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.
ZUCCHINI BOATS WITH GROUND BEEF
These zucchini boats with ground beef are a delicious, refreshing dish--good served on a bed of rice or with garlic toast and salad.
Provided by celloldy
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with foil.
- Cut zucchini in half lengthwise. Scoop out the seeds with a spoon. Chop and reserve about 3/4 of the seeds for the stuffing.
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add zucchini boats and cook uncovered for 4 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and set aside.
- Heat olive oil in a large pan over medium-high heat. Add ground beef; cook and stir until browned and broken into very small pieces, 5 to 7 minutes. Add rosemary, thyme, garlic, salt, and pepper and stir some more. Quickly add reserved chopped zucchini pulp, onion, and carrot; continue to cook and stir for 2 to 3 minutes. Pour in red wine and Worcestershire and allow to cook for 1 to 2 minutes. Add beef stock and cook for 3 minutes more. Simmer until mixture reduces, about 10 minutes.
- Place zucchini boats in the foil-lined dish and divide meat mixture evenly between them. Sprinkle each with mozzarella cheese.
- Bake in the preheated oven until cheese is browned and bubbly, about 30 minutes.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 12.4 g, Cholesterol 79 mg, Fat 23.6 g, Fiber 2.8 g, Protein 25.8 g, SaturatedFat 8.3 g, Sodium 293.6 mg, Sugar 5.5 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
MEATY STUFFED ZUCCHINI BOATS
I have an abundance of zucchini from my garden. This recipe is a great way to use it. The Italian herbs make it incredible.
Provided by ratherbeswimmin
Categories Cheese
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 11 ingredients and one can of tomato sauce; mix well.
- Stir in tomatoes.
- Halve zucchini lengthwise; scoop out center part of zucchini to about 1/4 inch from edges.
- Fill with meat mixture; place in two 13x9 inch baking dishes.
- Spoon remaining tomato sauce over each.
- Bake uncovered, at 375 degrees for 45 minutes or until the zucchini is tender.
- Sprinkle with cheese during last few minutes or baking.
Nutrition Facts : Calories 413.8, Fat 21.5, SaturatedFat 10, Cholesterol 134.2, Sodium 1171.2, Carbohydrate 19.4, Fiber 4.3, Sugar 10.2, Protein 36.3
BEEF STUFFED ZUCCHINI BOATS
If you're looking for yet another way to serve zucchini, try this flavorful entree from Michael Weaver of Norman, Oklahoma. "I received this recipe from a friend at work," he writes. "His wife fixes it for him, and he says it's his favorite. It's great when you have extra squash and don't know what to do with it."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut each zucchini in half lengthwise; cut a thin slice off the bottoms so they sit flat. Scoop out pulp, leaving 1/4-in. shells. Place zucchini shells in an ungreased 13-in. x 9-in. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. , In a large skillet, cook beef, onion and garlic over medium heat for 4-5 minutes or until meat is no longer pink; drain. Stir in water and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. , Fill each zucchini shell with 2 tablespoons meat mixture. Microwave, uncovered, on high for 2-3 minutes. Sprinkle with cheese; microwave 1-2 minutes longer or until zucchini is tender and cheese is melted.
Nutrition Facts : Calories 236 calories, Fat 14g fat (7g saturated fat), Cholesterol 58mg cholesterol, Sodium 674mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.
ITALIAN-STYLE ZUCCHINI BOATS
I love zucchini boats, and I'm always looking for new ways to experience them. This is a very hearty dish with ground beef, and my family loves it! This is the perfect use for all those jumbo zucchinis growing in your garden! Sprinkle each slice with additional dried oregano and dried basil as desired.
Provided by Corie Kessler-Bennett
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 617.4 calories, Carbohydrate 25.1 g, Cholesterol 158 mg, Fat 35 g, Fiber 6.9 g, Protein 51.6 g, SaturatedFat 14.9 g, Sodium 2554.8 mg, Sugar 10.7 g
ZUCCHINI BOATS
A good way to clear out the zucchini glut. You can stuff with a taco mixture or change the squash to yellow.
Provided by Diana Adcock
Categories Meat
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Wash and cut zucchini in half lengthwise.
- Scoop out seeds leaving at least a 1/4 inch thick shell.
- In a frying pan over medium heat brown the ground beef.
- Drain off fat and add the onion and garlic, cooking for 3 minutes.
- Stir in the tomatoes with juice, wine, tomato paste, salt and herb mix.
- Simmer uncovered for around 15 minutes-you want the sauce to thicken up.
- Arrange"boats" in a shallow, oiled baking dish and stuff with meat mixture.
- Bake at 400 for 25 minutes, top with cheese and continue cooking for another 15 minutes.
Nutrition Facts : Calories 340.1, Fat 19.8, SaturatedFat 10.4, Cholesterol 82.7, Sodium 681.3, Carbohydrate 12.2, Fiber 3.3, Sugar 8.2, Protein 27.8
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4.8/5 (41)Total Time 35 minsServings 6Published 2016-10-28
- Preheat oven to 375F. Slice zucchini in half, and carve them out with a spoon. Chop the zucchini 'meat' and set it aside. Line zucchini boats on a baking sheet lined with parchment paper or lightly greased with oil.
- Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to golden. Ad the garlic and cook for a few seconds. Add meat and cook until it's no longer pink, 3-5 minutes. Add the marinara sauce, zucchini pulp, italian seasoning and salt + pepper. Simmer for 8-10 minutes.
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EASY GROUND BEEF ZUCCHINI BOATS - SAVORY NOTHINGS
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5/5 (20)Total Time 1 hrCategory Main CoursePublished 2020-05-02
- Prep zucchini:Wash zucchini well, then slice in half lengthwise. Scoop out flesh with a small spoon and set aside. Place zucchini halves on baking sheet.
- Brown beef and season:Heat olive oil in large skillet over medium-high heat. Add onion and cook until softened, then add ground beef and cook until well browned. Stir in tomato paste, oregano, garlic powder, salt and pepper.
- Finish filling:Stir in tomato sauce and scooped out zucchini flesh (chop if desired for more even filling), then simmer, covered, on low heat for 10 minutes. Remove the lid, stir well and simmer for another 5 minutes.
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