Best 20 Zucchini Boats Recipes

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Zucchini boats are a delicious and versatile dish that can be enjoyed as a main course or a side. Made from zucchini halves that are filled with a variety of ingredients, zucchini boats are a great way to use up leftover vegetables and proteins. From classic Italian recipes to lighter, healthier options, there are countless zucchini boat recipes to choose from. Whether you prefer a vegetarian dish or one that includes meat, you're sure to find a recipe that suits your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

SAUSAGE-STUFFED ZUCCHINI BOATS



Sausage-Stuffed Zucchini Boats image

Provided by Nancy Fuller

Categories     main-dish

Time 1h

Yield 8 zucchini boats

Number Of Ingredients 12

4 medium zucchini, cut in half lengthwise
1 tablespoon olive oil
8 ounces sweet loose Italian sausage
8 ounces hot loose Italian sausage
1 clove garlic, minced
1 small onion, chopped
2 medium vine-ripened tomatoes, chopped
Kosher salt and freshly ground black pepper
1/2 cup Parmesan, finely grated
1/2 cup mozzarella, shaved
1/4 cup breadcrumbs
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
  • In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
  • In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
  • Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.

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.

GARDEN-STUFFED ZUCCHINI BOATS



Garden-Stuffed Zucchini Boats image

Not only are these boats a delightful way to get your veggies, they're basically a one-dish meal that covers all the bases-just grab your favorite garden goodies and add any spices or mix-ins you like. -Janie Zirbser, Mullica Hill, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 3 servings.

Number Of Ingredients 17

3 medium zucchini
3/4 pound ground beef
3/4 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves, minced
1-1/2 cups water, divided
3/4 cup canned fire-roasted diced tomatoes or chopped fresh tomatoes (with seeds and juices)
1/2 cup chopped roasted sweet red peppers
1/3 cup chopped fresh mushrooms
1/4 cup uncooked ditalini or other small pasta
2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1 cup shredded Italian cheese blend, divided
Pasta sauce, optional

Steps:

  • Preheat oven to 350°. Halve zucchini lengthwise; place cut sides down in an ungreased 13x9-in. baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell., Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is al dente, 12-15 minutes. Stir in Parmesan cheese., Spoon mixture into zucchini shells. Place in an ungreased 13x9-in. baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour remaining water into bottom of dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce if desired.

Nutrition Facts : Calories 489 calories, Fat 24g fat (12g saturated fat), Cholesterol 103mg cholesterol, Sodium 992mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 4g fiber), Protein 36g protein.

ITALIAN-STYLE ZUCCHINI BOATS



Italian-Style Zucchini Boats image

I love zucchini boats, and I'm always looking for new ways to experience them. This is a very hearty dish with ground beef, and my family loves it! This is the perfect use for all those jumbo zucchinis growing in your garden! Sprinkle each slice with additional dried oregano and dried basil as desired.

Provided by Corie Kessler-Bennett

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 13

1 drizzle olive oil
1 extra large zucchini, quartered lengthwise, seeds scooped out
salt and ground black pepper to taste
2 pounds ground beef
1 onion, chopped
5 cloves garlic, minced
3 tablespoons dried basil
3 tablespoons dried oregano
4 teaspoons garlic salt
1 (6 ounce) can tomato paste
1 cup water
¼ cup chopped fresh basil, or to taste
1 cup shredded mozzarella cheese, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  • Drizzle olive oil on zucchini and season with salt and pepper. Place on the prepared baking sheet.
  • Bake in the preheated oven until zucchini is fork-tender, 30 to 45 minutes.
  • While zucchini is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with onion and garlic until browned and crumbly, 5 to 7 minutes. Stir in dried basil, dried oregano, and garlic salt.
  • Combine tomato paste with 1 cup of water in a small bowl. Mix thoroughly. Drain fat from beef mixture if needed. Add tomato paste mixture and heat through. Turn off heat, add fresh basil leaves, and mix until well blended.
  • Remove zucchini from the oven; leave the oven on. Scoop meat mixture generously into each zucchini quarter and sprinkle each with mozzarella cheese. Return to the oven and bake until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 617.4 calories, Carbohydrate 25.1 g, Cholesterol 158 mg, Fat 35 g, Fiber 6.9 g, Protein 51.6 g, SaturatedFat 14.9 g, Sodium 2554.8 mg, Sugar 10.7 g

