Best Broiled Baby Zucchini Boats With Parmesan Crust Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BABY ZUCCHINI BOATS



Baby Zucchini Boats image

Make and share this Baby Zucchini Boats recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

8 small zucchini, cut in half lengthwise
1 medium onion, cut into rings
3 tablespoons melted butter
2 garlic cloves, finely chopped

Steps:

  • Have a pot of lightly salted water boiling.
  • Meanwhile sauté onion rings in a tbsp of butter until limp.
  • Remove and keep warm.
  • Drop the zucchinis in the boiling water for only about 2-3 minutes.
  • You want the zucchini to be warmed through but still crisp.
  • Lightly brown the garlic in the remaining butter.
  • Place zucchini on a platter, top with sautéed onion and drizzle with the garlic butter.

ZUCCHINI BOATS WITH PARMESAN CRUMBLE



Zucchini Boats with Parmesan Crumble image

What makes the Parmesan Crumble special are crunchy panko breadcrumbs and freshly grated Parmesan cheese. Using regular breadcrumbs changes the texture entirely. I love the crispy, crunchy texture of the baked panko with the soft smooth texture of zucchini. The other two important ingredients are butter and fresh garlic.

Provided by Cara Kretz

Categories     Side Dish

Time 1h

Number Of Ingredients 7

1 large zucchini -approximately 15 inches long (washed)
2 cups panko breadcrumbs
1 cup fresh grated parmesan cheese
4 cloves garlic (rough chopped)
1 teaspoon ground black pepper
1 stick (1 /2 cup salted butter, melted)
1 tablespoon olive oil (extra virgin)

Steps:

  • Preheat oven to 400°F. Line a baking sheet with a silpat or or aluminum foil.
  • Mix together the breadcrumbs, parmesan cheese, garlic, and black pepper in a small bowl. Pour in the melted butter and mix with a fork until evenly mixed throughout. Allow to sit for 5 minutes to absorb the butter.
  • Trim the root end off the zucchini. Cut the zucchini in half lengthwise. With a tablespoon, scoop out the center of each half to remove the seeds. You should end up with a well in the center if each. Place the scooped zucchini halves, cut side up, on the baking sheet.
  • Fill the center of each well with the crumble mixture, packing down and covering the top of each zucchini half. Sprinkle some extra parmesan cheese on top and drizzle with olive oil.
  • Bake for 35 - 45 minutes in the hot oven until the crust is golden brown and crispy and the zucchini halves are fork tender.
  • Slice each half in 4 pieces and serve warm. Spoon any fallen crumble on top for extra crunch.

PARMESAN ROASTED ZUCCHINI



Parmesan Roasted Zucchini image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 8

6 medium zucchini (2 1/2 to 3 pounds total)
Good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon minced garlic (3 cloves)
2 tablespoons minced fresh parsley leaves
2 tablespoons julienned fresh basil leaves
1/2 cup freshly grated Italian Parmesan cheese
3/4 cup panko (Japanese bread flakes)

Steps:

  • Preheat the oven to 425 degrees F.
  • Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil, and turn the zucchini cut side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
  • Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.
  • Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm, or at room temperature.

PARMESAN BAKED ZUCCHINI



Parmesan Baked Zucchini image

Two of the staples of Italian cuisine, zucchini and Parmesan cheese, team up for a recipe that's easy to make and impressive to serve. These baked "boats" are a fresh new way to serve a distinctive side dish.

Provided by By Brooke Lark

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 5

2 zucchini, cut lengthwise in half
1/4 cup shredded Parmesan cheese (1 oz)
1 tablespoon olive oil
Freshly ground pepper to taste
2 tablespoons chopped fresh basil leaves

Steps:

  • Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • Place zucchini halves, skin side down, on cookie sheet. Sprinkle each with 1 tablespoon cheese. Drizzle with oil; sprinkle with pepper.
  • Bake 15 to 20 minutes or until zucchini is tender and cheese is light golden brown. Cool slightly. Garnish with basil.

