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
SAUSAGE-STUFFED ZUCCHINI BOATS
Provided by Nancy Fuller
Categories main-dish
Time 1h
Yield 8 zucchini boats
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
- In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
- In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
- Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.
ZUCCHINI BOATS STUFFED WITH CHEESY GRITS
Provided by Trisha Yearwood
Categories side-dish
Time 1h20m
Yield 4 servings (8 boats)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Cut each zucchini in half lengthwise to create 2 long pieces. Scrape a small, ideally pointed spoon down the center of the zucchini halves to remove and discard the flesh, leaving about 1/4 inch of flesh intact. Place the zucchini boats on the prepared baking sheet.
- Place a saucepot over medium heat and add the butter. Heat until melted, then brush the cavities of the zucchini boats with the butter. Add the chicken stock and reserved hominy liquid to the remaining melted butter and heat until simmering. Whisk in the grits and reduce the heat to medium-low. Cook, stirring occasionally, until the grits have softened and thickened, about 15 minutes. Stir in the pimientos, beans, chives, 1/2 cup cheese and 1/2 cup hominy (save the remaining hominy for another use). Season to taste. Remove from the heat and allow to cool briefly. (The grits will continue to thicken as they cool.)
- Sprinkle the zucchini boats with salt and pepper. Spread about 1/4 cup of the grits into each zucchini boat, mounding the filling over the edges. Sprinkle the remaining cheese over the boats.
- Roast until the boats have softened and the cheese just starts to brown, 20 to 25 minutes. Sprinkle with the fresh parsley and serve immediately.
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
QUICK ZUCCHINI CHEESE BOATS
Omit the bacon for a vegetarian treat- a great side dish for almost any meal. Gruyere is the recommended cheese, but it should work well with sharp cheddar too, for a much different flavor.
Provided by alijen
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- coat a 9 by 13 glass cooking dish with cooking spray. Cut 1/8 to 1/4 inch thick lengthwise slice from each zucchini.
- Chop the slices and reserve.
- Scoop out most of the flesh from each zucchini, leaving just a shell.
- Chop together the flesh and add the spices from above.
- In a large non-stick skillet, heat oil over medium-high heat.
- Add the chopped bacon and cook for three minutes.
- Then add the zucchini mixture.
- Cook, stirring occasionally for 7 minutes (about).
- Stir in bread crumbs and 3/4 cup of the cheese.
- Cook for another minute more.
- Spoon about 1/2 cup filling into each zucchini boat.
- Place each boat in the baking dish and add 1/4 cup hot water to the dish.
- Cover with foil.
- Bake at 375°F for 25 minutes.
- Uncover and sprinkle the tops with the remaining cheese.
- Bake, uncovered, for 5 more minutes until cheese is melted.
Nutrition Facts : Calories 234, Fat 15.8, SaturatedFat 6.2, Cholesterol 30.1, Sodium 251.7, Carbohydrate 14.4, Fiber 3.8, Sugar 6, Protein 11.7
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CHEESY ZUCCHINI BOATS | RACHAEL RAY IN SEASON
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Total Time 1 hr
- Preheat the 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 tablespoons 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 tablespoon 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 the parmesan on top. Bake until the zucchini is tender when pierced with a fork, 20 to 25 minutes.
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