LowCarb Stuffed Zucchini Boats Delightfully Low Carb

Zucchini Boats Recipe Taste of Home

Preheat the oven to 350 F degrees. Cook the rice according to package instructions. Cut the zucchini in half and hollow out the middle for stuffing. In a large skillet add the ground chicken and cook until no longer pink. Add the green onion, garlic, Italian seasoning, red pepper flakes, salt, pepper and tomato sauce.

LowCarb Stuffed Zucchini Boats Delightfully Low Carb

Bring to a boil. Once boiling, reduce the heat to a simmer and simmer covered for 15 minutes until the rice is cooked through. Using a spoon, scoop your filling gently into the zucchini and place it in a casserole dish. Bake for 20 minutes. While the zucchini is in the oven, make the sriracha mayonnaise.

Stuffed Zucchini Boats with Rice Gastronotherapy

Bake boats in the preheated oven for 15 minutes. While the boats are baking heat a large skillet over medium heat. Cook beef, lamb, onions and garlic and spices until the meat is done and no longer pink. Drain and discard the grease. Mix with meat mixture, rice and tomato sauce together and stir until combined.

Stuffed Zucchini Boats with Rice Gastronotherapy

Lower the oven temperature to 350 °F. To the zucchini flesh, add 3/4 cup of the mozzarella, the rice, tomato sauce, olives, basil, House Seasoning, and hot sauce and mix well. Fill the zucchini shells with the mixture and top with the remaining 1/4 cup mozzarella. Bake until the cheese is melted and the stuffing is heated through, 10 to 12.

Vegetarian Stuffed Zucchini Boats with Rice Stuffed zucchini

Leave a 1/2 inch wall around edges of zucchinis. Sprinkle a little salt all over the inside of the boats. Make rice according to package directions. Fluff with a fork. Transfer to a large mixing bowl. Heat olive oil in a large skillet. Once hot, add: the onion, bell pepper, and carrot.

Cheesy Healthy Mexican Zucchini Boats Oh Sweet Basil

Place flesh in a small bowl and roughly chop. Place zucchini halves into a large baking dish or baking sheet. Preheat oven to 350 degrees F. In a large skillet over medium-low heat, warm olive oil for 1 minute. Add zucchini flesh and cook until water is gone, about 5-7 minutes.

Vegetarian Stuffed Zucchini Boats with Rice Aline Made

Step Two - Sauté garlic and red pepper flakes in olive oil for 1 minute. Add mushrooms and zucchini flesh, oregano, salt, and pepper. Saute for about 10 minutes until most liquid has evaporated. Step Three - Add bell pepper, olives, and spinach and stir for about 1 minute until the spinach is wilted. Turn the heat off.

Whole30 Zucchini boats stuffed with ground beef and veggies! Perfect

Cut the zucchini in half lengthwise, then hollow out the inside of each half. Pour tomato sauce into a baking dish, then arrange the zucchini boats in the sauce. Prepare the zucchini boat mixture on the stovetop. Fill the zucchini boats with the cooked mixture. Bake for 20 minutes in a 400-degree oven.

Vegetarian Stuffed Zucchini Boats with Rice Aline Made

Step 1. Prepare basmati rice according to package directions. Allow to cool slightly. Step 2. Meanwhile, heat oil in a medium skillet set over medium heat. Cook sausage and garlic for 8 to 10 minutes, or until sausage is browned and cooked through. Stir in diced tomatoes and lemon juice and simmer for 5 minutes.

Zucchini Boats I Heart Eating

Place the hollow-out zucchinis ready to fill. Preheat oven to 200C or 400F. Chop the carrot, the zucchini meat, and the onion into small cubes. In a medium skillet, heat a tablespoon of oil over medium-high heat, add the diced onion, and brown for 5 minutes, stirring occasionally. Add the ground beef and break it up with the wooden spoon.

Mix it Up Stuffed Zucchini Boats

Instructions. Cook rice according to package directions. Cut zucchini lengthwise and place in a pan of water. Bring to a boil and cook for 3 minutes. Remove, drain and cool. Dig out the pulp; I use a melon scooper. Combine the remaining ingredients except the olive oil in a bowl.

Vegetarian Stuffed Zucchini Boats with Rice Aline Made

Simmer for about 10 minutes, until the rice has soaked up the liquid. While the filling is cooking, preheat oven to 375 degrees Fahrenheit. In a 9x13 pan, add the remaining 2 cups of marinara sauce and place prepared zucchini on top, cut side up. With a small spoon, scoop the filling into each zucchini boat.

Easy Ground Beef Zucchini Boats

Make the filling: Heat a skillet over medium-high heat. Coarsely chop the zucchini flesh and cook it with 1 tbsp olive oil for about 5 minutes until all water has evaporated. Add it with the sliced scallion to the rice, toss well, and season with salt and pepper. Distribute the chopped tomatoes evenly in a baking dish.

Rice Stuffed Zucchini Boats

Cook the rice in beef broth according to the package directions if not using leftover rice. Add the diced tomatoes to the beef. Allow the tomatoes to cook down for a few minutes over medium to low heat. Add the tomato sauce, green onions, and Italian seasoning to the skillet. Stir until combined.

Zucchini Boats Cooking Mamas

Stuffed Zucchini I. View Recipe. whoshungry. "In this recipe zucchini are hollowed into 'boats' and stuffed with bread crumbs, Cheddar cheese, onion, parsley, egg and Parmesan cheese. A hearty side dish or main meal," says recipe creator Debbie. 08 of 15.

Healthy and delicious vegetarian stuffed zucchini boats with rice

Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim on all sides to create boats. Drizzle with 1 Tbsp olive oil, then season with salt and pepper. Bake in preheated oven 15 minutes.