Description
Delicious zucchini boats loaded with creamy cheese, sautéed mushrooms, and fresh herbs—perfect for any occasion.
Ingredients
Scale
- 2 medium zucchinis
- 1 cup mozzarella cheese, shredded
- 1/2 cup feta cheese, crumbled
- 1 cup button or cremini mushrooms, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup fresh basil or parsley, chopped
- 1/4 cup seasoned bread crumbs
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out the insides, leaving about a quarter-inch border.
- In a skillet over medium heat, add olive oil. Add minced garlic and diced mushrooms, sauté until softened.
- Mix in the scooped zucchini flesh, salt, pepper, and herbs. Cook until fragrant.
- Remove from heat and stir in mozzarella cheese and breadcrumbs.
- Spoon the filling into each zucchini half, packing it well. Top with additional breadcrumbs and cheese.
- Place the stuffed zucchini in a baking dish, drizzle with olive oil, and cover with foil. Bake for 20-25 minutes, then uncover and bake for an additional 10 minutes until golden brown.
- Let cool for a few minutes before serving, garnishing with fresh herbs if desired.
Notes
You can customize the filling with different vegetables or proteins. For gluten-free, skip the breadcrumbs or use gluten-free alternatives.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 boat
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: stuffed zucchini, vegetarian recipe, summer dish, healthy dinner