Zucchini Boats with Chicken Hearty Chicken-Stuffed Zucchini Vessels Ingredients: 4 large zucchinis, halved and seeds removed 2 cups cooked chicken, shredded 1 cup mozzarella cheese, shredded 1/2 cup Parmesan cheese, grated Salt and black pepper to taste 2 tablespoons olive oil 1 cup mushrooms, sliced 1 can (10.75 ounces) mushroom soup Directions: Preheat the oven to 425°F (220°C). Prepare the zucchinis and set them aside on a baking sheet. In a bowl, combine the shredded chicken, mozzarella cheese, and Parmesan cheese. Season with salt and pepper. Fill each zucchini half with the chicken and cheese mixture. Bake in the preheated oven for 20 to 30 minutes, until the zucchini is tender. While the zucchini is baking, heat the olive oil in a pan over medium-high heat and sauté the mushrooms until soft, about 5 minutes. Warm the mushroom soup in a pot over medium-low heat. Stir the sautéed mushrooms into the warmed soup. Once the zucchini boats are baked, spoon the mushroom soup mixture over them and serve. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: Estimated 320 kcal | Servings: 4 servings #zucchiniboats #healthydinner #chickenrecipes #quickmeals #weeknightdinner #lowcarb #comfortfood #easyrecipes #homemade #dinnerideas #icancookchallenge #BOOMchallengeBOOMchallenge #5dishchallenge #saladchallenge #foodlover #easyrecipes #trendingnow #salad #foodpics #delish #easyrecipeschallenge #fruits #easysalad #keepitsimplerecipe #foodlovers #dinner #easy #food #viralpost #boomchallenge
I’ll wake up and make us #coffee every morning for the rest of our lives as long as I come home to such #dinners 😋 #zucchiniboats by @sammi.vee
These Zucchini Boats are filled with a hearty chicken mixture, topped with plenty of cheese, and baked to perfection! This is a simple, low carb recipe that I'm certain the entire family is going to enjoy!🚤🥒🧀🍗😋🍽️👌 Click the link in my bio for the recipe! https://cravinghomecooked.com/zucchini-boats/ #cravinghomecooked #comfortfood #feedfeed #foodblogfeed #tastingtable #huffposttaste #pasta #foodblogger #thekitchn #dailyfoodfeed #foodgawker #easydinner #f52grams #easymeals #easyrecipes #zucchiniboats
Chicken Alfredo Stuffed Zucchini Boats Craving something creamy and comforting? Try these Chicken Alfredo Stuffed Zucchini Boats - they're packed with flavor and so satisfying! 🤤🧀 _____Ingredients:_____ - 4 medium zucchinis - 2 cups cooked chicken breast, shredded - 1 cup Alfredo sauce - 1/2 cup grated Parmesan cheese - 1/4 cup chopped fresh parsley - Salt and pepper to taste _____Directions:_____ 1. Preheat oven to 375°F (190°C). 2. Cut each zucchini in half lengthwise and scoop out the seeds and flesh, leaving about 1/4 inch of flesh along the sides. 3. In a mixing bowl, combine the shredded chicken breast, Alfredo sauce, Parmesan cheese, chopped parsley, salt, and pepper. 4. Spoon the chicken Alfredo mixture evenly into each zucchini boat. 5. Place the stuffed zucchini boats in a baking dish and cover with aluminum foil. 6. Bake for 25-30 minutes, or until the zucchini is tender. 7. Remove the foil and bake for an additional 5-10 minutes, or until the tops are golden brown and bubbly. Preparation Time: 15 minutes | _Cooking Time:_ 35 minutes Total Time:_ 50 minutes | _Kcal:_ 280 kcal | _Servings:_ 4 servings #zucchiniboats #stuffedzucchini #chickenalfredo #zucchinirecipe #easydinner #lowcarb #ketorecipes #glutenfree #healthycooking #homemade #familydinner #foodie #comfortfood #mealprep #delicious #foodphotography #foodgasm #foodstagram #yum #tasty
Stuffed Zucchini Boats Ingredients: 4 medium zucchini 1 tablespoon olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1 cup cherry tomatoes, halved 1 cup cooked quinoa or rice 1/2 cup crumbled feta cheese 1/4 cup fresh basil, chopped Salt and pepper to taste Grated Parmesan cheese, for topping Directions: Preheat oven to 375°F (190°C). Slice each zucchini in half lengthwise and scoop out the seeds to create a ‘boat’. Place zucchini boats on a baking sheet and set aside. In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened. Add cherry tomatoes and cook for a few minutes until they start to soften. Stir in cooked quinoa or rice, feta cheese, and basil. Season with salt and pepper. Spoon the mixture into the zucchini boats, pressing gently to fill. Sprinkle with grated Parmesan cheese. Bake for 20-25 minutes or until zucchini is tender and the topping is golden. Serve warm. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 180 kcal | Servings: 4 servings #stuffedzucchini #vegetariandish #healthyrecipes #zucchiniboats #veggiedelight #homecooking #easyrecipes #deliciousfood #nutritiousmeal #foodiegram #veganoption #kitchencreations #tastyandhealthy #homemadegoodness #kitchenbaking #freshingredients #plantbased #quickmeals #lightdinner
Savory Delight: Mouthwatering English Zucchini Boats With Ground Beef. Introduction: Get ready to elevate your dinner game with our tantalizing English Zucchini Boats with Ground Beef recipe. Bursting with flavors and packed with wholesome ingredients, this dish is perfect for a cozy family dinner or a gathering with friends. Let's dive into the deliciousness! Ingredients: 4 medium-sized English zucchinis 1 pound lean ground beef 1 small onion, finely diced 2 cloves garlic, minced 1 cup diced tomatoes 1 cup shredded mozzarella cheese 1 tablespoon olive oil Salt and pepper to taste Fresh parsley for garnish Directions: Preheat your oven to 375°F (190°C). Slice each zucchini in half lengthwise and scoop out the seeds, creating a hollow center. In a skillet, heat olive oil over medium heat. Add diced onions and minced garlic, sauté until fragrant. Add ground beef to the skillet, breaking it apart with a spoon, and cook until browned. Stir in diced tomatoes and season with salt and pepper. Let it simmer for 5 minutes. Place the hollowed zucchini halves on a baking sheet. Spoon the beef mixture into each zucchini boat, dividing it evenly. Sprinkle shredded mozzarella cheese on top of each boat. Bake in the preheated oven for 20-25 minutes or until the zucchinis are tender and the cheese is bubbly and golden brown. Garnish with fresh parsley before serving. How to prepare: Follow these simple steps to prepare a delectable dish that will impress your guests and leave them craving for more. Preparation time: Approximately 30 minutes. Servings: This recipe serves 4 people. Conclusion: Indulge in the delightful flavors of our English Zucchini Boats with Ground Beef. With its simple preparation and irresistible taste, this recipe is sure to become a family favorite. So gather your ingredients and embark on a culinary journey that will leave your taste buds craving for more! #ZucchiniBoats #GroundBeefRecipe #SavoryDelights #FamilyDinner #EasyRecipes #HealthyEating #CookingInspiration #FoodieFavorites
An easy dinner idea for you!! 😋😋😋 I know you all have a container of bolognaise sauce floating around in the freezer! If you don't, you should. 😆 Make Stuffed Zucchinis! Just halve zucchinis, scoop out some of the flesh with a spoon. Save it for soup or chop finely and mix with your bolognaise sauce. Spoon the sauce into your zucchini boats, top with cheese and cook in your air fryer or oven on a medium to hot heat for about 20 minutes. Make sure the zucchini is just cooked and the sauce is hot all the way through. As well as being a quick family dinner, this recipe is also low carb, gluten free, grain free and super healthy. Have you ever made stuffed zucchinis? PS you could also do this with capsicum halves as well #stuffedzucchini #stuffedzucchiniboats #zucchiniboats #easydinner #lowcarb #lowcarbdinner #ketodinner #familydinner #glutenfree #keto #lowcarb #lowcarbhighprotein
Savory Quinoa-Stuffed Zucchini Boats😍 Ingredients👈 - 4 medium zucchinis - 1 cup quinoa - 2 cups vegetable broth - 1 tablespoon olive oil - 1 onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced - 1 carrot, grated - 1/2 cup corn kernels - 1/4 cup chopped fresh parsley - 1 teaspoon dried oregano - Salt and pepper to taste - Optional: shredded cheese for topping Directions👈 1. Preheat oven to 375°F (190°C). 2. Cut the zucchinis in half lengthwise and scoop out the seeds to create "boats." 3. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is cooked and liquid is absorbed. 4. In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until fragrant and translucent. 5. Add bell pepper, grated carrot, and corn kernels to the skillet. Cook until vegetables are tender, about 5-7 minutes. 6. Stir in cooked quinoa, chopped parsley, dried oregano, salt, and pepper. Cook for an additional 2-3 minutes to blend flavors. 7. Stuff the hollowed-out zucchini halves with the quinoa mixture, pressing gently to pack them. 8. Place stuffed zucchini boats in a baking dish. If desired, sprinkle shredded cheese on top. 9. Bake in the preheated oven for 20-25 minutes, until zucchinis are tender and filling is heated through. 10. Serve hot and enjoy! Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes Kcal: 215 kcal | Servings: 4 servings #vegetarian #glutenfree #healthyrecipes #quinoarecipes #zucchiniboats #stuffedzucchini #meatlessmonday #plantbasedeating #cleaneating #homemadefood #nutritiousanddelicious #foodphotography #foodstyling #foodgasm #foodbloggers 😊😊😊😊
