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Sprinkle the italian seasoning salt and pepper over the zucchini shells.
Zucchini boats recipe slow cooker. Scoop out pulp leaving 1 2 in. Cut zucchini in half lengthwise. Bake for 25 30 minutes or until soft enough that fork can easily go into zucchini but is still firm.
Bring to a simmer then reduce heat and allow to simmer over low heat for about 15 minutes. Carefully place stuffed zucchini boats into the bottom of a 4 quart or larger slow cooker. Preheat the oven to 400 degrees f.
Recover and allow the cheese to melt for 10 to 15 minutes in the warm slow cooker. Spoon the perogy filling mixture into the zucchini boats. Zucchini boats are the perfect way to make an otherwise light veggie side into a hearty and filling meal.
Pour into a lightly greased and floured 6 quart slow cooker put a couple paper towels tightly under the lid on top of the insert cover and cook on high for 2 hours turning your insert halfway through if your slow cooker does not cook evenly remove insert and place on a heat safe surface to cool approximately 30 minutes before icing bars. Press the mixture down into the zucchini using the back of the spoon. Divide the filling between the zucchini boats.
Turn slow cooker off and sprinkle the mozzarella cheese on top of each zucchini boat. Discover our 15 best zucchini boat recipes you ll want to make all summer long. Trim the ends off zucchini.
Pour the 1 cup of reserved marinara sauce into the empty baking dish and place zucchini boats on top of the sauce. Cut the zucchini in half lengthwise then trim off the stem ends. Use a spoon to carefully scoop the flesh out of the zucchinis.
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