GARDEN-STUFFED ZUCCHINI BOATS
Not only are these boats a delightful way to get your veggies, they're basically a one-dish meal that covers all the bases-just grab your favorite garden goodies and add any spices or mix-ins you like. -Janie Zirbser, Mullica Hill, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 3 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Halve zucchini lengthwise; place cut sides down in an ungreased 13x9-in. baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell., Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is al dente, 12-15 minutes. Stir in Parmesan cheese., Spoon mixture into zucchini shells. Place in an ungreased 13x9-in. baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour remaining water into bottom of dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce if desired.
Nutrition Facts : Calories 489 calories, Fat 24g fat (12g saturated fat), Cholesterol 103mg cholesterol, Sodium 992mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 4g fiber), Protein 36g protein.
BAKED ITALIAN ZUCCHINI BOATS
The tantalizing aroma of this savory side dish baking in the oven is sure to whet your appetite. Mom scoops the pulp out of zucchini halves and mixes it with tomato, Parmesan cheese, bread crumbs and parsley. -Concetta Maranto Skenfield, Bakersfield, California
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell. Reserve pulp. Cook shells in salted water for 2 minutes. Remove and drain. Set aside. Chop zucchini pulp. Transfer to a large bowl; add the bread crumbs, eggs, tomato, Parmesan cheese, parsley and garlic. Stir in broth, salt and pepper. Fill shells zucchini shells., Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 20 minutes or until golden brown.
Nutrition Facts : Calories 260 calories, Fat 9g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 741mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 4g fiber), Protein 11g protein. Diabetic Exchanges
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-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
BAKED ZUCCHINI BOATS
Make and share this Baked Zucchini Boats recipe from Food.com.
Provided by Julesong
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Split zucchini lengthwise and scoop out the seeds.
- Saute the ground beef, onion, garlic, dill, and parsley in olive oil.
- Remove from heat and add the cooked rice, beaten egg, 1/4 cup of the bread crumbs and mix well.
- Fill the hollowed-out zucchini with mixture and place in a lightly pan-sprayed baking dish.
- Cover with spaghetti sauce, sprinkle with Parmesan cheese and the remaining bread crumbs.
- Cover and bake at 350 degrees F for approximately 45 minutes, until zucchini is tender but firm.
Nutrition Facts : Calories 274.1, Fat 9.4, SaturatedFat 2.4, Cholesterol 46, Sodium 408.8, Carbohydrate 35.4, Fiber 2.2, Sugar 8.3, Protein 12.1
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
BAKED PIZZA STUFFED ZUCCHINI BOATS RECIPE
These Baked Pizza Stuffed Zucchini Boats have all the flavor of pizza but without all the extra calories.
Provided by Elyse Ellis
Categories Main Course
Time 28m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Wash and cut zucchini in half lengthwise.
- Use a spoon to scrape out the seeds and pulp in the center of the zucchini and pat dry with a paper towel.
- Lay zucchini cut side up on a baking sheet.
- Spread marinara sauce evenly between zucchini.
- Top with mozzarella, mushrooms, pepperonis, green pepper, onion and olives.
- Bake for 12-18 minutes. Cooking time will vary due to thickness of zucchini, but cook until cheese is melted and zucchini is tender.
Nutrition Facts : Calories 120 kcal, Carbohydrate 7 g, Protein 7 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 20 mg, Sodium 433 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
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