Stuffed Zucchini Boats Recipe 45

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.

Steps:

• Trim ends of zucchini; place in a steamer basket. In a saucepan, bring 1 in. of water to a boil; add basket. Cover and steam for 5 minutes. When zucchini is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. Set pulp aside., In a bowl, beat the egg; add spinach, bread crumbs, tomato sauce, Parmesan cheese, onion, garlic, salt, pepper and zucchini pulp. Spoon into zucchini shells., Place in an ungreased 13x9-in. baking dish. Bake, uncovered, at 350° for 20 minutes. Top each with tomatoes and Swiss cheese. Bake 5-10 minutes longer or until cheese is melted.

Steps:

• Preheat the oven to 400˚ F. Drizzle a rimmed baking sheet with 2 tablespoons olive oil. Season the zucchini halves with salt and pepper. Add to the baking sheet and turn to coat with the oil. Arrange the zucchini cut-side down in a single layer. Roast until crisp-tender, about 15 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Stir in the cumin and 1/2 teaspoon each salt and pepper; cook 30 seconds. Add the turkey and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Stir in the tomato paste and chicken broth until combined. Cook until the broth is reduced to a thick sauce, 4 to 5 minutes.
• Turn the zucchini boats cut-side up and fill with the turkey mixture, packing it in. Sprinkle with the cheese and roast until the zucchini is tender and the cheese is softened, about 10 minutes.
• Meanwhile, stir together the yogurt and lemon juice; season with salt and pepper. Drizzle the zucchini boats with the yogurt mixture and top with the dill.

Steps:

• Cook rice according to package directions.
• Wash zuccini thoroughly and pat dry. Cut in half lenghthwise and scoop out seeds. Salt and pepper flesh.
• Fry celery, onions, and green pepper in olive oil until translucent.
• Add minced garlic and ground beef. Cook until beef is browned.
• Stir in rest of ingredients except cheeses.
• Divide filling among the zuccini and top with mozzarella and sprinkle parmesan on top.
• Put boats in a roasting pan or on a cookie sheet and tent loosely with foil. Bake at 375 for 45 minutes.
• Remove foil and bake an additional 5 to 15 minutes - until zuccini is tender when poked with a fork.

Steps:

• In a large bowl, combine the first 11 ingredients and one can of tomato sauce; mix well.
• Stir in tomatoes.
• Halve zucchini lengthwise; scoop out center part of zucchini to about 1/4 inch from edges.
• Fill with meat mixture; place in two 13x9 inch baking dishes.
• Spoon remaining tomato sauce over each.
• Bake uncovered, at 375 degrees for 45 minutes or until the zucchini is tender.
• Sprinkle with cheese during last few minutes or baking.