My version of Thomas Keller Zucchini…. Zucchini w/ Feta, Mint, & Pomegranate Seeds this is a great side dish or hosting recipe for the spring summer! INGREDIENTS • 6 organic zucchini sliced in half • 2 tbsp avocado oil • 1 1/2 cups Greek yogurt • 2 sprigs of fresh mint picked • 1 tsp dill weed • 2 cloves garlic • 1 container crumbled feta • 1/2 lemon juice • 1 tsp parsley • salt & pepper • pomegranate seeds 1. In a small bowl combine Greek yogurt, dill weed, lemon juice, some of the fresh mint, garlic, 1/2 cup feta, parsley, salt and pepper. Pour into a small blender and pulse combine until garlic, mint, and feta is chopped. Set aside in the fridge. 2. Slice zucchini in half, then slice zucchini one way diagonal all the way down (the Thomas Keller method) and then diagonal the opposite way creating a criss cross design. Do not cut all the way through the zucchini. 3. Pat dry with paper towels and season generously with salt. Let sit for 15-20 minutes for salt to absorb the moisture. Pat dry throughout to remove excess water. 4. Preheat the oven to 400 degrees. In a deep cast iron or oven safe skillet, heat avocado oil in pan on medium high heat. 5. Place zucchini cut side down in pan frying for 2-4 minutes until golden and charred. If doing a large amount of zucchini, place them in a baking dish when done cut side up. Once zucchini are done and flipped over, place in the oven for 5 minutes. 6. Remove zucchini from the oven when to desired liking. Let zucchini cool and assemble a serving dish. 7. Spread dollops of the greek yogurt on a dish and lay the zucchini on top. Top with leftover fresh mint, dill, pomegranate seeds and feta. 8. Serve! #thomaskeller #thomaskellerrecipe #zucchini #zucchiniboats #glutenfree #glutenfreefood #glutenfreerecipes #greekfood
🌿 Fresh out of the oven, Mediterranean Stuffed Zucchini with lamb and feta, ready to dazzle your dinner table! 😋 Ingredients: • 1 extra large zucchini, halved lengthwise • 1 tablespoon olive oil • 1 sweet onion, chopped • 1 tablespoon chopped garlic • 1 pound ground lamb • Coarse salt to taste • Ground black pepper to taste • 1 (16 ounce) can tomato sauce • 2 tomatoes, chopped • ¾ cup crumbled feta cheese • ½ cup pine nuts • ½ cup mint leaves, chopped • ¼ cup water • ¾ cup seasoned bread crumbs • ¾ cup shredded mozzarella cheese Directions: Preheat oven to 375°F (190°C). Scoop out the inside of the zucchini halves to create a 'boat'; chop the scooped-out flesh and set aside. Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sauté until translucent. Add the ground lamb, salt, and pepper. Cook until the lamb is browned. Mix in the chopped zucchini flesh, tomato sauce, chopped tomatoes, and water. Bring to a simmer and cook until slightly reduced, about 10 minutes. Remove from heat and stir in feta cheese, pine nuts, and half of the mint leaves. Fill the zucchini boats with the lamb mixture. Top with seasoned bread crumbs and shredded mozzarella cheese. Bake in the preheated oven for 25 minutes, or until the zucchini is tender and the cheese is golden and bubbly. Garnish with the remaining mint leaves before serving. Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes Kcal: 645 kcal | Servings: 2 servings #StuffedZucchini #MediterraneanCuisine #LambRecipes #FetaCheese #HealthyDinner #EasyRecipes #FamilyMeal #GourmetAtHome #HomeChef #TasteOfMediterranean #NutritiousAndDelicious #ZucchiniBoats #ComfortFood #Homemade #WeeknightDinner
🌱 Zesty Zucchini Boats 🚤 **Ingredients:** - 4 medium zucchini - 1 lb ground turkey - 1 small onion, chopped - 2 cloves garlic, minced - 1 cup marinara sauce - 1/2 cup breadcrumbs - 1/2 cup grated Parmesan cheese - 1/4 cup fresh basil, chopped - Salt and pepper to taste - 1 cup shredded mozzarella cheese **Directions:** 1. Preheat your oven to 375°F (190°C). 2. Slice each zucchini in half lengthwise and scoop out the seeds to create a 'boat'. 3. In a skillet over medium heat, cook ground turkey, onion, and garlic until meat is browned and onions are tender. Drain any excess fat. 4. Stir in marinara sauce, breadcrumbs, Parmesan, basil, salt, and pepper. 5. Spoon the filling evenly into the zucchini boats. Place in a baking dish. 6. Sprinkle the tops with shredded mozzarella cheese. 7. Bake in the preheated oven for 25 minutes, or until zucchini is tender and cheese is bubbly and golden. 8. Serve hot and enjoy! #ZucchiniBoats #HealthyEating #StuffedZucchini #CheesyGoodness #Savorycrisp #HomeCooked #FoodieDelight #VegetableLover #CookingFun
Grilled Zucchini Boats Stuffed with Savory Goodness Ingredients: 4 large zucchini 1 tablespoon olive oil Salt and black pepper to taste 1 cup cooked quinoa 1 cup cherry tomatoes, halved 1/2 cup crumbled feta cheese 1/4 cup chopped fresh basil 2 cloves garlic, minced 1 tablespoon balsamic vinegar 1 tablespoon honey Directions: Preheat grill for medium heat and lightly oil the grate. Slice each zucchini in half lengthwise and scoop out the flesh, leaving about 1/4 inch thick shells. Brush the insides of the zucchini boats with olive oil and season with salt and black pepper. In a bowl, mix together cooked quinoa, cherry tomatoes, crumbled feta cheese, chopped fresh basil, and minced garlic. Spoon the quinoa mixture evenly into the hollowed-out zucchini boats. In a small bowl, whisk together balsamic vinegar and honey. Drizzle over the stuffed zucchini boats. Place the zucchini boats on the preheated grill and cook for 10-15 minutes, or until the zucchini is tender and the filling is heated through. Remove from grill and serve hot. Preparation Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 180 kcal per serving | Servings: 4 servings #grilledzucchini #zucchiniboats #summergrilling #healthygrilling #foodphotography #foodgasm #foodstagram #yum #deliciousness #foodlover #easyrecipe #cookingathome #vegetarian
Make your weeknights special with our 😍Stuffed Zucchini Boats,😍 a tasty and healthful choice that satisfies everyone at the table! 🍴💚 Recipe Ingredients: 4 medium zucchini, halved lengthwise 1 tablespoon olive oil 1/2 cup onion, finely chopped 2 cloves garlic, minced 1/2 pound ground turkey 1 teaspoon Italian seasoning 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup cooked quinoa 1 cup cherry tomatoes, halved 1/2 cup feta cheese, crumbled 2 tablespoons fresh basil, chopped 1/4 cup grated Parmesan cheese Directions: Preheat oven to 375°F (190°C). Scoop out the center of each zucchini half to form a 'boat'; reserve the scooped flesh. In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened. Add ground turkey, Italian seasoning, salt, and pepper. Cook until turkey is browned. Chop the reserved zucchini flesh and add to the skillet with cooked quinoa and tomatoes. Cook for an additional 5 minutes. Remove from heat. Stir in feta cheese and basil. Fill zucchini boats with the turkey mixture. Place in a baking dish. Sprinkle with Parmesan cheese. Bake for 25 minutes, or until zucchini is tender. Broil for 2-3 minutes to brown the cheese lightly. Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Kcal: 290 kcal | Servings: 8 servings #zucchiniboats #stuffedzucchini #healthyrecipes #lowcarb #glutenfree #eatwell #foodlovers #kitchenfun #dinnertonight #familymeal #foodgasm #cookingtime
"Just made these mouthwatering 3 Cheese Zucchini Boats - a flavorful twist on a classic dish! 😋🧀 Perfect for a healthy and satisfying dinner tonight! #zucchiniboats #healthyrecipes #dinnerideas #cheesygoodness #homemadefood #deliciousness #foodieheaven #cookingathome #easyrecipes #tastytreats #foodloversunite #homecooking #yummyinmytummy #foodgasm #nomnomnom #getinmybelly #foodielife #foodforfoodies #tasteofhome #comfortfood #foodbloggers #foodphotography #culinarycreations" And here's the modified recipe for 3 Cheese Zucchini Boats: 3 Cheese Zucchini Boats Ingredients: 4 medium zucchinis 1 pound ground beef 1 onion, diced 2 cloves garlic, minced 1 bell pepper, diced 1 cup marinara sauce 1 cup shredded mozzarella cheese 1/2 cup grated Parmesan cheese 1/2 cup ricotta cheese Salt and pepper to taste Fresh basil leaves for garnish (optional) Directions: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut each zucchini in half lengthwise, then use a spoon to scoop out the seeds and flesh, leaving about 1/4 inch around the edges to form boats. Place the zucchini boats on the prepared baking sheet. In a large skillet, cook the ground beef over medium heat until browned and cooked through, breaking it apart with a spoon as it cooks. Add the diced onion, minced garlic, and diced bell pepper to the skillet with the cooked ground beef. Cook for another 3-4 minutes until the vegetables are softened. Stir in the marinara sauce and cook for an additional 2-3 minutes, until heated through. Remove the skillet from the heat and stir in half of the shredded mozzarella cheese and half of the grated Parmesan cheese until melted and well combined. Divide the beef and cheese mixture evenly among the zucchini boats, filling each boat with the mixture. In a small bowl, mix together the ricotta cheese with the remaining shredded mozzarella and grated Parmesan. Spoon this mixture on top of the beef-filled zucchini boats. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly. Remove from the oven and garnish with fresh basil leaves, if desired, before serving.