SAUSAGE-STUFFED ZUCCHINI BOATS



Sausage-Stuffed Zucchini Boats image

Add veggies, cheese, and sausage or ground chicken to these sausage-stuffed zucchini boats.

Provided by cakes

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 1h20m

Yield 4

Number Of Ingredients 14

2 medium zucchini
½ pound mild sausage (such as Odom's Tennessee Pride® Mild Country Sausage)
⅓ pound hot sausage (such as Odom's Tennessee Pride® Hot Country Sausage)
1 tablespoon butter
3 mushrooms, finely diced, or more to taste
¼ small onion, diced
½ stalk celery, diced
1 clove garlic, minced
1 slice gluten-free bread, crumbled
1 tablespoon water, or as needed
½ medium tomato, diced
⅛ cup grated Parmesan cheese
4 slices pepper Jack cheese
½ tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cut zucchini in half and scoop out and reserve interiors. Place zucchini halves close together in a casserole dish. Finely chop zucchini flesh and set aside in a bowl.
  • Heat a saucepan over medium-high heat. Add mild and hot sausage and cook until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Melt butter in a frying pan over medium heat. Add chopped zucchini flesh, onion, mushrooms, celery, and garlic; cook and stir for 5 minutes. Stir in cooked sausage, bread crumbs, and enough water to hold the mixture together.
  • Spoon sausage mixture into zucchini boats, overflowing into the casserole dish.
  • Bake in the preheated oven for 30 minutes.
  • Remove from the oven, leaving oven on. Top with diced tomatoes, Parmesan cheese, and pepper Jack cheese, in that order. Return to the oven and cook until cheese is melted, about 10 minutes more. Top with parsley.

Nutrition Facts : Calories 488.2 calories, Carbohydrate 10.3 g, Cholesterol 109.4 mg, Fat 38.7 g, Fiber 2.2 g, Protein 21.3 g, SaturatedFat 15.1 g, Sodium 903.2 mg, Sugar 2.8 g

ZUCCHINI BOATS WITH GROUND BEEF



Zucchini Boats with Ground Beef image

These zucchini boats with ground beef are a delicious, refreshing dish--good served on a bed of rice or with garlic toast and salad.

Provided by celloldy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h25m

Yield 4

Number Of Ingredients 13

3 medium zucchini
2 tablespoons olive oil
1 pound ground beef
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 cloves garlic, minced
1 medium onion, finely chopped
1 large carrot, grated
salt and ground black pepper to taste
1 (3.5 fluid ounce) wine glass red wine
1 tablespoon Worcestershire sauce
½ cup beef stock
½ cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with foil.
  • Cut zucchini in half lengthwise. Scoop out the seeds with a spoon. Chop and reserve about 3/4 of the seeds for the stuffing.
  • Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add zucchini boats and cook uncovered for 4 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and set aside.
  • Heat olive oil in a large pan over medium-high heat. Add ground beef; cook and stir until browned and broken into very small pieces, 5 to 7 minutes. Add rosemary, thyme, garlic, salt, and pepper and stir some more. Quickly add reserved chopped zucchini pulp, onion, and carrot; continue to cook and stir for 2 to 3 minutes. Pour in red wine and Worcestershire and allow to cook for 1 to 2 minutes. Add beef stock and cook for 3 minutes more. Simmer until mixture reduces, about 10 minutes.
  • Place zucchini boats in the foil-lined dish and divide meat mixture evenly between them. Sprinkle each with mozzarella cheese.
  • Bake in the preheated oven until cheese is browned and bubbly, about 30 minutes.

