Italian Stuffed Zucchini Recipe

Stuffed Zucchini Boats Creme De La Crumb

WEBJul 11, 2021 · Add bell peppers and mushrooms and saute 2-4 minutes until tender. Stir in garlic, marinara sauce, and Italian seasoning. Spoon …

Rating: 5/5(28)
1. Preheat oven to 400 degrees. Cut zucchini in half lengthwise. Use a tablespoon to scoop out seedy center and discard. Arrange side by side, cut side up, on a baking sheet or in a casserole dish.
2. In a large skillet over medium-high heat, brown sausage (or turkey) for 4-5 minutes, using a spatula to break into small pieces as it cooks. (See note 1 if using ground turkey)
3. Add bell peppers and mushrooms and saute 2-4 minutes until tender.
4. Stir in garlic, marinara sauce, and Italian seasoning.

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Low Fat Stuffed Zucchini Boats Recipe Italian.Food.com

WEBFeb 8, 2007 · Drain the mixture in a colander and set aside. In the same skillet saute the turkey until it is cooked. Drain it in the colander with the zucchini pulp. Pour the tomato …

Rating: 5/5(2)
1. Slice the zucchini lengthwise. Scoop out the pulp and chop it. (This is the hardest part, and I've never come up with an easy way to do it.).
2. In a large skillet, heat the olive oil over medium-high heat. Add the scallions and garlic, and saute for 3 minutes. The add the zucchini pulp and saute another 3 minutes. Drain the mixture in a colander and set aside.
3. In the same skillet saute the turkey until it is cooked. Drain it in the colander with the zucchini pulp.
4. Pour the tomato sauce into the bottom of a 9x13 inch baking dish. Place the zucchini boats in the sauce.

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Italian Stuffed Zucchini Boats Valerie's Kitchen

WEBApr 18, 2017 · Place the scooped out zucchini boats into a 13- x 9-inch baking dish and add about 1-inch of water. Cover with foil and bake in …

Rating: 4.5/5(99)
1. Preheat oven to 375 degrees F. Measure out 1 cup of the marinara sauce and set aside.
2. Trim ends from zucchini and slice in half, lengthwise. Use the tip of a spoon to scrape out the zucchini flesh (see recipe note), chop it and set it aside. Place the scooped out zucchini boats into a 13" x 9" baking dish and add about 1" of water. Cover with foil and bake in preheated oven for 20 minutes, until just slightly fork-tender. Remove from oven, and set aside to cool slightly.
3. Meanwhile, add olive oil to a 12" skillet and place over MEDIUM heat. Add turkey (or beef), onion, bell pepper, and garlic to the skillet. Cook, stirring to break up the ground meat as it cooks. Continue to cook and stir until meat is thoroughly cooked and veggies have softened. Drain off as much grease as possible and return the skillet to the heat.
4. Add the chopped zucchini flesh, mushrooms, remaining marinara in jar (reserve 1 cup for later), parsley, Italian seasoning, salt, fresh ground black pepper, and crushed red pepper. Stir well to combine. Bring to a simmer, then reduce heat and allow to simmer over low heat for about 15 minutes.

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