GRILLED BACON, EGG AND CHEESE ZUCCHINI BOATS
Perfect for breakfast, lunch or dinner, these zucchinis boats are filled with eggs, two kinds of cheese, garlic and fresh chives. Grilling them over indirect heat adds a smokey flavor to the eggs and keeps them from drying out. At the end, the boats are wrapped in salty bacon, making them utterly irresistible.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off the middle burner for 3-burner grills or the 2 middle burners for grills with 4 or more burners and keep the other 2 burners at medium high. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (The grill should be around 400 degrees F. Be sure to consult the grill manufacturer's guide for the best results.)
- Slice the zucchinis down the middle, lengthwise like a hotdog, so that you have 4 long, equal pieces of zucchini. Use a teaspoon to remove the flesh of the zucchini, being sure to leave a 1/4-inch border and to not pierce the bottom of the zucchini. Finely chop 1/2 cup of the zucchini flesh and discard or save the remainder for another use. Place the chopped zucchini flesh into a clean kitchen towel and wring out as much liquid as possible. Place the zucchini flesh into a medium liquid measuring cup or bowl.
- Flip the zucchini boats over so that the peel side is facing up and brush all four pieces with olive oil. Season the peel side with 1/4 teaspoon salt and a few grinds of pepper, then flip over and season the flesh side with another 1/4 teaspoon salt and a few grinds of pepper.
- Add the Cheddar, Havarti, chives, cream, eggs, garlic, 1 teaspoon salt and a few grinds of pepper to the liquid measuring cup or bowl with the zucchini flesh. Whisk until well combined. Pour the mixture into the cavity of each zucchini boat.
- Using both hands to lift the zucchini carefully, place the filled boat in the middle of the grill over indirect heat (where the burner is turned off), cover, and cook until the eggs have puffed up slightly and are just set, 25 to 30 minutes. Use grilling tongs to remove the zucchini to a cutting board. Carefully wrap each zucchini boat in 1 of the bacon strips. Return to the grill over indirect heat and continue grilling, covered, until the eggs are completely set and the bacon is warmed and just crispy, 18 to 20 minutes.
GRILLED ZUCCHINI PIZZA BOATS
Want all the fun of pizza and grilling but need to throw a vegetable in the menu? This is the perfect recipe for you. An easy pizza seasoning transforms zucchini into a delicious "crust" ready for melty mozzarella and spicy mini pepperonis. It's great for kids, parents and everyone else too!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat a grill for medium heat.
- Slice the zucchinis in half lengthwise. Score the cut side of the zucchinis in a cross-hatch pattern to create 1/2-inch squares across the surface, making sure not to cut through the skin.
- Mix the olive oil with the Italian seasoning, garlic powder, 1 teaspoon salt and red pepper flakes if using. Spread 1 teaspoon oil mix on the cut side of each zucchini, dividing any extra between the zucchinis.
- Lightly oil the grill grates with olive oil. Place the zucchini halves cut-side up on the grill. Close the lid and grill until the skin side has dark grill marks, 5 to 6 minutes.
- Reduce the grill heat to medium-low and flip the zucchini cut-side down. Grill, covered, until softened, marked by the grill and golden brown, about 6 minutes. Flip the zucchinis again so they are cut-side up. Spread 1 tablespoon of pizza sauce onto each zucchini, then sprinkle each with about 2 tablespoons mozzarella and a few pepperonis. Cover and grill until mozzarella is melted, bubbling and starting to brown at the edges, 5 to 6 minutes. Sprinkle with more salt and Italian seasoning.
BROILED BABY ZUCCHINI BOATS WITH PARMESAN CRUST
Provided by Mollie Katzen
Categories Vegetable Side Broil Sauté Vegetarian Kid-Friendly Quick & Easy Spring Summer Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the broiler. Melt the butter in a large cast-iron skillet or something similar with an ovenproof handle. Add the garlic and sauté over medium-low heat for about 30 seconds, being careful to let the garlic brown.
- Place the zucchini halves facedown in the garlic butter and sprinkle lightly with salt and pepper. Sauté over medium high heat for about 5 minutes, or until the zucchini are just slightly tender when poked with a fork.
- Turn the zucchini over, and sprinkle generously with parmesan. (Don't worry if the parmesan spills into the pan. It will melt into additional, delicious crust.) Cook for just a minute or two longer, then transfer the skillet to the broiler.
- Broil for about 3 to 5 minutes, or until the cheese is melted and golden brown. Serve hot, and don't forget to scrape up the spilled parmesan from the bottom of the pan.
ZUCCHINI BOATS
Make and share this Zucchini Boats recipe from Food.com.
Provided by Suziebee
Categories Lunch/Snacks
Time 30m
Yield 8 Pieces, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat broiler.
- Heat olive oil in a large ovenproof skillet (with ovenproof handles), set over medium-low heat.
- Add garlic and cook 10 seconds, or until golden; do not let brown or flavor will be bitter.
- Arrange zucchini halves "cut" side down in skillet.
- Season with salt & pepper.