Nutrition Facts : Calories 383.5 calories, Carbohydrate 12.4 g, Cholesterol 79 mg, Fat 23.6 g, Fiber 2.8 g, Protein 25.8 g, SaturatedFat 8.3 g, Sodium 293.6 mg, Sugar 5.5 g

CHICKEN PARMESAN ZUCCHINI BOATS



Chicken Parmesan Zucchini Boats image

Provided by Katie Lee Biegel

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

4 medium zucchini
1 tablespoon plus 1 teaspoon olive oil
Kosher salt and freshly ground black pepper
1 pound ground chicken
1 teaspoon dried Italian seasoning
2 cloves garlic, minced
1 1/2 cups homemade or jarred marinara (I like Rao's)
1/2 cup shredded mozzarella
2 tablespoons grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F.
  • Slice off the ends of the zucchini and cut in half lengthwise. Use a spoon to remove the flesh of the zucchini, then chop the flesh and set aside. Place the zucchini boats on a baking sheet and drizzle with 1 teaspoon of the olive oil. Season lightly with salt and pepper. Bake for 20 minutes.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the ground chicken and cook, using a wooden spoon to break up the chicken, until browned, 8 to 10 minutes. Add the Italian seasoning, garlic, zucchini flesh, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook an additional 2 to 3 minutes. Add 1/2 cup of the sauce and mix well.
  • Spoon some of the chicken mixture into each zucchini boat. Top each zucchini boat with some of the remaining marinara, then top with the mozzarella and a sprinkle of Parmesan. Bake until the cheese is bubbly and golden brown, an additional 15 to 20 minutes.

STUFFED ZUCCHINI BOATS



Stuffed Zucchini Boats image

This savory side dish from Billie Moss of El Sobrante, California is reason enough to give zucchini extra space in your garden. "I like to serve these veggie-stuffed boats with a loaf of homemade bread and slices of melon and avocado nestled on crisp lettuce leaves," she suggests. "They're also wonderful paired with any meat."

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 12

4 medium zucchini
1 large egg
1 cup chopped fresh spinach
3/4 cups dry bread crumbs
1/2 cup tomato sauce
1/3 cup grated Parmesan cheese
1/3 cup finely chopped onion
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, drained and finely chopped
1 cup shredded reduced-fat Swiss cheese

Steps:

  • Trim ends of zucchini; place in a steamer basket. In a saucepan, bring 1 in. of water to a boil; add basket. Cover and steam for 5 minutes. When zucchini is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. Set pulp aside., In a bowl, beat the egg; add spinach, bread crumbs, tomato sauce, Parmesan cheese, onion, garlic, salt, pepper and zucchini pulp. Spoon into zucchini shells., Place in an ungreased 13x9-in. baking dish. Bake, uncovered, at 350° for 20 minutes. Top each with tomatoes and Swiss cheese. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts :

BEEF STUFFED ZUCCHINI BOATS



Beef Stuffed Zucchini Boats image

If you're looking for yet another way to serve zucchini, try this flavorful entree from Michael Weaver of Norman, Oklahoma. "I received this recipe from a friend at work," he writes. "His wife fixes it for him, and he says it's his favorite. It's great when you have extra squash and don't know what to do with it."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 medium zucchini
1/2 pound ground beef
1/4 cup chopped onion
1-1/2 teaspoons minced garlic
1/4 cup water
2 tablespoons soy sauce
4 ounces pepper Jack cheese, shredded

Steps:

  • Cut each zucchini in half lengthwise; cut a thin slice off the bottoms so they sit flat. Scoop out pulp, leaving 1/4-in. shells. Place zucchini shells in an ungreased 13-in. x 9-in. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. , In a large skillet, cook beef, onion and garlic over medium heat for 4-5 minutes or until meat is no longer pink; drain. Stir in water and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. , Fill each zucchini shell with 2 tablespoons meat mixture. Microwave, uncovered, on high for 2-3 minutes. Sprinkle with cheese; microwave 1-2 minutes longer or until zucchini is tender and cheese is melted.

