Best Cheesy Stuffed Zucchini Boats Recipes

Zucchini Boats Stuffed with Cheesy Grits image

Provided by Trisha Yearwood

Time 1h20m

Yield 4 servings (8 boats)

Number Of Ingredients 11

4 zucchini
3 tablespoons unsalted butter
1 1/4 cups chicken stock
One 15.5-ounce can hominy, liquid drained and 3/4 cup reserved
1/2 cup grits or coarse-ground polenta
One 4-ounce jar pimientos, drained
1/2 cup frozen lima or butter beans, defrosted
3 tablespoons chopped fresh chives
1 cup grated pepper jack cheese
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Cut each zucchini in half lengthwise to create 2 long pieces. Scrape a small, ideally pointed spoon down the center of the zucchini halves to remove and discard the flesh, leaving about 1/4 inch of flesh intact. Place the zucchini boats on the prepared baking sheet.
Place a saucepot over medium heat and add the butter. Heat until melted, then brush the cavities of the zucchini boats with the butter. Add the chicken stock and reserved hominy liquid to the remaining melted butter and heat until simmering. Whisk in the grits and reduce the heat to medium-low. Cook, stirring occasionally, until the grits have softened and thickened, about 15 minutes. Stir in the pimientos, beans, chives, 1/2 cup cheese and 1/2 cup hominy (save the remaining hominy for another use). Season to taste. Remove from the heat and allow to cool briefly. (The grits will continue to thicken as they cool.)
Sprinkle the zucchini boats with salt and pepper. Spread about 1/4 cup of the grits into each zucchini boat, mounding the filling over the edges. Sprinkle the remaining cheese over the boats.
Roast until the boats have softened and the cheese just starts to brown, 20 to 25 minutes. Sprinkle with the fresh parsley and serve immediately.

CHEESY STUFFED ZUCCHINI BOATS image

Provided by Rose Mary Mogan

Time 50m

Number Of Ingredients 10

6 medium size zucchini or yellow squash
1 medium red onion or yellow, chopped
1 medium bell pepper, chopped
2 stalk(s) celery chopped
1/2 tsp each salt black pepper & thyme
1/2 c liquid egg white
1/2 lb bacon ( i omitted it)
2 c panko bread crumbs or other bread crumbs of your choice
1 c sharp shredded cheddar cheese (extra for top if desired)
non stick butter flavored cooking spray

Steps:

1. Wash the zucchini or squash thoroughly, then add to a large pot, and cook in boiling salted water for about 10 minutes until they are tender but still firm. Then drain and allow to cool slightly. I used the microwave in two intervals of about 10 minutes each.
2. Spray a 9 X13 size casserole dish with non stick cooking spray. Set aside till needed. Preheat oven to 350 degrees F.
3. Remove the stems from zucchini, then cut each in half lengthwise.
4. With a medium size spoon, remove the centers of each zucchini, and add it to a medium size bowl. Add each zucchini half to the prepared casserole dish.
5. Add coconut or canola oil to a large skillet, and add the chopped veggies, and cook about 3 to 4 minutes until crisp tender. Remove from heat, and add mixture to bowl with zucchini pulp.
6. Remove from heat & add mixture to bowl with zucchini pulp. If adding the bacon, cook till crisp, allow to cool, then crumble into stuffing to blend together.
7. Add the panko bread crumbs, spices, shredded cheese, & liquid egg whites. Stir till blended together.
8. Stuff each shell with an equal amount of the stuffing, till they are all filled.
9. Then top sparingly with extra shredded cheese if desired. Bake in preheated 350 degree. oven for 25 to 30 minutes until cheese melts and mixture is hot and bubbly. Garnish with a dash of paprika if desired, & serve hot.