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zucchini mushrooms boats

(2 ratings)
Lisacancook avatar
Blue Ribbon Recipe by
Elizabeth Backus
@Lisacancook
San Diego, CA

I love mushrooms and zucchini, and I bought too many of them. What do I do with all these zucchini and mushrooms? I decided to put my two favorite recipes together and this is what I came up with. It's important to trim stems they will be tough and make the filling woody. Make sure you do not burn garlic or it will bitter the filling. This can be served as an appetizer cut in 2-inch slices, served over noodles tossed with light lemon olive oil, or with white rice. These can be done a day before and stored in the refrigerator overnight.

Blue Ribbon Recipe

These zucchini mushroom boats are a wonderful vegetarian side dish or lighter main meal. The mushrooms add a wonderful earthy, savory flavor to the zucchini boats and you'll never miss the meat. Butter, garlic, onions, and herbs are a wonderful combination of flavors. A sprinkling of nutty Parmesan cheese is a delicious final touch.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For zucchini mushrooms boats

  • 4 md
    zucchini
  • 24
    white/button mushrooms, cleaned
  • 2/3 c
    unsalted butter
  • 3 Tbsp
    finely chopped onion
  • 4 clove
    garlic, finely chopped
  • 1/2 c
    Italian bread crumbs
  • 1 c
    freshly grated Parmesan cheese, divided
  • 1/2 tsp
    Italian seasoning

How To Make zucchini mushrooms boats

  • Trim the ends of zucchini. Place in a steamer basket and steam zucchini.
    1
    Trim the ends of zucchini. Place in a steamer basket. In a saucepan, bring 1 inch of water to a boil and add the basket. Cover and steam for 5 minutes.
  • Cut the zucchini in half and remove some of the zucchini.
    2
    When the zucchini is cool enough to handle, cut it in half lengthwise. Scoop out the pulp, leaving a 1/4-inch shell. Set the pulp aside in a bowl. Preheat the oven to 350 degrees F.
  • Chop cleaned mushrooms and cook with butter, onions, garlic, bread crumbs, Parmesan cheese, and seasoning.
    3
    Clean the mushrooms with a damp towel and trim the stems. Chop coarsely. Melt butter in a large non-stick skillet and saute onions until translucent. Add garlic and chopped mushrooms. Saute for about 1-2 minutes until all tender. Add bread crumbs,1/3 cup Parmesan cheese, and seasoning. When all ingredients are well incorporated remove from stove. Gently stir in zucchini pulp.
  • Stuff zucchini with filling and sprinkle with extra Parmesan cheese.
    4
    Stuff zucchini boats with this mixture and arrange in a baking dish. Sprinkle the remaining grated Parmesan cheese over the tops.
  • Bake the zucchini boats.
    5
    Bake for about 15-20 minutes until the filling is bubbling and the cheese is melted on top. Cool slightly. Serve.
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