Aunt Sues Stuffed Zucchini Boats Recipes

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ZUCCHINI BOATS STUFFED WITH SUCCOTASH



Zucchini Boats Stuffed with Succotash image

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 10

4 large zucchini, cut in half lengthwise
2 tablespoons olive oil
4 shallots, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups corn, freshly cut off the cob, or frozen, thawed
1/2 cup frozen baby lima beans, thawed
1/2 cup Panela cheese or Ricotta
1 egg
1 tablespoon unsalted butter, cut into small pieces

Steps:

  • Preheat oven to 400 degrees.
  • Use a melon baller to remove center core of seeds from each zucchini half, leaving hollowed out shells with about a 1/2-inch border of flesh. Set aside shells and chop flesh roughly. Heat olive oil in a small skillet over medium heat and add shallots, salt and pepper. Cook 5 minutes until soft and slightly golden. Add chopped zucchini centers, 1 cup of corn and the limas and saute over high heat 46 minutes. Remove from heat and let cool. In the bowl of a food processor fitted with the metal blade, place remaining 1/4 cup corn, cheese and egg. Process to blend thoroughly. Remove to a large bowl and mix in cooled corn/lima mixture. Divide the mixture among the zucchini shells, mounding up slightly. Place stuffed zucchini in a roasting pan and cover with foil. Roast for 20 minutes, remove the foil, and bake for another 10 minutes until filling is puffed up and firm and zucchini are soft. Remove from oven and serve 2 boats per person.

STUFFED ZUCCHINI BOATS



Stuffed Zucchini Boats image

Make and share this Stuffed Zucchini Boats recipe from Food.com.

Provided by mariposa13

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

4 medium sized zucchini
2 tablespoons olive oil
2 slices pancetta or 2 slices bacon, Finely Chopped
1/2 medium onion, Finely Chopped
1 large garlic clove, Minced
2 slices Italian bread, Crusts Removed, Cut Into 1/2 Inch Cubes
3 tablespoons finely chopped fresh parsley
salt & pepper
1/4 cup grated parmesan cheese
1 cup white wine

Steps:

  • Preheat the oven to 350 Degrees F.
  • Wash and dry the zucchini, and cut them in half.
  • Cut off the stem end.
  • Using a sharp, small spoon, scoop out the center of each half leaving at least 1/2 inch shell all around.
  • Complete all of the zucchini halves in this fashion, setting aside the center.
  • Take half of the center pulp and chop it finely.
  • Use the other half for another purpose.
  • Heat the olive oil in a frying pan, and cook the zucchini pulp, pancetta, onion, and garlic until the pancetta begins to brown and the vegetables are soft.
  • Add the bread cubes and cook another few minutes until they begin to brown.
  • Remove and let cool to room temperature.
  • Add the parmesan, salt, pepper and parsley to the stuffing mixture and stir well to combine.
  • Place the zucchini boats in a shallow casserole dish and divide the stuffing equally between each mounding it slightly on top.
  • Pour in the cup of wine into the dish, cover and bake for 20 minutes.
  • Remove the cover and bake an additional 20 minutes or until the zucchini boat is fork tender and lightly browned on top.

Nutrition Facts : Calories 202, Fat 9.3, SaturatedFat 2.2, Cholesterol 5.5, Sodium 178.8, Carbohydrate 15.2, Fiber 2.7, Sugar 4.7, Protein 6

ZUCCHINI BOATS



Zucchini Boats image

After working hard all our lives and raising a family, we're now enjoying a simpler life. Getting back to the basics means enjoying old-fashioned comfort foods like these stuffed zucchini boats. -Mrs. C. Thon, Atlin, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 9

2 medium zucchini (about 8 inches)
3/4 pound ground beef
1 small onion, chopped
1/2 cup chopped fresh mushrooms
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 cup shredded cheddar cheese, divided
2 tablespoons ketchup
Salt and pepper to taste

Steps:

  • Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp. , In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes.

Nutrition Facts : Calories 312 calories, Fat 20g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 337mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.

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