Pinto Bean Zucchini Boats Recipes

Steps:

• Cut a thin slice off bottom of zucchini so it sits flat. Cut a thin lengthwise slice from top of zucchini and discard. Scoop out pulp, leaving a 1/4-in. shell. Chop 1 cup pulp; set aside. Place zucchini shells in a ungreased 8-in. square microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside., In a microwave-safe bowl, combine mushrooms, onion and reserved zucchini pulp. Cover and microwave on high for 4 minutes; drain. Heat 1-2 minutes longer; drain thoroughly. Stir in the corn, butter, thyme, basil, salt and pepper. Cover and microwave on high for 1 minute. Stir in salad dressing and 1/4 cup cheese. Stuff into zucchini boats., Microwave, uncovered, on high for 2-3 minutes. Sprinkle with the remaining cheese; top with tomatoes. heat 1-2 minutes longer or until the vegetables are tender and the cheese is melted. Let stand for 3-5 minutes before serving.

Steps:

• Trim ends of zucchini; place in a steamer basket. In a saucepan, bring 1 in. of water to a boil; add basket. Cover and steam for 5 minutes. When zucchini is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. Set pulp aside., In a bowl, beat the egg; add spinach, bread crumbs, tomato sauce, Parmesan cheese, onion, garlic, salt, pepper and zucchini pulp. Spoon into zucchini shells., Place in an ungreased 13x9-in. baking dish. Bake, uncovered, at 350° for 20 minutes. Top each with tomatoes and Swiss cheese. Bake 5-10 minutes longer or until cheese is melted.

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.

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:

• 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:

• Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells., Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat; stir in the salsa, bread crumbs, cilantro, chili powder, cumin, salt, pepper and 1/2 cup cheese. Spoon into zucchini shells., Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until cheese is melted and zucchini are tender. Serve with sour cream if desired.

Steps:

• Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell. Chop pulp and set aside. In a Dutch oven, bring water and salt to a boil. Add zucchini shells; cook until crisp-tender, 5-8 minutes. Drain and set aside. , In a large skillet, saute the onion and zucchini pulp in oil until crisp-tender. Stir in the beans, corn, tomato sauce, chili sauce, cilantro and cumin. Cook over medium heat until heated through, about 5 minutes. Sprinkle with cheese; cover and cook until cheese is melted, about 1 minute. Spoon into zucchini shells; sprinkle with tomato.