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!
For this recipe, I used Local Zucchini Squash, Antonio Fresh Mozzarella, and Local Organic White Mushrooms, all from my Door-to-Door Organics box.
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.
Roughly chop the pulp; you should end up with about 1 cup; reserve.
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.
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.
Add in the garlic and onion and cook until soft and fragrant, about 3 minutes.
Stir in the reserved zucchini pulp.
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.
Broil for 1 to 2 minutes or until cheese melts and the panko browns.
Drizzle with 1 teaspoon olive oil and balsamic vinegar and serve.
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!
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!
- 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.
- Roughly chop the pulp; you should end up with about 1 cup; reserve.
- 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.
- 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.
- Add in the garlic and onion and cook until soft and fragrant, about 3 minutes.
- Stir in the reserved zucchini pulp.
- 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.
- Broil for 1 to 2 minutes or until cheese melts and the panko browns.
- Drizzle with 1 teaspoon olive oil and balsamic vinegar and serve.