Nutrition Facts : Calories 80, Carbohydrate 3 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 3 g, TransFat 0 g

CHICKEN PARMESAN ZUCCHINI BOATS



Chicken Parmesan Zucchini Boats image

Provided by Katie Lee Biegel

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

4 medium zucchini
1 tablespoon plus 1 teaspoon olive oil
Kosher salt and freshly ground black pepper
1 pound ground chicken
1 teaspoon dried Italian seasoning
2 cloves garlic, minced
1 1/2 cups homemade or jarred marinara (I like Rao's)
1/2 cup shredded mozzarella
2 tablespoons grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F.
  • Slice off the ends of the zucchini and cut in half lengthwise. Use a spoon to remove the flesh of the zucchini, then chop the flesh and set aside. Place the zucchini boats on a baking sheet and drizzle with 1 teaspoon of the olive oil. Season lightly with salt and pepper. Bake for 20 minutes.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the ground chicken and cook, using a wooden spoon to break up the chicken, until browned, 8 to 10 minutes. Add the Italian seasoning, garlic, zucchini flesh, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook an additional 2 to 3 minutes. Add 1/2 cup of the sauce and mix well.
  • Spoon some of the chicken mixture into each zucchini boat. Top each zucchini boat with some of the remaining marinara, then top with the mozzarella and a sprinkle of Parmesan. Bake until the cheese is bubbly and golden brown, an additional 15 to 20 minutes.

BROILED ZUCCHINI AND POTATOES WITH PARMESAN CRUST



Broiled Zucchini and Potatoes With Parmesan Crust image

Make and share this Broiled Zucchini and Potatoes With Parmesan Crust recipe from Food.com.

Provided by cooking_geek

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

4 small new potatoes (red or white, about 1 1/2 inches in diameter)
2 tablespoons butter
1 garlic clove, minced
1 teaspoon fresh thyme leaves, choppped
1 teaspoon fresh rosemary leaf, chopped
2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long)
1 pinch kosher salt
fresh ground black pepper
1/4 cup parmesan cheese, grated

Steps:

  • Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.
  • Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.
  • Preheat the broiler. Line a baking sheet with foil. Place the browed zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.

Nutrition Facts : Calories 219.7, Fat 7.8, SaturatedFat 4.8, Cholesterol 20.8, Sodium 189.1, Carbohydrate 32.3, Fiber 4.5, Sugar 2.4, Protein 6.7

BROILED ZUCCHINI



Broiled Zucchini image

These broiled zucchini are easy to prepare and delicious.

Provided by Teri Rose Mibelli

Categories     Zucchini Side Dishes

Time 15m

Yield 2

Number Of Ingredients 5

2 medium zucchini
nonstick cooking spray
salt to taste
1 teaspoon garlic powder, or to taste
1 teaspoon onion powder, or to taste

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Slice zucchini into 3 lengthwise pieces. Spray each slice with cooking spray.
  • Season with salt, garlic powder, and onion powder and set on a baking sheet.
  • Broil in the preheated oven until lightly browned, about 5 minutes. Turn zucchini and broil on the other side until lightly browned, an additional 5 minutes.

Nutrition Facts : Calories 39.6 calories, Carbohydrate 8.4 g, Fat 0.4 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 20.5 mg

BROILED ZUCCHINI AND POTATOES WITH PARMESAN CRUST



Broiled Zucchini and Potatoes with Parmesan Crust image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 8

4 small new potatoes (red or white, about 1 1/2 inches in diameter)
2 tablespoons butter
1 clove garlic, minced
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long)
Pinch kosher salt and freshly ground black pepper
1/4 cup grated Parmesan

Steps:

  • Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.
  • Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.
  • Preheat the broiler. Line a baking sheet with foil. Place the browed zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.

Related Topics