Check out this mouthwatering recipe for 3 Cheese Zucchini Boats! 🧀🥒 Perfect for a delicious and healthy dinner option! Ingredients: 3 medium zucchini, halved and hollowed out 1 15 oz. container ricotta cheese 1 cup shredded mozzarella cheese 1 cup shaved Parmesan cheese 1 Tablespoon Italian seasoning, divided 1 teaspoon salt, divided 1 Tablespoon olive oil 1/2 cup chopped mushrooms 1/2 cup chopped broccoli florets 1/2 cup chopped carrots 1/2 cup chopped bell pepper 1/2 cup chopped onion 1/2 teaspoon pepper Instructions: Preheat oven to 350°F. Chop ends off zucchini; cut in half lengthwise and use a spoon to scoop out the insides. (Reserve for another recipe.) Place prepared zucchini in a 9×13 inch baking pan. In a small mixing bowl, combine ricotta with 1/2 Tablespoon Italian seasoning and 1/2 teaspoon salt. Spoon mixture evenly into zucchini boats. In a medium skillet, heat olive oil over medium heat. Add chopped veggies, 1/2 Tablespoon Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Saute for 5 minutes until veggies are al dente. Divide sauteed vegetables evenly among zucchini boats; top with shredded mozzarella and Parmesan. Bake at 350°F for 35-45 minutes, until zucchini is tender. #ZucchiniBoats #CheesyGoodness #HealthyRecipes #VegetarianDish #EasyCooking #DinnerInspiration #FoodieFavorites
Dive into these Hearty Zucchini Boats Filled with Savory Chickpea and Mushroom tonight! 🥒🌱🍄 A delicious and nutritious twist on your dinner routine. Ingredients: 4 medium zucchini 1 tablespoon olive oil 1 small onion, diced 2 cloves garlic, minced 1 cup mushrooms, chopped 1 can (15 ounces) chickpeas, drained and rinsed 1 teaspoon dried thyme 1/2 teaspoon dried oregano Salt and pepper to taste 1/2 cup grated Parmesan cheese 1/4 cup breadcrumbs Fresh parsley, chopped for garnish Directions: Preheat oven to 375°F (190°C). Halve zucchini lengthwise and scoop out the seeds to create a hollow space. Sauté vegetables: In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened. Add mushrooms and cook until they release their moisture. Stir in chickpeas, thyme, oregano, salt, and pepper. Cook for 5 minutes. Stuff zucchini: Spoon the chickpea and mushroom mixture into the hollowed zucchini. Sprinkle with Parmesan cheese and breadcrumbs. Bake: Place stuffed zucchini on a baking sheet and bake for 25 minutes, or until topping is golden and zucchini is tender. Garnish and serve: Garnish with fresh parsley before serving. Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes Servings: 4 #ZucchiniBoats #VegetarianDinner #HealthyEating #MushroomLovers #ChickpeaMagic #EasyRecipes #DinnerIdeas #Foodie #Tasty #NutritiousMeals #CookingAtHome #Yum
Spicy Beef and Cheese Zucchini Boats 👉 Ingredients: - 4 medium zucchini, halved lengthwise - 1 lb ground beef - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 cup tomato sauce - 1 tsp chili powder - 1 tsp cumin - 1/2 tsp salt - 1/2 tsp black pepper - 1 cup shredded cheddar cheese - 2 tbsp fresh cilantro, chopped for garnish 👉 Directions: 1. Preheat your oven to 375°F (190°C). 2. Scoop out the centers of the zucchini halves to form boats, using a spoon. Set aside the scooped flesh. 3. In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat. 4. Add the onion, garlic, and bell pepper to the skillet with the beef and cook until the vegetables are soft. 5. Stir in the scooped zucchini flesh, tomato sauce, chili powder, cumin, salt, and pepper. Cook for another 5 minutes until everything is well combined. 6. Fill each zucchini boat with the beef mixture and top with shredded cheese. 7. Place the stuffed zucchini boats in a baking dish and cover with foil. 8. Bake for 25 minutes, then remove the foil and continue baking for another 5 minutes, or until the cheese is bubbly and slightly golden. 9. Garnish with chopped cilantro before serving. Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Kcal: 310 kcal | Servings: 4 servings #zucchiniboats #healthydinner #lowcarb #glutenfree #familydinner #easyrecipes #weeknightmeals #beefrecipes #cheesygoodness #spicyfood #homemadecooking #healthycomfortfood #mealprepideas #dinnerideas #kidfriendlymeals
Buffalo Chicken Zucchini Boats are the best healthy dinner that tastes like comfort food! Tender roasted zucchini are stuffed with creamy and spicy chicken making for a protein packed dinner of every buffalo chicken lover’s dreams. You can see the full recipe at the link in bio! Follow @theoregondietitianblog for more healthy and family-friendly recipe ideas! ✨ https://theoregondietitian.com/buffalo-chicken-zucchini-boats/ #zucchiniboats #zucchiniboatsrecipe #zucchini #zucchinirecipes🥒 #healthyappetizers #easyappetizers #apps #appetizerrecipes #appsrecipes #cleaneatingrecipe #healthyish #homemade #healthylifestyle #buffalochickenzucchiniboats
Looking for a fun and nutritious dinner idea? Try these Mexican Zucchini Burrito Boats! They're loaded with savory black bean and corn filling, topped with melted cheese, and baked to perfection. #zucchiniboats #dinnerideas #vegetarian #homemade #avocado #cheesy #tasty #mealprep #yum Zucchini Burrito Boats Ingredients: 4 large zucchinis 1 tablespoon olive oil 1 onion, diced 1 red bell pepper, diced 1 jalapeño pepper, seeded and minced (optional) 2 cloves garlic, minced 1 can (15 ounces) black beans, drained and rinsed 1 cup corn kernels 1 teaspoon ground cumin 1 teaspoon chili powder Salt and pepper to taste 1 cup cooked rice 1 cup shredded cheddar cheese 1 avocado, diced Fresh cilantro, chopped, for garnish Lime wedges, for serving Directions: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Slice each zucchini in half lengthwise and scoop out the center flesh, leaving about 1/4 inch around the edges to create "boats". Place the zucchini boats on the prepared baking sheet. In a large skillet, heat olive oil over medium heat. Add the diced onion, red bell pepper, and jalapeño pepper (if using). Cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the black beans, corn kernels, ground cumin, chili powder, salt, and pepper. Cook for 2-3 minutes until heated through. Remove the skillet from heat and stir in the cooked rice. Divide the filling mixture evenly among the zucchini boats, pressing gently to pack it in. Top each boat with shredded cheddar cheese. Bake in the preheated oven for 20-25 minutes until the zucchini is tender and the cheese is melted and bubbly. Remove from the oven and garnish with diced avocado and chopped cilantro. Serve with lime wedges on the side. Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes Servings: 4 servings #zucchiniboats #mexicanfood #vegetarian #healthyrecipe #burritobowls #easydinner #glutenfree #delicious #foodie #homemade #avocado #cheesy #yum #dinnerideas #freshingredients #cookingathome #foodphotography #tasty #quickrecipe #mealprep
Savory Stuffed Zucchini Boats with Chicken Sausage Satisfy your craving for a hearty and healthy dinner with these Savory Stuffed Zucchini Boats with Chicken Sausage! 🥒🍗 Packed with flavor and protein, they're perfect for a quick weeknight meal or weekend dinner party. Ingredients: 4 medium zucchinis 1 tablespoon olive oil 4 chicken sausages, casings removed 1 onion, diced 2 cloves garlic, minced 1 bell pepper, diced 1/2 cup cherry tomatoes, halved 1/4 cup grated Parmesan cheese Salt and pepper to taste Chopped fresh parsley, for garnish (optional) Directions: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside. Cut the zucchinis in half lengthwise and scoop out the seeds and flesh, leaving about 1/4-inch thick shells. Place the zucchini halves on the prepared baking sheet. Heat olive oil in a large skillet over medium heat. Add the chicken sausage and cook, breaking it up with a spoon, until browned and cooked through. Add the diced onion and minced garlic to the skillet and cook until softened, about 2-3 minutes. Stir in the diced bell pepper and cherry tomatoes, and cook for another 2-3 minutes until the vegetables are tender. Remove the skillet from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste. Spoon the chicken sausage mixture into the hollowed-out zucchini boats, dividing it evenly among them. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the filling is heated through. Garnish with chopped fresh parsley, if desired, before serving. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: Approximately 250 kcal per serving | Servings: 4 servings #stuffedzucchini #zucchiniboats #chickensausage #healthydinner #easyrecipe #glutenfree #lowcarb #delicious #foodie #homemade #weeknightmeal #familyfriendly #mealprep #vegetables #protein
Stuffed Zucchini Ingredients: 4 medium zucchinis 1 pound ground beef 1 onion, chopped 2 cloves garlic, minced 1 red bell pepper, diced 1 cup cooked rice 1 (14.5 ounces) can diced tomatoes, drained 1 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 2 tablespoons olive oil Salt and pepper to taste Fresh parsley for garnish Directions: Preheat oven to 375°F (190°C). Cut each zucchini in half lengthwise and scoop out the seeds, creating zucchini boats. In a skillet, heat olive oil over medium heat. Add chopped onion, minced garlic, and diced bell pepper. Sauté until softened. Add ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Season with salt and pepper to taste. Stir in cooked rice and diced tomatoes, mixing until well combined. Fill each zucchini boat with the beef and rice mixture, pressing down gently. Place stuffed zucchini boats in a baking dish. Sprinkle shredded mozzarella cheese and grated Parmesan cheese over the top. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, until zucchini is tender and cheese is melted and bubbly. Remove foil and broil for an additional 2-3 minutes, until cheese is golden brown. Garnish with fresh parsley before serving. Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Kcal: 320 kcal | Servings: 4 servings #stuffedzucchini #zucchiniboats #stuffedveggies #easydinner #familyfriendly #healthyrecipes #weeknightmeal #homemadefood #comfortfood #delicious #foodie #foodlove #homecooking #freshingredients #dinnerideas #recipeoftheday
Three-Cheese Zucchini Boats Gourmet Stuffed Zucchini with a Three-Cheese Blend Ingredients: 4 medium zucchini, halved lengthwise 1 tablespoon olive oil 1/2 cup onion, finely chopped 2 cloves garlic, minced 1 cup marinara sauce 1/2 cup ricotta cheese 1/4 cup mozzarella cheese, shredded 1/4 cup Parmesan cheese, grated 1 egg 1 tablespoon fresh basil, chopped Salt and pepper to taste Additional shredded mozzarella for topping Directions: Preheat the oven to 400°F (200°C). Scoop out the insides of the zucchini halves, leaving a 1/4-inch thick shell. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent. In a bowl, mix the sautéed onion and garlic, marinara sauce, ricotta, mozzarella, Parmesan, egg, basil, salt, and pepper. Fill the zucchini boats with the cheese mixture. Place in a baking dish and top with additional mozzarella. Bake for 25 minutes, or until the cheese is bubbly and golden. Broil for the last 2 minutes for a crispy top. Serve hot, garnished with fresh basil. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 180 kcal | Servings: 8 boats #zucchiniboats #threecheese #vegetarian #healthydinner #gourmetvegetables #easyrecipes #comfortfood #italiancuisine #mozzarella #ricotta #icancookchallenge #BOOMchallengeBOOMchallenge #5dishchallenge #saladchallenge #foodlover #easyrecipes #trendingnow #salad #foodpics #delish #easyrecipeschallenge #fruits #easysalad #keepitsimplerecipe #foodlovers #dinner #easy #food #viralpost #boomchallenge