Nutrition Facts : Calories 236 calories, Fat 14g fat (7g saturated fat), Cholesterol 58mg cholesterol, Sodium 674mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.

VEGETARIAN ZUCCHINI BOATS



Vegetarian Zucchini Boats image

This is one of my favorite quick and cheap recipes for vegetarian zucchini boats that originally came from another recipe I found. I have made it several times as both a main course and a side dish, and liked it so much I thought I'd share it on AR. Thanks to the original blogger for sharing!

Provided by Webb Sledge

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 3

Number Of Ingredients 10

nonstick cooking spray
3 zucchini
¼ cup olive oil
3 cloves garlic, crushed
salt and ground black pepper to taste
1 pint grape tomatoes, halved
1 cup dry bread crumbs
1 cup shredded mozzarella cheese
1 drizzle olive oil
¼ cup shredded Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick cooking spray.
  • Cut each zucchini in half lengthwise and trim a little off of the bottoms so that they will sit flat in the baking dish. Scoop out the centers, where the seeds are, with a spoon.
  • Combine 1/4 cup olive oil, garlic, salt, and pepper in a cup or bowl. Brush over the inner surfaces of the zucchini boats. Arrange tomatoes into the grooves and sprinkle bread crumbs around and in between to fill in the gaps.
  • Bake in the preheated oven until tender, about 30 minutes. Remove from the oven and turn the oven's broiler on.
  • Place mozzarella cheese around and on top of the tomatoes. Return to the oven and broil until golden brown and bubbling, 3 to 4 minutes. Remove from the oven. Drizzle with olive oil and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 503 calories, Carbohydrate 37.1 g, Cholesterol 26.2 mg, Fat 31.2 g, Fiber 4.1 g, Protein 19.8 g, SaturatedFat 9.4 g, Sodium 735.6 mg, Sugar 4.3 g

SAUSAGE STUFFED ZUCCHINI BOATS RECIPE BY TASTY



Sausage Stuffed Zucchini Boats Recipe by Tasty image

Here's what you need: large zucchinis, McCormick® Perfect Pinch Italian Seasoning, kosher salt, freshly ground black pepper, olive oil, Italian turkey sausage meat, medium yellow onion, green bell pepper, red bell pepper, tomato paste, tomato, red wine vinegar, McCormick® Perfect Pinch Italian Seasoning, McCormick® Garlic Powder, kosher salt, freshly ground black pepper, red pepper flakes, shredded mozzarella cheese

Provided by McCormick

Categories     Lunch

Yield 2 servings

Number Of Ingredients 18

2 large zucchinis
½ tablespoon McCormick® Perfect Pinch Italian Seasoning
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 lb Italian turkey sausage meat, casings removed if necessary
½ medium yellow onion, diced
¼ cup green bell pepper, diced
¼ cup red bell pepper, diced
1 tablespoon tomato paste
1 can tomato, diced
1 teaspoon red wine vinegar
1 tablespoon McCormick® Perfect Pinch Italian Seasoning
1 teaspoon McCormick® Garlic Powder
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
¼ teaspoon red pepper flakes, optional
1 cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Make the zucchini boats: Slice the zucchini in half lengthwise. With a small paring knife, cut into each zucchini half about ¼ inch from the outside edges and ¼ inch (6 mm) deep. Be careful not to cut all the way through the zucchini. Using a small spoon, carefully scoop out the flesh of the zucchini inside the cuts, being careful not to scoop all the way through the squash. Dice the scooped-out zucchini flesh and set aside for the filling.
  • Place the zucchini boats on the prepared baking sheet, and sprinkle evenly with the McCormick® Perfect Pinch Italian Seasoning, salt, and pepper.
  • Make the filling: Heat the olive oil in a large high-walled skillet over medium heat. Add the turkey sausage and cook for 4-5 minutes, breaking up with a spatula, until beginning to brown.
  • Add the onion and sauté for 1-2 minutes, until fragrant. Add the green bell pepper, red bell pepper, reserved zucchini flesh, tomato paste, and diced tomatoes, and stir well to combine. Bring to a simmer and cook for 8 minutes, stirring occasionally, then stir in the red wine vinegar, McCormick® Perfect Pinch Italian Seasoning, McCormick® Garlic Powder, salt, pepper, and red pepper flakes, if using. Cook for 2-4 minutes more, or until most of the liquid has evaporated.
  • Spoon the filling into the zucchini boats, dividing evenly.
  • Transfer the zucchini boats to the oven and bake for 20-25 minutes, until the zucchini is tender. Remove from the oven and turn the broiler on high.
  • Sprinkle ¼ cup (25 g) mozzarella cheese over each zucchini boat, then return to the oven and broil for 4-5 minutes, or until the cheese is melted and browned. Remove from the oven and let rest for 5 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 1021 calories, Carbohydrate 27 grams, Fat 78 grams, Fiber 5 grams, Protein 54 grams, Sugar 12 grams

