Italian Stuffed Zucchini Boats
This low-carb, Italian-inspired dish has so much going for it! It involves lean ground turkey, fresh veggies, and is topped with cheese and toasted bread crumbs. Less guilt but tons of flavor.
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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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Stuffed Zucchini Boats | The perfect low-carb dinner recipe
These incredibly flavorful Stuffed Zucchini Boats are the best low-carb dinner recipe you'll ever try. Simple ingredients yet super unique.
Printable recipe:
Stuffed Zucchini Boats w. Ground Beef / Ultimate Beef Stuffed Summer Squash Boats - Recipe # 91
Here you get a great recipe for zucchini boats with a spiced-up ground beef and vegetable stuffing. We use the zucchini meat as part of the stuffing in order to not waste such a great ingredient.
Ingredients for 4 persons:
4 zucchinis
1/2 kg / 1 pound of ground beef
2 small or 1 large onion
4 cloves of garlic, minced
1 tsp of dry basilic
2 tsp ground cumin
10cherry tomatoes, chopped up finely
2 eggs
3 tbsp breadcrumbs
200 gr. / 7 oz yellow cheddar, shredded
150 gr. / 5 oz. parmesan cheese, shredded
salt & pepper
For the tomato sauce:
1 can / 14,5 oz. whole peeled tomatoes
1-2 tbsp balsamic vinegar
2 cloves of garlic, minced
salt & pepper
a pinch of sugar
- Half each zucchini and scoop out the flesh of each one.
- Chop up the flesh into smaller bits.
- Fry minced beef in neutral oil at medium to high heat until most water has evaporated.
- Add chopped onions and fry until transluscent.
- Add chopped cherry tomatoes and zucchini flesh to the pan and let water evaporate.
- Add spices and garlic to the pan and season to your liking.
- Remove the filling and transfer to two bowls to cool off slightly (20 minutes or so).
- In a clean bowl: mix can of tomatoes with garlic, balsamic vinegar, salt and pepper until almost homogenous. Mash the omatoes a bit.
- Add grated cheddar and parmesan cheese and eggs to the filling. Mix well.
- Add the tomato sauce to a rectangular lasagna dish and place zucchini boats on top.
- Fill each boat with the filling and top with more cheese for garnish.
- Cook in the oven 40 minutes at 200 deg. C / 390 deg. F
- Let the zucchini boats cool off slightly (15 min or so) before serving with tomato sauce and fx. cooked rice, a good loaf of bread or pasta!
Enjoy :-)
Music:
Lucid Dreamer by Spazz Cardigan
YouTube Royalty Free Music
Taco Stuffed Zucchini Boats – Food Wishes
There are so many great ways to trick your family into eating more vegetables, but one of my favorites is to add the word “taco” to the name of the recipe, which is exactly what we’re doing here with these easy, and delicious Taco-Stuffed Zucchini Boats. Sorry, tortillas, but you had a good run. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Taco Stuffed Zucchini Boats, follow this link:
You can also find more of Chef John’s content on Allrecipes:
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!