Zucchini And Corn Pirate Boats Recipes

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PUGET SOUND FERRY BOATS



Puget Sound Ferry Boats image

Provided by Food Network

Time 50m

Yield 8 servings

Number Of Ingredients 8

4 medium zucchini
4 ears corn, husks removed
2 tablespoons unsalted butter
2 tablespoons chopped fresh cilantro leaves
1 tablespoon chopped fresh mint leaves
1 clove garlic, minced
Salt and freshly ground black pepper
2 to 3 ounces grated Parmesan

Steps:

  • Preheat the grill to medium.
  • Slice the zucchini lengthwise, scoop out seeds and pulp and discard.
  • Grill the corn until charred, then remove them from the grill and cut the kernels off the cobs.
  • In a medium bowl add the corn and the butter and toss to coat.
  • Add the herbs and garlic and season with salt and pepper, to taste. Stir in 1 to 2 ounces of the grated Parmesan.
  • Stuff the zucchini with the corn mixture and grill over medium heat until warm. Sprinkle with the remaining Parmesan and serve when the cheese melts.

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.

CORN BOATS WITH ZUCCHINI AND PEPPER JACK CHEESE



Corn Boats With Zucchini and Pepper Jack Cheese image

These take a little bit of work to make the corn boats, but the presentation is outstanding and guests always rave.

Provided by lazyme

Categories     Corn

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

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

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.

Nutrition Facts : Calories 306.6, Fat 17.5, SaturatedFat 6.6, Cholesterol 25.1, Sodium 161.7, Carbohydrate 30.7, Fiber 4, Sugar 8.4, Protein 12

ZUCCHINI BOATS



Zucchini Boats image

After working hard all our lives and raising a family, we're now enjoying a simpler life. Getting back to the basics means enjoying old-fashioned comfort foods like these stuffed zucchini boats. -Mrs. C. Thon, Atlin, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 9

2 medium zucchini (about 8 inches)
3/4 pound ground beef
1 small onion, chopped
1/2 cup chopped fresh mushrooms
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 cup shredded cheddar cheese, divided
2 tablespoons ketchup
Salt and pepper to taste

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.

Nutrition Facts : Calories 312 calories, Fat 20g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 337mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.

COLORFUL ZUCCHINI BOATS



Colorful Zucchini Boats image

In Hattiesburg, Mississippi, Shirley Glaab hollows out zucchini, then fills the shells with an herb-seasoned stuffing for a colorful side dish.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 12

4 medium zucchini (about 7 inches each)
1/4 pound fresh mushrooms, sliced
1 small onion, chopped
1/2 cup frozen corn, thawed
1 tablespoon butter
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons prepared ranch salad dressing
1/2 cup shredded cheddar cheese, divided
4 cherry tomatoes, quartered

Steps:

  • Cut a thin slice off bottom of zucchini so it sits flat. Cut a thin lengthwise slice from top of zucchini and discard. Scoop out pulp, leaving a 1/4-in. shell. Chop 1 cup pulp; set aside. Place zucchini shells in a ungreased 8-in. square microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside., In a microwave-safe bowl, combine mushrooms, onion and reserved zucchini pulp. Cover and microwave on high for 4 minutes; drain. Heat 1-2 minutes longer; drain thoroughly. Stir in the corn, butter, thyme, basil, salt and pepper. Cover and microwave on high for 1 minute. Stir in salad dressing and 1/4 cup cheese. Stuff into zucchini boats., Microwave, uncovered, on high for 2-3 minutes. Sprinkle with the remaining cheese; top with tomatoes. heat 1-2 minutes longer or until the vegetables are tender and the cheese is melted. Let stand for 3-5 minutes before serving.

Nutrition Facts :

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