Summer yields some of the best produce! Our Italian Stuffed Zucchini Boats are a creative way to utilize some of those delicious veggies you have growing in your garden or picked up from the market!
Serves: 2 to 4
Cooking Time:30 min
What You'll Need:
2 garlic cloves, minced
1 tomato, seeded and finely chopped
1/2 cup finely chopped fresh mushrooms
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil
3/4 cup (3 ounces) shredded Parmesan cheese, divided
2 teaspoons fresh basil, chopped
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What To Do:
Preheat oven to 400 degrees F. Coat a 9- x 13-inch 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.