Cheesyzucchiniboats Recipes

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.

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:

• 1. Pre-heat oven to 350°F.
• 2. Add mushrooms to a large food processor and pulse until they are small uniform pieces.
• 3. Slice zucchinis in half lengthwise. Using a teaspoon, scoop the insides out, leaving about half a centimeter around the skin. Chop zucchini insides into small pieces and set aside.
• 4. In a large pan, heat olive oil over medium heat. Add onions and ground turkey and cook for about 5 minutes, until no pink remains in the turkey.
• 5. Add mushrooms, chopped zucchini flesh, cumin, chili powder and salt. Cook for about 5 minutes, until mushrooms are cooked through.
• 6. Add corn kernels, lime juice, adobo sauce and chipotle pepper. Stir to combine. Remove pan from heat.
• 7. In a 9×13-inch baking dish, arrange scooped-out zucchinis.
• 8. Spoon the turkey and mushroom mixture inches Top with cheese.
• 9. Bake uncovered for 30 to 35 minutes, until cheese is bubbly, and zucchinis are cooked through.

Steps:

• Heat grill to medium-high heat.
• Scoop out seeds and flesh from centers of zucchini halves, leaving 1/4-inch-thick shells. Discard flesh and seeds. Grill zucchini 2 to 3 min. on each side or until tender.
• Cook chorizo, peppers and onions in medium skillet on medium heat until done, stirring frequently. Add corn; cook and stir 2 min. or until heated through.
• Place Singles pieces in zucchini shells; top with chorizo mixture.

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.