SPINACH STUFFED ZUCCHINI
Here's a great way to put that zucchini crop to good use. Field editor Isabel Fowler of Fairbanks, Alaska stuffs the "boats" with a tasty ground beef filling.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the bread cubes, spinach, parsley, tomato sauce, Parmesan cheese, egg, salt and thyme; set aside., Cut each zucchini in half lengthwise. Scoop out seeds, leaving a 1/4-in. shell. Spoon about 6 tablespoons beef mixture into each zucchini half. , Place in two ungreased 13-in. x 9-in. baking dishes. Pour 1/2 cup water into each dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until zucchini is tender.
Nutrition Facts : Calories 242 calories, Fat 8g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 857mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
SPINACH STUFFED ZUCCHINI BOATS
A delicious blend of zucchini pulp, cheddar cheese, sour cream, onions, salt, pepper, spinach, and chicken flavored stuffing mix. Stuffed inside of freshly cooked zucchini shells. A great summer side dish!
Provided by Michelle Poepping
Categories Side Dish
Time 55m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees.Rinse and dry the zucchini. Cut the zucchini long ways in half. Brush the outer layer of the zucchini with olive oil. Sprinkle with salt and pepper. Line a baking sheet with parchment paper, and lightly grease the paper. Place the zucchini cut-side down on a baking sheet.Bake for 15 minutes or until the zucchini is tender.
- After the zucchini shells have baked, using a spoon, scoop out the zucchini pulp keeping the shells intact, and set aside the pulp in a separate bowl.
- Reduce the oven heat to 350 degrees. In a large skillet, melt the butter over medium heat.Add the diced onion and cook for about 5 minutes. Add to the skillet the stuffing mix, spinach, sour cream, cheddar cheese, and zucchini pulp. Add salt and pepper to taste. Mix well. Cook for 3 minutes longer.
- Spoon the mixture into the cooked zucchini shells. Place on the baking sheet again on the parchment paper, and bake for 15-20 minutes or until fully heated.Enjoy!
Nutrition Facts : Calories 463 kcal, ServingSize 1 serving
STUFFED ZUCCHINI BOATS WITH SPINACH & GRAIN RECIPE - (4.5/5)
Provided by á-48
Number Of Ingredients 12
Steps:
- In heavy saucepan, with tight lid: saute garlic in butter and season with salt & pepper Add farro, spinach, broth, 1/2 tsp salt and dash of pepper. Bring to boil then reduce heat to low and cook covered (20-25 minutes) Add half-n-half, tomatoes, Parmesan cheese. Mix well. Season with salt & pepper if needed. If mixture too thick add a little more of half n half Preheat oven to 400 Slice zucchini evenly in half lengthwise. Scoop out seeds to form boat (if you want some seeds, leave them in boat.) Sprinkle boats with more parmesan chese. Fill up each boat with mixture (heap them) Place in large roasting pan Top with shredded mozzerella cheese Bake for 20-25 minutes or till zucchini is fork tender ***Note: if using sausage, cook in frying pan and crumble well. Add only meat to mixture and cook along with rice/spinach, etc. You do not want to use fat in dish.
STUFFED ZUCCHINI BOATS
While any medium sized ripe zucchinis will do, use garden fresh ones if you have them. The tender sweet flesh of the zucchinis paired with the spiced meat and cool yogurt sauce will make you forget that this dish is less than 500 calories per serving!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 450, Fat 28 grams, SaturatedFat 9 grams, Cholesterol 110 milligrams, Sodium 864 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 33 grams, Sugar 12 grams
STUFFED ZUCCHINI BOATS
This savory side dish from Billie Moss of El Sobrante, California is reason enough to give zucchini extra space in your garden. "I like to serve these veggie-stuffed boats with a loaf of homemade bread and slices of melon and avocado nestled on crisp lettuce leaves," she suggests. "They're also wonderful paired with any meat."
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Trim ends of zucchini; place in a steamer basket. In a saucepan, bring 1 in. of water to a boil; add basket. Cover and steam for 5 minutes. When zucchini is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. Set pulp aside., In a bowl, beat the egg; add spinach, bread crumbs, tomato sauce, Parmesan cheese, onion, garlic, salt, pepper and zucchini pulp. Spoon into zucchini shells., Place in an ungreased 13x9-in. baking dish. Bake, uncovered, at 350° for 20 minutes. Top each with tomatoes and Swiss cheese. Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts :
MUSHROOM AND SPINACH STUFFED ZUCCHINI
Rich and savory with portabella mushrooms and spinach, combined with rice, sherry,olive oil,and dill, this makes a dramatic filling for zucchini boats. Another winner from the Moosewood Restaurant Low-Fat Favorites Cookbook.
Provided by Sharon123
Categories Rice
Time 1h
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Slice the zucchini in half lengthwise and, using a small spoon, scoop out the insides of the zucchini to leave a fillable shell.