Egg and Sun-Dried Tomato Stuffed Zucchini Ingredients: 4 medium zucchinis 8 large eggs 1/2 cup sun-dried tomatoes, chopped 1/4 cup feta cheese, crumbled 1/4 cup fresh basil, chopped Salt and pepper to taste Olive oil for drizzling Directions: Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the seeds to create a hollow space. Place the zucchini halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for about 15-20 minutes until slightly tender. Crack an egg into each zucchini half, then sprinkle with sun-dried tomatoes, feta cheese, and basil. Return to the oven and bake for an additional 10-15 minutes, or until the eggs are set to your liking. Season with salt and pepper to taste and serve immediately. Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes Kcal: 250 kcal per serving | Servings: 4 servings #zucchiniboats #mediterraneanbreakfast #healthyrecipes #glutenfree #vegetarian #easybreakfast #brunchideas #foodie #homemade #nutrition #tasty #delicious #eggrecipes #sun-driedtomatoes #fetacheese
Love pizza but trying to eat healthier? Try our Pizza Stuffed Zucchini Boats! They're loaded with all your favorite pizza toppings but with a nutritious twist. Easy to make and perfect for a quick weeknight dinner. #zucchiniboats #pizza #healthyrecipes
Saucy Stuffed Zucchini Ingredients: - 4 medium zucchini - 1 lb ground beef - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 bell pepper, diced - 1 cup marinara sauce - 1/2 cup shredded mozzarella cheese - 1/4 cup grated Parmesan cheese - Salt and pepper, to taste - Fresh parsley, chopped (for garnish) Directions: 1. Preheat oven to 375°F (190°C). 2. Cut the zucchini in half lengthwise and scoop out the centers, leaving about 1/4 inch of flesh on the skins to create "boats." Set aside the scooped zucchini flesh. 3. In a skillet over medium-high heat, brown the ground beef with onion and garlic until beef is no longer pink and onion is translucent. 4. Add diced bell pepper and reserved zucchini flesh to the skillet. Cook for 3-4 minutes until vegetables are tender. 5. Stir in marinara sauce and season with salt and pepper to taste. Simmer for 5 minutes. 6. Place the zucchini boats in a baking dish. Spoon the beef mixture evenly into the zucchini boats. 7. Sprinkle mozzarella and Parmesan cheese over the stuffed zucchini. 8. Cover the baking dish with foil and bake for 25 minutes. 9. Remove foil and bake for an additional 5-7 minutes, or until cheese is melted and bubbly. 10. Garnish with chopped parsley before serving. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: 320 kcal | Servings: 4 servings #stuffedzucchini #zucchiniboats #zucchinirecipes #easydinners #familymeals #groundbeefrecipes #weeknightdinner #healthyrecipes #vegetablestuffed #cheesygoodness #bakedzucchini #comfortfood #homemade #dinnerideas #kidfriendlymeals #mealprep
Bringing the garden to your dinner table with these Zesty Zucchini Boats! Loaded with savory meat sauce and melted cheese, it's comfort food with a fresh twist. 🌱🧀 #healthyrecipes #zucchinirecipes #homecooking #dinnertime #easydinner #foodphotography #tasty #mealprep #vegetablegarden Ingredients: 4 medium zucchini 1 pound ground beef 1/2 cup onion, finely diced 2 cloves garlic, minced 1 cup marinara sauce 1 teaspoon Italian seasoning Salt and pepper to taste 1/2 cup bread crumbs 1/2 cup grated Parmesan cheese 1 cup shredded mozzarella cheese Fresh parsley for garnish Directions: Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Kcal: 320 kcal per serving | Servings: 4 servings Preheat oven to 375°F (190°C). Halve zucchini lengthwise and scoop out the flesh to create boats, leaving about 1/4 inch shell. In a skillet over medium heat, cook ground beef, onion, and garlic until meat is browned; drain excess fat. Stir in marinara sauce, Italian seasoning, salt, and pepper. Fill each zucchini boat with the beef mixture. Combine bread crumbs and Parmesan cheese; sprinkle over the beef-filled zucchini. Place stuffed zucchini in a baking dish. Cover with foil and bake for 20 minutes. Uncover, top each zucchini boat with mozzarella cheese, and bake for an additional 5 minutes or until cheese is melted and bubbly. Garnish with fresh parsley before serving. #zucchiniboats #stuffedzucchini #healthydinner #gardenfresh #easyrecipes #weeknightmeals #comfortfood #italiancuisine #cheesygoodness #foodie #delicious #nutritious #homemade #familydinner #vegetablelove
Dive into flavor with our 😍Stuffed Zucchini Boats😍 - a deliciously healthy dinner option packed with savory goodness! 🚤🥒 Recipe: Ingredients: 4 medium zucchinis 1 pound ground turkey 1 cup marinara sauce 1 cup shredded mozzarella cheese 1/2 cup grated Parmesan cheese 1/2 cup diced onion 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon dried basil Salt and pepper to taste Fresh parsley, chopped, for garnish Directions: Preheat oven to 400°F (200°C). Grease a baking dish and set aside. Cut the zucchinis in half lengthwise and scoop out the seeds to create a hollow center, resembling boats. Place the hollowed zucchinis in the prepared baking dish. In a skillet over medium heat, cook the ground turkey until browned and cooked through, breaking it up with a spoon as it cooks. Add the diced onion and minced garlic to the skillet with the turkey, and cook for an additional 2-3 minutes until softened. Stir in the marinara sauce, dried oregano, dried basil, salt, and pepper, and let the mixture simmer for 5-7 minutes. Spoon the turkey mixture evenly into the hollowed zucchini boats. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top of each zucchini boat. Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the cheese is melted and bubbly. Remove the foil and broil for an additional 2-3 minutes until the cheese is golden brown and slightly crispy. Garnish with chopped fresh parsley before serving. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Servings: 4 servings #zucchiniboats #stuffedzucchini #healthydinner #lowcarbrecipes #easyrecipes #glutenfree #familyfriendly #kidapproved #weeknightmeal #homemade #comfortfood #delicious #foodie #foodphotography #foodstagram #foodlover #yum
Mediterranean Stuffed Zucchini Boats with Tangy Quinoa and Fresh Herbs ### Ingredients: - 4 zucchinis - 1 cup quinoa - 2 cups vegetable broth - 1 tablespoon olive oil - 1 onion, finely diced - 2 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1/2 cup Kalamata olives, chopped - 1/4 cup fresh parsley, chopped - 1/4 cup crumbled feta cheese (optional) - Salt and pepper to taste ### Directions: 1. Preheat oven to 375°F (190°C). 2. Cut the zucchinis in half lengthwise and scoop out the seeds to create a hollow center. 3. Rinse quinoa under cold water, then combine with vegetable broth in a saucepan. 4. Bring to a boil, then reduce heat and simmer for 15-20 minutes until quinoa is cooked and liquid is absorbed. 5. In a skillet, heat olive oil over medium heat. Add onion and garlic, cook until softened. 6. Stir in cherry tomatoes, olives, and cooked quinoa. Cook for another 2-3 minutes. 7. Remove from heat and stir in parsley. Season with salt and pepper. 8. Spoon the quinoa mixture into the hollowed-out zucchini halves. 9. Place stuffed zucchinis in a baking dish and bake for 20-25 minutes until zucchinis are tender. 10. If desired, sprinkle feta cheese over the top and return to the oven for an additional 5 minutes until cheese is melted. Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes Kcal: 280 kcal | Servings: 4 servings #vegetarian #mediterraneanfood #healthyrecipes #zucchiniboats #stuffedzucchini #quinoarecipes #meatlessmonday #vegetarianeats #plantbasedmeal #easydinners #homemadefood #cookingathome #healthyeating #vegetariancooking #freshingredients
Zesty Chicken Enchilada Zucchini Vessels Ingredients: 4 large zucchini 2 cups cooked chicken, shredded 1 cup enchilada sauce 1 onion, diced 2 cloves garlic, minced 1 cup black beans, drained and rinsed 1 cup corn kernels 1 cup shredded cheddar cheese 1 tablespoon olive oil Salt and pepper to taste Fresh cilantro, chopped (for garnish) Directions: Preheat oven to 375°F (190°C). Slice the zucchini in half lengthwise and scoop out the seeds to create a hollow center, resembling a boat. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until soft. Add the shredded chicken, black beans, corn, and enchilada sauce to the skillet. Cook for 5-7 minutes until well combined. Season the mixture with salt and pepper to taste. Fill the zucchini boats with the chicken mixture and place them on a baking tray. Sprinkle shredded cheddar cheese over the top of each stuffed zucchini. Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly. Garnish with fresh cilantro before serving. Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes Kcal: 350 kcal | Servings: 4 servings #chickenenchilada #zucchiniboats #healthydinner #lowcarbrecipe #familymeal #easydinner #weeknightmeal #comfortfood #homemadecooking #enchiladas #zucchinirecipes #cheesygoodness #glutenfree #mealprep #cookingathome #dinnerideas #simplerecipes #quickmeals #healthyeating #savorybites
Flavorful Zucchini Boats Stuffed with Savory Ground Beef Introduction: Dive into a delectable journey of flavors with our zucchini boats filled with savory ground beef. This dish combines the freshness of zucchini with the richness of perfectly seasoned beef, creating a wholesome meal that's both satisfying and nutritious. Ingredients: 4 medium zucchinis 1 pound lean ground beef 1 onion, finely chopped 2 cloves garlic, minced 1 bell pepper, diced 1 cup diced tomatoes 1 teaspoon dried oregano 1 teaspoon dried basil Salt and pepper to taste 1 cup shredded mozzarella cheese Directions: Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper. Cut the zucchinis in half lengthwise and scoop out the seeds and flesh, leaving about ¼ inch of flesh intact. In a skillet over medium heat, cook the ground beef, onion, garlic, and bell pepper until the beef is browned and the vegetables are tender. Stir in the diced tomatoes, oregano, basil, salt, and pepper, and cook for an additional 5 minutes. Fill each zucchini half with the beef mixture and place them in the prepared baking dish. Sprinkle the tops with shredded mozzarella cheese. Bake in the preheated oven for 20-25 minutes or until the zucchinis are tender and the cheese is melted and bubbly. How to Prepare: Start by preheating your oven and preparing the zucchinis. Cook the ground beef with onions, garlic, and bell pepper until browned. Add diced tomatoes and seasonings, then stuff the zucchini halves. Top with cheese and bake until golden and bubbly. Preparation Time: Preparation: 15 minutes Cooking: 25 minutes Total: 40 minutes Servings: This recipe serves 4 people. Conclusion: Zucchini boats with ground beef offer a delicious and nutritious meal option that's easy to prepare and customizable to your taste. With a hearty filling of seasoned beef nestled in tender zucchini, this dish is sure to become a family favorite. Enjoy the wholesome goodness of these flavorful zucchini boats for a satisfying dinner any day of the week! #recipe #zucchiniboats #groundbeef #easyrecipes #healthyfood #homemade #cookingathome #familydinner #foodie #delicious #mealideas
