Are you ready to embark on a culinary adventure with a delightful dish that will tantalize your taste buds and leave you craving for more? Look no further than the sensational Stuffed Zucchini Boats! These culinary masterpieces are not only visually appealing but also packed with flavors and textures that will elevate your dining experience. With a medley of recipes to choose from, this article offers a diverse selection of Stuffed Zucchini Boats, each boasting its own unique blend of ingredients and cooking techniques. From the classic Italian-inspired Zucchini Boats bursting with juicy tomatoes, savory ground beef, and melted cheese, to the vegetarian delight of Quinoa and Black Bean-stuffed Zucchini, there's a recipe to satisfy every palate. For those who love a bit of spice, the Mexican Stuffed Zucchini Boats, brimming with a zesty combination of corn, black beans, and a flavorful enchilada sauce, are sure to set your taste buds on fire. And if you're looking for a lighter option, the Mediterranean Stuffed Zucchini Boats, featuring a refreshing mix of feta cheese, spinach, and sun-dried tomatoes, offer a delightful balance of flavors. With step-by-step instructions and helpful tips, these recipes will guide you through the process of creating these delectable Stuffed Zucchini Boats that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
STUFFED ZUCCHINI BOATS
Hearty and flavorful zucchini boats made with fresh zucchini, turkey sausage, tomatoes, herbs, panko and two types of cheese! A delicious recipe that's perfect for summer.
Provided by Jaclyn
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
- 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.
- Bake in preheated oven 15 minutes.
- Meanwhile heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add onion and saute 3 minutes.
- Add sausage in crumbles, cook through, while breaking up meat during cooking. Add garlic during last 1 minute of cooking.
- Remove from heat stir in tomatoes, 1/3 cup panko bread crumbs and Italian seasoning. Season with salt and pepper to taste.
- Sprinkle 1/3 cup parmesan over zucchini boats, then divide filling among the zucchini boats.
- In a small mixing bowl stir together the mozzarella cheese, remaining 1/3 cup parmesan and remaining 1/3 cup panko bread crumbs. Sprinkle mixture over zucchini boats.
- Bake in preheated oven until tender, about 10 - 15 minutes. Sprinkle with parsley and serve warm.
Nutrition Facts : Calories 272 kcal, Carbohydrate 17 g, Protein 20 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 56 mg, Sodium 625 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
STUFFED ZUCCHINI BOATS RECIPE (ITALIAN FLARE)
These stuffed zucchini boats are filled with savory ground beef, topped with a heap of mozzarella cheese, and baked until bubbly.
Provided by Natalya Drozhzhin
Categories Main Course
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Cut zucchini lengthwise and scoop out the center with a spoon to make a little boat. Set aside.
- Place the ground beef into a frying pan over medium heat. Brown the ground beef until fully cooked, making sure to break apart any large chunks.
- Add in the Italian seasoning, salt, pepper, onion, and garlic. Stir until fully incorporated and cook for an additional 5 minutes.
- Stir in 1 cup of marinara sauce and remove from heat.
- Fill each zucchini boat with the meat mixture. Line the boats up in a deep baking dish.
- Top them with the remaining marinara sauce and sprinkle the tops with a generous amount of mozzarella cheese. Bake for 25 minutes.
- Serve immediately and enjoy!
Nutrition Facts : Calories 546 kcal, Carbohydrate 13 g, Protein 35 g, Fat 40 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 125 mg, Sodium 765 mg, Fiber 4 g, Sugar 9 g, UnsaturatedFat 18 g, ServingSize 1 serving
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
ROUND 2 - STUFFED ZUCCHINI BOATS
From Sandra's Money Saving Meals, she uses the portobello mushroom stems from Recipe #425652 to make the filling for these yummy zucchini boats.
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350* F.
- Slice the 2 zucchini lengthwise, scoop out the seeds from the center(I put in freezer to use for making broth) and put on a baking sheet.
- In a medium bowl combine the remaining ingredients except for 2 tablespoons of the cheese.
- Fill the centers of each zucchini half with the mixture. Sprinkle the remaining cheese over the top of the filling.
