How To make Stuffed Zucchini Boats
4 Zucchini, 1/2 lb. each
1/2 lb Mushrooms
4 tb Butter
1 c Onion, finely chopped
2 ts Garlic, finely minced
2 ts Lemon juice
1/4 ts Thyme (the dried type)
Salt & freshly ground pepper - to taste 1 c Bread crumbs, fresh, fine
2 tb Bread crumbs, fresh, fine
1/3 c Parsley, finely chopped
4 tb Parmesan, fresh grated
1 Egg yolk
3 tb Olive oil (extra virgin is
- best) Preheat oven to 450F. Trim off the ends of each zucchini. Cut each in half crosswise. Cut each piece in half lengthwise. Scoop out the centers, leaving a shell at least 1/4-inch thick. Reserve and finely chop the scooped-out portions. There should be about 1-1/2 cups. Pour enough water to cover the shells into a saucepan and boil. Add the shells and simmer 2 minutes. Drain thoroughly. Clean and finely chop mushrooms. There should be about 2 cups. Heat butter in heavy skillet and add onions and garlic. Cook briefly, stirring, and add mushrooms and lemon juice. Stir and cook one minute. Add the chopped zucchini, thyme, salt and pepper. Cook about 3 minutes until the excess moisture evaporates. Spoon and scrape the mixture into a mixing bowl and let cool slightly. Add 1 cup of the bread crumbs, the parsley, 2 tablespoons of the cheese and blend thoroughly. Stir in the egg yolk. With 1 tablespoon of the oil, brush the inside of a baking dish big enough to hold the shells in one layer. Spoon an equal portion of the filling into each shell and smooth over the top. Blend the remaining 2 tablespoons bread crumbs with the remaining 2 tablespoons cheese and sprinkle over the top of the stuffed zucchini boats. Sprinkle evenly with the remaining 2 tablespoons oil. Place the dish in the oven and bake 25 minutes. Serve immediately. NOTE FROM ME: I cut the finished zucchini in half to serve more people before "saucing". Recipe from Pierre Franey's column, "The 60 Minute Gourmet".
How To make Stuffed Zucchini Boats's Videos
TURKEY STUFFED ZUCCHINI BOATS | Clean & Delicious®
Turkey stuffed zucchini boats are a healthy and delicious meal that your whole family will love.
Ground turkey sauteed with garlic, onions, peppers, and Italian seasoning stuffed into a zucchini boat and topped with tomato sauce and shredded mozzarella cheese. Super easy to make and perfect for meal prep!
Thanks for watching! Make sure to subscribe for more videos:
PRINT RECIPE HERE:
INGREDIENTS & PRODUCTS USED + MENTIONED:
Santoku Knife:
12-Inch Saute Pan:
Olive Oil Bottle:
Meal Prep Containers:
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
TWITTER:
MORE C&D ZUCCHINI RECIPES
Taco Stuffed Zucchini Boats:
Turkey Zucchini Skillet:
Healthy Zucchini Bread:
Chocolate Zucchini Muffins:
TURKEY STUFFED ZUCCHINI BOAT RECIPE
4 medium zucchini (about 2 pounds)
2 tsp. extra virgin olive oil
1 lb. ground turkey
3 garlic cloves minced
1/2 onion chopped
1/2 green pepper chopped
1/2 cup reserved zucchini meat from the center of zucchini
1 tbsp. Italian seasoning
1 cup strained tomatoes
1/2 cup part skim mozzarella cheese shredded
INSTRUCTIONS
Bring a large pot of water to a boil and pre-heat oven to 350.
Slice zucchini in half length wise and use a spoon (or melon baller) to scoop out the center leaving about 1/4 inch zucchini shell all around (see video for demonstration). Be sure to save the zucchini you scooped out.
Place zucchini in the pop of boiling for one minute. They go in and out.
Heat olive oil in a large skillet over medium-high heat before adding in ground turkey. Using a wooden spoon or spatula to break the meat into smaller pieces and cook until lightly browned.
Add in garlic, onion, green peppers, zucchini meat, Italian seasoning, strained tomatoes, salt, and pepper. Mix everything together and simmer for about 15 minutes or until the veggies are tender and all the flavors have come together.
Place zucchini halves in a baking dish and fill each zucchini boat with about 1/2 cup filling. Top each turkey stuffed zucchini boat with 1 tbsp. shredded mozzarella cheese.
Cover with aluminum foil and bake for 30 minutes or until the cheese has melted and everything has heated through. Enjoy!
NUTRITION
Calories: 103kcal | Carbohydrates: 3g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 73mg | Potassium: 224mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 6.8mg | Calcium: 90mg | Iron: 1.1mg
Disclaimer: product links may include affiliate links.
#zucchiniboats #turkeyzucchiniboats #stuffedzucchiniboats
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!
WATCH MORE ITALIAN ZUCCHINI RECIPES!
SUPPORT ON PATREON:
MY AMAZON STORE (This is an affiliate link)
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
OUR WEBSITE WITH OVER 260 RECIPES:
Follow our Instagram and if you make one of our recipes tag us and we'll post it on our stories!
INSTAGRAM:
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
Zucchini Boat (Quick Version - Recipe Only) The Hillbilly Kitchen
Zucchini Boat The Hillbilly Kitchen
Link to the long video with complete instructions -
The Hillbilly Kitchen Teespring Store – Tees, Hoodies, Mugs, Bags and more -
The Hillbilly Kitchen Verses and Vittles: Down Home Country Cooking -
Business inquires:
The Hillbilly Kitchen
P.O. Box 243
New Tazewell, TN 37824
thehillbillykitchen@yahoo.com
#PutGodFirst #TheHillbillyKitchen #CountryCooking #VersesAndVittles #HomeCooking #SouthernCooking #Recipe #VideoCookingTutorial #Cooking #Food #Foodie #HowToCook #HowToMake #MomsCooking #GrandmasCooking #GrannysRecipes #OldFashionedCooking #OldTimeCooking #ComfortFood #StruggleFood #BestRecipe #Yummy #DeliciousRecipe #Tasty #BudgetRecipe #EasyRecipe #SimpleCooking #NoFailRecipe #BeginnerCookTutorial #RealFood #SimpleRecipe #QuarantineCooking #HeirloomRecipe #100YearOldRecipe #Frying #Baking #SundayDinner #PotLuck #ChurchDinners #CookingTipsAndTricks #DepressionCooking #ZucchiniRecipe #FreshVegetables #GardenRecipe #ZucchiniBoatRecipe #StuffedZucchini #BakedZucchini #GroundBeefRecipe #SundayDinner
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 | 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.
RECIPE LINK:
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Stub Dutch Oven:
❤️ Tuscan Olive Oil:
❤️ Extra Virgin Olive Oil:
❤️ La Valle Tomatoes:
❤️ Laser Thermometer:
❤️ Scraper / Chopper:
❤️ Signed copy of Chef Jean-Pierre's Cookbook:
------------------------------------------------
✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
------------------------------------------------
PRODUCTS USED BY CHEF:
CHECK OUT OUR AMAZON STORE:
------------------------------------------------
OUR CHANNEL:
------------------------------------------------
CHEF'S WEBSITE:
------------------------------------------------
CHEF'S ONLINE STORE:
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 -