RICOTTA STUFFED ZUCCHINI
This appetizer is quick to prepare and delicious.
Provided by chunker
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
- Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
- Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.
- Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.
Nutrition Facts : Calories 41.2 calories, Carbohydrate 2.9 g, Cholesterol 6.7 mg, Fat 2 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 669.7 mg, Sugar 1.2 g
STUFFED ZUCCHINI BOATS
While any medium sized ripe zucchinis will do, use garden fresh ones if you have them. The tender sweet flesh of the zucchinis paired with the spiced meat and cool yogurt sauce will make you forget that this dish is less than 500 calories per serving!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 450, Fat 28 grams, SaturatedFat 9 grams, Cholesterol 110 milligrams, Sodium 864 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 33 grams, Sugar 12 grams
CHICKEN ENCHILADA-STUFFED ZUCCHINI BOATS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, salt, ground black pepper, chili powder, olive oil, salsa, zucchini, shredded cheddar cheese, roma tomato, avocado, chopped cilantro, lime, nonfat greek yogurt, lime juice, salt
Provided by Joey Firoben
Categories Lunch
Yield 1 serving
Number Of Ingredients 15
Steps:
- Preheat oven to 375˚F (190˚C).
- Cut zucchini in half and hollow out the centers
- Add the Greek yogurt, lime juice, and salt together in a small bowl and stir to combine.
- On a cutting board, season the chicken breast with salt, pepper, and chili powder.
- Heat olive oil in a large pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned, about 3 minutes.
- Remove the chicken from the pan and let cool. Once cooled, shred the chicken with a fork.
- Add the chicken to a bowl with the salsa and stir to combine.
- Stuff chicken mixture in hollowed out zucchini boats, and top with cheddar cheese.
- Bake until cheese is melted and browned, and zucchini is tender, about 20 minutes.
- Top with tomato, avocado, cilantro, and lime crema. Serve with lime wedges.
- Enjoy!
Nutrition Facts : Calories 696 calories, Carbohydrate 52 grams, Fat 26 grams, Fiber 13 grams, Protein 68 grams, Sugar 29 grams
ZUCCHINI STUFFED WITH RICOTTA (ZUCCHINE RIPIENE CON RICOTTA)
I found this and had to post before even trying - that way it would be here when I need it! In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta. Flecked with tomato and mint, they are equally good eaten hot or at room temperature on a warm summer day, which is what we have almost all year long :) This recipe was first published in Saveur in Issue #113
Provided by Manami
Categories European
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Using a small spoon, scoop out and discard pulp from each zucchini half, leaving a 1/4" rim around the edges.
- Heat 3 tablespoons of the olive oil in a 10" skillet over medium heat.
- Add garlic and onions; cook, stirring occasionally, until translucent, about 6 minutes.
- Add tomatoes and cook, stirring occasionally, until soft, about 4 minutes more.
- Remove from the heat and set aside.
- In a medium bowl, stir together the ricotta, 1/4 cup of the pecorino, 1/4 cup of the bread crumbs, the parsley, mint, oregano, and egg yolks.
- Fold in the onion mixture and season with salt and pepper;& a pinch or two of crushed red pepper flakes; set the filling aside.
- Arrange an oven rack about 7" from the broiler element and heat.
- Rub the insides of the zucchini with 2 tablespoons of the olive oil and season lightly with salt.
- Place zucchini cut side up on a foil-lined baking sheet and broil for 5 minutes.
- Remove baking sheet from oven and fill each zucchini half with enough of the ricotta mixture that it mounds slightly but doesn't spill over the edges of the zucchini.
- Sprinkle each stuffed zucchini with the remaining pecorino and bread crumbs and drizzle with the remaining olive oil.
- Broil until the zucchini are soft and the tops are lightly browned, 10-15 minutes.
- Serve with other (vegetarian) dishes & some nice Italian wine and enjoy!
ITALIAN STUFFED ZUCCHINI BOATS
Make and share this Italian Stuffed Zucchini Boats recipe from Food.com.
Provided by Chef Gorete
Categories European
Time 1h10m
Yield 6 zucchini, 3-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Measure one cup of marinara sauce and set aside.
- Trim the ends from the zucchini and slice them in half lengthwise. Using a teaspoon, scrape the inside of the zucchini forming a cavity, being careful not to cut through.
- Place the zucchini boats in a 9 x 13" baking dish and add a cup of water. Cover with foil then bake for 20 minutes or until just slightly fork tender. Remove from oven, remove foil and set aside to cool slightly.