CHICKEN ENCHILADA-STUFFED ZUCCHINI BOATS RECIPE BY TASTY



Chicken Enchilada-Stuffed Zucchini Boats Recipe by Tasty image

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

1 boneless, skinless chicken breast, sliced into ½-inch (1 cm) pieces
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon chili powder
2 teaspoons olive oil
½ cup salsa, mild
1 zucchini, cut in half lengthwise, centers hollowed out
2 tablespoons shredded cheddar cheese
1 roma tomato, diced
¼ avocado, dinced
2 tablespoons chopped cilantro
1 lime, cut into wedges
½ cup nonfat greek yogurt, plain
1 tablespoon lime juice
¼ teaspoon salt

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

ZUCCHINI BOATS ON THE GRILL



Zucchini Boats on the Grill image

Delish zucchini stuffed with your favorite ingredients and finished on the hot grill. Great side dish or as a light meal on their own.

Provided by BAJATHECAT

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 4

Number Of Ingredients 12

2 medium zucchini
1 slice white bread, torn into small pieces
¼ cup bacon bits
1 tablespoon minced black olives
1 jalapeno pepper, minced
3 tablespoons diced green chile peppers
¼ cup minced onion
¼ cup chopped tomato
6 tablespoons shredded sharp Cheddar cheese
1 pinch dried basil
seasoned salt to taste
ground black pepper to taste

Steps:

  • Prepare the grill for indirect heat.
  • Place the zucchini in a pot with enough water to cover. Bring to a boil, and cook 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out the pulp to about 1/4 inch from the skin. Chop pulp.
  • In a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and Cheddar cheese. Season with basil, seasoned salt, and pepper.
  • Stuff the zucchini halves with the pulp mixture. Seal each stuffed half in aluminum foil.
  • Place foil packets on the prepared grill over indirect heat. Cook 15 to 20 minutes, until tender.

Nutrition Facts : Calories 120.3 calories, Carbohydrate 9 g, Cholesterol 18.1 mg, Fat 6.3 g, Fiber 2 g, Protein 8.2 g, SaturatedFat 3.3 g, Sodium 501.5 mg, Sugar 3.1 g

BAKED ITALIAN ZUCCHINI BOATS



Baked Italian Zucchini Boats image

The tantalizing aroma of this savory side dish baking in the oven is sure to whet your appetite. Mom scoops the pulp out of zucchini halves and mixes it with tomato, Parmesan cheese, bread crumbs and parsley. -Concetta Maranto Skenfield, Bakersfield, California

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 11

6 medium zucchini
2 cups dry bread crumbs
2 eggs, lightly beaten
1 large tomato, diced
1/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley
2 garlic cloves, minced
1/2 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter, melted

Steps:

  • Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell. Reserve pulp. Cook shells in salted water for 2 minutes. Remove and drain. Set aside. Chop zucchini pulp. Transfer to a large bowl; add the bread crumbs, eggs, tomato, Parmesan cheese, parsley and garlic. Stir in broth, salt and pepper. Fill shells zucchini shells., Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 20 minutes or until golden brown.

