Spicy Zucchini Boats With Tomato Pepper Jack Recipes

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CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE



Capellini With Spicy Zucchini-Tomato Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1 28-ounce can whole San Marzano tomatoes
Kosher salt
1 medium zucchini, cut into small chunks
1/2 pound capellini
1/4 cup chopped fresh basil
Grated parmesan cheese, for topping

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
  • Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.

SPICY ZUCCHINI BOATS WITH TOMATO & PEPPER JACK



Spicy Zucchini Boats With Tomato & Pepper Jack image

The garden is currently bursting with zucchini and tomatoes and this is one of my favorite ways to use it up. These are cheesy, sweet, salty and spicy all in one bite. I typically have them as a snack but they are also perfect as a side dish.

Provided by Cooking Creation

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

2 medium zucchini
2 tablespoons extra virgin olive oil
1/2 cup onion, diced
1 large garlic clove, minced
8 grape tomatoes, sliced
salt, to taste
pepper, to taste
2/3 cup monterey jack pepper cheese, shredded
1 teaspoon dried basil, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Heat the olive oil in a skillet over medium heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute longer. Remove the onion with a slotted spoon and set aside.
  • Slice the zucchini in half lengthwise. Using a spoon, scoop out the seeds from the middle of the zucchini to make the boats, leaving 1/2 inch of the zucchini intact.
  • Season the zucchini boats evenly with salt, pepper and basil. Spread the onions out on top of the zucchini. Place four sliced tomatoes on top of each boat. Top with pepper jack cheese and add another layer of tomatoes. Top with some more pepper jack cheese.
  • Bake in the oven for 30 to 35 minutes, or until the zucchini is tender. Garnish with basil.
  • Enjoy!

Nutrition Facts : Calories 162.5, Fat 12.9, SaturatedFat 4.6, Cholesterol 16.8, Sodium 111.8, Carbohydrate 6.8, Fiber 1.8, Sugar 4.3, Protein 6.4

CORN BOATS WITH ZUCCHINI AND PEPPER JACK CHEESE



Corn Boats with Zucchini and Pepper Jack Cheese image

Yield Serves 4

Number Of Ingredients 6

4 ears corn, unhusked
2 tablespoons olive oil
1 medium zucchini, cut into 1/3-inch dice
1 cup finely chopped red onion
1 cup coarsely grated Monterey Jack cheese with hot peppers
2 tablespoons finely crushed corn tortilla chips

Steps:

  • Pull a lengthwise strip of corn husk (about 1 to 1 1/2 inches wide) from each ear to expose a strip of kernels and discard husk strip. Carefully peel back remaining husks, keeping them attached to stem ends, and snap ears from stem ends. Discard silk from husks. Tear a thin strip from a tender, inner piece of each husk and use it to tie loose end of each husk together, forming a boat. Cut corn kernels from ears and discard cobs.
  • In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring occasionally, until browned lightly and just tender, 2 to 3 minutes. Transfer zucchini with slotted spoon to a bowl and season with salt.
  • In oil remaining in skillet sauté corn kernels and onion with salt to taste over moderately high heat, stirring, 4 minutes and cook, covered, over low heat until corn is crisp-tender, 2 to 3 minutes. Add corn mixture to zucchini and season with salt.
  • Cool filling and stir in cheese. Spoon filling into husk boats. (Corn boats may be prepared up to this point 1 day ahead and kept chilled, covered.)
  • Preheat oven to 375°F.
  • Arrange boats on a baking sheet and sprinkle filling with tortilla crumbs. Bake boats in upper third of oven until cheese is melted and filling is heated through, 15 to 20 minutes.
  • Serve corn boats warm or at room temperature.

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