Zucchini is definitely one of my all time favorite vegetables. But after grilling it and roasting it so many times, it can get old. That’s why I was so excited to try these stuffed zucchini boats and they most certainly lived up to my expectations. It was my first night home from school for the summer and I was so excited to get in the kitchen and try this new zucchini recipe. It’s delicious and satisfying, not to mention, pretty easy to make.
I began by making “boats” out of the zucchini, scraping out the middle part with the seeds.
After brushing them with olive oil and sticking them in the oven to roast, I started on the filling. I stuffed them with tomatoes, mushrooms, green onion, garlic and butter beans but almost anything would work with these.
Sauté the mushrooms over medium heat for about 7 minutes, adding in the green onion towards the end.
Once you’ve got the onion, mushroom, tomatoes and beans, mix together and add in 2-3 pressed cloves of garlic for extra flavor. By now, the zucchini boats should be cooked and easily pierced with a fork. If they still need time, leave them in the oven before stuffing them with the filling. When they’re ready, spread the filling evenly and top with parmesan cheese and a drizzle of olive oil.
The stuffed boats should cook for about 15 more minutes, depending on how done you want them to be. I served mine with a garlic bread baguette and it was the perfect side to compliment the stuffing ingredients. The possibilities are endless with these though. You could stuff them with olives, peppers, pesto, feta cheese, almost anything. I think next time I’ll try topping mine with bread crumbs.
-3 cups of mushrooms, sliced
-1 1/2 cup tomatoes, sliced
-2/3 cup of green onion
-3 tablespoons of olive oil
-2-3 garlic cloves
-1 tsp butter
-1 cup butter beans
-1/3 cup parmesan
Begin by cutting the zucchini in half, long way down the middle. Then, scoop out the seeds, making the boat and brush with olive oil. Place on foil lined baking sheet and put them in the oven at 425 for about 10 minutes. You want the boats to be tender but not completely done. While they’re in the oven, start the filling. Sauté the diced mushrooms over medium heat with the 1 tsp of butter, give or take. When the mushrooms are nearly done, add in the green onions and sauté them together. Then combine mushrooms, onion, tomatoes and butter beans into a bowl and use your garlic press to add several cloves of garlic. Combine the mixture, making sure the garlic doesn’t clump together. Fill the zucchini and top with parmesan cheese and a final drizzle of olive oil. Place them back in the oven and let cook for another 10-20 minutes, checking for doneness. Enjoy!