Italian Stuffed Zucchini Boats

By carvalhohm

Ingredients

• 2 zucchinis
• 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

Details

Servings 2
Cooking time 30mins
Adapted from mrfood.com

Preparation

Step 1

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.