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How To make Baked Zucchini Boats
Ingredients
4
each
zucchini, medium
1
cup
rice, long grain, cooked
1
each
onion, yellow, chopped
1
each
garlic, clove, chopped
1
each
egg, beaten
2
tablespoon
oil, olive
1/2
pound
beef, lean, ground
1/2
cup
bread, crumbs
2
cup
spaghetti sauce
3
tablespoon
dill, fresh, chopped
2
tablespoon
parsley, fresh, chopped
2
tablespoon
parmesan cheese, grated
Directions:
Split zucchini lengthwise, scoop out seeds. Saute ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice, beaten egg, 1/4 c bread crumbs and mix well. Fill zucchini with mixture and place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and remaining bread crumbs on top.
Cover and bake at 350 for approximately 45 minutes, until zucchini is tender but firm.
How To make Baked Zucchini Boats's Videos
Stuffed Zucchini Boats Recipe
Today we're making a healthy but delicious Stuffed Zucchini Boats recipe with Balsamic Reduction. If you enjoy it, please give it a like and share. Have a great Labor Day Weekend!
4-6 zucchinis
1/3 cup chopped Italian parsley
2-3 tablespoons chopped fresh basil, or 2 teaspoons dried
2-3 tablespoons chopped fresh oregano
1 pound Italian hot turkey sausage, casings removed
1/2 teaspoon garlic-shallot puree, or 1-2 cloves chopped garlic
2-3 chopped tomatoes, about 1 1/2 cups
1/2 cup fresh grated parmesan
1 cup panko bread crumbs
1/4 tsp pepper flakes
1/4 tsp fresh cracked pepper
1/4 tsp salt
1 cup shredded mozzarella
1 cup balsamic vinegar, boiled down to about 1/3 cup
Cut zucchini in half and remove the pulp from the middle, creating a boat.
Give the filling a rough chop and set aside. Chop the herbs.
Preheat suite pan. Add a drizzle of olive oil.
Add the Italian hot turkey sausage. Brown and stir. Add the chopped zucchini. Cook down, about 6-8 minutes. Strain the juice from the pan.
Add 1/2 teaspoon garlic-shallot puree, or 1-2 cloves chopped garlic. Stir into meat mixture. Add the fresh herbs and about 1/2 of the parsley.
Fill zucchini boats with meat mixture and cook at 375 for about 16 minutes. You can cook in the oven, or on a sheet pan in your grill.
Add shredded mozzarella and place back in oven another 5 minutes, or until the cheese is melted.
Serve with a drizzle of balsamic vinegar reduction and more fresh chopped parsley. Enjoy!
Zucchini Boat (Quick Version - Recipe Only) The Hillbilly Kitchen
Zucchini Boat The Hillbilly Kitchen
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The BEST Stuffed Zucchini Recipe EVER | My Family Went Wild!!
EPISODE 721 - How to Make Stuffed Zucchini with a Rich Tomato Sauce
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Chicken Parmesan-Stuffed Zucchini Boats with Katie Lee | The Kitchen | Food Network
All of the delicious flavors of chicken parmesan stuffed into a zucchini boat for a low-carb weeknight dinner!
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Chicken Parmesan Zucchini Boats
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 45 min
Active: 20 min
Yield: 6 to 8 servings
Ingredients
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
Directions
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.
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Chicken Parmesan-Stuffed Zucchini Boats with Katie Lee | The Kitchen | Food Network
Baked zucchini boats
Hello everyone hope you are good????
Today recipe is baked zucchini boats.I hope you will like it
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