MEDITERRANEAN GRILLED ZUCCHINI BOATS STUFFED WITH WILD RICE FILLING
This simple and delicious entree or side - Mediterranean Grilled Zucchini Boats Stuffed with Wild Rice Filling - is sure to become your new favorite vegetarian dish!
Categories Appetizers
Number Of Ingredients 9
Steps:
- Cook the wild rice according to the package directions (be sure to set aside the necessary time), then set it aside to cool completely.
- Start by splitting your zucchini in half from top to bottom, brush with a bit of olive oil, top with salt and pepper, and grill. (Don't forget the olive oil and seasoning. It really helps to bring out the flavor - and prevent major sticking.) Remove the zucchini from the grill once it is nicely charred and tender, and allow to cool a bit.
- In a bowl, combine 2/3 cup of cooked wild rice, 1/4 cup feta cheese, 1/4 cup toasted pine nuts, 1/4 cup golden raisins, handful of finely chopped fresh mint, and prepared balsamic vinaigrette.
- Using a spoon, gently scoop out the inside of each grilled zucchini spear. (You can use the grilled zucchini insides in your wild rice stuffing, by mixing the zucchini insides into your filling as well.)
- Fill each zucchini boat with the wild rice stuffing, top with more feta and chopped fresh mint and a drizzle of balsamic reduction (optional) and serve! Enjoy!
LEMONY WILD RICE ZUCCHINI BOATS
These zucchini boats are chock full of veggies and wild rice for a meatless weeknight dinner that's filling and crazy-easy to prepare. Don't have leftover wild rice? No need to fret; any kind of rice will work here.
Provided by Catherine McCord
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- With a teaspoon, scoop out the flesh from each zucchini half, leaving a 1/4-inch-thick shell. Roughly chop 1 cup of the scooped-out flesh and place in a medium bowl. Discard the remaining flesh or save it for another use. Place the boats on the prepared baking sheet and set aside.
- Add the rice, tomatoes, mozzarella, pecans, lemon zest, egg, 1/2 cup of the panko, half of the parsley, 1 clove of the garlic, 1 teaspoon salt and a few grinds of black pepper to the bowl and gently fold until combined. Combine 1 tablespoon of the olive oil, the remaining panko and parsley, remaining 1 clove garlic, 1/4 teaspoon of salt and freshly ground black pepper to taste in a small bowl.
- Spoon the zucchini mixture into the boats, mounding it as needed (see Cook's Note). Sprinkle the breadcrumb mixture evenly over the tops. Bake until the zucchini is softened and the breadcrumbs are golden brown, about 30 minutes. Let cool for 10 minutes on the baking sheet.
- Meanwhile, whisk the lemon juice, honey, 1/4 teaspoon of salt and a few grinds of black pepper together in a small bowl. Whisking constantly, slowly drizzle in the remaining 3 tablespoons olive oil until emulsified. Drizzle the lemon vinaigrette over the zucchini and serve.
ZUCCHINI BOATS FILLED WITH WILD RICE AND PARMESAN SNOW
Abundant in New England from late spring through early fall, zucchini is a versatile vegetable. We love how it tastes with the texture of wild rice, and these bite-sized, boat-shaped pieces are perfectly snackable.
Provided by Rich Vellante
Categories Appetizer Side Dish Snack
Time 1h30m
Number Of Ingredients 16
Steps:
- In a two-quart saucepan, add grapeseed oil, onion, celery, carrots and ½ tsp. salt. Cook on medium heat until soft and translucent, about 4-5 minutes.
- Add wild rice, kimchi and vegetable stock. Bring to boil
- Once boiling, turn the heat to simmer or low. Cover tightly and let cook for 45-50 minutes. Check for tenderness of the rice.
- Once wild rice is cooked, remove from heat and leave covered for 5 minutes. It's fine to have some liquid leftover in the pot. (Note: rice can be cooked a day ahead of time and stored in the fridge.)
- While rice is cooking, cut the zucchini into three sections, each about 2 ½" long. Then proceed with cutting the sections horizontally in half.
- Using a small spoon, carefully scoop out a channel of flesh in each piece of zucchini for the stuffing. Be careful not to remove too much flesh of zucchini.
