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
An abundance of squash from my garden inspired me to make up this stuffed zucchini recipe, which is now a favorite. -Marjorie Roberts, West Chazy, New York
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine first 11 ingredients and 1 can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13x9-in. baking dishes. Spoon remaining tomato sauce over each. , Bake, uncovered, at 375° until the zucchini is tender, about 45 minutes. Sprinkle with cheese during the last few minutes of baking.
Nutrition Facts : Calories 294 calories, Fat 15g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 831mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.
STUFFED ZUCCHINI
This is good served with French bread and a salad.
Provided by LTHASKINS
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in a bowl. Mix seeds with sausage, garlic, bread crumbs, and Parmesan cheese. Stuff squash with sausage mixture and place in a 9x13 inch baking pan. Pour spaghetti sauce over the top and cover the pan with foil.
- Bake in preheated oven until sausage is browned and cooked through, about 45 minutes. Remove foil and cover with mozzarella cheese. Return to the oven and cook until cheese is melted, about 15 minutes more.
Nutrition Facts : Calories 878.4 calories, Carbohydrate 58.2 g, Cholesterol 99.5 mg, Fat 58.4 g, Fiber 9.1 g, Protein 29.1 g, SaturatedFat 21.5 g, Sodium 2118 mg, Sugar 24.2 g
STUFFED ZUCCHINI BOATS
Serve these feta-and-vegetable boats with our Greek-style dinner of Roasted Lamb with Garlic and Oregano and White Bean Salad.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. Using a tablespoon, scoop out zucchini centers to form "canoes," leaving a 1/4-inch border. Roughly chop centers; set aside.
- Arrange zucchini, cut sides down, on a rimmed baking sheet; bake 15 minutes. Remove from oven.
- Meanwhile, heat oil in a large skillet over medium. Add onion and 1/2 teaspoon pepper; cook, stirring, until soft, 3 to 5 minutes. Add chopped zucchini, and cook, stirring, until most of the liquid has evaporated, about 8 minutes. Remove from heat; let cool slightly. Fold in feta and tomatoes.
- Turn hollowed-out zucchini cut sides up, fill with vegetable-feta mixture, and bake until top is lightly browned, about 20 minutes. Lift zucchini from baking sheet with a wide spatula, and serve.
Nutrition Facts : Calories 119 g, Fat 8 g, Protein 5 g
STUFFED ZUCCHINI "BOATS" --
I always seem to forget how much we enjoy these, about 100 calories per serving, Stuffed Zucchini "Boats" I have estimated both the prep and bake time. They should be ready to serve in an hour or less. Sometimes, I sprinkle 1/2 tablespoon crumbled feta cheese over each boat.
Provided by emmalee1942
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the whole zucchini until tender-crisp, 10-15 minutes. Cool enough to handle and cut in half lengthwise. Cut off the stem and blossom ends, scoop out and reserve the centers, leaving 1/4" on bottom and sides.
- Brown, crumble and drain the sausage. Using the same pan heat the olive oil and saute the garlic, onions, zucchini, red and green peppers, Italian seasoning and optional fennel seeds. Cool slightly.
- Add the browned sausage and season lightly with salt and pepper., if needed. Add the beaten egg.
- Spoon the mixture into the scooped out zucchini halves.
- Bake 350 degrees, 30 minutes, until heated through and browned slightly.
Nutrition Facts : Calories 91.3, Fat 5, SaturatedFat 0.9, Cholesterol 52.9, Sodium 38.2, Carbohydrate 9.4, Fiber 2.6, Sugar 4.6, Protein 4.3
STUFFED ZUCCHINI BOATS
I know this came from the Easy Everyday Cooking card collection, but I don't remember which card. However, I do remember that it is delicious.
Provided by Kayne
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 350 degrees.
- Spray oven proof baking dish with non stick spray.
- Thoroughly wash the zucchini.
- Cook in large saucepan with enough boiling water to cover until almost tender, about 15 minutes.
- Drain and cool.
- Slice off top 1/3 lengthwise and discard tops.
- Carefully scoop out pulp to form boats, do not cut or pierce skin.
- Place pulp in strainer, drain and press dry, paper towels work well.
- Combine pulp with sour cream, butter, cottage or mozzeralla cheese, salt and pepper in bowl; mix well.
- Spoon into zucchini boats.
- Place in baking dish.
- Sprinkle with parmesan and crumbs.
- Bake for 15 minutes or until heated through and filling is golden brown.
Nutrition Facts : Calories 149.6, Fat 9.9, SaturatedFat 6, Cholesterol 25.4, Sodium 277.1, Carbohydrate 9.9, Fiber 2.3, Sugar 3.7, Protein 7.2
STUFFED ZUCCHINI BOATS
Make and share this Stuffed Zucchini Boats recipe from Food.com.
