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
SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL
A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.
Provided by David Tanis
Categories dinner, lunch, quick, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
- Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.
- Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
- Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 13 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 712 milligrams, Sugar 7 grams
ZUCCHINI BOATS WITH RICOTTA AND BASIL
This is from Cooking Light Magazine. Use a melon baller to make quick work of hollowing out the zucchini halves.
Provided by E.A.4957
Categories < 60 Mins
Time 35m
Yield 1 shell each, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Cut each zucchini in half lengthwise, scoop out pulp, leaving a 1/4 inch thick shell.
- Reserve pulp for another use.
- Arrange zucchini shells single layer in a 13 x 9 inch baking dish coated with cooking spray.
- Combine basil and next 7 ingredients, stirring well with a whisk.
- Divide mixture evenly among shells, pressing gently.
- Bake at 450 degrees for 20 minutes or until zucchini is tender.
Nutrition Facts : Calories 54.3, Fat 3.3, SaturatedFat 2, Cholesterol 11.7, Sodium 101.5, Carbohydrate 3.1, Fiber 0.9, Sugar 1.1, Protein 3.8
ZUCCHINI BOATS ON THE GRILL
Delish zucchini stuffed with your favorite ingredients and finished on the hot grill. Great side dish or as a light meal on their own.
Provided by BAJATHECAT
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Prepare the grill for indirect heat.
- Place the zucchini in a pot with enough water to cover. Bring to a boil, and cook 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out the pulp to about 1/4 inch from the skin. Chop pulp.
- In a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and Cheddar cheese. Season with basil, seasoned salt, and pepper.
- Stuff the zucchini halves with the pulp mixture. Seal each stuffed half in aluminum foil.
- Place foil packets on the prepared grill over indirect heat. Cook 15 to 20 minutes, until tender.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 9 g, Cholesterol 18.1 mg, Fat 6.3 g, Fiber 2 g, Protein 8.2 g, SaturatedFat 3.3 g, Sodium 501.5 mg, Sugar 3.1 g
RICOTTA STUFFED ZUCCHINI
This appetizer is quick to prepare and delicious.
Provided by chunker
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
- Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
- Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.
- Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.
Nutrition Facts : Calories 41.2 calories, Carbohydrate 2.9 g, Cholesterol 6.7 mg, Fat 2 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 669.7 mg, Sugar 1.2 g
ZUCCHINI WITH RICOTTA-BASIL MOUSSE
The fragrant cheese stuffing in this recipe from Cooking Light magazine can be used with any mild vegetable, such as bell peppers, mushroom caps, baby eggplant or tomatoes. Save the scooped-out zucchini pulp for risotto or pasta sauce. You can use a mini chopper to chop the herbs quickly, but do not use it to combine the mousse ingredients because it will liquefy the ricotta.
Provided by Tara Parker-Pope
Categories side dish
Time 30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve pulp for another use. Arrange zucchini shells in a single layer in a 13 by 9-inch baking dish coated with cooking spray.
- Combine basil and next 7 ingredients (through pepper), stirring well with a whisk. Divide mixture evenly among shells, pressing gently. Bake at 450 degrees for 20 minutes or until zucchini is tender. Garnish with parsley, if desired.
Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 86 milligrams, Sugar 1 gram, TransFat 0 grams
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.
More about "zucchini boats with ricotta and basil recipes"
CORN AND ZUCCHINI RICOTTA STUFFED SHELLS - CLOSET COOKING
From closetcooking.com
STUFFED ZUCCHINI WITH RICOTTA - MARCELLINA IN CUCINA
From marcellinaincucina.com
RICOTTA, GOAT CHEESE AND BASIL STUFFED ZUCCHINI BOATS
From carriesexperimentalkitchen.com
3 CHEESE ZUCCHINI BOATS – LEMON TREE DWELLING
From lemontreedwelling.com
4.4/5 (125)Total Time 1 hrCategory Main DishesCalories 274 per serving
- Chop ends off zucchini; cut in half lengthwise and use a spoon to scoop out the insides. (Reserve for another recipe.) Place prepared zucchini in 9x13 inch baking pan.
- In a small mixing bowl, combine ricotta with 1/2 Tablespoon Italian seasoning and 1/2 teaspoon salt. Spoon mixture evenly into zucchini boats.
- In a medium skillet, heat olive oil over medium heat. Add chopped veggies, 1/2 Tablespoon Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Saute 5 minutes until veggies are al dente.
LASAGNA-STUFFED ZUCCHINI BOATS RECIPE - COOKING CLASSY
From cookingclassy.com
5/5 (31)Total Time 50 minsCategory Main CourseCalories 226 per serving
- Preheat oven to 400 degrees. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats. Set aside.
- In a mixing bowl stir together ricotta cheese, egg and 1 1/2 Tbsp of the parsley. Season lightly with salt and pepper. Stir in 1/2 cup of the mozzarella cheese and the parmesan cheese. Set aside.
- Crumble beef into pan, season with salt and pepper and cook, stirring occasionally and breaking up beef when stirring, until browned (there shouldn't be any excess fat but if you happened to use a fattier beef then just drain excess rendered fat).
VEGETARIAN RICOTTA STUFFED ZUCCHINI BOATS RECIPE
From greenletes.com
Cuisine MediterraneanCategory Main CourseServings 2Published Jul 8, 2019
DEVILED EGG SAIL BOATS - ITALIAN RECIPE BOOK
From italianrecipebook.com
ZUCCHINI BOATS RECIPES | 7 EASY & YUMMY VARIATIONS - SHELF COOKING
From shelfcooking.com
ZUCCHINI BOATS (PLUS 5 MORE ZUCCHINI BOAT RECIPES)
From cookingclassy.com
RICOTTA STUFFED ZUCCHINI INVOLTINI - CHOOSING CHIA
From choosingchia.com
ZUCCHINI PIZZA BOATS - EATINGWELL
From eatingwell.com
VEGGIE LASAGNA ZUCCHINI BOATS - SKINNYTASTE
From skinnytaste.com
CHEESY ROASTED RED PEPPER STUFFED ZUCCHINI - INSPIRED TASTE
From inspiredtaste.net
ZUCCHINI - RICOTTA BOATS - RECIPE - COOKS.COM
From cooks.com
LASAGNA ZUCCHINI BOATS - EASY TO MAKE! - RACHEL COOKS®
From rachelcooks.com
BAKED RICOTTA STUFFED ZUCCHINI - DIVALICIOUS RECIPES
From divaliciousrecipes.com
#60-minutes-or-less #time-to-make #course #preparation #appetizers #side-dishes #dietary #low-sodium #low-calorie #low-carb #low-in-something
You'll also love