ZUCCHINI BOATS
Do you ever have left over steak or roast meat? Sometimes I do and I use this recipe to use up those left over meats that normally would sit in the fridge and go to waste. Usually i use left over roast meats combining chicken, pork and/or beef. Whatever I have available. Since the meats are already cooked, you can freeze the...
Provided by Linda Kauppinen
Categories Other Main Dishes
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Preheat your oven to 350. Wash zucchini and cut lengthwise from end to end. With a sturdy spoon, scoop out the seeds and some of the meat of the zucchini to make a boat. Dont take too much of the meat out tho. Save the seeds and meat in a large bowl.
- 2. Take bowl that has zucchini meat in it, add your chopped onion, parsley, oregano, tomato sauce, garlic, melted butter and left over meats or other vegis and mix well and set aside.
- 3. In a stock pot full of water, bring the water to a boil. Add zucchini boats one at a time into the water. When the zucchini boats are softened slightly but still firm (about 5 to 8 minutes) remove from the water using tongs and drain and place in a baking pan. NOTE: You do not want to over blanch the zucchini or it will be mush. You want them still a bit firm when removed with the tongs.
- 4. Take your meat or vegi mixture and fill the boats. Cover pan with aluminum foil.
- 5. Bake at 350 covered in the oven for about 30 minutes. Uncover and top with cheddar and motzarella cheeses and put back in the oven until cheeses are melted and slightly browned, about another 15 minutes. Enjoy!
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