Spicy Zucchini Boats With Tomato Pepper Jack Recipes

ITALIAN STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 375 degrees F. Measure one cup of marinara sauce and set aside.
• Trim the ends from the zucchini and slice them in half lengthwise. Using a teaspoon, scrape the inside of the zucchini forming a cavity, being careful not to cut through.
• Place the zucchini boats in a 9 x 13" baking dish and add a cup of water. Cover with foil then bake for 20 minutes or until just slightly fork tender. Remove from oven, remove foil and set aside to cool slightly.
• While the zucchini is cooking, add the olive oil to a skillet and place over medium heat. Add the ground turkey, onions, peppers, and garlic to the pan, and stir until fully combined. Cook, stirring to break up the ground turkey as it cooks. Cook until the meat is cooked and the vegetables have softened. If there is too much grease, drain off as much as possible. and return skillet to the heat.
• Add the remaining 2 cups marinara sauce, parsley and spices and simmer over low heat for 15 minutes. Taste and adjust the spices if necessary.
• Remove the zucchini from the baking dish and drain off the water. Pour the 1 cup marinara on the bottom of the dish and place the zucchini on top of the sauce.
• Fill the zucchini cavities with the meat sauce. If you have extra, add it around the zucchini or save it to enjoy with pasta another day. Cover the dish with foil and bake for 20 minutes. or until zucchini is fork tender.
• Remove dish from oven and set the oven to broil. Remove the foil then sprinkle the mozzarella cheese, then the parmigiano-reggiano cheese, and then the breadcrumbs evenly over the six zucchini boats.
• Place dish in the oven and broil for approximately 2 minutes, with the door open, until the cheese has melted and golden in colour.
• *I used my Basil Tomato Sauce Recipe #447975.

SPICY ZUCCHINI BOATS WITH TOMATO & PEPPER JACK

Steps:

• Preheat oven to 350 degrees.
• Heat the olive oil in a skillet over medium heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute longer. Remove the onion with a slotted spoon and set aside.
• Slice the zucchini in half lengthwise. Using a spoon, scoop out the seeds from the middle of the zucchini to make the boats, leaving 1/2 inch of the zucchini intact.
• Season the zucchini boats evenly with salt, pepper and basil. Spread the onions out on top of the zucchini. Place four sliced tomatoes on top of each boat. Top with pepper jack cheese and add another layer of tomatoes. Top with some more pepper jack cheese.
• Bake in the oven for 30 to 35 minutes, or until the zucchini is tender. Garnish with basil.
• Enjoy!

CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
• Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.

COUSCOUS STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400 degrees.
• Heat a large pot of water to simmering and add whole zucchini. Cook until just soft, for about IO minutes. Carefully remove them from the water and set aside until cool enough to handle.
• Meanwhile, in a skillet, saute onions in oil until soft. Add the garlic and saute for 30 seconds or so.
• Slice the cooled squash in half lengthwise and scrape the pulp into a mixing bowl. Reserve the shells.
• Combine the squash flesh, onions/garlic, tomatoes, couscous and seasonings.
• Carefully spoon the mixture evenly into the squash shells, mounding slightly.
• Place on a greased baking sheet.
• Bake for 10 minutes or until piping hot.

CORN BOATS WITH ZUCCHINI AND PEPPER JACK CHEESE

Steps:

• Pull a lengthwise strip of corn husk (about 1 to 1 1/2 inches wide) from each ear to expose a strip of kernels and discard husk strip. Carefully peel back remaining husks, keeping them attached to stem ends, and snap ears from stem ends. Discard silk from husks. Tear a thin strip from a tender, inner piece of each husk and use it to tie loose end of each husk together, forming a boat. Cut corn kernels from ears and discard cobs.
• In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring occasionally, until browned lightly and just tender, 2 to 3 minutes. Transfer zucchini with slotted spoon to a bowl and season with salt.
• In oil remaining in skillet sauté corn kernels and onion with salt to taste over moderately high heat, stirring, 4 minutes and cook, covered, over low heat until corn is crisp-tender, 2 to 3 minutes. Add corn mixture to zucchini and season with salt.
• Cool filling and stir in cheese. Spoon filling into husk boats. (Corn boats may be prepared up to this point 1 day ahead and kept chilled, covered.)
• Preheat oven to 375°F.
• Arrange boats on a baking sheet and sprinkle filling with tortilla crumbs. Bake boats in upper third of oven until cheese is melted and filling is heated through, 15 to 20 minutes.
• Serve corn boats warm or at room temperature.

ZUCCHINI BOATS

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.

SPICY ZUCCHINI AND TOMATOES

Steps:

• Saute the onion and garlic in the sherry until tender.
• Add the zucchini, tomatoes, and chipotle puree. Bring to a boil, reduce heat, and simmer, covered, for 10-15 minutes or until the zucchini is tender.
• Add 2 tablespoons of lemon juice and salt and pepper to taste.

CORN BOATS WITH ZUCCHINI AND PEPPER JACK CHEESE

Steps:

• Pull a lengthwise strip of corn husk (about 1 to 1 1/2 inches wide) from each ear to expose a strip of kernels and discard husk strip.
• Carefully peel back remaining husks, keeping them attached to stem ends, and snap ears from stem ends.
• Discard silk from husks.
• Tear a thin strip from a tender, inner piece of each husk and use it to tie loose end of each husk together, forming a boat.
• Cut corn kernels from ears and discard cobs.
• In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring occasionally, until browned lightly and just tender, 2 to 3 minutes.
• Transfer zucchini with slotted spoon to a bowl and season with salt.
• In oil remaining in skillet sauté corn kernels and onion with salt to taste over moderately high heat, stirring, 4 minutes and cook, covered, over low heat until corn is crisp-tender, 2 to 3 minutes.
• Add corn mixture to zucchini and season with salt.
• Cool filling and stir in cheese.
• Spoon filling into husk boats. (Corn boats may be prepared up to this point 1 day ahead and kept chilled, covered.).
• Preheat oven to 375°F.
• Arrange boats on a baking sheet and sprinkle filling with tortilla crumbs.
• Bake boats in upper third of oven until cheese is melted and filling is heated through, 15 to 20 minutes.
• Serve corn boats warm or at room temperature.