Side Pannel
Spicy Italian Stuffed Zucchini Mushrooms Boats
Spicy Italian Stuffed Zucchini Mushrooms Boats
- Recipe Submitted by Marsala on 11/06/2014
Category: Healthy Recipes, Vegetables, Italian
Ingredients List
- 2 medium zucchini
- 2 garlic cloves, minced
- 1 medium tomato, seeded and finely chopped
- 1/2 cup finely chopped fresh mushrooms
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/4 tsp. crushed red pepper flakes
- 2 Tbsp. olive oil
- 3/4 cups shredded Parmesan cheese, divided
- 2 tsp. fresh basil, chopped
Directions
1. Preheat oven to 400° degrees F.
2. Cut zucchini in half lengthwise; scoop out pulp and seeds, leaving 1/4-inch shell (use a small spoon for this). Reserve pulp from two zucchini and chop. Combine zucchini pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and 1/2 cup cheese in a medium bowl. Divide mixture among zucchini shells.
3. Place stuffed zucchini in a 13 x 9 baking dish; cover with foil. Bake for 25 minutes or until zucchini is tender. Sprinkle with remaining cheese. Bake uncovered 5 minutes more or until cheese is melted. Top with fresh basil.
4. Enjoy!
2. Cut zucchini in half lengthwise; scoop out pulp and seeds, leaving 1/4-inch shell (use a small spoon for this). Reserve pulp from two zucchini and chop. Combine zucchini pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and 1/2 cup cheese in a medium bowl. Divide mixture among zucchini shells.
3. Place stuffed zucchini in a 13 x 9 baking dish; cover with foil. Bake for 25 minutes or until zucchini is tender. Sprinkle with remaining cheese. Bake uncovered 5 minutes more or until cheese is melted. Top with fresh basil.
4. Enjoy!
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
