RECIPE FOR ZUCCHINI BARS RECIPES

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ZUCCHINI BOATS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Zucchini Boats Recipe: How to Make It - Taste of Home 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

Total Time 60 minutes

Prep Time 35 minutes

Cook Time 25 minutes

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, FatContent 20g fat (9g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 337mg sodium, CarbohydrateContent 10g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 24g protein.

BEST ZUCCHINI LASAGNA ROLL-UPS RECIPE - DELISH.COM



Best Zucchini Lasagna Roll-Ups Recipe - Delish.com image

Looking for an easy low-carb pasta recipe? This Zucchini Lasagna Roll-Ups Recipe from Delish.com is the best.

Provided by DELISH.COM

Categories     gluten-free    low-carb    vegetarian    weeknight meals    dinner    main dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 9

6 large zucchini
1 (16-oz.) container ricotta
3/4 c. freshly grated Parmesan, divided
2 large eggs
1/2 tsp. garlic powder
Kosher salt
Freshly ground black pepper
1 c. marinara
1 c. grated mozzarella

Steps:

  • Preheat oven to 400°. Slice zucchini lengthwise into ⅛” thick strips, then place strips on a paper towel-lined baking sheet to drain. 
  • Make ricotta mixture: In a small bowl, combine ricotta, 1/2 cup Parmesan, eggs, and garlic powder, and season with salt and pepper. 
  • Sprinkle with remaining 1/4 cup Parmesan. Bake until zucchini is tender and cheese is melty, 20 minutes.

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HEALTHY ZUCCHINI BREAD RECIPE - COOKIE AND KATE
Most zucchini bread recipes call for one cup of grated zucchini, but I liked mine better with one-and-a-half cups. Even then, I can’t say there’s a pronounced zucchini flavor to it, because zucchini doesn’t have a ton of flavor in itself. It’s easily made vegan and/or gluten-free, too—just check my recipe …
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