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How To make Baked Zucchini Boats
Ingredients
4
each
zucchini, medium
1
cup
rice, long grain, cooked
1
each
onion, yellow, chopped
1
each
garlic, clove, chopped
1
each
egg, beaten
2
tablespoon
oil, olive
1/2
pound
beef, lean, ground
1/2
cup
bread, crumbs
2
cup
spaghetti sauce
3
tablespoon
dill, fresh, chopped
2
tablespoon
parsley, fresh, chopped
2
tablespoon
parmesan cheese, grated
Directions:
Split zucchini lengthwise, scoop out seeds. Saute ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice, beaten egg, 1/4 c bread crumbs and mix well. Fill zucchini with mixture and place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and remaining bread crumbs on top.
Cover and bake at 350 for approximately 45 minutes, until zucchini is tender but firm.
How To make Baked Zucchini Boats's Videos
Speedy Parmesan Baked Zucchini (Courgette)
This recipe is just a really fast way to cook zucchini in the oven that's extremely tasty. For all those times you don't have time to salt, squeeze, grate, slice, dredge, batter and fry.
You just need a super quick veggie side dish. Right?
I hear you. Enter - quick and easy baked zucchini! With crispy golden crunchy parmesan bits!
Baked zucchini boats
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Today recipe is baked zucchini boats.I hope you will like it
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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
Taco Stuffed Zucchini Boats - Easy Low-Carb Dinner Recipe!
Taco Stuffed Zucchini Boats are full of ground turkey or beef, tons of spicy Mexican flavor, and make an easy low-carb and keto dinner recipe. Learn how to make zucchini boats by stuffing them with your favorite healthy filling ingredients and then baking them in the oven! This quick zucchini squash recipe tastes as good as Mexican tacos but without all of the carbs or calories. Your kids will even love them, too!
RECIPE:
INGREDIENTS:
4 zucchini squash, about the same size
1 Tbsp. olive oil
¼ tsp. salt
Taco Filling:
2 Tbsp. olive oil
1 bell pepper, finely chopped
1 sweet onion, finely chopped
2 cloves garlic, crushed
1 lb. ground meat beef, turkey, or chicken
2 Tbsp. homemade taco seasoning
½ tsp. salt
¼ tsp. pepper
¼ cup salsa mild or medium
1 cup shredded cheese divided, Cheddar or Mexican blend
Green onions or cilantro finely chopped (optional)
INSTRUCTIONS:
Preheat oven to 400 degrees.
Cut both the stem and the blossom ends off.
Slice each zucchini in half lengthwise.
Scoop the seeds out using a spoon with a slightly sharp edge. Leave about ½-inch of zucchini around all sides.
Drizzle 1 tablespoon of oil over all of the insides of the zucchini boats and sprinkle with ¼ teaspoon of salt.
Place zucchini flat-side down on a large baking sheet in a single layer and bake in preheated oven for 10 minutes.
Taco Filling:
Saute chopped bell pepper, onion, salt, and pepper in 2 tablespoons of oil over medium heat in a large stainless steel skillet for 2-3 minutes.
Add 1 cup of chopped zucchini flesh that was previously removed from the boats, and 2 cloves of crushed garlic. Continue sauteeing for an additional 1-2 minutes.
Push vegetables to the side of the skillet and add ground meat. Cook for 7-10 minute or until meat is completely cooked through.
Drain any excess liquid from the pan when meat is done cooking.
Sprinkle in seasoning ingredients and add salsa. Stir to combine.
Turn off heat and mix in ¾ cup shredded cheese.
Flip over all of the pre-baked zucchini boats so the hollow cavity is facing up.
Fill all 8 zucchini boats with equal amounts of the ground meat taco filling mixture and sprinkle with the remaining cheese.
Return the zucchini to the oven and cook for an additional 10-15 minutes.
Serve with chopped green onions or cilantro and enjoy!
RECIPE NOTES:
This recipe can easily be made dairy-free. Simply substitute a dairy-free cheese in place of the regular cheese.
Website:
The Best Stuffed Zucchini You'll Ever Have
This Italian sausage stuffed zucchini boat recipe is easy to prepare and such a great dish to make with farm-fresh summer zucchini. The zucchini boats are loaded with Italian sausage, mozzarella, Pecorino Romano cheese, basil, and a touch of breadcrumbs and baked to perfection with a simple garlicky marinara. I hope you like this stuffed zucchini recipe!
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SAUSAGE STUFFED ZUCCHINI BOATS
Ingredients
4 medium zucchini - cut lengthwise - interior scooped out
3/4 cup mozzarella - shredded
3-4 cups marinara sauce - divided - use this recipe
1 pound Italian sausage - casing removed
3 cloves garlic - minced
1 medium onion - diced
¾ cup Pecorino Romano cheese - divided
½ cup breadcrumbs
¼ cup olive oil
½ cup basil - chopped
Instructions
1. Remove zucchini seeds with a spoon, leaving ¼” interior walls. Boil the zucchini boats in water for 2 minutes then run under cold water and set aside.
2. Saute the onion in the olive oil over medium-low heat until soft (about 5 minutes) then add in the garlic and saute for another 2-3 minutes until golden.
3. Add in sausage and saute for 10 more minutes until mostly cooked through.
4. Turn off the heat and place all the sausage into a bowl. Add in the basil,1/2 cup mozzarella, ½ cup Pecorino Romano, breadcrumbs, and a ½ cup of marinara sauce. Mix well.
5. Place a thick layer of marinara sauce into a baking dish. Preheat the oven to 400f and set rack to the middle level.
6. Dry off the zucchini with paper towels. Season the inside of the zucchini with salt and pepper. Stuff each zucchini boat with the stuffing. Repeat for all 8 boats and place each boat into the baking dish. Spoon remaining sauce over the top of each boat and sprinkle with remaining Pecorino Romano and mozzarella cheese.
7. Bake the zucchini boats for 20 minutes covered with foil. Remove foil at 20 minute mark and turn on broil for 2-3 minutes more to brown top. Watch carefully. Enjoy!
SERVE WITH:
Garlic and Oil Broccoli
Sauteed Broccoli Rabe
Garlic Green Beans
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Easy Vegetarian Stuffed Zucchini Boats with Mediterranean Flavors
These bright stuffed zucchini boats loaded with Mediterranean favorites.
FULL RECIPE ????
???? SUBSCRIBE TO THIS CHANNEL:
???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
INGREDIENTS:
???? 3 zucchini, trimmed and sliced length-wise into halves
???? Extra virgin olive oil (I used Early Harvest Greek EVOO)
???? Kosher salt and pepper to your liking
???? Dried oregano large (sprinkle to your liking)
???? 6 oz cherry tomatoes, sliced in halves
???? 3 green onions both white and green parts, ends trimmed, chopped
???? 1/2 cup crumbled feta cheese (more to your liking)
???? 6 to 10 fresh mint leaves, chopped
???? Large handful fresh parsley, chopped
???? Zest of 1 lemon
???? Splash lemon juice (not too much)