Olive Cheese Zucchini Boats Recipes

CHEESY ZUCCHINI BOATS

Cheesy Zucchini Boats image

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

Provided by CookingONTheSide

Categories Cheese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 zucchini, halved lengthwise
3 tablespoons extra virgin olive oil
1/2 red onion, chopped
5 plum tomatoes, chopped
1 cup breadcrumbs
1/2 cup walnuts, toasted and coarsely chopped
1/2 teaspoon dried oregano
salt, to taste
pepper, to taste
6 ounces mozzarella cheese, shredded
1/2 cup parmesan cheese, grated

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.

Nutrition Facts : Calories 524.7, Fat 34.7, SaturatedFat 10.5, Cholesterol 44.6, Sodium 679.8, Carbohydrate 34, Fiber 5.5, Sugar 8.6, Protein 23.3

OLIVE-CHEESE ZUCCHINI BOATS

Olive-Cheese Zucchini Boats image

Here is another great recipe to use up all that leftover zucchini from summers crop. This recipe yeilds only 2 servings, so double up if desired.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 medium zucchini
1/4 cup water
salt
1 tablespoon butter
1/4 cup soft breadcrumbs
2 tablespoons chopped stuffed olives
1/4-1/2 cup shredded cheddar cheese

Steps:

Cut zucchini in half lenghwise; scoop out, and reserve pulp, leaving 1/4-inch shells.
Place zucchini shells, cut side down, in a skillet.
Add water, bring to boil, reduce heat.
Cover and simmer for 5-6 minutes or until tender; drain.
Turn shells cut side up; sprinkle with salt.
Chop the zucchini pulp; saute in small saucepan in butter for 5 minutes or until tender.
Stir in the breadcrumbs and olives.
Spoon into the zucchini shells; sprinkle with cheddar cheese.
Cover, and cook over medium heat (with no added water) for 5 minutes, or until cheese is melted.

Nutrition Facts : Calories 139.4, Fat 10.9, SaturatedFat 6.8, Cholesterol 30.1, Sodium 175.9, Carbohydrate 6.1, Fiber 1.1, Sugar 2.8, Protein 5.2

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