Description
Deliciously filled zucchini boats with melted cheese, mushrooms, and aromatic herbs, perfect for family gatherings.
Ingredients
Scale
- 4 medium zucchinis
- 1 cup mozzarella cheese (or cheddar/goat cheese)
- 1 cup chopped mushrooms (cremini or button)
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh basil or parsley, chopped
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the insides to create space for the filling.
- In a skillet, heat olive oil over medium heat, then add chopped onions and garlic; sauté until translucent.
- Add mushrooms to the skillet and cook until tender and browned, then stir in reserved zucchini flesh.
- Mix in cheese, breadcrumbs, salt, pepper, and herbs; allow to cool slightly.
- Stuff each zucchini half generously with the filling.
- Drizzle with olive oil and sprinkle with additional cheese if desired.
- Place on a baking sheet lined with parchment paper and bake for 25-30 minutes, until zucchinis are tender and tops are golden brown.
- Garnish with fresh herbs before serving.
Notes
For a gluten-free option, substitute breadcrumbs with ground almonds or gluten-free panko. You can also use quinoa or cooked rice instead of breadcrumbs for a heartier filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 boat
- Calories: 300
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 25mg
Keywords: zucchini, stuffed zucchini, vegetarian, family dinner, easy recipe, cheesy