Steak And Veggie Zucchini Boats Recipe By Tasty
CHICKEN ENCHILADA-STUFFED ZUCCHINI BOATS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, salt, ground black pepper, chili powder, olive oil, salsa, zucchini, shredded cheddar cheese, roma tomato, avocado, chopped cilantro, lime, nonfat greek yogurt, lime juice, salt
Provided by Joey Firoben
Categories Lunch
Yield 1 serving
Number Of Ingredients 15
Steps:
- Preheat oven to 375˚F (190˚C).
- Cut zucchini in half and hollow out the centers
- Add the Greek yogurt, lime juice, and salt together in a small bowl and stir to combine.
- On a cutting board, season the chicken breast with salt, pepper, and chili powder.
- Heat olive oil in a large pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned, about 3 minutes.
- Remove the chicken from the pan and let cool. Once cooled, shred the chicken with a fork.
- Add the chicken to a bowl with the salsa and stir to combine.
- Stuff chicken mixture in hollowed out zucchini boats, and top with cheddar cheese.
- Bake until cheese is melted and browned, and zucchini is tender, about 20 minutes.
- Top with tomato, avocado, cilantro, and lime crema. Serve with lime wedges.
- Enjoy!
Nutrition Facts : Calories 696 calories, Carbohydrate 52 grams, Fat 26 grams, Fiber 13 grams, Protein 68 grams, Sugar 29 grams
VEGGIE STUFFED ZUCCHINI BOATS
Steps:
- Preheat your oven to 400 degrees F.
- Wash zucchini and slice off each end. Slice each zucchini in half lengthwise and scrape out pulp using a spoon. Coarsely chop the pulp and transfer to a medium bowl.
- Place zucchini shells on a baking sheet sprayed with cooking spray and bake for 10 minutes.
- While the zucchini are baking, add basil, garlic, red onion, chopped tomato, half of the mozzarella cheese, and crushed crackers to the chopped zucchini pulp. Stir well to combine.
- Stuff each zucchini boat with the mixture, dividing evenly. Sprinkle with remaining cheese. Bake for an additional 10-15 minutes, or until heated thoroughly and cheese is melted.
STEAK AND VEGGIE ZUCCHINI BOATS RECIPE BY TASTY
Here's what you need: large zucchinis, olive oil, pepper, salt, lean steak, yellow onion, salt, pepper, green bell pepper, red bell pepper, sliced button mushrooms, low-fat provolone cheese
Provided by Mel Boyajian
Categories Dinner
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400˚F (200˚C).
- Cut zucchini in half, and scoop out the insides (repurpose for another dish). Place into baking dish.
- Season with olive oil, pepper, and salt.
- Bake for 20 minutes. Set aside.
- While zucchini is baking, season steak with pepper and salt and sauté on medium-high heat until steak is browned and cooked through. Set aside.
- In the same pan, season onions with pepper, salt, and olive oil and sauté for 5 minutes.
- Add peppers and mushrooms, and cook for another 5 minutes.
- Toss steak back into the cooked veggie and sauté for 1 minute.
- Distribute the steak and veggies among zucchini halves.
- Top with shredded cheese.
- Bake for 5 minutes, or until cheese is melted.
- Enjoy!
Nutrition Facts : Calories 737 calories, Carbohydrate 27 grams, Fat 42 grams, Fiber 7 grams, Protein 65 grams, Sugar 14 grams
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- Cut the zucchini in half (lengthways) and, using a spoon, scoop out the pulp to create the boats, leaving a 1/4 inch (0.5cm) rim on all sides, as shown in the video. You can keep the pulp for another use, if you want to.
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- Preheat oven to 400 degrees. Using a spoon, scoop centers from zucchini to create boats while leaving a 1/4-inch rim (reserve centers for another use). Brush both sides of zucchini with 1 Tbsp of the olive oil and season lightly with salt. Place in two baking pans (I used a 13 by 9 and 8 by 8). Bake in preheated oven 20 - 25 minutes until nearly tender.
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STEAK AND VEGGIE ZUCCHINI BOATS RECIPE BY TASTY
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