Nutrition Facts : Calories 260 calories, Fat 9g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 741mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 4g fiber), Protein 11g protein. Diabetic Exchanges

TACO-STUFFED ZUCCHINI BOATS



Taco-Stuffed Zucchini Boats image

This is a fairly simple to make dish that satisfies the low-carb lifestyle. When I'm feeling the need for a taco, this dish will suffice! It was so tasty that even my 5-year-old approved it! We will definitely be making this again. Guacamole and salsa also make great toppings for these.

Provided by dzcarrera

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 4

Number Of Ingredients 13

4 zucchinis, halved lengthwise and seeded
1 pound ground turkey
1 (1.25 ounce) package taco seasoning
¾ cup water, or as needed
2 red sweet pepper, finely chopped
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL® Mexican Lime & Cilantro)
½ white onion, finely chopped
¼ cup chopped fresh cilantro
1 cup sour cream
1 (1 ounce) packet sour cream seasoning mix (such as Old El Paso® Zesty Sour Cream Seasoning Mix)
1 bunch green onions, diced
½ cup shredded Muenster cheese
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease the bottom of a 13x9-inch baking dish.
  • Bring a large pot of water to a boil. Cook zucchini halves in boiling water to just soften slightly, about 1 minute. Remove zucchini halves from the water and arrange into the prepared baking dish with the cut sides facing upwards.
  • Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Return skillet to medium-high heat; pour water over the turkey and season with taco seasoning. Cook until the water thickens and coats the turkey, about 5 minutes. Add red peppers, diced tomatoes and green chiles, onion, and cilantro; cook and stir until the peppers are softened, about 5 minutes more.
  • Stir sour cream and sour cream seasoning mix together in a bowl.
  • Using a slotted spoon, spoon the turkey mixture into the hollows of each zucchini half and press firmly. Top the turkey mixture with about half the sour cream mixture. Sprinkle green onions, Muenster cheese, and Cheddar cheese over the sour cream mixture, respectively.
  • Bake in the preheated oven until the cheese is melted and the zucchini is cooked through, about 30 minutes. Top with remaining sour cream mixture.

Nutrition Facts : Calories 526.6 calories, Carbohydrate 31.8 g, Cholesterol 137.3 mg, Fat 30.1 g, Fiber 5.2 g, Protein 35 g, SaturatedFat 15.5 g, Sodium 1569.6 mg, Sugar 8.8 g

ZUCCHINI BOATS WITH CHICKEN



Zucchini Boats with Chicken image

Quick and easy stuffed zucchini boats with chicken.

Provided by Paddy 22

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 35m

Yield 2

Number Of Ingredients 8

1 large zucchini
2 cups shredded cooked chicken
1 cup shredded low-fat mozzarella cheese
1 cup grated Parmesan cheese
salt and ground black pepper to taste
1 tablespoon olive oil
1 (8 ounce) package sliced fresh mushrooms
1 (10.75 ounce) can low-fat cream of mushroom soup

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Cut zucchini in half and remove the seeds. Set aside.
  • Place chicken, mozzarella cheese, and Parmesan cheese in a mixing bowl and mix well; season with salt and pepper. Transfer mixture into zucchini halves; place on a baking sheet.
  • Bake in the preheated oven until zucchini boats are tender, 20 to 30 minutes.
  • While zucchini bakes, heat oil in a pan over medium-high heat. Saute mushrooms in the hot oil until soft, about 5 minutes.
  • At the same time, pour mushroom soup into a pot and cook over medium-low heat until warmed. Stir sauteed mushrooms into the soup. Spoon mixture over baked zucchini boats and serve.

