Description
A simple and delicious recipe for stuffed zucchini boats filled with a medley of vegetables and melted cheese.
Ingredients
Scale
- 2 medium zucchinis
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper (any color)
- 1/2 cup chopped mushrooms
- 1/4 cup corn
- 1/4 cup peas
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise. Scoop out the seeds and some of the flesh to create a boat shape. Chop the scooped-out zucchini flesh.
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add chopped bell pepper, mushrooms, and chopped zucchini flesh to the skillet. Cook for another 5-7 minutes until vegetables are tender.
- Stir in corn and peas. Cook for 2 minutes until heated through.
- Season with salt and pepper to taste.
- Stir in Parmesan cheese.
- Spoon the vegetable mixture into the zucchini boats.
- Top each stuffed zucchini with shredded mozzarella cheese.
- Place the stuffed zucchinis on a baking sheet.
- Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
Notes
- You can add other vegetables like spinach, tomatoes, or broccoli.
- Feel free to use different types of cheese.
- For a vegan option, omit the cheese and add nutritional yeast for a cheesy flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Keywords: stuffed zucchini, zucchini boats, vegetable filling, cheese, healthy meal, vegetarian recipe