Provided by mariposa13
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 Degrees F.
- Wash and dry the zucchini, and cut them in half.
- Cut off the stem end.
- Using a sharp, small spoon, scoop out the center of each half leaving at least 1/2 inch shell all around.
- Complete all of the zucchini halves in this fashion, setting aside the center.
- Take half of the center pulp and chop it finely.
- Use the other half for another purpose.
- Heat the olive oil in a frying pan, and cook the zucchini pulp, pancetta, onion, and garlic until the pancetta begins to brown and the vegetables are soft.
- Add the bread cubes and cook another few minutes until they begin to brown.
- Remove and let cool to room temperature.
- Add the parmesan, salt, pepper and parsley to the stuffing mixture and stir well to combine.
- Place the zucchini boats in a shallow casserole dish and divide the stuffing equally between each mounding it slightly on top.
- Pour in the cup of wine into the dish, cover and bake for 20 minutes.
- Remove the cover and bake an additional 20 minutes or until the zucchini boat is fork tender and lightly browned on top.
Nutrition Facts : Calories 202, Fat 9.3, SaturatedFat 2.2, Cholesterol 5.5, Sodium 178.8, Carbohydrate 15.2, Fiber 2.7, Sugar 4.7, Protein 6
STUFFED ZUCCHINI BOATS
These delicious boats are popular with children and the vegetarians can replace the meat with finely chopped mushrooms. Maybe made into individual servings with small/medium zucchinis or one big one.
Provided by Terese
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut a wedge from zucchini (a hatch), approximately 15cm x 4cm on a 300g zucchini.
- Scrape pulp from each wedge.
- Scrape the pulp from the inside of the zucchini to form a cavity (like making a dugout canoe).
- Chop and reserve the pulp.
- In a large wok or pan, Cook the chopped onion and garlic for 3-4 minutes in the olive oil.
- Add minced chicken and cook a further 3 or 4 minutes.
- Add zucchini pulp, tomato paste, kecap manis, sugar and stock.
- Season with pepper.
- cook uncovered for a few minutes to dry mixture a little.
- Remove from heat and stir through rice, mint and parsley.
- Place zucchini boats side by side in a baking dish.
- Fill with vegetable mixture.
- Sprinkle on grated cheese.
- Top with lids.
- Cover dish with foil.
- Bake in 180C oven for 25 or so minutes.
Nutrition Facts : Calories 450.3, Fat 24.2, SaturatedFat 6.5, Cholesterol 79.7, Sodium 190.9, Carbohydrate 33.9, Fiber 3, Sugar 6.1, Protein 24.9
SAUSAGE-STUFFED ZUCCHINI BOATS
Add veggies, cheese, and sausage or ground chicken to these sausage-stuffed zucchini boats.
Provided by cakes
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut zucchini in half and scoop out and reserve interiors. Place zucchini halves close together in a casserole dish. Finely chop zucchini flesh and set aside in a bowl.
- Heat a saucepan over medium-high heat. Add mild and hot sausage and cook until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Melt butter in a frying pan over medium heat. Add chopped zucchini flesh, onion, mushrooms, celery, and garlic; cook and stir for 5 minutes. Stir in cooked sausage, bread crumbs, and enough water to hold the mixture together.
- Spoon sausage mixture into zucchini boats, overflowing into the casserole dish.
- Bake in the preheated oven for 30 minutes.
- Remove from the oven, leaving oven on. Top with diced tomatoes, Parmesan cheese, and pepper Jack cheese, in that order. Return to the oven and cook until cheese is melted, about 10 minutes more. Top with parsley.
Nutrition Facts : Calories 488.2 calories, Carbohydrate 10.3 g, Cholesterol 109.4 mg, Fat 38.7 g, Fiber 2.2 g, Protein 21.3 g, SaturatedFat 15.1 g, Sodium 903.2 mg, Sugar 2.8 g
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
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 :
ZUCCHINI BOATS
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.
ZUCCHINI BOATS
After working hard all our lives and raising a family, we're now enjoying a simpler life. Getting back to the basics means enjoying old-fashioned comfort foods like these stuffed zucchini boats. -Mrs. C. Thon, Atlin, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 312 calories, Fat 20g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 337mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.
VEGETARIAN STUFFED ZUCCHINI BOATS
Enjoy these Vegetarian Stuffed Zucchini Boats. With basil, fresh tomatoes and cracker crumbs, these Vegetarian Stuffed Zucchini Boats are sure to be a hit.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings, one stuffed zucchini half each
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F. Cut zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish; set aside.