- Set aside.
- In a skillet, saute the onions, garlic, and salt in the oil on low heat, stirring often, until the onions soften.
- Add the mushrooms, dill, sherry, and soy sauce and cook for about 5 minutes more.
- When the mushrooms are just tender, remove from the heat and set aside.
- Preheat the oven to 350*F.
- While the mushrooms are cooking, rinse and stem the spinach.
- In a saucepan, steam the spinach leaves in enough water to cover until wilted but still bright green.
- Drain and add it to the sauteed vegetables.
- Stir in the rice and add salt and pepper to taste.
- Pour the tomato juice evenly around the bottom of an unoiled 8x12" glass or nonreactive baking dish.
- Press and mound 1/6 of the filling into each zucchini shell and arrange them in the baking dish.
- Sprinkle on the grated cheese, cover the pan tightly with foil, and bake for about 30 minutes, until the zucchini are tender and easily pierced with a fork.
- Uncover and bake for another 5 to 10 minutes, until the tops are browned.
Nutrition Facts : Calories 262.7, Fat 8.9, SaturatedFat 4, Cholesterol 20.9, Sodium 983.5, Carbohydrate 35.8, Fiber 6.6, Sugar 12.1, Protein 13.4
STUFFED ZUCCHINI BOATS
I know this came from the Easy Everyday Cooking card collection, but I don't remember which card. However, I do remember that it is delicious.
Provided by Kayne
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 350 degrees.
- Spray oven proof baking dish with non stick spray.
- Thoroughly wash the zucchini.
- Cook in large saucepan with enough boiling water to cover until almost tender, about 15 minutes.
- Drain and cool.
- Slice off top 1/3 lengthwise and discard tops.
- Carefully scoop out pulp to form boats, do not cut or pierce skin.
- Place pulp in strainer, drain and press dry, paper towels work well.
- Combine pulp with sour cream, butter, cottage or mozzeralla cheese, salt and pepper in bowl; mix well.
- Spoon into zucchini boats.
- Place in baking dish.
- Sprinkle with parmesan and crumbs.
- Bake for 15 minutes or until heated through and filling is golden brown.
Nutrition Facts : Calories 149.6, Fat 9.9, SaturatedFat 6, Cholesterol 25.4, Sodium 277.1, Carbohydrate 9.9, Fiber 2.3, Sugar 3.7, Protein 7.2
SAUSAGE-STUFFED ZUCCHINI BOATS
Add veggies, cheese, and sausage or ground chicken to these sausage-stuffed zucchini boats.
Provided by cakes
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut zucchini in half and scoop out and reserve interiors. Place zucchini halves close together in a casserole dish. Finely chop zucchini flesh and set aside in a bowl.
- Heat a saucepan over medium-high heat. Add mild and hot sausage and cook until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Melt butter in a frying pan over medium heat. Add chopped zucchini flesh, onion, mushrooms, celery, and garlic; cook and stir for 5 minutes. Stir in cooked sausage, bread crumbs, and enough water to hold the mixture together.
- Spoon sausage mixture into zucchini boats, overflowing into the casserole dish.
- Bake in the preheated oven for 30 minutes.
- Remove from the oven, leaving oven on. Top with diced tomatoes, Parmesan cheese, and pepper Jack cheese, in that order. Return to the oven and cook until cheese is melted, about 10 minutes more. Top with parsley.
Nutrition Facts : Calories 488.2 calories, Carbohydrate 10.3 g, Cholesterol 109.4 mg, Fat 38.7 g, Fiber 2.2 g, Protein 21.3 g, SaturatedFat 15.1 g, Sodium 903.2 mg, Sugar 2.8 g
STUFFED ZUCCHINI BITES WITH SPINACH AND RICOTTA
Hollowed out zucchini are the perfect vehicles for a delicious mixture of sauteed spinach, mushrooms and creamy ricotta in these fun bites!
Provided by Jaymee Sire
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Using a melon baller, carefully scoop out a little spot in the center of each zucchini round for the filling to sit, making sure to leave about a 1/2-inch "floor" at the bottom. Put the scooped zucchini centers on a cutting board, season with salt and pepper and chop.
- Heat the oil in a large skillet over medium heat. Add the scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook, stirring frequently, until fragrant, 30 seconds to 1 minute. Add the mushrooms and chopped zucchini centers and cook, stirring frequently, until the mushrooms release their liquid and the zucchini start to soften, 5 to 7 minutes. Stir in the spinach and cook until wilted, 1 to 2 minutes. Remove from the heat and drain off any excess liquid. Stir in the ricotta and season with salt and pepper.
- Stuff the zucchini cups with the filling and bake on a rimmed baking sheet until the zucchini is cooked through, 25 to 30 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.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 15 grams, Carbohydrate 36 grams, Fat 29 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 944 milligrams, Sugar 10 grams, TransFat 0 grams
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