Stuffed Zucchini Boats Without Meat Recipes

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VEGETARIAN STUFFED ZUCCHINI



Vegetarian Stuffed Zucchini image

Provided by Martha

Categories     entree

Time 1h

Number Of Ingredients 14

2 medium zucchini squash
3 tablespoons extra virgin olive oil, divided
½ cup sweet onion, diced
1 tablespoon fresh garlic, minced
1 cup sweet red bell pepper, ½ inch diced
1 cup Crimini (Baby Bella) mushrooms, ½ inch diced
1 teaspoon dried oregano (or twice that of fresh)
1 teaspoon dried basil (or twice that of fresh)
2 tablespoons fresh flat leaf parsley, chopped
½ kosher teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup plain panko bread crumbs
¼ cup Parmesan cheese grated, plus additional grated Parmesan to sprinkle over cooked squash
2 tablespoons Romano cheese, grated

Steps:

  • Preheat oven to 375 degrees F.
  • Line a small sheet tray or baking dish with foil or parchment paper.
  • In a large skillet or frying pan heat 2 tablespoons of the oil over medium heat. Add onion and cook two minutes. Add garlic, red pepper, mushrooms and cut up zucchini tops. Mix to combine and sauté two more minutes.
  • Remove from heat, pour into a large bowl and mix in oregano, basil, parsley, salt, pepper, panko crumbs and both grated cheeses.
  • Divide the filling between each zucchini boat by pressing the filling into each squash over the bowl forming the top in a rounded shape with your hand.
  • Place onto the prepared dish or pan and drizzle the remaining olive oil over the tops.
  • Bake for 35 - 40 minutes uncovered until slightly browned on top. Do not overcook, otherwise the zucchini will start to sag and the filling will not stay in.
  • As soon as they come out of the oven, sprinkle the tops with additional Parmesan cheese and serve.

Nutrition Facts : Calories 599 calories, Sugar 9.4 g, Sodium 1292.9 mg, Fat 34.7 g, SaturatedFat 10.3 g, TransFat 0 g, Carbohydrate 51.2 g, Fiber 5.3 g, Protein 22.9 g, Cholesterol 36.7 mg

STUFFED ZUCCHINI I



Stuffed Zucchini I image

In this recipe zucchini are hollowed into 'boats' and stuffed with bread crumbs, Cheddar cheese, onion, parsley, egg and Parmesan cheese. A hearty side dish or main meal.

Provided by Debbie

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 45m

Yield 4

Number Of Ingredients 9

1 ½ pounds zucchini, halved
1 ½ cups dry bread crumbs
2 ounces shredded Cheddar cheese
¼ cup minced onion
2 tablespoons chopped fresh parsley
1 ¼ teaspoons salt
¼ cup grated Parmesan cheese, divided
2 eggs, beaten
2 tablespoons butter, diced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add zucchini and cook until tender, about 15 minutes; drain. Scoop out the flesh of the zucchini, making a 'boat'.
  • In a medium bowl combined zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, most of the Parmesan cheese and egg. Fill zucchini boats with mixture. Dot tops with butter and sprinkle with remaining Parmesan cheese.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 359 calories, Carbohydrate 35.7 g, Cholesterol 128.6 mg, Fat 17.1 g, Fiber 4.1 g, Protein 16.7 g, SaturatedFat 9 g, Sodium 1289.1 mg, Sugar 6.3 g

VEGETARIAN STUFFED ZUCCHINI BOATS



Vegetarian Stuffed Zucchini Boats image

Enjoy these Vegetarian Stuffed Zucchini Boats. With basil, fresh tomatoes and cracker crumbs, these Vegetarian Stuffed Zucchini Boats are sure to be a hit.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 4 servings, one stuffed zucchini half each

Number Of Ingredients 5

2 large zucchini (1 lb.), parboiled
3/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 small tomato, finely chopped
10 reduced-fat round buttery cracker, finely crushed
1 tsp. dried basil leaves

Steps:

  • Preheat oven to 375°F. Cut zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish; set aside.
  • Chop zucchini pulp; place in medium bowl. Add 1/2 cup of the cheese, the tomatoes, cracker crumbs and basil; mix lightly. Spoon evenly into zucchini shells; sprinkle with remaining 1/4 cup cheese.
  • Bake 15 min. or until heated through.

