White Pizza Stuffed Zucchini Boats Recipes

WHITE PIZZA STUFFED ZUCCHINI BOATS

White Pizza Stuffed Zucchini Boats image

Garlic, herbs, ricotta, and melty mozzarella stuffed inside tender zucchini. White pizza - sans crust - for the win!

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 8

Ingredients

3 medium or 2 large zucchini (about 1 1/2 pounds)
1/2 cup part-skim ricotta cheese (whole milk ricotta works too)
1 cup + 1/4 cup shredded mozzarella cheese (about 3.5 ounces, divided)
2 medium cloves garlic (minced (about 1 tablespoon))
2 tablespoons chopped fresh basil (plus a couple extra leaves for garnish)
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Preheat oven to 375 degrees Fahrenheit.
Cut ends off of zucchini and slice in half lengthwise. With a spoon or melon baller, gently scoop out seeds and discard. Place cut-side-up on a large baking sheet.
To a medium bowl, add ricotta, 1 cup mozzarella, garlic, 2 tablespoons basil, oregano, salt, and pepper. Mix well. Using a spoon, fill zucchini with ricotta mixture, dividing evenly between halves. Top with remaining mozzarella.
Bake until zucchini is fork-tender and the cheese is melted and turning golden brown along the top.
Chiffonade remaining basil leaves and sprinkle over the tops of zucchini. Serve.

BAKED PIZZA STUFFED ZUCCHINI BOATS RECIPE

Baked Pizza Stuffed Zucchini Boats Recipe image

These Baked Pizza Stuffed Zucchini Boats have all the flavor of pizza but without all the extra calories.

Provided by Elyse Ellis

Categories Main Course

Time 28m

Number Of Ingredients 8

Ingredients

4 medium zucchini
½ cup marinara sauce
1 cup shredded Mozzarella cheese
¼ cup sliced mushrooms
¼ cup mini pepperonis
¼ cup green pepper (diced)
¼ cup diced onion
¼ cup sliced black olives

Steps:

Preheat oven to 400 degrees F.
Wash and cut zucchini in half lengthwise.
Use a spoon to scrape out the seeds and pulp in the center of the zucchini and pat dry with a paper towel.
Lay zucchini cut side up on a baking sheet.
Spread marinara sauce evenly between zucchini.
Top with mozzarella, mushrooms, pepperonis, green pepper, onion and olives.
Bake for 12-18 minutes. Cooking time will vary due to thickness of zucchini, but cook until cheese is melted and zucchini is tender.

Nutrition Facts : Calories 120 kcal, Carbohydrate 7 g, Protein 7 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 20 mg, Sodium 433 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

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

Ingredients

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

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