Stuffed Zucchini (vegan or vegetarian)
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⭐️ We make a delicious meat-free filling with ricotta, herbs, and sun-dried tomatoes, then bake the zucchini until tender-crisp and golden. Excellent as an everyday dinner or for special occasions.
⭐️ Ingredients
5 zucchini
1 tablespoon olive oil
3 spring onions finely chopped
3 cloves garlic pressed or grated
1 teaspoon fresh oregano or ½ teaspoon dried
1 teaspoon salt
¼ teaspoon black pepper
1 cup ricotta or vegan ricotta
½ cup parmesan or vegan parmesan
½ cup sun-dried tomatoes cut into small pieces
½ cup breadcrumbs
Metric:
5 zucchini
1 tablespoon olive oil
3 spring onions finely chopped
3 cloves garlic pressed or grated
1 teaspoon fresh oregano or ½ teaspoon dried
1 teaspoon salt
¼ teaspoon black pepper
250 grams ricotta or vegan ricotta
50 grams parmesan or vegan parmesan
50 grams sun-dried tomatoes cut into small pieces
60 grams breadcrumbs
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Mediterranean Zucchini Boats with Spinach & Feta: Low-carb Vegetarian Main Course
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Ingredients
3 zucchinis
2-3 tablespoons olive oil
Salt, to taste
1 (24-ounce) jar pasta sauce
The Stuffing:
3-4 tablespoons olive oil
8 oz baby spinach leaves, roughly chopped
2 garlic cloves, grated
6 oz shredded mozzarella cheese or cream cheese
6 oz feta cheese, crumbled
1 teaspoon dried dill
salt, to taste
freshly cracked black pepper, to taste
a pinch of crushed red pepper flakes
Homemade Tomato Sauce:
2-3 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, grated
28 oz pureed tomatoes
1/2-1 teaspoon granulate sugar or honey
salt, to taste
freshly cracked black pepper, to taste
1/2 teaspoon dried oregano
The topping:
1/2 cup pine nuts
1/2 cup chopped Kalamata olives
Instructions
Preheat the oven to 500 °F, 260 °C.
Cut the zucchini in half, lengthwise. Carefully scoop out the flesh of the zucchini and set it aside.Roughly chop the zucchini flesh. Place the zucchini boats in a 9 by 13-inch baking pan.Brush the zucchini boats with olive oil on both sides and season them with salt. Roast them in the preheated oven for 10 minutes.
Note: If you're using a glass or ceramic baking pan, allow it to cool before adding the tomato sauce to it. Adding cool or room temperature tomato sauce to a hot pan can cause it to crack.
Make the stuffing: Place a large saucepan over medium heat and add the olive oil and zucchini flesh to the pan season it with salt and cook it until it is soft. About 8 minutes. Add the garlic. Warm it through for a few seconds and then add the spinach in a few batches. Season each batch of spinach with a pnch of salt. Increase the heat to medium-high and cook the spinach until its wilted.
Remove the pan from the heat and add the dill, red pepper flakes, black pepper, and the cheeses. Mix together and taste. Adjust seasoning if needed.
Make the sauce: Add the olive oil and onion to a saucepan and cook over medium heat for about 10 minutes or until soft and golden. Add the garlic and warm through. Add the tomato puree, salt, pepper, and sugar. Cook over medium heat for 10-15 minutes or until thickened. Taste and add more salt if needed. Season with the oregano and stir together.
Assemble the zucchini boats: Remove the roasted zucchini from the pan and pour the tomato sauce into the baking pan.
Reduce the oven's temperature to 400 °F, 200 °C.
Place the roasted zucchini boats back into the pan and fill them with the stuffing.
Top them with the pine nuts and chopped olives.
Bake for 25-30 minutes.
Serve with toasted bread and a salad. Kali Orexi!
Notes
Leftovers can be stored in an airtight container refrigerated for 5 days.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Speedy Parmesan Baked Zucchini (Courgette)
This recipe is just a really fast way to cook zucchini in the oven that's extremely tasty. For all those times you don't have time to salt, squeeze, grate, slice, dredge, batter and fry.
You just need a super quick veggie side dish. Right?
I hear you. Enter - quick and easy baked zucchini! With crispy golden crunchy parmesan bits!
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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EASY Baked Italian Sausage Stuffed Zucchini Boats!
