Vegetarian Zucchini Boats | Stuffed Zucchini Recipe | No eggs
A simple and quick lunch or dinner option, or even to be served as a side dish! Simple fresh ingredients for a fulfilling meal.
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Fig Leaf Times Two by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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Roasted Zucchini and Squash
Roasted zucchini and squash is a quick and easy side dish that's ready in 20 minutes. Sliced zucchini and squash are coated in Italian seasoning and parmesan cheese then roasted in the oven.
Full recipe:
You will no longer fry the zucchini | Stuffed zucchini in the oven - quick and easy
Hello my friends, This recipe is sooo good! Now, I just cook zucchini like that! This is one of the best zucchini recipes I've ever made! It's oven-baked zucchini with tomato, and bacon. The zucchini recipe is very easy and quick to make! It doesn't take long to cook zucchini in the oven! Just chop the ingredients, mix, and take to the oven! We bake the zucchini in the oven and the dish is unrealistically tasty! All my family loves this zucchini recipe! Zucchini in the oven. That's very delicious! Zucchini recipe with a delicious taste and aroma! A quick and easy recipe! You will be cooking this zucchini over and over again! Zucchini recipes. Stuffed zucchini in the oven. You won't fry the zucchini anymore! I don't fry zucchini anymore!
Ingredients:
2 zucchini
2 tbsp diced bacon
1 diced tomato
zucchini pulp
salt
2 tsp green onion
dry parsley
80 g mozzarella
oregano
Bake 25 min | 400F
#zucchini #zucchinirecipes #zucchiniboats
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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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Zucchini Boat (Quick Version - Recipe Only) The Hillbilly Kitchen
Zucchini Boat The Hillbilly Kitchen
Link to the long video with complete instructions -
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Papoutsakia: Stuffed Zucchini Boats with Béchamel
Print the recipe here:
Ingredients
2-3 baking potatoes, cut into 1/2 inch thick slices
4 zucchini
1/4 cup olive oil
salt and freshly cracked black pepper, to taste
For the Meat Filling:
1 pound ground beef
1 medium onion, finely chopped
1/4 cup olive oil
1 (15 ounces) can crushed tomatoes
4 garlic cloves grated
pinch of crushed red pepper flakes
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 teaspoon dried oregano
1 tablespoon chopped fresh parsley, optional
For the Béchamel Sauce:
1/4 cup olive oil
1/4 cup all-purpose flour
2 cups whole milk
salt, to taste
black pepper, to taste
1/4 teaspoon ground nutmeg
2 eggs
about 2 cups shredded parmesan cheese or kefalograviera
Instructions
Preheat the oven to 400 °F, 200 °C.
Slice the zucchini in half and scoop out the pulp leaving a half-inch border. Chop up the pulp and set aside.
Place the potatoes in a 9 by 13-inch baking pan. Drizzle olive oil over them and season both sides with salt and pepper. Roast them in the preheated oven until fork-tender. About 25 minutes.
Place the zucchini boats on top of the potatoes and drizzle them with olive oil. Season lightly with salt and bake them for about 10 minutes so that they can soften a little bit.
Make the meat sauce: Cook the onion with the olive oil over medium heat until soft and golden. About 8 minutes. Add the garlic and warm through for a few seconds. Add the ground meat and season with salt and pepper. Break the meat up and cook until no longer pink. Add the zucchini pulp and cook until softened. Add the crushed tomatoes and the crushed red pepper flakes. Cook over medium heat for about 15 minutes or until the sauce thickens. Add the dried oregano and parsley. Taste and adjust the seasoning if needed.
Make the Béchamel Sauce: Combine the oil and flour in a saucepan. Cook over medium heat for a few minutes to toast the flour. Add the milk, salt, pepper, and nutmeg. Whisk together and cook until the mixture comes to a boil and thickens. In a small bowl, add the eggs and whisk them together. Add some of the hot cream mixture to the eggs a little bit at a time to temper the eggs. whisk together until smooth and add it to the saucepan. Whisk together and mix in the paresan cheese. Set aside.
Assemble the Zucchini Boats: Fill the zucchini boats with the meat sauce. Pour the bechamel on top.
Bake uncovered for 45 minutes to an hour or until the zucchini is fork tender. Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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