- Chop zucchini pulp; place in medium bowl. Add 1/2 cup of the cheese, the tomatoes, cracker crumbs and basil; mix lightly. Spoon evenly into zucchini shells; sprinkle with remaining 1/4 cup cheese.
- Bake 15 min. or until heated through.
Nutrition Facts : Calories 140, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 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
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.
More about "stuffed zucchini boats recipes"
STUFFED ZUCCHINI BOATS | EVERYDAYDIABETICRECIPES.COM
From everydaydiabeticrecipes.com
5/5 (4)Estimated Reading Time 1 minCategory Vegetables
STUFFED ZUCCHINI BOATS — THERE'S FOOD AT HOME
From thereisfoodathome.com
Servings 2Total Time 35 minsEstimated Reading Time 2 mins
STUFFED ZUCCHINI BOATS | DAIYA FOODS, DELICIOUSLY DAIRY …
From daiyafoods.com
Estimated Reading Time 1 minTotal Time 40 mins
10 BEST VEGETARIAN STUFFED ZUCCHINI BOATS RECIPES - …
From yummly.com
10 BEST HEALTHY STUFFED ZUCCHINI BOATS RECIPES - YUMMLY
From yummly.com
SPINACH STUFFED ZUCCHINI BOATS - HANDMEDOWNRECIPES
From handmedownrecipes.com
5/5 (1)Total Time 55 minsCategory Side DishPublished 2021-05-07
- Preheat the oven to 400 degrees.Rinse and dry the zucchini. Cut the zucchini long ways in half. Brush the outer layer of the zucchini with olive oil. Sprinkle with salt and pepper. Line a baking sheet with parchment paper, and lightly grease the paper. Place the zucchini cut-side down on a baking sheet.Bake for 15 minutes or until the zucchini is tender.
- After the zucchini shells have baked, using a spoon, scoop out the zucchini pulp keeping the shells intact, and set aside the pulp in a separate bowl.
- Reduce the oven heat to 350 degrees. In a large skillet, melt the butter over medium heat.Add the diced onion and cook for about 5 minutes. Add to the skillet the stuffing mix, spinach, sour cream, cheddar cheese, and zucchini pulp. Add salt and pepper to taste. Mix well. Cook for 3 minutes longer.
DELICIOUS AND HEALTHY VEGETARIAN STUFFED ZUCCHINI RECIPE
From cookingnook.com
Cuisine AmericanTotal Time 1 hrCategory Main or Side, Side DishPublished 2013-05-21
- Cut the zucchini in half lengthwise. Scoop out the pulp and set it aside, being careful to leave a sturdy outer shell intact.
- Heat the oil in a heavy skillet and add the rosemary, basil, oregano, salt parsley, garlic, onion, peppers, celery and mushrooms. Sauté for 2 minutes. Add the chopped zucchini pulp and tomatoes. Continue cooking until the pulp is tender. Remove from the heat. Stir in the cottage cheese, mixing until it melts.
- Arrange the zucchini shells in an oiled baking dish. Line each shell with a layer of 1 1/2 tablespoons of cheddar, then fill with the vegetable/cheese mixture. Top the shells with a mix of bread crumbs and the remaining cheddar.
STUFFED ZUCCHINI BOATS RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (30)Estimated Reading Time 5 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.
STUFFED ZUCCHINI BOATS (ITALIAN STYLE) - COMFORTABLE FOOD
From comfortablefood.com
4.7/5 (3)Total Time 50 minsCategory DinnerPublished 2018-05-16
- Add the onion and sauté until translucent, about 4 - 5 minutes, then add the garlic and continue to cook for a few more minutes, or until fragrant.
STUFFED ZUCCHINI BOATS WITH RICE - GASTRONOTHERAPY
From gastronotherapy.com
Ratings 11Servings 4Cuisine AmericanCategory Appetizer, Main Course
- Halve zucchinis lengthwise and hollow out the flesh using a spoon. Place flesh in a small bowl and roughly chop.
ZUCCHINI BOATS {THE BEST!} - IFOODREAL.COM
From ifoodreal.com
4.8/5 (6)Total Time 45 minsCategory DinnerPublished 2021-07-12
- Prep zucchini by slicing in half and scooping out the seeds and core in the middle with a tablespoon or ice cream/cookie scoop. Set aside.
- Preheat oven to 400 degrees F, add 1/4 cup broth or water to 9 x 13 baking dish and lay zucchini in it. Set aside.
- Preheat large skillet on medium heat and swirl oil to coat. Add onion, celery and garlic, saute for 2 minutes, stirring occasionally.