Nutrition Facts : Calories 787 calories, Carbohydrate 25.3 g, Cholesterol 180.9 mg, Fat 40.9 g, Fiber 4.1 g, Protein 80.1 g, SaturatedFat 17.3 g, Sodium 1837.1 mg, Sugar 7.5 g

MEXICAN ZUCCHINI BOATS



Mexican Zucchini Boats image

These Mexican zucchini boats are a tasty, lower carb meal and excellent way to use up excess zucchini from the garden!

Provided by foxkaren

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 4

Number Of Ingredients 10

1 olive oil cooking spray
2 medium zucchini, halved lengthwise and seeds scooped out
1 pound lean ground beef
¼ cup minced onion
1 (8 ounce) can tomato sauce
½ cup fresh corn kernels
2 tablespoons minced green bell pepper
1 (1 ounce) envelope taco seasoning mix
1 cup shredded Mexican cheese blend
¼ cup chopped scallions

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray the bottom of a baking dish with cooking spray.
  • Fill a large skillet with water and bring to a boil. Boil zucchini halves for 1 minute. Drain.
  • Heat the large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Add tomato sauce, corn, bell pepper, and taco seasoning; cook and stir until bubbly.
  • Place zucchini halves into the prepared baking dish, cut-sides up. Scoop meat mixture into the boats and sprinkle cheese on top.
  • Bake in the preheated oven until tender and cheese is melted, about 30 minutes. Garnish with scallions.

Nutrition Facts : Calories 425.9 calories, Carbohydrate 17.5 g, Cholesterol 111.4 mg, Fat 25.2 g, Fiber 2.8 g, Protein 32.4 g, SaturatedFat 13.1 g, Sodium 1152.5 mg, Sugar 6.5 g

BROILED BABY ZUCCHINI BOATS WITH PARMESAN CRUST



Broiled Baby Zucchini Boats with Parmesan Crust image

Provided by Mollie Katzen

Categories     Vegetable     Side     Broil     Sauté     Vegetarian     Kid-Friendly     Quick & Easy     Spring     Summer     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 6

1 tablespoon butter
2 teaspoons minced garlic
4 small zucchini and/or summer squash (slender ones, about 6 inches long), halved lengthwise
Salt and pepper
Pepper
Grated parmesan

Steps:

  • Preheat the broiler. Melt the butter in a large cast-iron skillet or something similar with an ovenproof handle. Add the garlic and sauté over medium-low heat for about 30 seconds, being careful to let the garlic brown.
  • Place the zucchini halves facedown in the garlic butter and sprinkle lightly with salt and pepper. Sauté over medium high heat for about 5 minutes, or until the zucchini are just slightly tender when poked with a fork.
  • Turn the zucchini over, and sprinkle generously with parmesan. (Don't worry if the parmesan spills into the pan. It will melt into additional, delicious crust.) Cook for just a minute or two longer, then transfer the skillet to the broiler.
  • Broil for about 3 to 5 minutes, or until the cheese is melted and golden brown. Serve hot, and don't forget to scrape up the spilled parmesan from the bottom of the pan.

ITALIAN MEATLOAF IN ZUCCHINI BOATS



Italian Meatloaf in Zucchini Boats image

This is an easy Italian meatloaf baked into hollowed-out zucchini halves. Delicious!

Provided by EGallagher55

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 6

Number Of Ingredients 13

1 large zucchini, cut in half lengthwise
1 teaspoon garlic salt
¼ cup olive oil
1 onion, chopped
1 teaspoon minced garlic
1 ½ pounds ground beef sirloin
2 eggs
1 ½ cups Italian seasoned bread crumbs
1 tablespoon dried basil
¼ cup grated carrot
⅓ cup grated Parmesan cheese
1 (26.5 ounce) can spaghetti sauce, divided
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Scoop out and discard zucchini seeds, leaving the hollowed-out shells. Sprinkle the garlic salt into the hollowed-out zucchini, and set aside. Heat olive oil in a skillet over medium heat, and cook the onion and garlic until the onion is translucent, about 5 minutes. Remove from heat and allow to cool.
  • In a mixing bowl, mix the ground beef, eggs, bread crumbs, basil, carrot, and Parmesan cheese together with the onion mixture. Stuff the zucchini halves with the meat mixture, and place them into a baking dish. Spoon about half the spaghetti sauce over the zucchini, covering all the meat and allowing sauce to drip down the sides of the zucchini boats.
  • Bake in the preheated oven until the meat is no longer pink in the center and the zucchini are tender, about 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Sprinkle the mozzarella cheese over the zucchini, and return to oven until the cheese melts, about 5 more minutes. Heat the remaining spaghetti sauce in a small saucepan over medium heat while the zucchini boats are cooking. Serve the zucchini boats with the additional sauce on the side.

