Best Yellow Or Zucchini Squash Boats Or Stuff That Zuke Recipes

STUFFED YELLOW SQUASH AND ZUCCHINI BOATS

Steps:

• Preheat oven to 350°F.
• Spray baking dish with cooking spray.
• Fill a large pan with water. Scrub squash and zucchini and add to water. Bring to a low boil over medium heat. Let boil for 5-6 minutes. Squash should be firm on the outside and fork-tender on the inside.
• Remove squash and zucchini from water and let cool to touch.
• While squash is cooling peel and chop tomato, and onion. Set aside.
• When squash and zucchini is cool, slice inhalf long ways. Take knife and gently run alongside the skin of 3 yellow squash and 3 zucchini halves. Use spoon to scoop out cooked pulp. Chop into bite sized pieces Add to chopped tomatoes.
• Chop the remaining yellow squash and zucchini halves into bite sized pieces and add to tomato mixture.
• Drizzle olive oil, and vinegar over tomato mixture. Sprinkle in salt, pepper, and herbs. Use spoon to gently toss tomato mixture.
• Drain squash and zucchini halves. Using a slotted spoon, drain tomatoe mixture before adding to squash and zucchini halves.
• Add shredded Parmesan cheese to zucchini.
• Place baking dish on bottom rack of oven and cook for 30 minutes.

SAUTéED YELLOW SQUASH AND ZUCCHINI

Steps:

• Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

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.

BAKED STUFFED YELLOW SQUASH BOATS

Steps:

• Pre-heat oven to 400 degrees.
• Cut yellow squash in half lengthwise.
• With a spoon, scrape flesh and seeds of squash into a large bowl, making boats.
• In a pan sauté onion and garlic over medium heat with a dash of olive oil.
• Add the squash that was removed from the boats and season with kosher salt and pepper.
• Cook until almost soft (around 7 minutes).
• When squash is almost soft, remove from heat and mix in bowl with 1 egg, breadcrumbs, herbs and parmesan cheese.
• Scoop stuffing mixture into boats and fill evenly.
• Sprinkle the top of the stuffed boats with extra parmesan cheese.
• Cook in pre-heated oven (400 degrees) until boats are crisp tender and golden brown on top (around 10 minutes).

YELLOW OR ZUCCHINI SQUASH BOATS OR STUFF THAT ZUKE

Steps:

• Preheat oven to 400 degrees.
• Cut squash in half lengthwise.
• Drop halves in boiling water and boil for 7 minutes.
• Remove from water.
• Allow to rest until cool enough to handle.
• With a spoon, scrape the middle of the squash out, leaving a shell about 1/4 inch thick.
• Set aside the shells.
• Finely chop scooped out middles.
• Heat a skillet and spray with cooking spray.
• Saute chopped squash, onion, basil and garlic until onion is soft.
• Season with salt and pepper.
• Whisk milk and flour together.
• Slowly add small amounts of milk to the veggies while stirring.
• Bring mixture just to a boil.
• Add cheese and 1/2 cup bread crumbs, stirring the whole time.
• Mixture should be semi thick, almost crumbly.
• If it is too thick or too thin, add milk or bread crumbs accordingly.
• Re-season if needed.
• Stuff the shells with this mixture, sprinkle with remaining bread crumbs and dot with butter.
• Bake in oven for 10-20 minutes or until bread crumbs are golden brown.

ROASTED ZUCCHINI AND YELLOW SQUASH

Steps:

• Cut zucchini and squash into small chunks and put in a ziploc bag.
• Add olive oil salt and pepper to bag and shake until coated.
• Dump onto baking dish and spread out into a single layer.
• Sprinkle parmesan cheese over vegetables and bake on the top rack of the oven for 20 minutes at 450°F.