𝗜 𝗻𝗲𝗲𝗱 𝘆𝗼𝘂𝗿 𝗼𝗽𝗶𝗻𝗶𝗼𝗻𝘀 𝗽𝗹𝗲𝗮𝘀𝗲 𝘀𝗮𝘆 𝘆𝘂𝗺𝗺𝘆 𝗼𝗿 𝘀𝗼𝗺𝗲𝘁𝗵𝗶𝗻𝗴 𝗱𝗼𝗻'𝘁 𝗯𝗿𝗲𝗮𝗸 𝗺𝘆 𝗵𝗲𝗮𝗿𝘁 😍😍 𝘁𝗵𝗮𝗻𝗸 𝘆𝗼𝘂 Meatball Zucchini Boats - OMG😱 DON'T LOSE THIS😋 Zesty Meatball-Stuffed Zucchini Canoes Ingredients: 4 large zucchinis, halved lengthwise 1 lb ground beef or turkey 1/4 cup breadcrumbs 1/4 cup grated Parmesan cheese 1 egg 2 cloves garlic, minced 1 teaspoon Italian seasoning Salt and pepper to taste 1 cup marinara sauce 1 cup shredded mozzarella cheese Fresh basil for garnish Directions: Preheat the oven to 375°F (190°C). Scoop out the insides of the zucchini halves to create a "boat" and set aside the scooped flesh for another use. In a bowl, mix together ground meat, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper until well combined. Form small meatballs from the mixture and place them in the zucchini boats. Spoon marinara sauce over the meatballs and sprinkle with shredded mozzarella. Bake for 25-30 minutes or until the zucchini is tender and the cheese is bubbly and golden. Garnish with fresh basil before serving. Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Kcal: 320 kcal | Servings: 4 servings #zucchiniboats #meatballmagic #lowcarblove #healthydinner #easyrecipes #familyfavorite #italianinspired #weeknightdinner #cheesygoodness #homecooking #comfortfood
Available Now: ( Click link in bio ) https://bit.ly/43GJGtm Step into the healing kitchen of Monica, Hannah, and Miya Maciel as they unveil the art of crafting Mucus-Free Baked Zucchini Boats, a dish that sings the praises of Arnold Ehret's Mucusless Diet Healing System. In this episode, Professor Spira will provide a spirited introduction to this recipe, highlighting its role as a transitional mediator between cleaner cooked or raw mucus-free menus and higher levels of fruit dieting and fasting. As Professor often says, not all cooked foods are created equal, and some gently cooked mucus-free foods are not the same as McDonalds or Burger King! Many people miss out on these important levels of transitional Mucus-free eating and get obsessed with dietary extremes! 🍅🥗🍽 Witness the transformation of humble zucchinis into delicious vessels of culinary delight, brimming with ingredients that promise to gently cleanse and rejuvenate your system 🤤 This dish isn't merely food; it's a testament to the power of eating in harmony with nature's laws. For the seekers of dietary transformation and the aficionados of wholesome living, these Baked Zucchini Boats are a beacon of inspiration, guiding you towards a life of vitality and purity. Join us as we navigate the flavors of healthful eating, one mucus-free recipe at a time. Download the Zucchini Boats Recipe Infographic Right Here for Free on Our Blog Post: https://bit.ly/43GJGtm #ZucchiniBoats #Mucusfree #ProfessorSpira #MonicasMucusfreeKitchen #MucusfreeKitchen #TransitionDiet #MDHS #MonicaHannahMiyaMaciel
𝗜 𝗻𝗲𝗲𝗱 𝘆𝗼𝘂𝗿 𝗼𝗽𝗶𝗻𝗶𝗼𝗻𝘀 𝗽𝗹𝗲𝗮𝘀𝗲 𝘀𝗮𝘆 𝘆𝘂𝗺𝗺𝘆 𝗼𝗿 𝘀𝗼𝗺𝗲𝘁𝗵𝗶𝗻𝗴 𝗱𝗼𝗻'𝘁 𝗯𝗿𝗲𝗮𝗸 𝗺𝘆 𝗵𝗲𝗮𝗿𝘁 😍😍 𝘁𝗵𝗮𝗻𝗸 𝘆𝗼𝘂 Saucy Stuffed Zucchini Zesty Beef and Tomato Stuffed Zucchini Boats Ingredients: 4 medium zucchini, halved 1/2 pound lean ground beef 1/2 cup onion, finely chopped 1 clove garlic, minced 1 cup tomatoes, diced 1/2 cup red bell pepper, diced 1/4 cup breadcrumbs 1/4 cup Parmesan cheese, grated 1 tablespoon Italian seasoning Salt and pepper to taste 1 cup marinara sauce 1/2 cup mozzarella cheese, shredded Directions: Preheat the oven to 375°F (190°C). Scoop out the center of the zucchini halves to create boats, using a spoon. Chop the scooped-out flesh and set aside. In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is tender. Add the chopped zucchini flesh, tomatoes, bell pepper, breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper to the skillet. Cook for an additional 5 minutes. Fill the zucchini boats with the beef mixture. Place in a baking dish. Pour the marinara sauce over the stuffed zucchini. Sprinkle with mozzarella cheese. Bake for 25 minutes, or until the zucchini is tender and the cheese is bubbly and golden. Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes Kcal: 320 kcal | Servings: 4 servings #stuffedzucchini #zucchiniboats #healthydinner #lowcarb #homecooking #comfortfood #italiancuisine #mealprep #familydinner #easyrecipes #weeknightdinner #dinnerideas #healthyrecipes #vegetablegarden #gardenfresh #homemademeals
3 Cheese Zucchini Boats Ingredients: • 4 medium zucchinis, halved lengthwise • 1 cup ricotta cheese • 1/2 cup mozzarella cheese, shredded • 1/4 cup Parmesan cheese, grated • 1 egg, lightly beaten • 1 teaspoon garlic, minced • 1 tablespoon fresh basil, chopped • Salt and pepper to taste • 1 cup marinara sauce • Additional basil for garnish Directions: Preheat your oven to 375°F (190°C). Scoop out the center of each zucchini half using a spoon to create a “boat”. In a bowl, mix together ricotta cheese, half of the mozzarella, Parmesan cheese, egg, garlic, and basil. Season with salt and pepper. Fill each zucchini boat with the cheese mixture. Place the filled boats in a baking dish. Spoon marinara sauce over the boats, then sprinkle the remaining mozzarella cheese on top. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown. Garnish with additional basil before serving. Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes Kcal: 250 kcal (per serving, based on 4 servings) | Servings: 4 servings #ZucchiniBoats #ThreeCheese #VegetarianDish #HealthyEating #ItalianCuisine #HomeCooking #EasyRecipes #CheesyGoodness #VegetableRecipes #DinnerIdeas #ComfortFood #MealPrep #FreshHerbs #NutritiousMeals #KitchenCreativity #FoodieDelight #WeeknightDinners
🧀🥒 3-Cheese Zucchini Boats 🥒🧀 Ingredients: 🧀🥒 4 medium zucchinis 1 cup ricotta cheese 1/2 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano Salt and pepper to taste 1 cup marinara sauce Fresh basil leaves, chopped, for garnish Instructions: 🍴🥣 Preheat your oven to 400°F (200°C). Grease a baking dish with cooking spray. Slice the zucchinis in half lengthwise and scoop out the flesh, leaving about 1/4 inch of the zucchini shell. In a bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, garlic powder, dried oregano, salt, and pepper. Fill each zucchini boat with the cheese mixture. Pour marinara sauce evenly over the stuffed zucchini boats. Place the filled zucchini boats in the prepared baking dish. Cover the dish with foil and bake for 25-30 minutes, or until the zucchini is tender and the cheese is melted and bubbly. Remove the foil and bake for an additional 5 minutes to lightly brown the cheese. Garnish with chopped fresh basil leaves before serving. #ZucchiniBoats #CheeseRecipes #VegetarianDishes #BakedZucchini #HealthyEating #EasyMeals #ComfortFood #FoodieFavorites
Garden Fresh Delight: Veggie Lasagna Zucchini Boats Detailed Recipe & Step By Step Instruction Here 👇 📋 Ingredients: 4 medium zucchinis 1 tablespoon olive oil 1/2 onion, chopped 2 cloves garlic, minced 1 bell pepper, diced 1 cup mushrooms, sliced 1 cup marinara sauce 1 cup part-skim ricotta cheese 1 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 1/4 cup fresh basil, chopped Salt and pepper, to taste 📝Instructions: 1️⃣ Preheat the oven to 400°F (200°C). 🔥🍽️ 2️⃣ Cut each zucchini in half lengthwise and scoop out the seeds to create a hollow center, forming "boats." 🥒🛶 3️⃣ Place the zucchini boats in a baking dish, cut side up. 🍽️🥒 4️⃣ In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes. 🥄🧅🧄 5️⃣ Add the diced bell pepper and sliced mushrooms to the skillet, and cook for an additional 3-4 minutes, or until the vegetables are tender. 🌶️🍄 6️⃣ Stir in the marinara sauce and cook for 1-2 minutes, allowing the flavors to meld. 🥫🍽️ 7️⃣ In a small bowl, mix together the ricotta cheese, half of the shredded mozzarella cheese, half of the grated Parmesan cheese, and chopped basil. Season with salt and pepper to taste. 🧀🌿 8️⃣ Spoon the vegetable mixture evenly into each zucchini boat, then top with dollops of the ricotta mixture. 🥒🧀 9️⃣ Sprinkle the remaining shredded mozzarella and grated Parmesan cheeses over the top of each zucchini boat. 🧀🍽️ 🔟 Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. 🔥🛶 1️⃣1️⃣ Remove the foil and bake for an additional 10-15 minutes, or until the zucchini is tender and the cheese is melted and bubbly. 🍽️🔥 1️⃣2️⃣ Garnish with additional fresh basil before serving, if desired. 🌿🛶 Yield: This recipe yields delicious Garden Fresh Delight: Veggie Lasagna Zucchini Boats, perfect for a wholesome and satisfying meal. #zucchiniboats #vegetarian #lasagna #healthyrecipes #lowcarb #glutenfree #mealprep #foodphotography #homemade #gardenfresh
Once you give it a try, be sure to pass it on!😘 ******Zucchini Taco Boats****** _____Recipe_____ **Ingredients:** - 4 large zucchinis - 1 lb ground beef - 1 tablespoon olive oil - 1 onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced - 1 cup corn kernels - 1 can (15 oz) black beans, drained and rinsed - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon paprika - Salt and pepper to taste - 1 cup shredded cheddar cheese - 1/4 cup chopped fresh cilantro - Lime wedges, for serving **Directions:** 1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. Cut the zucchinis in half lengthwise, then use a spoon to scoop out the seeds, creating a hollowed-out "boat" shape. Place the zucchini boats on the prepared baking sheet. 3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute. 4. Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. 5. Stir in the diced bell pepper, corn kernels, black beans, chili powder, ground cumin, paprika, salt, and pepper. Cook for another 5 minutes, until the vegetables are tender and the flavors are well combined. 6. Spoon the beef mixture into the hollowed-out zucchini boats, dividing it evenly among them. 7. Sprinkle the shredded cheddar cheese over the top of each zucchini boat. 8. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly. 9. Remove from the oven and sprinkle with chopped cilantro. Serve hot, with lime wedges on the side. **Prep Time:** 15 minutes | **Cooking Time:** 35 minutes | **Total Time:** 50 minutes | **Kcal:** 320 kcal | **Servings:** 4 #zucchiniboats #tacobowls #mexicanfood #easyrecipes #weeknightdinner #glutenfree #healthycooking #kidfriendly #comfortfood #foodphotography #foodie #yum #homemade #cookingathome #dinnerideas #delicious
