STUFFED ZUCCHINI BOATS
Hearty and flavorful zucchini boats made with fresh zucchini, turkey sausage, tomatoes, herbs, panko and two types of cheese! A delicious recipe that's perfect for summer.
Provided by Jaclyn
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
- Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim on all sides to create boats. Drizzle with 1 Tbsp olive oil, then season with salt and pepper.
- Bake in preheated oven 15 minutes.
- Meanwhile heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add onion and saute 3 minutes.
- Add sausage in crumbles, cook through, while breaking up meat during cooking. Add garlic during last 1 minute of cooking.
- Remove from heat stir in tomatoes, 1/3 cup panko bread crumbs and Italian seasoning. Season with salt and pepper to taste.
- Sprinkle 1/3 cup parmesan over zucchini boats, then divide filling among the zucchini boats.
- In a small mixing bowl stir together the mozzarella cheese, remaining 1/3 cup parmesan and remaining 1/3 cup panko bread crumbs. Sprinkle mixture over zucchini boats.
- Bake in preheated oven until tender, about 10 - 15 minutes. Sprinkle with parsley and serve warm.
Nutrition Facts : Calories 272 kcal, Carbohydrate 17 g, Protein 20 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 56 mg, Sodium 625 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
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.
QUICK ZUCCHINI CHEESE BOATS
Omit the bacon for a vegetarian treat- a great side dish for almost any meal. Gruyere is the recommended cheese, but it should work well with sharp cheddar too, for a much different flavor.
Provided by alijen
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- coat a 9 by 13 glass cooking dish with cooking spray. Cut 1/8 to 1/4 inch thick lengthwise slice from each zucchini.
- Chop the slices and reserve.
- Scoop out most of the flesh from each zucchini, leaving just a shell.
- Chop together the flesh and add the spices from above.
- In a large non-stick skillet, heat oil over medium-high heat.
- Add the chopped bacon and cook for three minutes.
- Then add the zucchini mixture.
- Cook, stirring occasionally for 7 minutes (about).
- Stir in bread crumbs and 3/4 cup of the cheese.
- Cook for another minute more.
- Spoon about 1/2 cup filling into each zucchini boat.
- Place each boat in the baking dish and add 1/4 cup hot water to the dish.
- Cover with foil.
- Bake at 375°F for 25 minutes.
- Uncover and sprinkle the tops with the remaining cheese.
- Bake, uncovered, for 5 more minutes until cheese is melted.
Nutrition Facts : Calories 234, Fat 15.8, SaturatedFat 6.2, Cholesterol 30.1, Sodium 251.7, Carbohydrate 14.4, Fiber 3.8, Sugar 6, Protein 11.7
GRILLED BACON, EGG AND CHEESE ZUCCHINI BOATS
Perfect for breakfast, lunch or dinner, these zucchinis boats are filled with eggs, two kinds of cheese, garlic and fresh chives. Grilling them over indirect heat adds a smokey flavor to the eggs and keeps them from drying out. At the end, the boats are wrapped in salty bacon, making them utterly irresistible.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off the middle burner for 3-burner grills or the 2 middle burners for grills with 4 or more burners and keep the other 2 burners at medium high. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (The grill should be around 400 degrees F. Be sure to consult the grill manufacturer's guide for the best results.)
- Slice the zucchinis down the middle, lengthwise like a hotdog, so that you have 4 long, equal pieces of zucchini. Use a teaspoon to remove the flesh of the zucchini, being sure to leave a 1/4-inch border and to not pierce the bottom of the zucchini. Finely chop 1/2 cup of the zucchini flesh and discard or save the remainder for another use. Place the chopped zucchini flesh into a clean kitchen towel and wring out as much liquid as possible. Place the zucchini flesh into a medium liquid measuring cup or bowl.
- Flip the zucchini boats over so that the peel side is facing up and brush all four pieces with olive oil. Season the peel side with 1/4 teaspoon salt and a few grinds of pepper, then flip over and season the flesh side with another 1/4 teaspoon salt and a few grinds of pepper.
- Add the Cheddar, Havarti, chives, cream, eggs, garlic, 1 teaspoon salt and a few grinds of pepper to the liquid measuring cup or bowl with the zucchini flesh. Whisk until well combined. Pour the mixture into the cavity of each zucchini boat.
- Using both hands to lift the zucchini carefully, place the filled boat in the middle of the grill over indirect heat (where the burner is turned off), cover, and cook until the eggs have puffed up slightly and are just set, 25 to 30 minutes. Use grilling tongs to remove the zucchini to a cutting board. Carefully wrap each zucchini boat in 1 of the bacon strips. Return to the grill over indirect heat and continue grilling, covered, until the eggs are completely set and the bacon is warmed and just crispy, 18 to 20 minutes.
CHEESY ZUCCHINI BOATS
Make and share this Cheesy Zucchini Boats recipe from Food.com.
Provided by CookingONTheSide
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Using a small spoon, scoop out the zucchini flesh, leaving a 1/4- to 1/2-inch thick shell.
- Wrap the zucchini flesh in a paper towel and squeeze out any excess liquid; discard the liquid and set aside the flesh.
- Place the zucchini shells cut side down on a baking sheet and bake for 15 minutes.
- Meanwhile, in a large skillet, heat 2 T olive oil over high heat.
- Add the zucchini flesh and onion and cook, stirring, until softened, about 5 minutes.
- Add the tomatoes and cook until softened, about 5 minutes.
- Push the vegetables to the side of the pan, add the remaining 1 T oil and the bread crumbs, and toast the bread crumbs for 2 minutes.
- Remove from the heat, stir in the nuts and oregano, then combine with the vegetables; season with salt and pepper.
- Flip over the zucchini shells and line the bottoms with the mozzarella.
- Pack in the filling.
- Sprinkle with parmesan on top.
- Bake until the zucchini is tender when pierced with a fork, 20-25 minutes.
Nutrition Facts : Calories 524.7, Fat 34.7, SaturatedFat 10.5, Cholesterol 44.6, Sodium 679.8, Carbohydrate 34, Fiber 5.5, Sugar 8.6, Protein 23.3
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