I Can Cook That

learning the ins and outs of cooking and baking, one recipe at a time

  • Home
  • Recipe Index
    • Ingredients
      • 10 Ingredient Meals
      • 5 Ingredient Meals
      • Beef
      • Lamb
      • Pasta
      • Pork
      • Poultry
      • Seafood
    • Meals
      • Appetizer
      • Beverages
      • Breakfast
      • Cocktails
      • Dessert
      • Game Day Eats
      • Main Dish
      • Party App
      • Salad
      • Sandwich
      • Sides
      • Soups/Stews
    • Specifics
      • Canning
      • Freezable
      • Make Ahead
      • On the Grill
      • One Pot Meals
      • Pressure Cooker
      • Quick
      • Sheet Pan Meals
      • Slow Cooker
      • Sous Vide
      • Weeknight Meal
    • Dietary Concerns
      • Dairy Free
      • Gluten Free
      • Meatless
      • Nut Free
      • Paleo
      • Vegan
      • Vegetarian
      • whole30
    • Geographic Inspiration
      • Asia
        • East Asia
        • South Asia
        • Southeast Asia
      • Africa
        • East Africa
        • North Africa
        • South Africa
        • West Africa
      • Caribbean
      • Europe
        • England
        • France
        • Germany
        • Greece
        • Ireland
        • Italy
        • Poland
        • Portugal
        • Spain
        • Sweden
      • South America
        • Latin America
      • Middle East
      • North America
      • Pacific Islands
        • Hawaiian
    • Other
      • Gifts
      • Giveaway
      • Guest Post
      • Review
      • Roundup
      • Stitch Fix
  • Privacy Policy
  • About Me
  • Contact
    • Contact
    • Work with Me
You are here: Home / 10 Ingredient Meals / Vegetarian Stuffed Zucchini Boats

August 13, 2015 By Kaitlin 1 Comment

Vegetarian Stuffed Zucchini Boats

This post is sponsored by Door-to-Door Organics. All opinions are my own. #MyFarm2Table

These Zucchini Boats were my favorite part of my Farm-to-Table Meal last weekend. Stuffed with mushrooms and mozzarella cheese, the boats were nice and hearty and had great flavor!

Vegetarian Stuffed Zucchini Boats #MyFarm2Table

For this recipe, I used Local Zucchini Squash, Antonio Fresh Mozzarella, and Local Organic White Mushrooms, all from my Door-to-Door Organics box.

 

Vegetarian Stuffed Zucchini Boats #MyFarm2Table

Ingredients:

  • 3 large zucchini, halved lengthwise
  • 2 teaspoons olive oil, divided
  • 1/2 cup onion, chopped
  • 1 garlic clove, minced
  • 8 ounces white mushrooms, sliced
  • 1/2 teaspoon salt, divided
  • 2 tablespoons panko breadcrumbs
  • 2 ounces mozzarella cheese, torn into small pieces
  • thinly sliced basil, for garnish
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon freshly ground black pepper

 

Preheat your broiler to high. Halve the zucchinis and use a spoon to scrape out the pulp from the zucchini, leaving an outer shell ~1/4 inch thick.

IMG_2303 IMG_2304

 

Roughly chop the pulp; you should end up with about 1 cup; reserve.

IMG_2305

 

Add the zucchini halves to a large microwave safe bowl and cover with plastic wrap. Poke some holes in the plastic wrap to vent and microwave on high for 4 minutes. Let them cool while covered until ready to stuff.

IMG_2306

 

Add 1 teaspoon olive oil to a large saute pan over medium high heat. Add the mushrooms and a pinch of salt and let cook until the mushrooms give off liquid and it evaporates, about 10 minutes.

IMG_2307 IMG_2308

 

Add in the garlic and onion and cook until soft and fragrant, about 3 minutes.

IMG_2448

 

Stir in the reserved zucchini pulp.

