Zucchini Boats With Tabbouleh Filling Recipes

SAUSAGE-STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400 degrees F.
• With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
• In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
• In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
• Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.

ZUCCHINI BOATS

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.

ZUCCHINI BOATS WITH TABBOULEH FILLING

Steps:

• In a bowl combine the bulgur with the salt, pour enough boiling water over the bulgur to cover it by 1 inch, and let the bulgur soak for 1 hour. Drain the bulgur and squeeze it dry in a kitchen towel. In a bowl stir together the bulgur, the lemon juice, the oil, and the garlic and let the bulgur marinate, covered and chilled, for at least 1 hour and up to 3 hours. With a melon-ball cutter scoop out the zucchini flesh, reserving it for another use and leaving 1/4-inch shells. On a steamer rack set over boiling water steam the zucchini shells, cut sides up and covered partially, in batches for 3 to 5 minutes, or until they are just tender. Transfer the shells, cut sides down, to paper towels to drain and let them cool. Stir the minced mint, the parsley, the cucumber, the scallion, the tomato, and salt and pepper to taste into the bulgur mixture, divide the tabbouleh among the zucchini shells, and garnish the zucchini boats with the mint sprigs.

VEGETARIAN ZUCCHINI BOATS

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.