ZUCCHINI BOATS WITH CHEESE RECIPES

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BEEF-STUFFED ZUCCHINI RECIPE: HOW TO MAKE IT



Beef-Stuffed Zucchini Recipe: How to Make It image

This ground beef and zucchini recipe is a delightful summer meal. For a change of pace, substitute your favorite barbecue sauce for the marinara in this baked stuffed zucchini. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 9

4 medium zucchini
1 pound ground beef
1/2 cup chopped onion
3/4 cup marinara or pasta sauce
1 large egg, beaten
1/4 cup seasoned bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Monterey Jack cheese, divided

Steps:

  • Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells. , Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. , Meanwhile, in a large skillet, cook beef, onion and zucchini pulp over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese., Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. If desired, broil zucchini 3 in. from the heat for 3-5 minutes or until the cheese is golden brown. Serve with additional marinara sauce.

Nutrition Facts : Calories 420 calories, FatContent 25g fat (11g saturated fat), CholesterolContent 143mg cholesterol, SodiumContent 735mg sodium, CarbohydrateContent 17g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 33g protein.

TACO STUFFED ZUCCHINI BOATS - DELICIOUS HEALTHY RECIPES ...



Taco Stuffed Zucchini Boats - Delicious Healthy Recipes ... image

These low-carb stuffed turkey taco zucchini boats are so easy, a fun twist on taco night!

Provided by Gina

Categories     Dinner

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 4

Number Of Ingredients 15

4 medium (32 ounces zucchinis, cut in half lengthwise)
1/2 cup mild salsa
1 lb 93% lean ground turkey
1 tsp garlic powder
1 tsp cumin
1 tsp kosher salt (or to taste)
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
1/2 small onion (minced)
2 tbsp bell pepper (minced)
4 oz can tomato sauce
1/4 cup water
1/2 cup reduced fat Mexican blend shredded cheese
1/4 cup chopped scallions or cilantro (for topping)

Steps:

  • Bring a large pot of salted water to boil. Preheat oven to 400°F.
  • Place 1/4 cup of salsa in the bottom of a large baking dish.
  • Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.
  • Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe.
  • Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
  • Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well.
  • Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
  • Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly.
  • Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
  • Top with scallions and serve with salsa on the side.

Nutrition Facts : ServingSize 2 halves, Calories 269 kcal, CarbohydrateContent 16.5 g, ProteinContent 29 g, FatContent 11.5 g, SaturatedFatContent 4.5 g, CholesterolContent 87.5 mg, SodiumContent 764.5 mg, FiberContent 5 g, SugarContent 7 g

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