Easy Banana Cream Pie Craving something cheesy and satisfying? Try these Cheesy Italian Chicken Stuffed Zucchini Boats - they're easy to make and oh so delicious! 😋🧀🍗 Ingredients: - 4 medium zucchinis - 2 chicken breasts, cooked and shredded - 1 cup marinara sauce - 1 cup shredded mozzarella cheese - 1/4 cup grated Parmesan cheese - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Fresh chopped parsley, for garnish Directions: 1. Preheat oven to 400°F (200°C). 2. Cut each zucchini in half lengthwise and scoop out the seeds to form a boat shape. 3. In a bowl, combine the shredded chicken, marinara sauce, dried oregano, dried basil, salt, and pepper. Mix well. 4. Fill each zucchini boat with the chicken mixture. 5. Place the filled zucchini boats in a baking dish. 6. Top each boat with shredded mozzarella and grated Parmesan cheese. 7. Cover the baking dish with foil and bake for 20 minutes. 8. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown. 9. Garnish with fresh chopped parsley before serving. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 320 kcal | Servings: 4 servings #zucchiniboats #stuffedzucchini #chickenrecipes #Italiancuisine #easydinners #weeknightmeals #cheesygoodness #homemadefood #comfortfood #healthycooking #lowcarbrecipes #glutenfreemeals #deliciousdinner #foodphotography #foodiefavorites #lowcarblifestyle #zucchinirecipes #healthyeating #chickenparm #dinnerideas #easyrecipes #foodphotography #foodbloggers #homecooking #deliciousness #tastyfood #foodlover #healthychoices #glutenfree #weeknightdinners #cheeseplease
Zucchini Delight 🥦🌱, A Flavorful Vegetarian Dish That Surpasses Expectations Ingredients: - 4 medium zucchinis - 1 tablespoon olive oil - 1 onion, finely chopped - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 cup cooked quinoa - 1 cup black beans, drained and rinsed - 1 cup corn kernels (fresh, frozen, or canned) - 1 teaspoon chili powder - 1 teaspoon ground cumin - Salt and pepper to taste - 1/2 cup shredded cheese (optional) - Fresh cilantro, chopped, for garnish - Lime wedges, for serving Directions: 1. Preheat the oven to 400°F (200°C). 2. Cut the zucchinis in half lengthwise and scoop out the seeds to create boats. 3. Place the zucchini boats on a baking sheet lined with parchment paper. 4. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes. 5. Add the diced bell peppers to the skillet and cook for another 2-3 minutes. 6. Stir in the cooked quinoa, black beans, corn kernels, chili powder, cumin, salt, and pepper. Cook for an additional 2-3 minutes until heated through. 7. Spoon the quinoa mixture evenly into the zucchini boats. 8. If using cheese, sprinkle it over the top of the filled zucchini boats. 9. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the filling is heated through. 10. Garnish with fresh cilantro and serve with lime wedges on the side. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes #vegetarian #zucchini #meatless #healthyfood #easyrecipe #weeknightdinner #vegetarianrecipes #plantbased #quinoa #blackbeans #corn #delicious #homemade #foodie #healthyeating #nutritious #tasty #quickandeasy #meatfree #zucchiniboats
Three-Cheese Zucchini Boats Whip up these Three-Cheese Zucchini Boats for a cheesy, comforting dinner that's easy to make and satisfying. Perfect for any night of the week! 🍴🧀🌿 #cheesygoodness #vegetarianrecipes #easydinnerideas **Ingredients:** - 4 medium zucchini, halved lengthwise - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, grated - 1 egg - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1 cup marinara sauce - Fresh basil for garnish **Directions:** 1. Preheat oven to 375°F (190°C). 2. Scoop out the center of each zucchini half to make a "boat," leaving about 1/4 inch of zucchini along the sides. 3. In a bowl, mix together the ricotta, half of the mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. 4. Fill each zucchini boat with the cheese mixture and place in a baking dish. 5. Spoon marinara sauce over each filled zucchini boat. 6. Sprinkle the remaining mozzarella cheese on top of the marinara sauce. 7. Bake for 25-30 minutes, or until the cheese is golden and bubbly. 8. Garnish with fresh basil before serving. Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Kcal: 320 kcal | Servings: 4 servings #zucchiniboats #healthydinner #vegetarian #lowcarb #cheeselover #italiancuisine #easyrecipes #familydinner #meatlessmonday #kitchendiaries #homemadecooking #comfortfood #quickmeals #foodiefeature #healthyeats
Stuffed Zucchini 😋😋😋😋 Ingredients: 4 medium zucchini 1 pound ground turkey 1 small onion, diced 2 cloves garlic, minced 1 cup marinara sauce 1 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 1 teaspoon Italian seasoning Salt and pepper to taste Olive oil for drizzling Directions: Preheat the oven to 375°F (190°C). Slice zucchini in half lengthwise and scoop out the seeds to create a hollow space. Drizzle the zucchini halves with olive oil and season with salt and pepper. Place them on a baking sheet. In a skillet, cook the ground turkey, onion, and garlic until the meat is browned and the onions are translucent. Stir in marinara sauce and Italian seasoning, and cook for another 5 minutes. Fill each zucchini half with the turkey mixture, then top with mozzarella and Parmesan cheeses. Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly. Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes Kcal: 220 kcal | Servings: 8 halves #stuffedzucchini #healthydinner #lowcarb #easyrecipes #comfortfood #zucchiniboats #italianflavors #homemademeals #cheesygoodness #weeknightdinner #quickmeals #familyfavorites #healthyeats #flavorful #savorydishes
🍗🥒 Dive into flavor with Buffalo Chicken Zucchini Boats! 🥒🍗 Satisfy your cravings with these zesty zucchini boats filled with tender buffalo chicken goodness. Check out the recipe below: Ingredients: 3 zucchini (cut in half) 2 chicken breasts 1 cup buffalo sauce 1/2 cup chicken broth 1/4 cup red onion 1/4 cup green onion 1/3 cup plain Greek yogurt 1 tsp garlic powder 1/4 tsp sea salt 1/2 cup pepper jack cheese Garnish: red pepper flakes, green onion, ranch dressing Instructions: 1️⃣ Prepare crockpot shredded chicken by adding chicken breast, chicken broth, and buffalo sauce to your crockpot. Cook on high for 4+ hours until you can shred with a fork. 2️⃣ Preheat oven to 400 degrees. 3️⃣ Cut zucchini in half and scoop out inside (leaving a little remaining around the edges). 4️⃣ In a bowl, combine buffalo chicken, Greek yogurt, green onion, red onion, and spices. Mix to combine. 5️⃣ Place buffalo chicken mixture into each zucchini. 6️⃣ Bake for 22-24 minutes. 7️⃣ Top with desired amount of pepper jack cheese and place back in the oven for 2 minutes or until melted. 8️⃣ Top with green onion, red pepper flakes, and a drizzle of ranch dressing. #BuffaloChickenZucchiniBoats #FlavorfulRecipe #HealthyEating #EasyCooking #ZucchiniBoats #BuffaloChicken #FamilyFavorite #FoodieDelight #RanchDressing #SpicyFood 🌶️🧀
Get ready to savor the flavor with these delicious Pizza Stuffed Zucchini Boats! 🍕🥒 Loaded with marinara sauce, gooey cheese, and all your favorite pizza toppings, they're a tasty twist on a classic favorite! Savor the Flavor: Pizza Stuffed Zucchini Boats Prep Time: 10 minutes | Cook Time: 20-25 minutes | Total Time: 30-35 minutes #zucchiniboats #pizzastuffed #vegetarian #easyrecipes #weeknightdinner #ZucchiniBoats #PizzaNight #WeeknightDinner #EasyRecipes #FamilyFavorite
Buffalo Chicken Zucchini Boats Spicy Buffalo Chicken Zucchini Boats with Creamy Avocado Dressing Recipe Ingredients: 4 large zucchinis 2 cups shredded cooked chicken 1/2 cup buffalo sauce 1/4 cup crumbled blue cheese 1/4 cup chopped green onions 1/4 cup diced celery 1/4 cup ranch dressing Salt and pepper, to taste Cooking spray Directions: Preheat oven to 400°F (200°C). Cut each zucchini in half lengthwise and scoop out the seeds to create a hollow center. In a mixing bowl, combine shredded chicken and buffalo sauce until well coated. Fill each zucchini boat with the buffalo chicken mixture, then sprinkle with crumbled blue cheese, chopped green onions, and diced celery. Place the filled zucchini boats on a baking sheet lined with parchment paper. Season with salt and pepper to taste. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the filling is heated through. Remove from the oven and drizzle with ranch dressing before serving. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 215 kcal | Servings: 4 servings #ketorecipe #lowcarb #buffalochicken #zucchiniboats #spicyfood #healthyrecipe #easycooking #glutenfree #mealprep #chickenrecipes #ketogenic #highprotein #ketolifestyle #healthyeating #fitfood #lowcarbdiet #weightloss #cleaneating #fitnessfood #healthyliving
Happy Good Friday! 🌟 Not a fan of fish for your Friday meal? Why not try out some delicious Zucchini Boats instead? Oven-roasted zucchini stuffed with crunchy chickpeas, sautéed plant-based ground beef, vegan cheddar, and rustic marinara, served with oven-roasted potatoes. A delicious and satisfying alternative for your Good Friday dinner! 🍽️ #GoodFriday #MeatlessFriday #ZucchiniBoats #DeliciousDinner
Zucchini boats make an easy weeknight meal - they're ready in about 30 minutes. Plus, these chicken bacon ranch zucchini boats are filled with flavor and made with just five ingredients. Full recipe: https://zucchinizone.com/chicken-bacon-ranch-zucchini-boats/ #zucchiniboats #chickenbaconranch #dinnerideas
Dinner tonight? These Three-Cheese Zucchini Boats are a must-try! 🧀🚤 Fresh, flavorful, and oh-so cheesy! Recipe ⬇️ Ingredients: 4 medium zucchini 1 cup ricotta cheese 1/2 cup mozzarella cheese, shredded 1/4 cup Parmesan cheese, grated 1 egg 1 teaspoon garlic, minced 1 tablespoon fresh basil, chopped 1 tablespoon fresh parsley, chopped Salt and pepper to taste 1 cup marinara sauce Additional shredded mozzarella cheese for topping Directions: Preheat oven to 375°F (190°C). Slice the zucchini in half lengthwise and scoop out the insides to create boats. Place these in a baking dish. In a bowl, mix together ricotta, mozzarella, Parmesan, egg, garlic, basil, parsley, salt, and pepper. Fill each zucchini boat with the cheese mixture. Top with marinara sauce and sprinkle additional mozzarella cheese on top. Bake for 25-30 minutes, or until the cheese is bubbly and the zucchini is tender. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 320 kcal | Servings: 4 servings #zucchiniboats #vegetarian #cheeselovers #healthydinner #easyrecipes #familymeal #weeknightdinner #lowcarb #comfortfood #homemade #gourmetathome #vegetablegarden #seasonaleating #quickmeals #italiancuisine
Zucchini Boats with Chicken Hearty Chicken-Stuffed Zucchini Vessels Recipe: Ingredients: 4 large zucchinis, halved and seeds removed 2 cups cooked chicken, shredded 1 cup mozzarella cheese, shredded 1/2 cup Parmesan cheese, grated Salt and black pepper to taste 2 tablespoons olive oil 1 cup mushrooms, sliced 1 can (10.75 ounces) mushroom soup Directions: Preheat the oven to 425°F (220°C). Prepare the zucchinis and set them aside on a baking sheet. In a bowl, combine the shredded chicken, mozzarella cheese, and Parmesan cheese. Season with salt and pepper. Fill each zucchini half with the chicken and cheese mixture. Bake in the preheated oven for 20 to 30 minutes, until the zucchini is tender. While the zucchini is baking, heat the olive oil in a pan over medium-high heat and sauté the mushrooms until soft, about 5 minutes. Warm the mushroom soup in a pot over medium-low heat. Stir the sautéed mushrooms into the warmed soup. Once the zucchini boats are baked, spoon the mushroom soup mixture over them and serve. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: Estimated 320 kcal | Servings: 4 servings #zucchiniboats #healthydinner #chickenrecipes #quickmeals #weeknightdinner #lowcarb #comfortfood #easyrecipes #homemade #dinnerideas #icancookchallenge #BOOMchallengeBOOMchallenge #5dishchallenge #saladchallenge #foodlover #easyrecipes #trendingnow #salad #foodpics #delish #easyrecipeschallenge #fruits #easysalad #keepitsimplerecipe #foodlovers #dinner #easy #food #viralpost #boomchallenge
