PARMESAN BAKED ZUCCHINI
Two of the staples of Italian cuisine, zucchini and Parmesan cheese, team up for a recipe that's easy to make and impressive to serve. These baked "boats" are a fresh new way to serve a distinctive side dish.
Provided by By Brooke Lark
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
- Place zucchini halves, skin side down, on cookie sheet. Sprinkle each with 1 tablespoon cheese. Drizzle with oil; sprinkle with pepper.
- Bake 15 to 20 minutes or until zucchini is tender and cheese is light golden brown. Cool slightly. Garnish with basil.
Nutrition Facts : Calories 80, Carbohydrate 3 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 3 g, TransFat 0 g
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.
ZUCCHINI BOATS WITH PARMESAN CRUMBLE
What makes the Parmesan Crumble special are crunchy panko breadcrumbs and freshly grated Parmesan cheese. Using regular breadcrumbs changes the texture entirely. I love the crispy, crunchy texture of the baked panko with the soft smooth texture of zucchini. The other two important ingredients are butter and fresh garlic.
Provided by Cara Kretz
Categories Side Dish
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Line a baking sheet with a silpat or or aluminum foil.
- Mix together the breadcrumbs, parmesan cheese, garlic, and black pepper in a small bowl. Pour in the melted butter and mix with a fork until evenly mixed throughout. Allow to sit for 5 minutes to absorb the butter.
- Trim the root end off the zucchini. Cut the zucchini in half lengthwise. With a tablespoon, scoop out the center of each half to remove the seeds. You should end up with a well in the center if each. Place the scooped zucchini halves, cut side up, on the baking sheet.
- Fill the center of each well with the crumble mixture, packing down and covering the top of each zucchini half. Sprinkle some extra parmesan cheese on top and drizzle with olive oil.
- Bake for 35 - 45 minutes in the hot oven until the crust is golden brown and crispy and the zucchini halves are fork tender.
- Slice each half in 4 pieces and serve warm. Spoon any fallen crumble on top for extra crunch.
CHICKEN PARMESAN ZUCCHINI BOATS
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Slice off the ends of the zucchini and cut in half lengthwise. Use a spoon to remove the flesh of the zucchini, then chop the flesh and set aside. Place the zucchini boats on a baking sheet and drizzle with 1 teaspoon of the olive oil. Season lightly with salt and pepper. Bake for 20 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the ground chicken and cook, using a wooden spoon to break up the chicken, until browned, 8 to 10 minutes. Add the Italian seasoning, garlic, zucchini flesh, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook an additional 2 to 3 minutes. Add 1/2 cup of the sauce and mix well.
- Spoon some of the chicken mixture into each zucchini boat. Top each zucchini boat with some of the remaining marinara, then top with the mozzarella and a sprinkle of Parmesan. Bake until the cheese is bubbly and golden brown, an additional 15 to 20 minutes.
BROILED BABY ZUCCHINI BOATS WITH PARMESAN CRUST
Provided by Mollie Katzen
Categories Vegetable Side Broil Sauté Vegetarian Kid-Friendly Quick & Easy Spring Summer Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the broiler. Melt the butter in a large cast-iron skillet or something similar with an ovenproof handle. Add the garlic and sauté over medium-low heat for about 30 seconds, being careful to let the garlic brown.
- Place the zucchini halves facedown in the garlic butter and sprinkle lightly with salt and pepper. Sauté over medium high heat for about 5 minutes, or until the zucchini are just slightly tender when poked with a fork.
- Turn the zucchini over, and sprinkle generously with parmesan. (Don't worry if the parmesan spills into the pan. It will melt into additional, delicious crust.) Cook for just a minute or two longer, then transfer the skillet to the broiler.
- Broil for about 3 to 5 minutes, or until the cheese is melted and golden brown. Serve hot, and don't forget to scrape up the spilled parmesan from the bottom of the pan.
