Baked Zucchini Boats Recipes

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.

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:

• Trim and discard zucchini ends. Working with the 3 widest, cut across width into 2inch lengths. Using a melon baller or small spoon, scoop out inner meat and seeds of each 2-inch piece, leaving a thin base at bottom so "boat" stands for stuffing. Place scooped-out centers into a food processor.
• Roughly chop remaining zucchini. Add to food processor and puree until well chopped.
• Bring a medium pot of salted water to a boil. Blanch zucchini boats just until they begin to soften, about 2 minutes. Immediately refresh in a bowl of iced water. Drain and arrange, flatside down, in a large jelly roll pan or roasting pan.
• Preheat oven to 375 degrees F.
• Melt butter in a medium saucepan over medium-high heat. Add reserved chopped zucchini and saute until liquid is evaporated, about 15 minutes. Stir in nuts, cook for 1 minute, then add cream, salt, and pepper. Bring to a boil. Cook until cream thickens, about 3 minutes. Add 1/2 cup Parmesan cheese and all bread crumbs. Remove from heat and stir until smooth.
• Using a tablespoon or pastry bag fitted with a plain tip, stuff zucchini boats with cream mixture. Pour boiling water into pan containing filled zucchini boats until it rises about 1/4-inch, to form a water bath. Bake 15 minutes.
• Heat broiler. Sprinkle remaining Parmesan cheese over tops and place under broiler until slightly golden, about 1 minute. Serve immediately.

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.

Steps:

• Slice your zucchinis lengthwise, then scoop out the centers to make your zucchini boats.
• Place scoopings from zucchini, and pepper, garlic, Italian Seasoning, chopped onions, and chopped roma tomatoes into food processor. Run the processor for just a few seconds so mixture is still chunky. DO NOT puree.
• Pour mixture into zucchini boats and sprinkle generously with a bit more Italian Seasoning and black pepper.
• Place boats in a rack in an oven pan. Bake at 350 for 20 to 30 minutes until zucchini can be pierced with a fork.
• Heat any remaining sauce in the microwave, and serve it alongside or over your zucchini as a garnish.
• For an added touch sprinkle a few chopped spring onions and some dried parsley on your zucchini slice when serving. Use a toothpick and 1/2 of a snow pea pod to make a sail for each boat.

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:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick cooking spray.
• Cut each zucchini in half lengthwise and trim a little off of the bottoms so that they will sit flat in the baking dish. Scoop out the centers, where the seeds are, with a spoon.
• Combine 1/4 cup olive oil, garlic, salt, and pepper in a cup or bowl. Brush over the inner surfaces of the zucchini boats. Arrange tomatoes into the grooves and sprinkle bread crumbs around and in between to fill in the gaps.
• Bake in the preheated oven until tender, about 30 minutes. Remove from the oven and turn the oven's broiler on.
• Place mozzarella cheese around and on top of the tomatoes. Return to the oven and broil until golden brown and bubbling, 3 to 4 minutes. Remove from the oven. Drizzle with olive oil and sprinkle with Parmesan cheese.