How many servings does this recipe make?

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

What ingredients do I need for Round 2 - Stuffed Zucchini Boats?

You need 9 ingredients. The key ingredients include: 2 medium zucchini, 34-1 cup portobello mushroom stems, chopped (the leftover stems from 4 portobello mushrooms), 1 egg, ¼ cup chopped green pimento stuffed olive, and more.

Is Round 2 - Stuffed Zucchini Boats suitable as vegetarian?

Yes, Round 2 - Stuffed Zucchini Boats falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Round 2 - Stuffed Zucchini Boats?

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

Round 2 - Stuffed Zucchini Boats Recipe

Name: Round 2 - Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium zucchini; 34-1 cup portobello mushroom stems, chopped (the leftover stems from 4 portobello mushrooms); 1 egg; ¼ cup chopped green pimento stuffed olive; ⅓ cup fresh breadcrumb; 1 teaspoon italian seasoning; salt; fresh ground black pepper; ¼ cup shredded mozzarella cheese, divided (to make it Greek, use crumbled feta cheese)

Try this homemade Round 2 - Stuffed Zucchini Boats recipe the whole family will love. Made with zucchini, portobello mushroom stems, egg and olive. Easy…

This Round 2 - Stuffed Zucchini Boats relies on simple, everyday ingredients such as medium zucchini, egg, fresh breadcrumb and italian seasoning. It comes together quickly and makes 4 servings, at about 249 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

2 medium zucchini
34-1 cup portobello mushroom stems, chopped (the leftover stems from 4 portobello mushrooms)
1 egg
¼ cup chopped green pimento stuffed olive
⅓ cup fresh breadcrumb
1 teaspoon italian seasoning
salt
fresh ground black pepper
¼ cup shredded mozzarella cheese, divided (to make it Greek, use crumbled feta cheese)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
249 kcal
Category
Vegetarian

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Round 2 - Stuffed Zucchini Boats

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