ZUCCHINI BOATS
Steps:
- Trim and discard zucchini ends. Working with the 3 widest, cut across width into 2inch lengths. Using a melon baller or small spoon, scoop out inner meat and seeds of each 2-inch piece, leaving a thin base at bottom so "boat" stands for stuffing. Place scooped-out centers into a food processor.
- Roughly chop remaining zucchini. Add to food processor and puree until well chopped.
- Bring a medium pot of salted water to a boil. Blanch zucchini boats just until they begin to soften, about 2 minutes. Immediately refresh in a bowl of iced water. Drain and arrange, flatside down, in a large jelly roll pan or roasting pan.
- Preheat oven to 375 degrees F.
- Melt butter in a medium saucepan over medium-high heat. Add reserved chopped zucchini and saute until liquid is evaporated, about 15 minutes. Stir in nuts, cook for 1 minute, then add cream, salt, and pepper. Bring to a boil. Cook until cream thickens, about 3 minutes. Add 1/2 cup Parmesan cheese and all bread crumbs. Remove from heat and stir until smooth.
- Using a tablespoon or pastry bag fitted with a plain tip, stuff zucchini boats with cream mixture. Pour boiling water into pan containing filled zucchini boats until it rises about 1/4-inch, to form a water bath. Bake 15 minutes.
- Heat broiler. Sprinkle remaining Parmesan cheese over tops and place under broiler until slightly golden, about 1 minute. Serve immediately.
ITALIAN-STYLE ZUCCHINI BOATS
I love zucchini boats, and I'm always looking for new ways to experience them. This is a very hearty dish with ground beef, and my family loves it! This is the perfect use for all those jumbo zucchinis growing in your garden! Sprinkle each slice with additional dried oregano and dried basil as desired.
Provided by Corie Kessler-Bennett
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Drizzle olive oil on zucchini and season with salt and pepper. Place on the prepared baking sheet.
- Bake in the preheated oven until zucchini is fork-tender, 30 to 45 minutes.
- While zucchini is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with onion and garlic until browned and crumbly, 5 to 7 minutes. Stir in dried basil, dried oregano, and garlic salt.
- Combine tomato paste with 1 cup of water in a small bowl. Mix thoroughly. Drain fat from beef mixture if needed. Add tomato paste mixture and heat through. Turn off heat, add fresh basil leaves, and mix until well blended.
- Remove zucchini from the oven; leave the oven on. Scoop meat mixture generously into each zucchini quarter and sprinkle each with mozzarella cheese. Return to the oven and bake until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 617.4 calories, Carbohydrate 25.1 g, Cholesterol 158 mg, Fat 35 g, Fiber 6.9 g, Protein 51.6 g, SaturatedFat 14.9 g, Sodium 2554.8 mg, Sugar 10.7 g
ZUCCHINI BOATS
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
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.
ITALIAN ZUCCHINI BOATS
When you have an abundance of Zucchini this is a nice dish. It compliments your main meal and the aroma while it is cooking definitely will whet your appetite! BON APPETIT! Another fine Taste of Home recipe.
Provided by Chef Decadent1
Categories Vegetable
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut zucchini in half lengthwise. With a spoon, scoop out and reserve pulp, leaving a 3/8 inch shell. Cook shells in salted water for 2 minute; remove and drain.
- Chop zucchini pulp; place in a bowl. Add the bread crumbs, eggs, tomato, parmesan cheese, parsley and garlic. Stir in broth, salt and pepper. Stuff into zucchini shells.
- Place in greased 13x9x2-inch baking dish. Drizzle with butter. Bake, uncovered at 350° for 15 minutes remove and top with shredded mozarella for an additional 5 minutes.
- *You could substitute oregano instead of italian seasoning. I also use more of the basit and italian seasoning as I enjoy a more intense flavor.Season to suit.
Nutrition Facts : Calories 252.4, Fat 7.8, SaturatedFat 3.3, Cholesterol 72, Sodium 663.5, Carbohydrate 34.4, Fiber 4.1, Sugar 8.2, Protein 12.2
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