Nutrition Facts : Calories 140, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g

STUFFED ZUCCHINI BOATS



Stuffed Zucchini Boats image

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

3 tablespoons extra-virgin olive oil
4 zucchinis (about 2 1/2 pounds), halved lengthwise and seeds scooped out
Kosher salt and freshly ground pepper
1 onion, diced
2 teaspoons ground cumin
1 pound ground turkey
3 tablespoons tomato paste
1 cup low-sodium chicken broth
3 ounces feta cheese, crumbled
3/4 cup plain Greek yogurt
3 tablespoons fresh lemon juice
1/2 cup packed fresh dill, torn

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



Stuffed Zucchini Boats image

These delicious boats are popular with children and the vegetarians can replace the meat with finely chopped mushrooms. Maybe made into individual servings with small/medium zucchinis or one big one.

Provided by Terese

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

4 medium zucchini (about 300g each)
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons extra virgin olive oil
400 g raw minced chicken
300 g cooked rice (preferably short grain)
1 tablespoon ketjap manis (or other soya sauce)
2 teaspoons tomato paste
1 teaspoon sugar
2 tablespoons strong chicken stock
1 tablespoon chopped parsley
1 tablespoon chopped mint
pepper
2 tablespoons grated cheese

Steps:

  • Cut a wedge from zucchini (a hatch), approximately 15cm x 4cm on a 300g zucchini.
  • Scrape pulp from each wedge.
  • Scrape the pulp from the inside of the zucchini to form a cavity (like making a dugout canoe).
  • Chop and reserve the pulp.
  • In a large wok or pan, Cook the chopped onion and garlic for 3-4 minutes in the olive oil.
  • Add minced chicken and cook a further 3 or 4 minutes.
  • Add zucchini pulp, tomato paste, kecap manis, sugar and stock.
  • Season with pepper.
  • cook uncovered for a few minutes to dry mixture a little.
  • Remove from heat and stir through rice, mint and parsley.
  • Place zucchini boats side by side in a baking dish.
  • Fill with vegetable mixture.
  • Sprinkle on grated cheese.
  • Top with lids.
  • Cover dish with foil.
  • Bake in 180C oven for 25 or so minutes.

Nutrition Facts : Calories 450.3, Fat 24.2, SaturatedFat 6.5, Cholesterol 79.7, Sodium 190.9, Carbohydrate 33.9, Fiber 3, Sugar 6.1, Protein 24.9

GARDEN-STUFFED ZUCCHINI BOATS



Garden-Stuffed Zucchini Boats image

Not only are these boats a delightful way to get your veggies, they're basically a one-dish meal that covers all the bases-just grab your favorite garden goodies and add any spices or mix-ins you like. -Janie Zirbser, Mullica Hill, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 3 servings.

Number Of Ingredients 17

3 medium zucchini
3/4 pound ground beef
3/4 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves, minced
1-1/2 cups water, divided
3/4 cup canned fire-roasted diced tomatoes or chopped fresh tomatoes (with seeds and juices)
1/2 cup chopped roasted sweet red peppers
1/3 cup chopped fresh mushrooms
1/4 cup uncooked ditalini or other small pasta
2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1 cup shredded Italian cheese blend, divided
Pasta sauce, optional

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.

Nutrition Facts : Calories 489 calories, Fat 24g fat (12g saturated fat), Cholesterol 103mg cholesterol, Sodium 992mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 4g fiber), Protein 36g protein.

MEATY STUFFED ZUCCHINI BOATS



Meaty Stuffed Zucchini Boats image

I have an abundance of zucchini from my garden. This recipe is a great way to use it. The Italian herbs make it incredible.

Provided by ratherbeswimmin

Categories     Cheese

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 1/2 lbs lean ground beef
1 large onion, chopped
1 large green pepper, chopped
1 jalapeno pepper, seeded and chopped
1 1/4 cups soft breadcrumbs
1 egg, beaten
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
2 (8 ounce) cans tomato sauce, divided
2 medium tomatoes, coarsely chopped
4 -5 medium zucchini
2 cups shredded mozzarella cheese

Steps:

  • In a large bowl, combine the first 11 ingredients and one can of tomato sauce; mix well.
  • Stir in tomatoes.
  • Halve zucchini lengthwise; scoop out center part of zucchini to about 1/4 inch from edges.
  • Fill with meat mixture; place in two 13x9 inch baking dishes.
  • Spoon remaining tomato sauce over each.
  • Bake uncovered, at 375 degrees for 45 minutes or until the zucchini is tender.
  • Sprinkle with cheese during last few minutes or baking.

Nutrition Facts : Calories 413.8, Fat 21.5, SaturatedFat 10, Cholesterol 134.2, Sodium 1171.2, Carbohydrate 19.4, Fiber 4.3, Sugar 10.2, Protein 36.3

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