How To make Baked Zucchini Boats

Easy Vegetarian Stuffed Zucchini Boats with Mediterranean Flavors

These bright stuffed zucchini boats loaded with Mediterranean favorites.
FULL RECIPE ????

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???? 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)

Stuffed Zucchini Boats | Chef Jean-Pierre

Hello There Friends, Today I'm going to show you How To Make the easiest stuffed zucchinis. This is a great recipe as an appetizer for a dinner party or ever serve a couple of them for a main course! Make sure you check out my Bolognese Sauce and Mornay sauce videos so you can make this! Let me know what you think in the comments below.

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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

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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???? Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
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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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Stuffed Zucchini (vegan or vegetarian)

Get the Recipe:

⭐️ We make a delicious meat-free filling with ricotta, herbs, and sun-dried tomatoes, then bake the zucchini until tender-crisp and golden. Excellent as an everyday dinner or for special occasions.

⭐️ Ingredients
5 zucchini
1 tablespoon olive oil
3 spring onions finely chopped
3 cloves garlic pressed or grated
1 teaspoon fresh oregano or ½ teaspoon dried
1 teaspoon salt
¼ teaspoon black pepper
1 cup ricotta or vegan ricotta
½ cup parmesan or vegan parmesan
½ cup sun-dried tomatoes cut into small pieces
½ cup breadcrumbs

Metric:
5 zucchini
1 tablespoon olive oil
3 spring onions finely chopped
3 cloves garlic pressed or grated
1 teaspoon fresh oregano or ½ teaspoon dried
1 teaspoon salt
¼ teaspoon black pepper
250 grams ricotta or vegan ricotta
50 grams parmesan or vegan parmesan
50 grams sun-dried tomatoes cut into small pieces
60 grams breadcrumbs

❤️ Nico & Louise
Theplantbasedschool.com

❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️

Spanish Stuffed Zucchini with Cheese | An Irresistible Zucchini Dish

EPISODE 550 - How to Make Spanish Stuffed Zucchini with Cheese | Calabacin Relleno de Queso Recipe

FULL RECIPE HERE:


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