GARDEN-STUFFED ZUCCHINI BOATS
Not only are these boats a delightful way to get your veggies, they're basically a one-dish meal that covers all the bases-just grab your favorite garden goodies and add any spices or mix-ins you like. -Janie Zirbser, Mullica Hill, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 3 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 489 calories, Fat 24g fat (12g saturated fat), Cholesterol 103mg cholesterol, Sodium 992mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 4g fiber), Protein 36g protein.
STUFFED ZUCCHINI BOATS WITH SPINACH & GRAIN RECIPE - (4.5/5)
Provided by á-48
Number Of Ingredients 12
Steps:
- In heavy saucepan, with tight lid: saute garlic in butter and season with salt & pepper Add farro, spinach, broth, 1/2 tsp salt and dash of pepper. Bring to boil then reduce heat to low and cook covered (20-25 minutes) Add half-n-half, tomatoes, Parmesan cheese. Mix well. Season with salt & pepper if needed. If mixture too thick add a little more of half n half Preheat oven to 400 Slice zucchini evenly in half lengthwise. Scoop out seeds to form boat (if you want some seeds, leave them in boat.) Sprinkle boats with more parmesan chese. Fill up each boat with mixture (heap them) Place in large roasting pan Top with shredded mozzerella cheese Bake for 20-25 minutes or till zucchini is fork tender ***Note: if using sausage, cook in frying pan and crumble well. Add only meat to mixture and cook along with rice/spinach, etc. You do not want to use fat in dish.
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
STUFFED ZUCCHINI BOATS
This savory side dish from Billie Moss of El Sobrante, California is reason enough to give zucchini extra space in your garden. "I like to serve these veggie-stuffed boats with a loaf of homemade bread and slices of melon and avocado nestled on crisp lettuce leaves," she suggests. "They're also wonderful paired with any meat."
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
More about "stuffed zucchini boats with spinach grain recipe 455"
MEDITERRANEAN STUFFED ZUCCHINI BOATS - DIMITRAS DISHES
From dimitrasdishes.com
4.6/5 (12)Servings 4Cuisine Greek/MediterraneanCategory Vegetarian
- Cut the zucchini in half, lengthwise. Carefully scoop out the flesh of the zucchini and set it aside.Roughly chop the zucchini flesh. Place the zucchini boats in a 9 by 13-inch baking pan.Brush the zucchini boats with olive oil on both sides and season them with salt. Roast them in the preheated oven for 10 minutes.
- Note: If you're using a glass or ceramic baking pan, allow it to cool before adding the tomato sauce to it. Adding cool or room temperature tomato sauce to a hot pan can cause it to crack.
- Make the stuffing: Place a large saucepan over medium heat and add the olive oil and zucchini flesh to the pan season it with salt and cook it until it is soft. About 8 minutes. Add the garlic. Warm it through for a few seconds and then add the spinach in a few batches. Season each batch of spinach with a pnch of salt. Increase the heat to medium-high and cook the spinach until its wilted.
STUFFED ZUCCHINI BOATS RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (38)Estimated Reading Time 6 minsCategory Main Dish or Side DishTotal Time 28 mins
- Use a small spoon to hollow out the flesh of the zucchini, leaving a little more than ¼-inch thickness around the edges. Place them cut side-up on the baking sheet.
- Make the filling. Place the scooped-out zucchini flesh into a mesh strainer and gently press out any excess water. You should be left with 1 cup flesh. Chop any coarse pieces and transfer to a medium bowl with the egg, bread crumbs, cheese, garlic, tomatoes, lemon zest, thyme, pine nuts, and ¼ teaspoon salt. Mix until combined, using your hands if necessary.
- Drizzle the hollowed-out zucchini with olive oil and sprinkle with salt and pepper. Spoon in the filling and bake for 16 to 18 minutes or until the filling is set and is golden brown and crisp on top.
STUFFED ZUCCHINI BOATS | ITALIAN-STYLE - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
Ratings 11Calories 255 per servingCategory Main Course
- Preheat oven to 400 degrees. Cut the zucchini and squash in half lengthwise and remove seeds and some of the flesh using a metal spoon. Set aside.
- Heat oil in a skillet over medium heat. Add in the onion and cook until softened, about 2-3 minutes. Add in garlic and tomato paste and cook for another minute. Push the onion mixture to the sides of the pan and add in the ground turkey, breaking up with a spoon. Add in salt and Italian seasoning, and cook until meat is brown, about 8 minutes. Pour in the canned tomatoes (undrained) and simmer on low for 3-4 minutes until thickened. Stir in the parmesan.
- Fill the zucchini and squash cavities using the ground turkey mixture. Place in a large baking pan and top with mozzarella. Cover with foil and bake for 30 minutes. Remove foil and bake for another 5 minutes. Let sit 5 minutes before serving.
SPINACH STUFFED ZUCCHINI | PAULA DEEN
From pauladeen.com
EASY STUFFED ZUCCHINI BOATS - SPEND WITH PENNIES
From spendwithpennies.com
STUFFED ZUCCHINI BOATS - DINNER AT THE ZOO
From dinneratthezoo.com
BEEF STUFFED ZUCCHINI BOATS | GIMME DELICIOUS
From gimmedelicious.com
STUFFED ZUCCHINI BOATS RECIPE (ITALIAN FLARE) - MOMSDISH
From momsdish.com
4.8/5 (397)Total Time 45 minsCategory Main CoursePublished Aug 16, 2021
STUFFED ZUCCHINI BOATS RECIPE (EASY & VEGAN) - BIANCA ZAPATKA
From biancazapatka.com
STUFFED ZUCCHINI BOATS - THE HEALTH NUT MAMA
From thehealthnutmama.com
MEDITERRANEAN ZUCCHINI BOATS WITH SPINACH & FETA: LOW-CARB
From youtube.com
EASY VEGAN ZUCCHINI BOATS - MINIMALIST BAKER RECIPES
From minimalistbaker.com
SPINACH AND CHEESE LASAGNA STUFFED ZUCCHINI BOATS
From kristineskitchenblog.com
ZUCCHINI BOATS STUFFED WITH SPINACH | GEAUX ASK ALICE!
From geauxaskalice.com
LENTIL STUFFED ZUCCHINI BOATS RECIPE | LITTLE SPICE JAR
STUFFED ITALIAN ZUCCHINI BOATS - GARLIC & ZEST
From garlicandzest.com
SPINACH STUFFED ZUCCHINI BOATS - HANDMEDOWNRECIPES
From handmedownrecipes.com
STUFFED ZUCCHINI BOATS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From preprod.tasteofhome.com
STUFFED ZUCCHINI BOATS | RECIPE - KELLOGG'S
From kelloggs.ca
You'll also love