Round 2 - Stuffed Zucchini Boats

9 ingredients
7 steps

Ingredients

  • 2 medium zucchini
  • 34-1 cup portobello mushroom stems, chopped (the leftover stems from 4 portobello mushrooms)
  • 1 egg
  • 14 cup chopped green pimento stuffed olive
  • 13 cup fresh breadcrumb
  • 1 teaspoon italian seasoning
  • salt
  • fresh ground black pepper
  • 14 cup shredded mozzarella cheese, divided (to make it Greek, use crumbled feta cheese)

Directions

  1. 1
    Preheat the oven to 350* F.
  2. 2
    Slice the 2 zucchini lengthwise, scoop out the seeds from the center(I put in freezer to use for making broth) and put on a baking sheet.
  3. 3
    In a medium bowl combine the remaining ingredients except for 2 tablespoons of the cheese.
  4. 4
    Fill the centers of each zucchini half with the mixture.
  5. 5
    Sprinkle the remaining cheese over the top of the filling.
  6. 6
    Bake until the cheese is melted and the filling is golden brown and toasted, about 15-20 minutes.
  7. 7
    Enjoy!

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