- While the zucchini is cooking, add the olive oil to a skillet and place over medium heat. Add the ground turkey, onions, peppers, and garlic to the pan, and stir until fully combined. Cook, stirring to break up the ground turkey as it cooks. Cook until the meat is cooked and the vegetables have softened. If there is too much grease, drain off as much as possible. and return skillet to the heat.
- Add the remaining 2 cups marinara sauce, parsley and spices and simmer over low heat for 15 minutes. Taste and adjust the spices if necessary.
- Remove the zucchini from the baking dish and drain off the water. Pour the 1 cup marinara on the bottom of the dish and place the zucchini on top of the sauce.
- Fill the zucchini cavities with the meat sauce. If you have extra, add it around the zucchini or save it to enjoy with pasta another day. Cover the dish with foil and bake for 20 minutes. or until zucchini is fork tender.
- Remove dish from oven and set the oven to broil. Remove the foil then sprinkle the mozzarella cheese, then the parmigiano-reggiano cheese, and then the breadcrumbs evenly over the six zucchini boats.
- Place dish in the oven and broil for approximately 2 minutes, with the door open, until the cheese has melted and golden in colour.
- *I used my Basil Tomato Sauce Recipe #447975.
Nutrition Facts : Calories 554.9, Fat 32.3, SaturatedFat 12.9, Cholesterol 155.1, Sodium 1032.9, Carbohydrate 17.6, Fiber 4, Sugar 8.2, Protein 50.7
STUFFED ZUCCHINI BITES WITH SPINACH AND RICOTTA
Hollowed out zucchini are the perfect vehicles for a delicious mixture of sauteed spinach, mushrooms and creamy ricotta in these fun bites!
Provided by Jaymee Sire
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Using a melon baller, carefully scoop out a little spot in the center of each zucchini round for the filling to sit, making sure to leave about a 1/2-inch "floor" at the bottom. Put the scooped zucchini centers on a cutting board, season with salt and pepper and chop.
- Heat the oil in a large skillet over medium heat. Add the scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook, stirring frequently, until fragrant, 30 seconds to 1 minute. Add the mushrooms and chopped zucchini centers and cook, stirring frequently, until the mushrooms release their liquid and the zucchini start to soften, 5 to 7 minutes. Stir in the spinach and cook until wilted, 1 to 2 minutes. Remove from the heat and drain off any excess liquid. Stir in the ricotta and season with salt and pepper.
- Stuff the zucchini cups with the filling and bake on a rimmed baking sheet until the zucchini is cooked through, 25 to 30 minutes.
RICOTTA STUFFED ZUCCHINI BOATS
Squash stuffed with ricotta cheese and spinach. I prefer a bit more garlic, and this can also be done on a grill by simply wrapping in foil.
Provided by Whitney
Categories Zucchini Side Dishes
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Trim ends of zucchini halves, and scoop out seeds and pulp, leaving about 1/2 inch pulp on skins. In a large saucepan, steam zucchini halves in a vegetable steamer over boiling water for about 5 minutes, until tender but firm. Drain, and immediately plunge into a large bowl filled with enough ice water to cover. Allow to cool completely; drain.
- Melt 1 tablespoon butter in a medium saucepan over medium heat. Slowly cook and stir onion and garlic until onion is soft. Stir in spinach, and cook about 1 minute, until wilted.
- Transfer spinach mixture to a medium bowl, and mix in ricotta cheese, eggs, Parmesan cheese, parsley, salt, basil, oregano and pepper. Stuff zucchini halves with even amounts of the mixture, and arrange in a large baking dish. Drizzle with remaining butter.
- Bake uncovered in the preheated oven for 20 minutes, until the stuffing is hot and bubbly. Heat tomato sauce in a small saucepan, and spoon over the zucchini half way through baking.
Nutrition Facts : Calories 248.6 calories, Carbohydrate 23 g, Cholesterol 75.7 mg, Fat 12.1 g, Fiber 5.8 g, Protein 14.3 g, SaturatedFat 6.1 g, Sodium 669.9 mg, Sugar 11.6 g
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VEGETARIAN RICOTTA STUFFED ZUCCHINI BOATS RECIPE
From greenletes.com
Cuisine MediterraneanCategory Main CourseServings 2Calories 445 per serving
- Using a spoon, scoop out the flesh and seeds from zucchini. (Use it in a stir-fry or freeze to put in a smoothie.)
- In a bowl, mix together the ricotta, sun dried tomatoes, basil, lemon juice and salt. Scoop the mixture evenly into the hollowed out zucchinis.
- Place the walnuts and parmesan cheese into a food processor and process until crumbly. (You can substitute panko or breadcrumbs for walnuts, if desired.) Evenly coat each zucchini boat with the walnut topping. Season with salt and pepper and a drizzle of olive oil.
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