Stuffed Zucchini Boats // Baked Stuffed Zucchini Recipe // Healthy and Easy Stuffed Zucchini Boats
Stuffed Zucchini Boats // Baked Stuffed Zucchini Recipe // Healthy and Easy Stuffed Zucchini Boats.
These Stuffed Zucchini Boats are the great way to enjoy tender spring zucchini with juicy meat sauce. I love combination of veggies and meat, it is filling and light for lunch or dinner and also full of nutrients. It is hearty low carb dish that the whole family can enjoy! Bon appetit everyone!
Ingredients for 2 servings:
1 medium zucchini
200 gr turkey mince
1 white onion, finely chopped
2-3 garlic cloves, minced
1/2 bell pepper
100 gr cheddar cheese, grated
3 tbsp olive oil
100 ml tomato passata
1 tbsp tomato puree
1 tsp paprika
1 tsp dry oregano
1 tsp dry thyme
1/2 tsp chilli flakes
1 tbsp parsley, chopped
salt and pepper to taste
#zucchiniboats #zucchini #recipefordinner
Stuffed Zucchini Boats Recipe
Today we're making a healthy but delicious Stuffed Zucchini Boats recipe with Balsamic Reduction. If you enjoy it, please give it a like and share. Have a great Labor Day Weekend!
4-6 zucchinis
1/3 cup chopped Italian parsley
2-3 tablespoons chopped fresh basil, or 2 teaspoons dried
2-3 tablespoons chopped fresh oregano
1 pound Italian hot turkey sausage, casings removed
1/2 teaspoon garlic-shallot puree, or 1-2 cloves chopped garlic
2-3 chopped tomatoes, about 1 1/2 cups
1/2 cup fresh grated parmesan
1 cup panko bread crumbs
1/4 tsp pepper flakes
1/4 tsp fresh cracked pepper
1/4 tsp salt
1 cup shredded mozzarella
1 cup balsamic vinegar, boiled down to about 1/3 cup
Cut zucchini in half and remove the pulp from the middle, creating a boat.
Give the filling a rough chop and set aside. Chop the herbs.
Preheat suite pan. Add a drizzle of olive oil.
Add the Italian hot turkey sausage. Brown and stir. Add the chopped zucchini. Cook down, about 6-8 minutes. Strain the juice from the pan.
Add 1/2 teaspoon garlic-shallot puree, or 1-2 cloves chopped garlic. Stir into meat mixture. Add the fresh herbs and about 1/2 of the parsley.
Fill zucchini boats with meat mixture and cook at 375 for about 16 minutes. You can cook in the oven, or on a sheet pan in your grill.
Add shredded mozzarella and place back in oven another 5 minutes, or until the cheese is melted.
Serve with a drizzle of balsamic vinegar reduction and more fresh chopped parsley. Enjoy!
Stuffed ZUCCHINI Boats With Chickpeas (Vegan Recipe)
Stuffed zucchini boats with bell pepper, chickpeas, and vegan cheese! This is a simple vegetarian weeknight dinner, side dish or entrée which contains healthy wholesome ingredients. The recipe is meat-free, plant-based, relatively low-carb, and easy to make! You can use your favorite veggies and sub chickpeas for other beans or lentils! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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Ingredients:
2 medium zucchini
1/2 tbsp vegetable oil or water, if oil-free
1 small/medium onion chopped
2-3 cloves of garlic minced
1 small bell pepper chopped
1 1/2 cups cooked chickpeas (one 15 oz can, drained and rinsed)
1 heaped tbsp tomato paste
1 tbsp hot sauce or more to taste
4-6 tbsp plant-based milk
1 tbsp rice vinegar
1 tbsp soy sauce
1 tsp onion powder
1 tsp coconut sugar or brown sugar
1/2 tsp smoked paprika
1/2 tsp ground cumin
Sea salt, ground pepper, and chili powder to taste
Fresh herbs to garnish
1 batch vegan cheese sauce or 7 oz (200 g) store-bought vegan cheese
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Italian Stuffed Zucchini Boats
This low-carb, Italian-inspired dish has so much going for it! It involves lean ground turkey, fresh veggies, and is topped with cheese and toasted bread crumbs. Less guilt but tons of flavor.
