Mushroom-Stuffed Zucchini Boats Recipe

Name: Mushroom-Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 zucchinis medium; 12 mushrooms I like to use creminis; 2 cloves garlic minced; 1/4 cup shallots or onion, minced; 14 1/2 ounces diced tomatoes can of; 1 tablespoon tomato paste; 1 cup grated Parmesan cheese; 1 cup cornmeal; 1 tablespoon unsalted butter melted; olive oil; salt; pepper; red pepper flakes to taste; italian seasoning to taste

Servings: persons

4 zucchinis medium
12 mushrooms I like to use creminis
2 cloves garlic minced
1/4 cup shallots or onion, minced
14 1/2 ounces diced tomatoes can of
1 tablespoon tomato paste
1 cup grated Parmesan cheese
1 cup cornmeal
1 tablespoon unsalted butter melted
olive oil
salt
pepper
red pepper flakes to taste
italian seasoning to taste

1
Preheat oven to 350 degrees.
2
Cut zucchinis in half lengthwise and scoop out the pulp to create a hallow tunnel down the center.
3
Reserve the pulp.
4
Drizzle zucchini boats with olive and lightly season with salt and pepper. Bake for 8-10 mins.
5
When done, remove from oven and set aside.
6
Heat a large saute pan over medium heat and add some olive oil.
7
Add red pepper flakes, garlic and reserved zucchini pulp; saute until soft (you'll want to break down any large clumps of zucchini pulp with a wooden spoon).
8
Add shallots and mushrooms and continue sauteing until shallots are translucent and mushrooms are tender.
9
Add diced tomatoes and tomato paste; season mixture with salt, pepper and Italian seasoning, to taste.
10
Lower heat and let mixture simmer until tomato liquid evaporates a bit.
11
In the meantime, combine Parmesan cheese, cornmeal and melted butter together in small bowl.
12
Lightly toast the mixture in a small saucepan (until slightly golden).
13
Remove mushroom-tomato mixture from heat and stuff into zucchini.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 zucchinis medium, 12 mushrooms I like to use creminis, 2 cloves garlic minced, 1/4 cup shallots or onion, minced, and more.

Yes, Mushroom-Stuffed Zucchini Boats falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom-Stuffed Zucchini Boats

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