Description
Delightful zucchini boats filled with a savory mixture of cheese, mushrooms, and aromatic herbs, offering a warm and comforting dish perfect for gatherings.
Ingredients
Scale
- 4 medium zucchinis
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1 cup diced mushrooms (cremini or button)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh herbs (basil or thyme), for seasoning
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out some flesh, creating boats.
- In a skillet, heat olive oil over medium heat, add onions, and cook until translucent.
- Add minced garlic and diced mushrooms, sauté until tender.
- Remove from heat, stir in breadcrumbs, and fold in mozzarella and cheddar until well-combined.
- Stuff the zucchini halves with the filling and top with additional cheese and breadcrumbs if desired.
- Place in a baking dish, drizzle with olive oil, and cover with foil. Bake for 20 minutes, then uncover and bake for an additional 10-15 minutes until the cheese is golden.
- Allow to cool slightly before serving.
Notes
For added flavor, consider mixing in fresh spinach or tomatoes. Red pepper flakes can introduce some heat if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 boat
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: stuffed zucchini, cheese, vegetarian, comfort food, summer recipe