Stuffed Zucchini Boats
Yield 14 zucchini boats
INGREDIENTS:
7 zucchini (about 6 inches long)
1/3 cup oil vegetable or olive oil
1 small onion, chopped
1/2 to 3/4 cup fresh mushrooms, coarsely chopped
3 garlic cloves, minced
1 (3 ounce) package cream cheese, softened
1 large egg, beaten
1/4 teaspoon cayenne pepper, or to taste
1/2 cup freshly grated parmesan cheese
1/2 cup chopped fresh parsley
seasoned salt and fresh ground black pepper, to taste
shredded mozzarella or Swiss cheese
INSTRUCTIONS:—————————–
Preheat oven to 350 degrees F.
Grease a large baking sheet.
Slice zucchini in half lengthwise down the center, then scoop out insides leaving about 1/4-inch shell.
Finely chop zucchini pulp; set aside.
Heat oil in a medium skillet over medium-high heat.
Add in onion and saute until well softened (about 4 minutes).
Add mushrooms, garlic and reserved chopped zucchini; cook over medium heat until most of moisture evaporates.
Add cream cheese, egg, cayenne, Parmesan cheese and parsley; cook over low heat for about 10 minutes.
Season with seasoned salt and black pepper.
Cool the filling (about 30 minutes or more) then fill zucchini shells.
Place on baking sheet.
Bake for 30 minutes until bubbly and golden brown on top.
Sprinkle with mozzarella or Swiss cheese and return to oven for 5 minutes.
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- Kitten’s Italian Parmesan Zucchini Rounds
Easy One Bowl Bisquick Zucchini Squares
Cheddar Zucchini and Tomato Bake (Vegetarian)
Kitten’s Zucchini And Rice Bake (Vegetarian)
Kitten’s Italian Mozzarella Zucchini Patties
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Kitten this recipe is special. Just enough spice and heat to make it, interesting and it is very attractive. I used a garlic herb cream cheese and Mozzarella. I cut the recipe back to one zucchini. I would love to serve these to a gang for a brunch buffet.They would go well with any meal or even as a starter. It is great baking the Zukes first and then for the last 5 minutes sprinkling on the cheese and returning them to the oven to brown. This is a “do again” recipe for sure.