Cheesy Beef and Mushroom Zucchini Boats

Cheesy Beef and Mushroom Zucchini Boats
6 small zucchini
3 garlic cloves
1 tbsp olive oil
1 lb ground beef
7 oz sliced mushrooms
1 cup chopped fresh basil
1 cup tomato sauce (I used diced tomatoes with basil)
2 cups shredded mozzarella cheese
Directions Preheat oven to 350F. Slice zucchini in half, and carve them out with a spoon. Chop the zucchini 'meat' and set it aside. Line zucchini boats on a baking sheet lined with parchment paper or arrange in a baking dish. Heat olive oil in a non-stick skillet. Cook garlic for about 1 minute then add zucchini meat. Cook for 1 to 2 minutes then add mushrooms and cook for an additional minute. Add ground beef and cook until no longer pink. Drain as much liquid as possible. Season with salt and pepper. In a small bowl, combine tomato sauce with 1/2 cup chopped basil. Spread about 1/2 tablespoon sauce per boat. Stuff with meat mixture and top with shredded cheese. Bake for about 15-20 minutes or until cheese is melted and starts to be crispy. Remove from the oven and top with remaining basil. Serve immediately.

Zucchini Chips

Zucchini Chips
Ingredients crush your 12 almonds per person. 4 servings equals 48 almonds
1/4 cup grated fresh Parmesan cheese
1/4 t seasoned salt
1/4 t garlic powder
1/8 t black pepper
2 T Milk
2 1/2 cups (1/4 inch-thick) slices zucchini (about 2 small)
Cooking spray Directions Preheat oven to 425. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in dry mixture. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425 for 30 minutes or until browned and crisp. Serve immediately

Baked Zucchini

Baked Zucchini
Slice the zucchini in half. Slice off the bottom to keep in stable. Brush with olive oil and top with garlic or garlic powder. Top with sliced tomatoes, salt and pepper to taste. Use mozzarella cheese, Parmesan cheese or mixed blend.. Bake 375 for 20 to 30 minutes until soft.

Zucchini Boats

4 med. Zucchini
1 lb ground round
1 medium onion, chopped
½ cup chopped sweet peppers
½ cup celery diced
1 clove garlic, minced
1 egg, slightly beaten
½ cup fine Italian bread crumbs
1 tsp. Worcestershire sauce
¼ tsp thyme
Pepper to taste
A cup or so Tomato or spaghetti sauce
¼ cup Mozzarella cheese per boat

Cut squash in half lengthwise. With small melon baller, start about 1/2 inch from end and scoop out middle of squash, making sure not to take out too much.

Brown meat, onion and garlic in skillet pan in Tbsp olive oil until no longer pink. Drain browned meat; add celery, sweet peppers, bread crumbs, egg, basil, oregano, pepper, Worcestershire and tomato or spaghetti sauce. Fill up boats with meat mixture and arrange in baking dish. Top with Cheese. Bake at 325 F. degrees for 50 to 60 minutes, or until squash is tender. Makes 8 boats.

Variation: Use ½ lb ground pork sausage and ½ lb ground round….or 1 lb ground turkey in place of 1 lb ground round. Use ½ cup stale bread soaked in milk and drained or crushed saltine crackers instead of cracker crumbs.

Cheese Stuffed Zucchini Rolls

3 small zucchini
1 tablespoon olive oil
kosher salt
1/2 cup garlic-herb cheese spread (like Rondele or Alouette, I used Rondele light)

Slice zucchini into 1/4 inch thick slices lengthwise. A mandolin works best for this but you could always use a good old knife. Discard the two outer slices that are mainly skin.
Place the remaining slices on a baking sheet brush with olive oil on both sides, you should have around 15 slices. Lightly sprinkle one side with salt to taste. You just need a little, or none at all if you prefer.
Place slices directly on a grill that has been preheated to medium. Grill the slices until grill makes show on both sides and the zucchini is tender. This could take 3-4 minutes per side.
Remove the slices from the grill and place on the baking sheet. Allow to cool.
Once cooled, place 1/2 Tbsp of the cheese spread at one end of each zucchini slice. Roll the slice up beginning with the end where the cheese spread is and secure with a toothpick. Serve immediately or refrigerate until ready to serve. These can be made up to a day in advance. Makes around 15 rolls.

Zucchini Parmesan Crisps

1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
... 1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)

Crusty Parmesan-Herb Zucchini Bites

Ingredients

4 medium, fresh zucchini, sliced in half
1/2 cup fresh Parmesan cheese, grated
1-2 tablespoons fresh rosemary & thyme, minced
smidge of olive oil
salt & pepper to taste
Directions

Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned.

Zucchini Parmesan Crisps

Zucchini Parmesan Crisps - Be sure to click on the word Share to save this to your wall.

1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
... 1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)

Oven-baked Zucchini Fries

Oven-Baked Zucchini Fries
makes approximately 8 servings
Ingredients
3 zucchini (1 lb.)
1/4 cup Grated Parmesan Cheese
1 packet Shake & Bake Coating Mix
1 small egg
Method
Heat oven to 450ºF.
Trim the zucchini -cut crosswise in half, then cut each piece into 1/4-inch sticks. Add cheese to coating mix in shaker bag; shake gently to combine.
Whisk egg in medium bowl. Add zucchini; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini.
Bake for 12 to 13 min. or until golden brown, turning the baking tray 180 degrees after 7 min to facilitate even baking. Meanwhile, mix remaining ingredients.