- Chop the scooped-out zucchini and reserve in a bowl. Meanwhile, heat oven to 375 °F.
- Arrange the zucchini on a sheet pan and drizzle with extra virgin olive oil. Sprinkle zucchini with ¼ to ½ tsp. salt (based on your preference) and pepper.
- If there is liquid remaining with your rice, drain rice from liquid.
- In a mixing bowl, add cooled wild rice with scallions, thyme and cheddar cheese to bowl with leftover zucchini you scooped out. Mix all together.
- Fill each zucchini boat with a mound of wild rice filling. Place in oven for 12-15 minutes.
- Remove from oven and grate Parmesan cheese over each zucchini boat. Serve with lemon wedges and sprinkle juice over zucchini boats as desired.
PARMESAN-PORK ZUCCHINI BOATS
My father-in-law grows zucchini, so we try as many different recipes as we can. Stuffed with a sausage-cheese filling, these zucchini boats are hearty enough to be a main dish. We usually serve them with rice.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut each zucchini in half lengthwise. Scoop out seeds and pulp, leaving a 1/4-in. shell; set aside. Chop pulp; set aside., In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Add garlic and zucchini pulp; saute for 3-5 minutes or until pulp is tender. Remove from the heat. Stir in the bread crumbs, 1/2 cup Parmesan cheese and egg. , Sprinkle salt inside zucchini shells. Fill each with 3 tablespoons meat mixture. Sprinkle with remaining Parmesan cheese., Place in an ungreased 13-in. x 9-in. baking dish. Pour water into dish. Cover and bake at 350° for 15 minutes. Uncover; bake 15 minutes longer or until zucchini is tender and filling is heated through.
Nutrition Facts : Calories 408 calories, Fat 27g fat (10g saturated fat), Cholesterol 103mg cholesterol, Sodium 1134mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 3g fiber), Protein 19g protein.
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
VEGETARIAN ZUCCHINI BOATS
This is one of my favorite quick and cheap recipes for vegetarian zucchini boats that originally came from another recipe I found. I have made it several times as both a main course and a side dish, and liked it so much I thought I'd share it on AR. Thanks to the original blogger for sharing!
Provided by Webb Sledge
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 3
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick cooking spray.
- Cut each zucchini in half lengthwise and trim a little off of the bottoms so that they will sit flat in the baking dish. Scoop out the centers, where the seeds are, with a spoon.
- Combine 1/4 cup olive oil, garlic, salt, and pepper in a cup or bowl. Brush over the inner surfaces of the zucchini boats. Arrange tomatoes into the grooves and sprinkle bread crumbs around and in between to fill in the gaps.
- Bake in the preheated oven until tender, about 30 minutes. Remove from the oven and turn the oven's broiler on.
- Place mozzarella cheese around and on top of the tomatoes. Return to the oven and broil until golden brown and bubbling, 3 to 4 minutes. Remove from the oven. Drizzle with olive oil and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 503 calories, Carbohydrate 37.1 g, Cholesterol 26.2 mg, Fat 31.2 g, Fiber 4.1 g, Protein 19.8 g, SaturatedFat 9.4 g, Sodium 735.6 mg, Sugar 4.3 g
ZUCCHINI BOATS ON THE GRILL
Delish zucchini stuffed with your favorite ingredients and finished on the hot grill. Great side dish or as a light meal on their own.
Provided by BAJATHECAT
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Prepare the grill for indirect heat.
- Place the zucchini in a pot with enough water to cover. Bring to a boil, and cook 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out the pulp to about 1/4 inch from the skin. Chop pulp.
- In a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and Cheddar cheese. Season with basil, seasoned salt, and pepper.
- Stuff the zucchini halves with the pulp mixture. Seal each stuffed half in aluminum foil.
- Place foil packets on the prepared grill over indirect heat. Cook 15 to 20 minutes, until tender.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 9 g, Cholesterol 18.1 mg, Fat 6.3 g, Fiber 2 g, Protein 8.2 g, SaturatedFat 3.3 g, Sodium 501.5 mg, Sugar 3.1 g
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