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Zucchini Squash Boats
Zucchini Boats
I had some zucchini in the refrigerator. Every day it called out to me: "Cook us quickly, before we go bad!" On the fifth day, I rescued the zucchini from the vegetable bin. This recipe is what resulted from that rescue effort: Zucchini Boats!
Stuffed with Portabella mushrooms, Parmesan Cheese and other savory ingredients--this recipe is great for a main dish or a side dish.
Ingredients
- 2 -12 oz. zucchini, washed
- 4 ounces Portabella Mushrooms, chopped fine
- 1/4 cup white onion, small dice
- 1/4 cup green bell pepper, small dice
- 1 medium garlic clove, finely minced
- 1/4 cup Parmesan Cheese, shredded
- 1/4 cup plain bread crumbs
- 1/2 teaspoon dried basil, or 1/2 Tablespoon finely chopped fresh basil
- 1/2 teaspoon dried oregano, or 1/2 Tablespoon finely chopped fresh oregano
- 1-2 Tablespoons unsalted butter or olive oil
- Salt & pepper to your taste
- Cooking oil spray as needed
- 4-6 ounces mozzarella, muenster or cheese of choice, sliced or shredded
- Assemble all ingredients and kitchen tools. Recommended equipment: chef's knife, cutting board, garlic press, melon scoop, measuring cups and spoons, sheet pan or roasting pan, saute pan, bowls for holding ingredients, spatula.
- Set oven to 350 degrees. Wash zucchini thoroughly. Leave stems on and cut in half lengthwise. Use melon scoop to scoop out the zucchini flesh. Finely chop 1-2 cups of the zucchini flesh. Set aside.
- Heat butter or olive oil in saute pan to medium heat. Saute onions and bell pepper 5-6 minutes. Add garlic, saute about a minute. Add chopped portabella mushrooms, saute until mushrooms release their juices.
- Add chopped zucchini flesh, saute 1-2 minutes.
- Turn heat off. Add bread crumbs, herbs and Parmesan Cheese to the mixture in the saute pan. Stir until well incorporated.
- Coat sheet pan with cooking oil spray. Season zucchini halves with salt and pepper, then divide stuffing equally among them.
- Place in oven and bake for 20 minutes at 350 degrees. Remove, top with mozzarella cheese and bake until cheese is melted (2 or 3 minutes).
- Enjoy your Zucchini Boats!
Additional Tips for This Recipe
If you don't have a melon scoop available, don't panic. I couldn't find mine, so I used a metal measuring spoon--(teaspoon size). It was sharp enough and had enough of a curve to get the job done. If you don't have metal measuring spoons, use the sharpest spoon you can find in your utensil drawer.
You can use all of the zucchini flesh in this recipe. I saved some of mine to make soup. The amount I used in the stuffing was just the right amount for the recipe, but if you want more, add more.
When you're scooping out the zucchini, be careful not to poke through the bottom. I left about 1/4" of zucchini flesh in the boats as a barrier. If you go any thinner than that, they'll fall apart after you bake them. Which is okay if you're just going to chow down, but if you want them to look pretty for a special dinner or a party, stick to 1/4" thick.
You can use other mushroom varieties for the recipe if you can't find Portabella Mushrooms or you want to vary the flavor a bit. Use the same amount as this recipe and finely chop them (small dice).
