Mushroom-Stuffed Zucchini Boats


Photo: Jenn Davis
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Ingredients

4 medium zucchinis
12 mushrooms (I like to use creminis)
2 cloves garlic, minced
1/4 cup shallots (or onion), minced
14 1/2 oz can of diced tomatoes
1 tablespoon tomato paste
cup grated Parmesan cheese
cup cornmeal
1 tablespoon melted unsalted butter
Olive oil
Salt and pepper
Red pepper flakes, to taste
Italian seasoning, to taste

Preparation

1
Preheat oven to 350 degrees.
2
Cut zucchinis in half lengthwise and scoop out the pulp to create a hallow tunnel down the center.
3
Reserve the pulp.
4
Drizzle zucchini boats with olive and lightly season with salt and pepper. Bake for 8-10 mins.
5
When done, remove from oven and set aside.
6
Heat a large sauté pan over medium heat and add some olive oil.
7
Add red pepper flakes, garlic and reserved zucchini pulp; sauté until soft (you’ll want to break down any large clumps of zucchini pulp with a wooden spoon).
8
Add shallots and mushrooms and continue sautéing until shallots are translucent and mushrooms are tender.
9
Add diced tomatoes and tomato paste; season mixture with salt, pepper and Italian seasoning, to taste.
10
Lower heat and let mixture simmer until tomato liquid evaporates a bit.
11
In the meantime, combine Parmesan cheese, cornmeal and melted butter together in small bowl.
12
Lightly toast the mixture in a small saucepan (until slightly golden).
13
Remove mushroom-tomato mixture from heat and stuff into zucchini.
14
Top with cornmeal-Parmesan mixture.
15
Bake for 10-12 minutes to heat everything through together.
16
Serve immediately.
17
Optional: sprinkle fresh minced parsley before serving.

Tools

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Tags:

zucchini boats
vegetarian recipe

Yield:

4 zucchini boats

Added:

Thursday, July 8, 2010 - 10:10pm

Creator:

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