side down in a single layer. Roast until crisp-tender, about 15 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Stir in the cumin and 1/2 teaspoon each salt and pepper; cook 30 seconds. Add the turkey and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Stir in the tomato paste and chicken broth until combined. Cook until the broth is reduced to a thick sauce, 4 to 5 minutes.
• Turn the zucchini boats cut-side up and fill with the turkey mixture, packing it in. Sprinkle with the cheese and roast until the zucchini is tender and the cheese is softened, about 10 minutes.
• Meanwhile, stir together the yogurt and lemon juice; season with salt and pepper. Drizzle the zucchini boats with the yogurt mixture and top with the dill.

GARDEN-STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 350°. Halve zucchini lengthwise; place cut sides down in an ungreased 13x9-in. baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell., Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is al dente, 12-15 minutes. Stir in Parmesan cheese., Spoon mixture into zucchini shells. Place in an ungreased 13x9-in. baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour remaining water into bottom of dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce if desired.

ITALIAN STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 375 degrees F. Measure one cup of marinara sauce and set aside.
• Trim the ends from the zucchini and slice them in half lengthwise. Using a teaspoon, scrape the inside of the zucchini forming a cavity, being careful not to cut through.
• Place the zucchini boats in a 9 x 13" baking dish and add a cup of water. Cover with foil then bake for 20 minutes or until just slightly fork tender. Remove from oven, remove foil and set aside to cool slightly.
• While the zucchini is cooking, add the olive oil to a skillet and place over medium heat. Add the ground turkey, onions, peppers, and garlic to the pan, and stir until fully combined. Cook, stirring to break up the ground turkey as it cooks. Cook until the meat is cooked and the vegetables have softened. If there is too much grease, drain off as much as possible. and return skillet to the heat.
• Add the remaining 2 cups marinara sauce, parsley and spices and simmer over low heat for 15 minutes. Taste and adjust the spices if necessary.
• Remove the zucchini from the baking dish and drain off the water. Pour the 1 cup marinara on the bottom of the dish and place the zucchini on top of the sauce.
• Fill the zucchini cavities with the meat sauce. If you have extra, add it around the zucchini or save it to enjoy with pasta another day. Cover the dish with foil and bake for 20 minutes. or until zucchini is fork tender.
• Remove dish from oven and set the oven to broil. Remove the foil then sprinkle the mozzarella cheese, then the parmigiano-reggiano cheese, and then the breadcrumbs evenly over the six zucchini boats.
• Place dish in the oven and broil for approximately 2 minutes, with the door open, until the cheese has melted and golden in colour.
• *I used my Basil Tomato Sauce Recipe #447975.

ROUND 2 - STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 350* F.
• Slice the 2 zucchini lengthwise, scoop out the seeds from the center(I put in freezer to use for making broth) and put on a baking sheet.
• In a medium bowl combine the remaining ingredients except for 2 tablespoons of the cheese.
• Fill the centers of each zucchini half with the mixture. Sprinkle the remaining cheese over the top of the filling.
• Bake until the cheese is melted and the filling is golden brown and toasted, about 15-20 minutes. Enjoy!

ROUND 2 RECIPE - STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 350 degrees F.
• Slice the zucchini lengthwise, scoop out the seeds from the center and put on a baking sheet.
• In a medium bowl combine the remaining ingredients expect for 2 tablespoons of the cheese. Fill the centers of each zucchini half with the mixture. Sprinkle the remaining cheese over the top of the filling.
• Bake until the cheese is melted and the filling is golden brown and toasted, about 15 to 20 minutes.

STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 450 degrees.
• Trim off the ends of each zucchini. Cut each in half crosswise. Cut each piece in half lengthwise. Scoop out the centers, leaving a shell at least 1/4-inch thick. Reserve and finely chop the scooped-out portions. There should be about 1 1/2 cups.
• Pour enough water to cover the shells into a saucepan, and bring to a boil. Add the shells, and let simmer 2 minutes. Drain thoroughly.
• Clean and finely chop the mushrooms. There should be about 2 cups.
• Heat the butter in a heavy skillet, and add the onions and garlic. Cook briefly, stirring, and add the mushrooms and lemon juice. Stir and cook about 1 minute. Add the chopped zucchini, thyme, salt and pepper. Cook about 3 minutes until the excess moisture evaporates.
• Spoon and scrape the mixture into a mixing bowl, and let cool slightly. Add 1 cup of the bread crumbs, the parsley, 2 tablespoons of the cheese, and blend thoroughly. Stir in the egg yolk.
• With 1 tablespoon of the oil, brush the inside of a baking dish large enough to hold the shells in one layer.
• Spoon an equal portion of the filling into each shell, and smooth over the top.
• Blend the remaining 2 tablespoons bread crumbs with the remaining 2 tablespoons cheese, and sprinkle over the top of the stuffed zucchini boats. Sprinkle evenly with the remaining 2 tablespoons oil.
• Place the dish in the oven, and bake 25 minutes. Serve immediately.