Southwest Stuffed Zucchini Recipes

SOUTHWEST STUFFED ZUCCHINI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Scoop flesh out of zucchini using a spoon, creating boats.
• Mix turkey, green bell pepper, onion, egg, bread crumbs, jalapeno pepper, cilantro, garlic, steak seasoning, cumin, and thyme together in a large bowl. Fill zucchini boats with turkey mixture. Cover with salsa and Cheddar cheese.
• Bake in the preheated oven until turkey is no longer pink in the center and zucchini is very tender, about 45 minutes.

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.

SOUTHWEST ZUCCHINI BOATS

Steps:

• Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells., Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat; stir in the salsa, bread crumbs, cilantro, chili powder, cumin, salt, pepper and 1/2 cup cheese. Spoon into zucchini shells., Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until cheese is melted and zucchini are tender. Serve with sour cream if desired.

SOUTHWESTERN STUFFED ZUCCHINI OR SQUASH

Steps:

• Cut zicchini in half lengthwise, and remove seads.
• Microwave, in batches, in a 11x7 glass dish on high for 5-7 minutes, or until tender.
• Scoop out the pulp, keeping the shells intact; reserve the pulp. Sprinkle the shells with salt to taste.
• Stir together reserved pulp, cheese, and the next four ingredients.
• Fill the shells with the pulp mixture.
• Place in a 13x9 baking dish.
• Sprinkle evenly with bread crumbs; drizzle with butter.
• Bake at 375 for 30 minutes.

SOUTHWEST ZUCCHINI BOATS

Steps:

• Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat.
• Scoop out pulp, leaving 1/4-inch shells.
• Place shells in an ungreased 3-quart microwave-safe dish.
• Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
• Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.
• Remove from the heat; stir in the salsa, bread crumbs, cilantro, chili powder, cumin, salt, pepper and 1/2 cup cheese.
• Spoon into zucchini shells.
• Microwave, uncovered, on high for 4 minutes.
• Sprinkle with remaining cheese.
• Microwave 3-4 minutes longer or until cheese is melted and zucchini are tender.
• Serve with sour cream, if desired.