Zucchini boats are delicious, versatile, and have wonderfully fresh flavors. They can be enjoyed as a plant-based main meal or eaten as a side dish to a meat-based main course. Link in bio. https://www.thegraciouspantry.com/mediterranean-zucchini-boats-recipe/ #zucchiniboats #stuffedzucchini #mediterraneanzucchiniboats #vegetables #cleaneating #eatclean #vegetablerecipes #healthyrecipes #healthyrecipe
Cheeseburger zucchini boats make a great weeknight meal and are ready in about 30 minutes with minimal prep involved. Full recipe: https://zucchinizone.com/cheeseburger-zucchini-boats/ #zucchiniboats #dinnerideas #cheeseburgerday
Zucchini Boats 🥒🧀 #Ingredients: 3 medium zucchinis 1 cup shredded mozzarella cheese 1/2 cup shredded cheddar cheese 1/4 cup grated Parmesan cheese 1/2 cup marinara sauce 1/2 teaspoon garlic powder 1/2 teaspoon dried basil Salt and pepper, to taste Fresh chopped parsley, for garnish (optional) #Directions: Preheat the oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the seeds and pulp, leaving a 1/4-inch thick shell. In a mixing bowl, combine shredded mozzarella, cheddar, and Parmesan cheese. Add garlic powder, dried basil, salt, and pepper. Mix well. Fill each zucchini boat with the cheese mixture, pressing it down gently. Spoon marinara sauce over the top of each zucchini boat. Place the filled zucchini boats on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the cheese is melted and bubbly. Garnish with fresh chopped parsley before serving, if desired. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Kcal: 220 kcal | Servings: 6 servings #zucchiniboats #stuffedzucchini #cheesydelight #vegetarian #easyrecipe #homemade #bakeddish #comfortfood #weeknightdinner #familyfavorite #foodie #cooking #yum #foodphotography #delicious
Zucchini with Chickpea and Mushroom Stuffing Ingredients: 4 large zucchini 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 1 cup mushrooms, chopped 1 (15 ounce) can chickpeas, drained and rinsed 1/2 cup vegetable broth 1 teaspoon ground cumin 1 teaspoon ground coriander Salt and pepper to taste 2 tablespoons fresh parsley, chopped 1/4 cup grated Parmesan cheese Directions: Preheat the oven to 350°F (175°C). Halve the zucchini lengthwise and scoop out the flesh to create boats, leaving about a quarter-inch shell. Chop the scooped-out flesh. Heat olive oil in a skillet over medium heat. Add onion and garlic, and cook until softened. Add the chopped mushrooms and zucchini flesh. Cook until the mushrooms are soft. Stir in chickpeas, vegetable broth, cumin, coriander, salt, and pepper. Cook until most of the liquid has evaporated. Remove from heat and stir in the parsley. Fill the zucchini boats with the chickpea and mushroom mixture. Place in a baking dish. Sprinkle with Parmesan cheese. Bake for 20 minutes, or until the zucchini is tender and the topping is golden. Serve warm, garnished with additional parsley if desired. Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes Kcal: 180 kcal per serving | Servings: 4 servings #zucchiniboats #vegetarianrecipe #healthydinner #chickpearecipes #mushroomdishes #foodie #delicious #easyrecipes #comfortfood #familydinner #nutritious #foodblogger #yum #tasty #quickmeals
Gourmet Stuffed Zucchini with a Mediterranean Twist Ingredients: 4 medium zucchini, halved lengthwise 1 tablespoon olive oil 1/2 cup onion, finely chopped 2 cloves garlic, minced 1 cup cherry tomatoes, halved 1 cup cooked quinoa 1/4 cup feta cheese, crumbled 1 tablespoon fresh basil, chopped Salt and pepper to taste 1/4 cup Parmesan cheese, grated Directions: Preheat oven to 375°F (190°C). Scoop out the center of each zucchini half to create a boat, leaving about 1/4 inch of zucchini along the sides. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes. Mix in cherry tomatoes and cook until they start to soften, about 3 minutes. Remove from heat, then stir in cooked quinoa, feta cheese, basil, salt, and pepper. Fill each zucchini boat with the mixture and place in a baking dish. Sprinkle the tops with Parmesan cheese. Bake for 20-25 minutes, or until zucchini is tender and cheese is golden brown. Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes Kcal: 180 kcal | Servings: 4 servings #zucchiniboats #mediterraneandiet #healthydinner #vegetarianrecipes #fetacheese #quinoa #easyrecipes #healthyeats #gourmetvegetables #stuffedzucchini #dinnertime #nutritiousanddelicious #homecooking #freshingredients #vegetablegarden
Spicy Zucchini Boats with Tomato & Pepper Jack Ingredients: 4 medium zucchinis 1 tablespoon olive oil 1/2 cup onion, finely chopped 2 cloves garlic, minced 1 cup tomatoes, diced 1/2 cup bell pepper, diced 1 teaspoon chili powder 1/2 teaspoon cumin Salt and pepper to taste 1 cup pepper jack cheese, shredded Fresh cilantro, for garnish Directions: Preheat your oven to 375°F (190°C). Slice the zucchinis in half lengthwise and scoop out the insides to create a hollow boat, leaving about 1/4 inch of zucchini flesh. In a skillet over medium heat, heat the olive oil. Add the onion and garlic, sautéing until soft and fragrant. Stir in the tomatoes, bell pepper, chili powder, cumin, salt, and pepper. Cook for about 5 minutes, until the vegetables are just tender. Fill each zucchini boat with the vegetable mixture. Top evenly with the shredded pepper jack cheese. Place the filled zucchini boats on a baking sheet and bake for 20-25 minutes, or until the zucchini is tender and the cheese is bubbly and golden. Garnish with fresh cilantro before serving. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 220 kcal | Servings: 4 servings #zucchiniboats #spicyrecipes #vegetarian #healthydinner #lowcarb #glutenfree #vegetablegarden #cheesy #weeknightdinner #easyrecipes #foodie #delicious #tasty #yum #eathealthy
🥒🌮 Chef John's Taco Stuffed Zucchini Boats 🌮🥒 Detailed Recipe & Step By Step Instruction Here 👇 📋 Ingredients: 🥒 4 large zucchini, halved lengthwise and seeded 🥩 1 tablespoon olive oil 🧅 1/2 cup diced onion 🌶️ 1/2 cup diced bell pepper 🧄 2 cloves garlic, minced 🥩 1 pound ground beef 🧂 1 tablespoon chili powder 🌿 1 teaspoon ground cumin 🍅 1/2 teaspoon dried oregano 🌱 1/2 teaspoon salt 🧅 1/4 teaspoon black pepper 🧀 1 cup shredded Cheddar cheese 🍅 1 cup diced tomatoes 🥗 1/4 cup chopped fresh cilantro 📝Instructions: 1️⃣ Preheat oven to 400 degrees F (200 degrees C). 🔥 2️⃣ Scoop out the insides of the zucchini halves to create a hollow center. Place zucchini boats in a baking dish. 🥒 3️⃣ Heat olive oil in a skillet over medium heat. Cook and stir onion, bell pepper, and garlic until softened, about 5 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain excess grease. 🔪 4️⃣ Stir chili powder, cumin, oregano, salt, and black pepper into the skillet. Cook and stir until flavors combine, about 2 minutes. Remove from heat. 🌶️ 5️⃣ Spoon beef mixture into the hollowed-out zucchini boats. Top with Cheddar cheese and diced tomatoes. 🧀🍅 6️⃣ Bake in the preheated oven until zucchini is tender and cheese is melted, about 25 minutes. Sprinkle with chopped cilantro before serving. 🌿 Notes 💡: ◻️ For a vegetarian option, substitute ground beef with plant-based meat alternative. 🌱 ◻️ You can customize the toppings with your favorite taco ingredients such as salsa, avocado, or sour cream. 🥑🍅🥛 #zucchiniboats #tacorecipe #chefjohn #mexicanfood #dinnerideas
Looking for a delicious keto-friendly meal? Try our Keto Chicken Alfredo Zucchini Boats! Here's how to make them: 1. Preheat the oven to 400°F (200°C). Grease a baking dish. 2. Scoop out the flesh from the center of each zucchini half to create boats. 3. In a bowl, combine cooked shredded chicken and Alfredo sauce. Season with salt and pepper to taste. 4. Fill each zucchini boat with the chicken Alfredo mixture. 5. Sprinkle shredded mozzarella cheese and grated Parmesan cheese over the top of each boat. 6. Place the zucchini boats in the prepared baking dish. 7. Bake for 20-25 minutes until the cheese is melted and bubbly, and zucchini is tender. 8. Sprinkle chopped fresh parsley over the top before serving. Do follow @my.di00chen Enjoy this savory twist on a classic dish! 😋🥒🍗 #keto #lowcarb #chickenalfredo #zucchiniboats #healthycooking #delicious #ketorecipes #easyrecipes #homemadefood #foodphotography
Zesty Mediterranean Stuffed Zucchini Boats Ingredients: 4 medium zucchinis 1 tablespoon olive oil 1 onion, finely chopped 2 cloves garlic, minced 1 red bell pepper, diced 1 yellow bell pepper, diced 1 cup cherry tomatoes, halved 1 cup cooked quinoa 1/2 cup kalamata olives, chopped 1/4 cup crumbled feta cheese (optional) 2 tablespoons chopped fresh parsley Salt and pepper to taste Directions: Preheat oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the flesh, leaving about a 1/4-inch border. Chop the scooped-out flesh and set aside. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened, about 3-4 minutes. Add the diced bell peppers and chopped zucchini flesh to the skillet. Cook until vegetables are tender, about 5 minutes. Stir in cherry tomatoes and cooked quinoa, cook for another 2 minutes. Remove from heat. Stir in chopped olives, crumbled feta cheese (if using), and chopped parsley. Season with salt and pepper to taste. Place the hollowed-out zucchini boats in a baking dish. Spoon the quinoa mixture evenly into each boat. Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, until the zucchinis are tender. Remove foil and bake for an additional 5 minutes, allowing the tops to lightly brown. Serve hot and enjoy! Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 215 kcal | Servings: 4 servings #mediterraneanfood #stuffedzucchini #zucchiniboats #healthyrecipes #vegetarian #easycooking #quinoarecipes #glutenfree #freshingredients #homecooking #foodphotography #foodstyling #deliciousmeal #weeknightdinner #homemade #nutritious #foodie #tasty #foodbloggers #foodlovers
Zesty Turkey Taco Stuffed Zucchini Boats Ingredients: 4 medium zucchinis, cut in half lengthwise 1/2 lb lean ground turkey 1/4 cup onion, minced 1 clove garlic, minced 1/2 cup tomato sauce 1/4 cup water 1/2 tsp chili powder 1/2 tsp cumin 1/2 tsp paprika Salt and pepper to taste 1/4 cup Mexican cheese blend, shredded Fresh cilantro for garnish Directions: Preheat oven to 400°F (200°C). Scoop out the center of each zucchini half to create boats, leaving a 1/4-inch thick shell. In a skillet over medium heat, cook the ground turkey, onion, and garlic until the turkey is browned and the onions are soft. Stir in the tomato sauce, water, chili powder, cumin, paprika, salt, and pepper. Simmer for about 5 minutes. Fill each zucchini boat with the turkey mixture. Place in a baking dish. Sprinkle the Mexican cheese blend over the top of each filled zucchini. Bake for about 25 minutes, or until the zucchini is tender. Garnish with fresh cilantro before serving. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 180 kcal | Servings: 4 servings #zucchiniboats #tacotuesday #healthyrecipes #lowcarb #glutenfree #mealprep #dinnerideas #easyrecipes #turkeyrecipes #cheesy #spicy #familydinner #weeknightdinner #healthyeating #fitfood