Nutrition Facts : Calories 596.3 calories, Carbohydrate 45 g, Cholesterol 141.2 mg, Fat 30.5 g, Fiber 6.3 g, Protein 34.8 g, SaturatedFat 9.9 g, Sodium 1605.4 mg, Sugar 16 g

CRABMEAT-STUFFED ZUCCHINI BOATS



Crabmeat-Stuffed Zucchini Boats image

This a delicious way to use up all that summer squash! I will often make this recipe on Sunday and then have an easy, nutritious lunch ready for the week.

Provided by Michelle Thompson Arndt

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 55m

Yield 4

Number Of Ingredients 13

2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 onion, chopped
3 cloves garlic, minced
2 large zucchini, trimmed and halved lengthwise
1 cup Italian-seasoned bread crumbs
1 ½ tablespoons dried parsley
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound imitation crabmeat
2 ½ teaspoons lemon juice
½ teaspoon ground mustard
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat butter and olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is soft but not browned, about 5 minutes.
  • Scoop flesh from the zucchini halves using a spoon, leaving a 1/4-inch layer intact. Chop zucchini flesh and stir into the skillet. Cook until soft, 3 to 5 minutes. Stir in bread crumbs, parsley, salt, and pepper. Reduce heat to low.
  • Flake crabmeat into the skillet, leaving some larger chunks. Add lemon juice and ground mustard. Cook until crabmeat is heated through, 2 to 3 minutes. Remove from heat.
  • Divide crabmeat mixture evenly among the zucchini halves. Sprinkle Parmesan cheese on top.
  • Bake in the preheated oven until zucchini is soft, 20 to 30 minutes.

Nutrition Facts : Calories 396.8 calories, Carbohydrate 49.3 g, Cholesterol 40.2 mg, Fat 15.8 g, Fiber 4.6 g, Protein 16.6 g, SaturatedFat 5.3 g, Sodium 1775.6 mg, Sugar 13.5 g

Tips:

  • Choose the right zucchini: Select firm, medium-sized zucchini that are about 6-8 inches long. Avoid zucchini that are too large or too small, as they may not cook evenly.
  • Prepare the zucchini: Cut the zucchini in half lengthwise and scoop out the seeds. You can use a spoon or a melon baller to do this. Drizzle the zucchini halves with olive oil and season with salt and pepper.
  • Cook the zucchini: Place the zucchini halves on a baking sheet and bake them in a preheated oven at 400 degrees Fahrenheit for 15-20 minutes, or until they are tender. You can also grill the zucchini halves over medium heat for 10-12 minutes per side.
  • Fill the zucchini: Once the zucchini halves are cooked, you can fill them with a variety of fillings. Some popular fillings include ground beef, sausage, vegetables, cheese, and rice. You can also add sauces, herbs, and spices to taste.
  • Bake the zucchini boats: Once the zucchini boats are filled, place them back in the oven and bake them for an additional 15-20 minutes, or until the filling is cooked through. You can also broil the zucchini boats for a few minutes to get a crispy top.

Conclusion:

Zucchini boats are a delicious and versatile dish that can be made with a variety of fillings. They are perfect for a quick and easy weeknight meal or for a special occasion. With a little creativity, you can create endless variations of this classic dish. So next time you're looking for a new and exciting way to cook zucchini, give zucchini boats a try!

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