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Stuffed Zucchini Boats w. Ground Beef / Beef Stuffed Summer Squash Boats Recipe #91
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Summer squash season is just around the corner, and as usual, zucchini is the leader of the pack. This sweet, summertime squash makes a wonderful appetizer or side dish, but how to make it a meal?Stuff it! Zucchini boats are the perfect way to make an otherwise light veggie side into a hearty and filling meal.
To make zucchini boats, simply scoop the flesh out of the zucchini halves and stuff.Preheat the oven to 350 degrees F. Put the squash in a 12-inch high-sided skillet, cover halfway with water and bring to a simmer. Turn to low, cover with a lid and cook until tender crisp, about 8 minutes. Set the squash aside to cool.
Stuffed zucchini sounds like a meal that would be too heavy for the heat, but our super-smart version is bright, light, and celebrates summer’s bounty. We take peak summer squash, stuff them with a lemon-kissed sausage filling, and bake them on top of a two-ingredient cherry tomato sauce which cooks right alongside the boats.Halve zucchini lengthwise; hollow them out and stuff with slices of sausage. Top each with 2 Tbsp. pizza sauce and strands of Galbani string cheese (any variety). Bake, covered, in a greased 13×9-in. baking dish at 350° for 25 minutes.
Uncover and continue baking until zucchini is tender, about 15 minutes.Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 375° for 30-40 minutes or until tender. When cool.
Baked Italian Spaghetti Squash Boats Recipe. This is the perfect recipe to go to when you are ready to give the mild, yellow vegetable a try. This baked Italian Spaghetti Squash recipe is to die for and the best part is they are low carb and so filling. They put a whole new twist on spaghetti.
With a spoon, scrape flesh and seeds of squash into a large bowl, making boats. In a pan sauté onion and garlic over medium heat with a dash of olive oil. Add the squash that was removed from the boats and season with kosher salt and pepper. Cook until almost soft (around 7 minutes).Wash and scrub squash.
Slice into 1 inch coins. Place in pan with onions and garlic. Cover and cook over medium heat 5 minutes.Another way to serve squash as an entree is this recipe for Italian sausage stuffed summer squash by Melissa’s Southern Style Kitchen.
For this recipe, a blend of Italian sausage, cheese and seasoned bread cubes or stuffed inside squash halves and back until tender, golden-colored and amazingly yum.Wash zucchini, cut off ends but do not pare. Cook in boiling salt water for 5 minutes.
Cut in half lengthwise; remove pulp with spoon. Combine pulp with bread crumbs, cheese, onion, parsley, salt, pepper and eggs; fill zucchini shells.Place zucchini in baking pan. Heat olive oil in a medium pan over medium-high heat. Add sausage and garlic, fry until brown.
Add onion powder, zucchini flesh, tomatoes, salt and pepper.Pre-heat oven to 400 ℉ and line a sheet-tray with parchment paper. Cut the spaghetti squash in half, scrape out seeds, drizzle with extra virgin olive oil, salt, pepper, and place face down on the parchment lined sheet-tray.This is a perfect recipe to utilize the overwhelming zucchini’s from your garden.
Ground Beef / Beef Stuffed Summer Squash Boats Recipe #91 Duration: 6:15 Italian Grandma Makes.Preheat oven to 400 degrees F. Bring a large pot of water to a boil. Using a spoon, scrape out the seeds of the squash, reserving 3/4 cup and storing the rest for later use. Place the squash in the boiling water for 1 minute, then place on a paper towel to drain.
An overload of zucchini is a summer tradition that I look forward to with gusto every season. I adore both the challenge of creating unique ways to prepare it and revisiting my absolute favorite zucchini recipes, starting with Stuffed Zucchini. These zesty stuffed zucchini are packed with Italian-inspired ingredients like Italian turkey sausage, tomatoes, and a shower of basil Parmesan.
List of related literature:
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| from You Can Drop It!: How I Dropped 100 Pounds Enjoying Carbs, Cocktails & Chocolate–and You Can Too! | |
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| from The Dinner Doctor | |
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| from Encyclopedia of Pasta | |
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| from The Essential Alkaline Diet Cookbook: 150 Alkaline Recipes to Bring Your Body Back to Balance | |
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| from The Opera of Bartolomeo Scappi (1570): L’arte et prudenza d’un maestro cuoco (The Art and Craft of a Master Cook) | |
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| from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook | |
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| from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana | |
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| from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine | |
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| from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes | |
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| from What Can I Bring?: Southern Food for Any Occasion Life Serves Up |