- Increase heat to medium and cook 8 minutes, or until caramelized on cut surface and just tender.
- Turn zucchini over; sprinkle cut sides with cheese and cook 1 minute longer.
- Transfer skillet to broiler; broil until cheese is melted and golden brown, about 3 minutes.
Nutrition Facts : Calories 105, Fat 7.2, SaturatedFat 2.7, Cholesterol 11, Sodium 348.6, Carbohydrate 5, Fiber 1.4, Sugar 2.2, Protein 6.3
VEGETARIAN ZUCCHINI BOATS
This is one of my favorite quick and cheap recipes for vegetarian zucchini boats that originally came from another recipe I found. I have made it several times as both a main course and a side dish, and liked it so much I thought I'd share it on AR. Thanks to the original blogger for sharing!
Provided by Webb Sledge
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 3
Number Of Ingredients 10
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.
Nutrition Facts : Calories 503 calories, Carbohydrate 37.1 g, Cholesterol 26.2 mg, Fat 31.2 g, Fiber 4.1 g, Protein 19.8 g, SaturatedFat 9.4 g, Sodium 735.6 mg, Sugar 4.3 g
BROILED BABY ZUCCHINI BOATS
Make and share this Broiled Baby Zucchini Boats recipe from Food.com.
Provided by Vino Girl
Categories Cheese
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat broiler.
- Heat olive oil in a large ovenproof skillet over medium-low heat.
- Add garlic and cook 10 seconds or until golden, but not brown.
- Place zucchini cut side down in skillet; sprinkle with salt and pepper.
- Increase heat to medium and cook 8 minutes, or until the cut surface is caramelized and the zucchini is barely tender.
- Turn zucchini over and top with cheese; cook one minute.
- Transfer skillet to broiler and cook for 3 minutes or until the cheese is melted and golden brown.
Nutrition Facts : Calories 78.1, Fat 5.4, SaturatedFat 1.6, Cholesterol 5.5, Sodium 253.1, Carbohydrate 4.8, Fiber 1.4, Sugar 2.1, Protein 3.9
BROILED BABY ZUCCHINI WITH PARMESAN
Yield serves 4 as a side dish
Number Of Ingredients 4
Steps:
- Preheat the oven to 475°F.
- Wash and dry the zucchini, trimming the blossom and stem ends slightly if necessary. Quarter each zucchini lengthwise; if they are less than 3/4 inch in diameter, cut them in half instead. In a medium bowl, toss the zucchini with the oil and season with salt and pepper. Lay them out on a baking sheet, end to end, cut sides up, in a tight row. Roast for about 8 minutes or until they are just starting to color but are still al dente, or half tender. Remove from the oven.
- Preheat the broiler for several minutes until it is very hot. Sprinkle the zucchini with the cheese and broil until the cheese is golden brown and the zucchini are tender, 3 to 4 minutes.
BABY ZUCCHINI BOATS
Make and share this Baby Zucchini Boats recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Have a pot of lightly salted water boiling.
- Meanwhile sauté onion rings in a tbsp of butter until limp.
- Remove and keep warm.
- Drop the zucchinis in the boiling water for only about 2-3 minutes.
- You want the zucchini to be warmed through but still crisp.
- Lightly brown the garlic in the remaining butter.
- Place zucchini on a platter, top with sautéed onion and drizzle with the garlic butter.
BROILED BABY ZUCCHINI BOATS WITH PARMESAN CRUST
Make and share this Broiled Baby Zucchini Boats With Parmesan Crust recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 16m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the broiler.
- Melt the butter in a large cast-iron skillet or something similar with an ovenproof handle.
- Add the garlic and saute over medium-low heat for about 30 seconds, being careful to let the garlic brown.
- Place the zucchini halves face down in the garlic butter and sprinkle lightly with salt and pepper.
- Saute over medium high heat for about 5 minutes, or until the zucchini are just slightly tender when poked with a fork.
- Turn the zucchini over, and sprinkle generously with parmesan. (Don't worry if the parmesan spills into the pan. It will melt into additional, delicious crust.)
- Cook for just a minute or two longer, then transfer the skillet to the broiler.
- Broil for about 3 to 5 minutes, or until the cheese is melted and golden brown.
- Serve hot, and don't forget to scrape up the spilled parmesan from the bottom of the pan.
Nutrition Facts : Calories 47.6, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 35, Carbohydrate 4.1, Fiber 1.2, Sugar 3, Protein 1.6
BROILED ZUCCHINI
These broiled zucchini are easy to prepare and delicious.
Provided by Teri Rose Mibelli
Categories Zucchini Side Dishes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Slice zucchini into 3 lengthwise pieces. Spray each slice with cooking spray.
- Season with salt, garlic powder, and onion powder and set on a baking sheet.
- Broil in the preheated oven until lightly browned, about 5 minutes. Turn zucchini and broil on the other side until lightly browned, an additional 5 minutes.
Nutrition Facts : Calories 39.6 calories, Carbohydrate 8.4 g, Fat 0.4 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 20.5 mg
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