mozzarella zucchini boats with string cheese

Equally, divide the marinara sauce, frozen meatballs, and shredded mozzarella cheese (in that order) between the four halves of zucchini. Baking Zucchini Pizza Boats. Slice zucchini vertically to make 3 or 4 slices from each one. Put 1 teaspoon butter in each boat. Stuffed Zucchini Boats filled with Italian sausage and tomatoes are a new go-to healthy dinner idea. Stir in the marinara sauce, chopped zucchini meat, and Italian seasoning. Preheat oven to 400 degrees F, pour water or broth into large baking dish and arrange zucchini halves in a … Season with salt and pepper to taste. Just sprinkle the cheese on to the thickness you like – the more cheese the better for me! Bake for 45 minutes. The pizza blend or Mexican blend works well too Don’t worry about exact proportions. https://www.tasteofhome.com/recipes/garden-stuffed-zucchini-boats Sprinkle salt over each and bake for 15 minutes. 2 C shredded mozzarella cheese if you don’t have mozzarella use any favorite cheese blend. Bake the zucchini for 25 minutes. Lay slices (skin side up for end pieces) in the prepared pan in a … For the filling, combine the cheeses, parsley and dill in a medium bowl. Cook in the air fryer for 15-20 minutes or until cheese is … 7. Once your Zucchini Pizza Boats are stuffed, all that remains is to bake. How to Make Stuffed Zucchini Boats. Bake Zucchini Pizza Boats at 375 degrees F for 15 to 20 minutes. Grease a 9-by-13-inch pan with the melted coconut oil. Topped with cheese, parsley and bread crumbs, you can't go wrong with this zucchini dish. Preheat oven to 375 ° F. Melt 1 tablespoon coconut oil in a small microwave-safe bowl. Divide the filling between the zucchini halves, pressing it into the cavities.In a medium, oiled baking dish, place the stuffed zucchinis, stuffed-sides up.Top with the remaining marinara sauce and mozzarella.Transfer to the oven and bake, 24 to 26 minutes, until the filling is cooked through and the zucchini are softened. Place the zucchini boats in it. Cook for 10 minutes. Then added the bread crumbs and browned them in the pan with the 8. The exact length of baking time vary based upon the size of the zucchini and how thick you left the “walls” of the zucchini shells. Prep: Cut zucchini in halves and scoop out seeds to make a cavity with a tablespoon. Line a parchment paper in a baking pan or butter the bottom of it. https://whatscookingamerica.net/Vegetables/StuffedZucchiniBoats.htm For larger zucchini, I like to use a no-trigger ice cream scoop. Serve warm with marinara sauce. IMPORTANT: The larger boats need to bake a bit longer… which how this recipe is written. Bake the cheese for 5 minutes {seriously, 5 minutes ONLY, otherwise you will have a melted cheese blob - trust me, I didn't follow directions on the first batch}. Remove the zucchini boats from oven and share the cheese mixture into each boat. Spoon mixture into prepared zucchini boats and top each with some mozzarella cheese. 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