Cheesy Stuffed Zucchini Boats Recipes

CHEESY TACO STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400°F.
• Place 1/4 cup of salsa in the bottom of a large baking dish.
• Use a small spoon or metal 1/2 teaspoon measuring spoon to hollow out the center of the zucchini halves then place them cut side up in the prepared baking dish. Leave approximately 1/4-inch thick shell on each half.
• Heat a large skillet over medium-high heat and spray with cooking oil. Add in the onion and cook for approximately 2 minutes.
• Add the ground beef to the skillet and break it up into small crumbles as it cooks. Cook until the beef is no longer pink then add in the garlic, spices, green chiles, cauliflower rice and remaining 1/2 cup of salsa. Taste for seasoning.
• Mix everything together until combined and cook until heated through, about 3-5 minutes.
• Divide the taco filling equally into the hollowed zucchini boats pressing it in firmly.
• Top with shredded cheese then cover with foil and bake 25-35 minutes or until cheese is melted and zucchini is cooked through.
• Top with the chopped tomatoes, cilantro and serve with extra salsa on the side.

CHEESY STUFFED ZUCCHINI BOATS

Steps:

• 1. Wash the zucchini or squash thoroughly, then add to a large pot, and cook in boiling salted water for about 10 minutes until they are tender but still firm. Then drain and allow to cool slightly. I used the microwave in two intervals of about 10 minutes each.
• 2. Spray a 9 X13 size casserole dish with non stick cooking spray. Set aside till needed. Preheat oven to 350 degrees F.
• 3. Remove the stems from zucchini, then cut each in half lengthwise.
• 4. With a medium size spoon, remove the centers of each zucchini, and add it to a medium size bowl. Add each zucchini half to the prepared casserole dish.
• 5. Add coconut or canola oil to a large skillet, and add the chopped veggies, and cook about 3 to 4 minutes until crisp tender. Remove from heat, and add mixture to bowl with zucchini pulp.
• 6. Remove from heat & add mixture to bowl with zucchini pulp. If adding the bacon, cook till crisp, allow to cool, then crumble into stuffing to blend together.
• 7. Add the panko bread crumbs, spices, shredded cheese, & liquid egg whites. Stir till blended together.
• 8. Stuff each shell with an equal amount of the stuffing, till they are all filled.
• 9. Then top sparingly with extra shredded cheese if desired. Bake in preheated 350 degree. oven for 25 to 30 minutes until cheese melts and mixture is hot and bubbly. Garnish with a dash of paprika if desired, & serve hot.

CHEESY ZUCCHINI BOATS

Steps:

• Preheat oven to 375 degrees.
• Using a small spoon, scoop out the zucchini flesh, leaving a 1/4- to 1/2-inch thick shell.
• Wrap the zucchini flesh in a paper towel and squeeze out any excess liquid; discard the liquid and set aside the flesh.
• Place the zucchini shells cut side down on a baking sheet and bake for 15 minutes.
• Meanwhile, in a large skillet, heat 2 T olive oil over high heat.
• Add the zucchini flesh and onion and cook, stirring, until softened, about 5 minutes.
• Add the tomatoes and cook until softened, about 5 minutes.
• Push the vegetables to the side of the pan, add the remaining 1 T oil and the bread crumbs, and toast the bread crumbs for 2 minutes.
• Remove from the heat, stir in the nuts and oregano, then combine with the vegetables; season with salt and pepper.
• Flip over the zucchini shells and line the bottoms with the mozzarella.
• Pack in the filling.
• Sprinkle with parmesan on top.
• Bake until the zucchini is tender when pierced with a fork, 20-25 minutes.

ZUCCHINI BOATS STUFFED WITH CHEESY GRITS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Cut each zucchini in half lengthwise to create 2 long pieces. Scrape a small, ideally pointed spoon down the center of the zucchini halves to remove and discard the flesh, leaving about 1/4 inch of flesh intact. Place the zucchini boats on the prepared baking sheet.
• Place a saucepot over medium heat and add the butter. Heat until melted, then brush the cavities of the zucchini boats with the butter. Add the chicken stock and reserved hominy liquid to the remaining melted butter and heat until simmering. Whisk in the grits and reduce the heat to medium-low. Cook, stirring occasionally, until the grits have softened and thickened, about 15 minutes. Stir in the pimientos, beans, chives, 1/2 cup cheese and 1/2 cup hominy (save the remaining hominy for another use). Season to taste. Remove from the heat and allow to cool briefly. (The grits will continue to thicken as they cool.)
• Sprinkle the zucchini boats with salt and pepper. Spread about 1/4 cup of the grits into each zucchini boat, mounding the filling over the edges. Sprinkle the remaining cheese over the boats.
• Roast until the boats have softened and the cheese just starts to brown, 20 to 25 minutes. Sprinkle with the fresh parsley and serve immediately.