IMG_2449

 

Add the zucchini shells to a cookie sheet and divide the mushroom mixture among the zucchini. Sprinkle with panko breadcrumbs and dot with the torn mozzarella.

IMG_2451

 

Broil for 1 to 2 minutes or until cheese melts and the panko browns.

IMG_2452

 

Drizzle with 1 teaspoon olive oil and balsamic vinegar and serve.

Vegetarian Stuffed Zucchini Boats #MyFarm2Table

 

The drizzle of balsamic vinegar at the end really brought out the meaty flavor of the mushrooms. Melted mozzarella was a delicious complement as well!

Vegetarian Stuffed Zucchini Boats #MyFarm2Table

 

To make into a meal on its own, serve with cooked rice or orzo. These would be just as tasty at room temperature, so they’d be great as a make ahead meal. The stuffed zucchini boats could also be halved to make a nice appetizer as well!

 

 

Vegetarian Stuffed Zucchini Boats
Recipe Type: Vegetarian, Main Dish, Appetizer
Author: I Can Cook That
Cook time: 25 mins
Total time: 25 mins
Serves: 6 servings
Ingredients
  • 3 large zucchini, halved lengthwise
  • 2 teaspoons olive oil, divided
  • 1/2 cup onion, chopped
  • 1 garlic clove, minced
  • 8 ounces white mushrooms, sliced
  • 1/2 teaspoon salt, divided
  • 2 tablespoons panko breadcrumbs
  • 2 ounces mozzarella cheese, torn into small pieces
  • thinly sliced basil, for garnish
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon freshly ground black pepper
Instructions
  1. Preheat your broiler to high. Halve the zucchinis and use a spoon to scrape out the pulp from the zucchini, leaving an outer shell ~1/4 inch thick.
  2. Roughly chop the pulp; you should end up with about 1 cup; reserve.
  3. Add the zucchini halves to a large microwave safe bowl and cover with plastic wrap. Poke some holes in the plastic wrap to vent and microwave on high for 4 minutes. Let them cool while covered until ready to stuff.
  4. Add 1 teaspoon olive oil to a large saute pan over medium high heat. Add the mushrooms and a pinch of salt and let cook until the mushrooms give off liquid and it evaporates, about 10 minutes.
  5. Add in the garlic and onion and cook until soft and fragrant, about 3 minutes.
  6. Stir in the reserved zucchini pulp.
  7. Add the zucchini shells to a cookie sheet and divide the mushroom mixture among the zucchini. Sprinkle with panko breadcrumbs and dot with the torn mozzarella.
  8. Broil for 1 to 2 minutes or until cheese melts and the panko browns.
  9. Drizzle with 1 teaspoon olive oil and balsamic vinegar and serve.
3.3.3070

 

Filed Under: 10 Ingredient Meals, Appetizer, Main Dish, Make Ahead, Meatless, Nut Free, Quick, Vegetarian, Weeknight Meal Tagged With: Appetizer, Basil, Boats, Cheese, Garlic, I Can Cook That, main dish, Make Ahead, Meatless, Mozzarella, Mushrooms, Onion, Panko, Recipe, Squash, Stuffed, Vegetarian, Zucchini

What do you think? Cancel reply

Recipe Rating




CommentLuv badgeShow more posts

Get Social

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search

Follow on Bloglovin


Recent Posts

Antipasto Skewers
Homemade French Vanilla Ice Cream
Irish Vegetable Soup
Grilled Rosemary Lamb Tenderloin
Homemade Ceviche
Cantaloupe Tomato Panzanella Salad
Homemade Avocado Ice Cream
Homemade Ube Ice Cream
White Peach Strawberry Salad
Prosciutto Asparagus and Quail Egg Tarts

Popular Dishes






timheinmusic.com

Affiliate Links for Some of My Favorite Products










Categories

Search

BrandBacker Member

Archives

© 2023 · Recipe Pro Theme By WP Chic

[footer_backtotop]

Copyright © 2023 I Can Cook That - Designed by Pumpkin Beans