🥒🌮 Chef John's Taco Stuffed Zucchini Boats 🌮🥒 Detailed Recipe & Step By Step Instruction Here 👇 📋 Ingredients: 🥒 4 large zucchini, halved lengthwise and seeded 🥩 1 tablespoon olive oil 🧅 1/2 cup diced onion 🌶️ 1/2 cup diced bell pepper 🧄 2 cloves garlic, minced 🥩 1 pound ground beef 🧂 1 tablespoon chili powder 🌿 1 teaspoon ground cumin 🍅 1/2 teaspoon dried oregano 🌱 1/2 teaspoon salt 🧅 1/4 teaspoon black pepper 🧀 1 cup shredded Cheddar cheese 🍅 1 cup diced tomatoes 🥗 1/4 cup chopped fresh cilantro 📝Instructions: 1️⃣ Preheat oven to 400 degrees F (200 degrees C). 🔥 2️⃣ Scoop out the insides of the zucchini halves to create a hollow center. Place zucchini boats in a baking dish. 🥒 3️⃣ Heat olive oil in a skillet over medium heat. Cook and stir onion, bell pepper, and garlic until softened, about 5 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain excess grease. 🔪 4️⃣ Stir chili powder, cumin, oregano, salt, and black pepper into the skillet. Cook and stir until flavors combine, about 2 minutes. Remove from heat. 🌶️ 5️⃣ Spoon beef mixture into the hollowed-out zucchini boats. Top with Cheddar cheese and diced tomatoes. 🧀🍅 6️⃣ Bake in the preheated oven until zucchini is tender and cheese is melted, about 25 minutes. Sprinkle with chopped cilantro before serving. 🌿 Notes 💡: ◻️ For a vegetarian option, substitute ground beef with plant-based meat alternative. 🌱 ◻️ You can customize the toppings with your favorite taco ingredients such as salsa, avocado, or sour cream. 🥑🍅🥛 #zucchiniboats #tacorecipe #chefjohn #mexicanfood #dinnerideas
😋🧀 Perfect for a healthy and satisfying dinner tonight! #zucchiniboats #healthyrecipes #dinnerideas #cheesygoodness #homemadefood #deliciousness #foodieheaven #cookingathome #easyrecipes #tastytreats #foodloversunite #homecooking #yummyinmytummy #foodgasm #nomnomnom #getinmybelly And here's the modified recipe for 3 Cheese Zucchini Boats: 3 Cheese Zucchini Boats Ingredients: 4 medium zucchinis 1 pound ground beef 1 onion, diced 2 cloves garlic, minced 1 bell pepper, diced 1 cup marinara sauce 1 cup shredded mozzarella cheese 1/2 cup grated Parmesan cheese 1/2 cup ricotta cheese Salt and pepper to taste Fresh basil leaves for garnish (optional) Directions: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut each zucchini in half lengthwise, then use a spoon to scoop out the seeds and flesh, leaving about 1/4 inch around the edges to form boats. Place the zucchini boats on the prepared baking sheet. In a large skillet, cook the ground beef over medium heat until browned and cooked through, breaking it apart with a spoon as it cooks. Add the diced onion, minced garlic, and diced bell pepper to the skillet with the cooked ground beef. Cook for another 3-4 minutes until the vegetables are softened. Stir in the marinara sauce and cook for an additional 2-3 minutes, until heated through. Remove the skillet from the heat and stir in half of the shredded mozzarella cheese and half of the grated Parmesan cheese until melted and well combined. Divide the beef and cheese mixture evenly among the zucchini boats, filling each boat with the mixture. In a small bowl, mix together the ricotta cheese with the remaining shredded mozzarella and grated Parmesan. Spoon this mixture on top of the beef-filled zucchini boats. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly. Remove from the oven and garnish with fresh basil leaves, if desired, before serving. Enjoy your delicious 3 Cheese Zucchini Boats! Note: You can substitute ground beef with ground turkey, chicken, or lamb for a different flavor profile.
Three Cheese Zucchini Boats Ingredients: • 4 medium zucchinis • 1 tablespoon olive oil • 1 small onion, finely diced • 2 cloves garlic, minced • 1 cup marinara sauce • 1 cup shredded mozzarella cheese • 1/4 cup grated Parmesan cheese • 1/4 cup shredded cheddar cheese • Salt and pepper, to taste • Fresh basil leaves, for garnish Instructions: 1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. Cut each zucchini in half lengthwise. Use a spoon to scoop out the flesh, leaving about a 1/4-inch shell. 3. Heat olive oil in a skillet over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes. 4. Stir in the marinara sauce and cook for an additional 2-3 minutes, allowing the flavors to meld. 5. Spoon the marinara mixture into the hollowed-out zucchini halves, distributing it evenly. 6. Sprinkle the shredded mozzarella, grated Parmesan, and shredded cheddar cheese over the top of each zucchini boat. 7. Season with salt and pepper to taste. 8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the zucchini is tender. 9. Garnish with fresh basil leaves before serving. Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings: 4 #zucchiniboats #vegetarian #cheesy #easyrecipe #healthy #lowcarb #glutenfree #healthyrecipes #vegetarianrecipes #lowcarbrecipes #glutenfreerecipes #easydinner #vegetarianmeal #zucchinirecipes #cheesyrecipes #weeknightdinner #homemadefood
Three Cheese Zucchini Boats Ingredients: • 4 medium zucchinis • 1 tablespoon olive oil • 1 small onion, finely chopped • 2 cloves garlic, minced • 1 cup marinara sauce • 1 cup shredded mozzarella cheese • 1/4 cup grated Parmesan cheese • 1/4 cup shredded cheddar cheese • Salt and pepper, to taste Instructions: 1. Preheat your oven to 400°F (200°C). 2. Slice the zucchinis in half lengthwise. Use a spoon to scoop out the centers, leaving about 1/4-inch thick shells. 3. Place the hollowed-out zucchini halves on a baking sheet lined with parchment paper. 4. In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute. 5. Stir in the marinara sauce and let it simmer for 2-3 minutes. 6. Fill each zucchini half with the marinara mixture, dividing it evenly among them. 7. Sprinkle each zucchini boat with shredded mozzarella, grated Parmesan, and shredded cheddar cheese. 8. Season with salt and pepper to taste. 9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the zucchini is tender. 10. Garnish with fresh basil leaves before serving. Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings: 4. #zucchiniboats #vegetarian #cheesy #easyrecipe #healthy #lowcarb #glutenfree #healthyrecipes #vegetarianrecipes #lowcarbrecipes #glutenfreerecipes #easydinner #vegetarianmeal #zucchinirecipes #cheesyrecipes #weeknightdinner #homemadefood
Not the best picture but don’t be fooled- looks aren’t everything folks!!! These zucchini boats are so yum & easy & satisfying!!! Season ground turkey with salt, pepper, Italian seasoning, onion powder, paprika, chili powder, and garlic powder! Cook in the pan and add marinara sauce🍅🤝 Cut zucchini in half lengthwise and gently scoop out seeds to make your boat toot toot!🚢 Put the cooked ground turkey into your boats & sprinkle with mozzarella cheese & Italian seasoning🤏 Preheat air fryer on 320° for 3 mins & then cook ya boats for 10 mins and dig innnnnnn🫡
Delight in Ratatouille-inspired zucchini boats filled with seasoned eggplant, summer squash, zucchini, and red bell pepper, cooked with fresh herbs, tomatoes, and spices. Perfect for a memorable summer weeknight dinner! 🍆🌿🍅 #RatatouilleInspired #ZucchiniBoats #summerdinner ⭐️ Grab the full recipe here --->https://www.chefdehome.com/recipes/862/ratatouille-stuffed-zucchini-boats ⭐️ Or click on the link in my bio to get a clickable link that will take you right through to the recipe. ⭐️ Ratatouille, stuffed, zucchini boats, summer, dinner, eggplant, squash, tomatoes, fresh herbs, spices
These Triple Cheese Stuffed Zucchini Boats are the ultimate comfort food - cheesy, savory, and oh-so-delicious! 🧀🥒 3-Cheese Zucchini Boats Ingredients: • 4 medium zucchini • 1 cup shredded mozzarella cheese • 1/2 cup shredded cheddar cheese • 1/2 cup grated Parmesan cheese • 1/2 cup marinara sauce • 2 cloves garlic, minced • 1 teaspoon Italian seasoning • Salt and pepper to taste • Fresh basil leaves, for garnish (optional) Directions: 1. Preheat oven to 400°F (200°C). Grease a baking dish and set aside. 2. Cut each zucchini in half lengthwise and scoop out the seeds and flesh, leaving about 1/4-inch thick shells. 3. In a mixing bowl, combine mozzarella cheese, cheddar cheese, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined. 4. Spoon marinara sauce into the bottom of the prepared baking dish. Place the zucchini boats on top of the sauce. 5. Fill each zucchini boat with the cheese mixture, pressing down gently to pack it in. 6. Cover the baking dish with foil and bake in the preheated oven for 20 minutes. 7. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the zucchini is tender. 8. Garnish with fresh basil leaves, if desired, and serve hot. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes Kcal: 180 kcal | Servings: 4 servings #zucchiniboats #stuffedzucchini #cheesy #vegetarian #easyrecipe #delicious #foodphotography #foodbloggers #homemade #tasty #yum #foodlover #foodie #instafood #recipeoftheday #healthyrecipes #lowcarb #glutenfree
⛵️Set sail for flavor with these delicious zucchini boats! 🚀 Stuffed with savory goodness and bursting with nutrients, they're the perfect way to navigate towards a healthier meal option.😘 Whether you're a seasoned chef or just dipping your toes into the culinary waters, these zucchini boats are sure to make waves at your dinner table! Let me know if you're ready to embark on this tasty adventure! #ZucchiniBoats #HealthyEating #FoodieAdventure #leanandgreenrecipes
🎉Looking for ideas for an easy Sunday dinner? Look no further than these cheesy chicken zucchini boats! These babies are about to set sail on your taste buds and leave you wanting more. They're packed with juicy ground chicken, creamy goodness, and all the cheesy deliciousness you crave.🎉 Ready to embark on this cheesy adventure? Here's what you'll need: 4 medium zucchinis 1 tablespoon olive oil 2 lbs. ground chicken 1/2 cup chopped onion 5-6 cloves garlic, minced 1 tsp dried dill weed 4 oz cream cheese 1/2 cup shredded mozzarella cheese( or any other shredded cheese) Salt and pepper to taste Let's get cookin': Preheat oven to 400°F (200°C). Cut the zucchinis in half lengthwise and scoop out the flesh, (chop and save for later) leaving a 1/4-inch border. Heat olive oil in a skillet over medium heat. Add the ground chicken and onion, and cook until the chicken is browned and cooked through. Stir in the garlic, zucchini flesh, and cream cheese, cook until cheese is fully melted and incorporated, and season with salt, pepper, and dill weed. Fill zucchini boats with the cooked chicken mixture. Sprinkle cheese generously over the chicken in each zucchini boat. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the zucchini is tender. #ZucchiniBoats #CheesyGoodness #ChickenLovers #ComfortFood #EasyWeekendMeals #sundaysshouldntbestressful P.S. Tag us in your creations so we can see your delicious zucchini boats! ❤️