These mouthwatering Italian sausage stuffed zucchini boats are an amazing low carb and keto friendly recipe that delivers big flavors in short time! So easy and so delicious, you’ll be making this one repeatedly! Leftover sausage & tomato sauce can be put on top of rice or pasta and is super delicious all on its own!
INGREDIENTS
• 3-4 large zucchini, halved and seeds scooped out
• 1 medium onion, small dice
• 5-10 garlic cloves, minced
• 1 lb ground Italian sausage
• 2-3 sprigs of parsley, stems removed and finely chopped
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 2 tsp white wine vinegar
• 15 oz can petite diced tomatoes
• salt & fresh ground black pepper
• 1 tsp Italian seasoning
• ½ - 1 tsp crushed red pepper
• 2-3 cups shredded mozzarella cheese
• 2-3 tbsp finely grated Pecorino Romano cheese
• spray olive oil
• a few leaves fresh basil, chiffonade (for garnish)
DIRECTIONS
1. Preheat oven to 375F
2. In a large frying pan over medium heat add 1 tbsp oil. Crumble and brown sausage. After browned and well crumbled, removed from pan.
3. In the same pan add 1 tbsp olive oil and add onions. Cook for 2-3 minutes or until softened and beginning to brown. Add garlic. Cook for 1-2 minutes or until fragrant.
4. Add tomato paste and mix into softened onions and garlic. Cook for 1-2 minutes.
5. Add vinegar and canned diced tomatoes. Mix well and cook for 1-2 minutes.
6. Season sauce with salt, black pepper, Italian seasoning and crushed red pepper. Return cooked sausage to pan, add parsley, mix and remove from heat.
7. Lightly spray halved and scooped out zucchini and season lightly with salt. Place in preheated oven for 5-10 minutes.
8. Remove from oven and raise oven temperature to 400 F.
9. Carefully spoon sausage and tomato sauce into each zucchini, sprinkle with pecorino cheese and cover generously with mozzarella cheese. Spray lightly with oil and place in 400F oven for 20-25 minutes or until cheese is melted and lightly golden brown
10. Remove from oven and wait a few minutes until cool enough to handle and transfer to serving platter. Garnish with fresh basil and enjoy!
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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!
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TURKEY STUFFED ZUCCHINI BOATS | Clean & Delicious®
Turkey stuffed zucchini boats are a healthy and delicious meal that your whole family will love.
Ground turkey sauteed with garlic, onions, peppers, and Italian seasoning stuffed into a zucchini boat and topped with tomato sauce and shredded mozzarella cheese. Super easy to make and perfect for meal prep!
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MORE C&D ZUCCHINI RECIPES
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TURKEY STUFFED ZUCCHINI BOAT RECIPE
4 medium zucchini (about 2 pounds)
2 tsp. extra virgin olive oil
1 lb. ground turkey
3 garlic cloves minced
1/2 onion chopped
1/2 green pepper chopped
1/2 cup reserved zucchini meat from the center of zucchini
1 tbsp. Italian seasoning
1 cup strained tomatoes
1/2 cup part skim mozzarella cheese shredded
INSTRUCTIONS
Bring a large pot of water to a boil and pre-heat oven to 350.
Slice zucchini in half length wise and use a spoon (or melon baller) to scoop out the center leaving about 1/4 inch zucchini shell all around (see video for demonstration). Be sure to save the zucchini you scooped out.
Place zucchini in the pop of boiling for one minute. They go in and out.
Heat olive oil in a large skillet over medium-high heat before adding in ground turkey. Using a wooden spoon or spatula to break the meat into smaller pieces and cook until lightly browned.
Add in garlic, onion, green peppers, zucchini meat, Italian seasoning, strained tomatoes, salt, and pepper. Mix everything together and simmer for about 15 minutes or until the veggies are tender and all the flavors have come together.
Place zucchini halves in a baking dish and fill each zucchini boat with about 1/2 cup filling. Top each turkey stuffed zucchini boat with 1 tbsp. shredded mozzarella cheese.
Cover with aluminum foil and bake for 30 minutes or until the cheese has melted and everything has heated through. Enjoy!
NUTRITION
Calories: 103kcal | Carbohydrates: 3g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 73mg | Potassium: 224mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 6.8mg | Calcium: 90mg | Iron: 1.1mg
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#zucchiniboats #turkeyzucchiniboats #stuffedzucchiniboats