Italian Stuffed Zucchini Boats
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2 clovegarlic minced
1 largetomato seeded and finely chopped
1/2 cfinely chopped fresh mushrooms
1/2 tspdried basil
1/2 tspdried oregano
1/4 tspcrushed red pepper flakes
2 Tbspolive oil
3/4 c(3 ounces) shredded parmesan cheese, divided
2 tspfresh basil, chopped
How to Make Italian Stuffed Zucchini Boats
- Preheat oven to 400 degrees F. Coat a 9"x 13" baking dish with cooking spray.Cut zucchinis in half lengthwise. Scoop out pulp and seeds, leaving 1/4-inch shell (use a small spoon for this). Reserve pulp from both zucchinis and chop.
- In a medium bowl,combine pulp,garlic,tomato, mushrooms,basil,oregano,crushed red pepper flakes,olive oil and 1/2 cup cheese. Divide mixture evenly between zucchini shells. Place stuffed zucchinis in prepared baking dish.
- Cover with foil. Bake 25 minutes,or until zucchinis are tender. Sprinkle with remaining cheese. Bake uncovered 5 minutes more or until cheese is melted. Top with fresh basil and serve.