EASY STUFFED ZUCCHINI BOATS RECIPE - RECIPES.NET
From recipes.net
1/5 Category BakedCuisine AmericanTotal Time 40 mins
- Stir in ½ cup pasta sauce, tomato, bell pepper, and Italian seasoning. Let simmer for 10 minutes. Remove from heat and stir in ½ of the cheese.
CHICKEN STUFFED ZUCCHINI BOATS - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 62Servings 3Cuisine ItalianCategory Main Course
- To prepare the zucchini, cut the zucchini in half lengthwise, then use a spoon or melon baller to scoop the center flesh and seeds from the zucchini. Repeat for the remaining zucchini.
- Place the zucchini in a baking dish or cookie sheet cut-side up and lightly coat with cooking spray. Place in the pre-heated oven for 15 minutes until the zucchini cooks slightly and becomes tender.
ZUCCHINI BOATS (PLUS 5 MORE ZUCCHINI BOAT RECIPES ...
From cookingclassy.com
5/5 (12)Total Time 50 minsCategory Main CoursePublished 2020-07-28
- Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim on all sides to create boats. Drizzle with 1 Tbsp olive oil, then season with salt and pepper.
STUFFED ZUCCHINI BOATS - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (67)Total Time 50 minsCategory MainPublished 2019-03-05
- Cut the zucchini in half lengthwise, then trim off the stem ends. Use a spoon to carefully scoop the flesh out of the zucchinis.
- Sprinkle the Italian seasoning, salt and pepper over the zucchini shells. Arrange the zucchini in the baking dish.
EASY STUFFED ZUCCHINI BOATS - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (39)Total Time 40 minsCategory Main CoursePublished 2013-08-26
- Brown ground beef, onion and garlic until no pink remains. Drain any fat. Stir in ½ cup pasta sauce, tomato, bell pepper and Italian seasoning. Let simmer 10 minutes. Remove from heat and stir in ½ of the cheese.
- Slice zucchini lengthwise and scoop out the center to create a shell and place in a baking dish. Fill each zucchini with ¼ of the beef mixture.
STUFFED ZUCCHINI BOATS RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
4.5/5 (24)Total Time 40 minsCategory VegetablesPublished 2018-08-15
- Halve the zucchini lengthwise and, using a melon baller, hollow out each half, leaving a wall of about 1/4-inch on the sides and bottom. Reserve the flesh you removed.
- Season the zucchini halves with salt, arrange them on the prepared baking sheet and set aside for 10 minutes to allow some of the moisture to be drawn out.
BAKED STUFFED ZUCCHINI BOATS RECIPE {JUST 47 CALORIES}
From loseweightbyeating.com
5/5 (1)Total Time 35 minsCategory Side DishCalories 47 per serving
STUFFED ZUCCHINI BOATS - DIETHOOD
From diethood.com
5/5 (14)Total Time 1 hr 15 minsCategory DinnerCalories 409 per serving
BEST GRILLED STUFFED ZUCCHINI BOATS RECIPES | QUICK AND ...
From foodnetwork.ca
2.9/5 (44)Total Time 32 minsServings 6
LOW FODMAP STUFFED ZUCCHINI BOATS - FODMAP EVERYDAY
From fodmapeveryday.com
5/5 (2)Category Dinner & LunchCuisine AmericanTotal Time 55 mins
STUFFED ZUCCHINI BOATS RECIPE (ITALIAN FLARE) - MOMSDISH
From momsdish.com
4.9/5 (182)Total Time 45 minsCategory Main CourseCalories 546 per serving
MUSHROOM STUFFED ZUCCHINI BOATS - KETO & LOW CARB ...
From ketovegetarianrecipes.com
Reviews 3Servings 4Cuisine VegetarianCategory Main Course
15 BEST ZUCCHINI BOATS THAT MAKE THIS SUMMER SQUASH A MEAL
From allrecipes.com
Estimated Reading Time 4 mins
TACO STUFFED ZUCCHINI BOATS - CLEAN FOOD CRUSH
From cleanfoodcrush.com
Category DinnerEstimated Reading Time 3 mins
STUFFED ZUCCHINI BOATS | RECIPE
From kelloggs.ca
STUFFED ZUCCHINI BOATS - RECIPE | COOKS.COM
From cooks.com
ZUCCHINI BOATS | CLEAN FOOD CRUSH
From cleanfoodcrush.com
STUFFED ZUCCHINI BOATS MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
STUFFED ZUCCHINI RECIPES | ALLRECIPES
From allrecipes.com
STUFFED ZUCCHINI BOATS - PRODUCE DEPOT
From producedepot.ca
#60-minutes-or-less #time-to-make #main-ingredient #preparation #vegetables #dietary #low-sodium #low-calorie #low-carb #low-in-something #squash
You'll also love