GET THE FULL RECIPE -
Stuffed Zucchini Boats w. Ground Beef / Ultimate Beef Stuffed Summer Squash Boats - Recipe # 91
Here you get a great recipe for zucchini boats with a spiced-up ground beef and vegetable stuffing. We use the zucchini meat as part of the stuffing in order to not waste such a great ingredient.
Ingredients for 4 persons:
4 zucchinis
1/2 kg / 1 pound of ground beef
2 small or 1 large onion
4 cloves of garlic, minced
1 tsp of dry basilic
2 tsp ground cumin
10cherry tomatoes, chopped up finely
2 eggs
3 tbsp breadcrumbs
200 gr. / 7 oz yellow cheddar, shredded
150 gr. / 5 oz. parmesan cheese, shredded
salt & pepper
For the tomato sauce:
1 can / 14,5 oz. whole peeled tomatoes
1-2 tbsp balsamic vinegar
2 cloves of garlic, minced
salt & pepper
a pinch of sugar
- Half each zucchini and scoop out the flesh of each one.
- Chop up the flesh into smaller bits.
- Fry minced beef in neutral oil at medium to high heat until most water has evaporated.
- Add chopped onions and fry until transluscent.
- Add chopped cherry tomatoes and zucchini flesh to the pan and let water evaporate.
- Add spices and garlic to the pan and season to your liking.
- Remove the filling and transfer to two bowls to cool off slightly (20 minutes or so).
- In a clean bowl: mix can of tomatoes with garlic, balsamic vinegar, salt and pepper until almost homogenous. Mash the omatoes a bit.
- Add grated cheddar and parmesan cheese and eggs to the filling. Mix well.
- Add the tomato sauce to a rectangular lasagna dish and place zucchini boats on top.
- Fill each boat with the filling and top with more cheese for garnish.
- Cook in the oven 40 minutes at 200 deg. C / 390 deg. F
- Let the zucchini boats cool off slightly (15 min or so) before serving with tomato sauce and fx. cooked rice, a good loaf of bread or pasta!
Enjoy :-)
Music:
Lucid Dreamer by Spazz Cardigan
YouTube Royalty Free Music
Mediterranean Zucchini Boats with Spinach & Feta: Low-carb Vegetarian Main Course
Print this recipe here:
Ingredients
3 zucchinis
2-3 tablespoons olive oil
Salt, to taste
1 (24-ounce) jar pasta sauce
The Stuffing:
3-4 tablespoons olive oil
8 oz baby spinach leaves, roughly chopped
2 garlic cloves, grated
6 oz shredded mozzarella cheese or cream cheese
6 oz feta cheese, crumbled
1 teaspoon dried dill
salt, to taste
freshly cracked black pepper, to taste
a pinch of crushed red pepper flakes
Homemade Tomato Sauce:
2-3 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, grated
28 oz pureed tomatoes
1/2-1 teaspoon granulate sugar or honey
salt, to taste
freshly cracked black pepper, to taste
1/2 teaspoon dried oregano
The topping:
1/2 cup pine nuts
1/2 cup chopped Kalamata olives
Instructions
Preheat the oven to 500 °F, 260 °C.
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.
Remove the pan from the heat and add the dill, red pepper flakes, black pepper, and the cheeses. Mix together and taste. Adjust seasoning if needed.
Make the sauce: Add the olive oil and onion to a saucepan and cook over medium heat for about 10 minutes or until soft and golden. Add the garlic and warm through. Add the tomato puree, salt, pepper, and sugar. Cook over medium heat for 10-15 minutes or until thickened. Taste and add more salt if needed. Season with the oregano and stir together.
Assemble the zucchini boats: Remove the roasted zucchini from the pan and pour the tomato sauce into the baking pan.
Reduce the oven's temperature to 400 °F, 200 °C.
Place the roasted zucchini boats back into the pan and fill them with the stuffing.
Top them with the pine nuts and chopped olives.
Bake for 25-30 minutes.
Serve with toasted bread and a salad. Kali Orexi!
Notes
Leftovers can be stored in an airtight container refrigerated for 5 days.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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