Stuffed Yellow Squash And Zucchini Boats Recipes

BAKED STUFFED YELLOW SQUASH BOATS

Steps:

• Pre-heat oven to 400 degrees.
• Cut yellow squash in half lengthwise.
• With a spoon, scrape flesh and seeds of squash into a large bowl, making boats.
• In a pan sauté onion and garlic over medium heat with a dash of olive oil.
• Add the squash that was removed from the boats and season with kosher salt and pepper.
• Cook until almost soft (around 7 minutes).
• When squash is almost soft, remove from heat and mix in bowl with 1 egg, breadcrumbs, herbs and parmesan cheese.
• Scoop stuffing mixture into boats and fill evenly.
• Sprinkle the top of the stuffed boats with extra parmesan cheese.
• Cook in pre-heated oven (400 degrees) until boats are crisp tender and golden brown on top (around 10 minutes).

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.

YELLOW OR ZUCCHINI SQUASH BOATS OR STUFF THAT ZUKE

Steps:

• Preheat oven to 400 degrees.
• Cut squash in half lengthwise.
• Drop halves in boiling water and boil for 7 minutes.
• Remove from water.
• Allow to rest until cool enough to handle.
• With a spoon, scrape the middle of the squash out, leaving a shell about 1/4 inch thick.
• Set aside the shells.
• Finely chop scooped out middles.
• Heat a skillet and spray with cooking spray.
• Saute chopped squash, onion, basil and garlic until onion is soft.
• Season with salt and pepper.
• Whisk milk and flour together.
• Slowly add small amounts of milk to the veggies while stirring.
• Bring mixture just to a boil.
• Add cheese and 1/2 cup bread crumbs, stirring the whole time.
• Mixture should be semi thick, almost crumbly.
• If it is too thick or too thin, add milk or bread crumbs accordingly.
• Re-season if needed.
• Stuff the shells with this mixture, sprinkle with remaining bread crumbs and dot with butter.
• Bake in oven for 10-20 minutes or until bread crumbs are golden brown.

HAM STUFFED SQUASH OR ZUCCHINI BOATS

Steps:

• Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-inch shell.
• Chop pulp and set aside.
• In a large saucepan, cook shells in boiling water for 4-5 minutes.
• Drain and set aside.
• In another saucepan, sauté onion in butter until tender; remove from the heat.
• Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well.
• Spoon into shells.
• Place on a lightly greased baking sheet. Sprinkle with remaining Parmesan cheese.
• Bake at 425°F for 12-15 minutes or until heated through.