Zuchini Mushrooms Boats Recipe

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Zuchini Mushrooms Boats

Elizabeth Backus

By
@Lisacancook

I love mushrooms and love zucchini, bought too many of both. What do I do with all these zucchini's and mushrooms so I decide to put my two favorite recipes together and this is what I came up with.


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Serves:

4

Prep:

1 Hr

Cook:

1 Hr

Method:

Bake

Ingredients

4 medium
zucchini
24
cleaned white/button mushrooms
2/3 c
unsalted butter
4
garlic cloves finely chopped
3 Tbsp
finely chopped onion
1/2 c
italian bread crumbs
3/4 c
freshly grated parmesan cheese
1/2 tsp
italian seasoning

Directions Step-By-Step

1
Trim ends of zucchini; place in a steamer basket. In a saucepan, bring 1 in. of water to a boil; add basket. Cover and steam for 5 minutes. When zucchini is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. Set pulp aside in a bowl.
2
Clean mushrooms with damp towel and trim stems, chop coarsely. Melt butter in large non-stick skillet sauté onions until translucent, add garlic, chopped mushrooms and sauté for about 1-2 minutes until all tender. Add bread crumbs,1/3 cup parmesan cheese and seasoning, when all ingredients are well incorporated remove from stove.
3
Toss with Zucchini pulp gently, Stuff Zucchini boats with this mixture and arrange them in baking dish. Sprinkle a little grated parmesan cheese over the tops. Bake at 350 degrees for about 15-20 minutes until filling is just bubbling and cheese is melted on top. Cool slightly, serve.
4
Note: Its important to trim stems they will be tough and make filling woody.

Make sure you do not burn garlic or it will bitter the filling.
5
This can be served as an appetizer cut in 2-inch slices, served over Noodles toss with a light lemon olive oil or white rice.

These can be done a day before, and stored in Refrigerator overnight, and then put in Oven before serving.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Hashtags: #Dish, #main