Name: Veggie Zucchini Boats
Prep time: 55 min
Cook time: 30 min
Total time: 1 h 25 min
Ingredients: Preheat the oven to 350°F.; Slice zucchini in half lengthwise and scoop out insides, leaving about a 1/4-inch thick shell.; Finely chop zucchini pulp and set aside.; Heat olive oil over medium heat in large heavy skillet.; Sauté chopped onion until softened.; Add mushrooms, minced garlic, and reserved chopped zucchini.; Cook, stirring occasionally, until most moisture evaporates.; Stir in cream cheese, beaten egg, Parmesan cheese, chopped parsley, and pepper.; Mix well and cook about 10 minutes until flavors combine and mixture thickens.; Remove from heat and let filling cool slightly.; Fill each zucchini shell with mixture.; Sprinkle additional Parmesan cheese over filled zucchinis.; Place filled shells on jelly roll pans and bake in preheated oven for 30 minutes or until filling is bubbly and tops are golden brown.; Serve warm.

Description

Veggie Zucchini Boats are a delicious and healthy meal option where zucchini is hollowed out and filled with a flavorful mixture of fresh vegetables and herbs They are baked until tender and slightly golden making a perfect dish for a light lunch or dinner This recipe is easy to prepare and offers a great way to enjoy a variety of vegetables in one satisfying bite

Ingredients

Preheat the oven to 350°F.
Slice zucchini in half lengthwise and scoop out insides, leaving about a 1/4-inch thick shell.
Finely chop zucchini pulp and set aside.
Heat olive oil over medium heat in large heavy skillet.
Sauté chopped onion until softened.
Add mushrooms, minced garlic, and reserved chopped zucchini.
Cook, stirring occasionally, until most moisture evaporates.
Stir in cream cheese, beaten egg, Parmesan cheese, chopped parsley, and pepper.
Mix well and cook about 10 minutes until flavors combine and mixture thickens.
Remove from heat and let filling cool slightly.
Fill each zucchini shell with mixture.
Sprinkle additional Parmesan cheese over filled zucchinis.
Place filled shells on jelly roll pans and bake in preheated oven for 30 minutes or until filling is bubbly and tops are golden brown.
Serve warm.

Instructions

Preheat the oven to 350°F
Slice the zucchini in half lengthwise and carefully scoop out the insides leaving about a 1/4-inch thick shell
Finely chop the zucchini pulp and set it aside
In a large heavy skillet heat the olive oil over medium heat
Sauté the chopped onion until softened
Add the mushrooms minced garlic and reserved chopped zucchini
Cook stirring occasionally until most of the moisture has evaporated
Stir in the cream cheese beaten egg Parmesan cheese chopped parsley and pepper
Mix well and cook for about 10 minutes allowing the flavors to combine and the mixture to thicken
Remove from heat and let the filling cool slightly
Fill each zucchini shell with the prepared mixture
Sprinkle additional Parmesan cheese over the filled zucchinis
Place the filled shells on jelly roll pans and bake in the preheated oven for 30 minutes or until the filling is bubbly and the tops are golden brown
Serve warm

Notes

Make sure to evenly hollow out zucchini to avoid sogginess
Cook zucchinis just until tender to keep texture
Use a baking dish that fits boats snugly for even cooking
Let boats rest a few minutes before serving for flavors to meld

Prep Time: 55
Cook Time: 30