Best 3 Cheesy Stuffed Zucchini Boats Recipes

ZUCCHINI BOATS STUFFED WITH CHEESY GRITS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Cut each zucchini in half lengthwise to create 2 long pieces. Scrape a small, ideally pointed spoon down the center of the zucchini halves to remove and discard the flesh, leaving about 1/4 inch of flesh intact. Place the zucchini boats on the prepared baking sheet.
• Place a saucepot over medium heat and add the butter. Heat until melted, then brush the cavities of the zucchini boats with the butter. Add the chicken stock and reserved hominy liquid to the remaining melted butter and heat until simmering. Whisk in the grits and reduce the heat to medium-low. Cook, stirring occasionally, until the grits have softened and thickened, about 15 minutes. Stir in the pimientos, beans, chives, 1/2 cup cheese and 1/2 cup hominy (save the remaining hominy for another use). Season to taste. Remove from the heat and allow to cool briefly. (The grits will continue to thicken as they cool.)
• Sprinkle the zucchini boats with salt and pepper. Spread about 1/4 cup of the grits into each zucchini boat, mounding the filling over the edges. Sprinkle the remaining cheese over the boats.
• Roast until the boats have softened and the cheese just starts to brown, 20 to 25 minutes. Sprinkle with the fresh parsley and serve immediately.

MUSHROOM-STUFFED ZUCCHINI BOATS RECIPE

Steps:

• Preheat the oven to 375˚F. Cut the stem end off the zucchinis and slice them in half lengthwise. With a table spoon, scoop out just the pulpy center that contains the seeds, and put the zucchini cut-side down on a parchment paper-lined baking sheet. Cook for 15 minutes, until just slightly softened.
• While the zucchini are cooking, in a saute pan, heat the olive oil over medium heat. Add the shallots and saute until they are softened, about 5 minutes. Add the mushrooms and saute, stirring occasionally, until the mushrooms release their liquid and the liquid cooks off, about 7 to 8 minutes. Remove the pan from the heat. Sprinkle the mixture with garlic powder, stir in the breadcrumbs and parmesan cheese. Season the mixture with salt and pepper.
• Remove the zucchini from the oven and turn them over on the sheet pan so they are cut side up. Divide the mushroom mixture between each zucchini, spooning it into the carved-out channel where the seeds were removed. Return the zucchini to the oven and cook for 10 minutes. Remove the zucchini from the oven, sprinkle each boat with mozzarella cheese. Return to the oven or to the broiler and cook until the cheese is melted, 5 minutes or less.

CHEESY ZUCCHINI BOATS

Steps:

• Preheat oven to 375 degrees.
• Using a small spoon, scoop out the zucchini flesh, leaving a 1/4- to 1/2-inch thick shell.
• Wrap the zucchini flesh in a paper towel and squeeze out any excess liquid; discard the liquid and set aside the flesh.
• Place the zucchini shells cut side down on a baking sheet and bake for 15 minutes.
• Meanwhile, in a large skillet, heat 2 T olive oil over high heat.
• Add the zucchini flesh and onion and cook, stirring, until softened, about 5 minutes.
• Add the tomatoes and cook until softened, about 5 minutes.
• Push the vegetables to the side of the pan, add the remaining 1 T oil and the bread crumbs, and toast the bread crumbs for 2 minutes.
• Remove from the heat, stir in the nuts and oregano, then combine with the vegetables; season with salt and pepper.
• Flip over the zucchini shells and line the bottoms with the mozzarella.
• Pack in the filling.
• Sprinkle with parmesan on top.
• Bake until the zucchini is tender when pierced with a fork, 20-25 minutes.