- Bake until the cheese is melted and the filling is golden brown and toasted, about 15-20 minutes. Enjoy!
Nutrition Facts : Calories 90.6, Fat 3.5, SaturatedFat 1.4, Cholesterol 58.4, Sodium 137, Carbohydrate 10, Fiber 1.5, Sugar 2.4, Protein 5.5
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.
SAUSAGE STUFFED ZUCCHINI BOATS RECIPE BY TASTY
Here's what you need: large zucchinis, McCormick® Perfect Pinch Italian Seasoning, kosher salt, freshly ground black pepper, olive oil, Italian turkey sausage meat, medium yellow onion, green bell pepper, red bell pepper, tomato paste, tomato, red wine vinegar, McCormick® Perfect Pinch Italian Seasoning, McCormick® Garlic Powder, kosher salt, freshly ground black pepper, red pepper flakes, shredded mozzarella cheese
Provided by McCormick
Categories Lunch
Yield 2 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Make the zucchini boats: Slice the zucchini in half lengthwise. With a small paring knife, cut into each zucchini half about ¼ inch from the outside edges and ¼ inch (6 mm) deep. Be careful not to cut all the way through the zucchini. Using a small spoon, carefully scoop out the flesh of the zucchini inside the cuts, being careful not to scoop all the way through the squash. Dice the scooped-out zucchini flesh and set aside for the filling.
- Place the zucchini boats on the prepared baking sheet, and sprinkle evenly with the McCormick® Perfect Pinch Italian Seasoning, salt, and pepper.
- Make the filling: Heat the olive oil in a large high-walled skillet over medium heat. Add the turkey sausage and cook for 4-5 minutes, breaking up with a spatula, until beginning to brown.
- Add the onion and sauté for 1-2 minutes, until fragrant. Add the green bell pepper, red bell pepper, reserved zucchini flesh, tomato paste, and diced tomatoes, and stir well to combine. Bring to a simmer and cook for 8 minutes, stirring occasionally, then stir in the red wine vinegar, McCormick® Perfect Pinch Italian Seasoning, McCormick® Garlic Powder, salt, pepper, and red pepper flakes, if using. Cook for 2-4 minutes more, or until most of the liquid has evaporated.
- Spoon the filling into the zucchini boats, dividing evenly.
- Transfer the zucchini boats to the oven and bake for 20-25 minutes, until the zucchini is tender. Remove from the oven and turn the broiler on high.
- Sprinkle ¼ cup (25 g) mozzarella cheese over each zucchini boat, then return to the oven and broil for 4-5 minutes, or until the cheese is melted and browned. Remove from the oven and let rest for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 1021 calories, Carbohydrate 27 grams, Fat 78 grams, Fiber 5 grams, Protein 54 grams, Sugar 12 grams
Tips:
- Choose the right zucchini: Look for medium-sized zucchini that are firm and have smooth, unblemished skin. Avoid zucchini that are too large or too small, as they will not cook evenly.
- Prepare the zucchini properly: Cut the zucchini in half lengthwise and scoop out the seeds using a spoon. Be careful not to cut too deeply into the zucchini, as you don't want to puncture the skin.
- Season the zucchini: Before stuffing the zucchini, sprinkle the inside with salt and pepper to taste. This will help to enhance the flavor of the zucchini.
- Use a variety of fillings: There are many different types of fillings that you can use for stuffed zucchini boats. Some popular options include ground beef, turkey, chicken, rice, vegetables, and cheese. Get creative and experiment with different flavors and combinations.
- Cook the zucchini boats thoroughly: Bake the zucchini boats in a preheated oven until the zucchini is tender and the filling is cooked through. The cooking time will vary depending on the filling that you are using. Be sure to check the zucchini boats regularly to prevent them from overcooking.
Conclusion:
Stuffed zucchini boats are a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a snack. They are easy to make and can be customized to your liking. With so many different variations to choose from, there is sure to be a stuffed zucchini boat recipe that everyone will enjoy. So next time you are looking for a healthy and satisfying meal, give stuffed zucchini boats a try!
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