Stuffed Zucchini Boats

I think that zucchini is my all time favorite vegetable. I am always trying out new things with zucchini. The market had a huge sale going on for the vegetable so I purchased quite a bit not realizing that I had too much. I had different veggies in the refrigerator so I decided to make a vegetable stuffing and made stuffed zucchini boats. Loved the concept. Loaded with flavor, little bit of prep work but worth it. Enjoy!

Stuffed Zucchini Boats
Created on 8/1/12

Click on photo to see larger image
10 oz of baby Bella mushrooms, wiped clean and chopped fine
1 medium onion, chopped fine
2 medium carrots, chopped fine
1 large bag of baby spinach
6 zucchini, halved and the centers scooped out and chopped fine
1 4 oz of Fontina cheese shredded (Optional)
1/4 cup of mushroom broth
Salt / Pepper to taste

Preheat the oven to 350 degrees. Cut the zucchini in half and scoop out the centers with a spoon. Lay the halves on a cookie tray. Clean and chop fine all the vegetables except for the spinach. Just roughly chop the spinach because the cooking the spinach will wilt it quite a bit.

In a large pan, heat up the mushroom broth over medium high heat and add the mushrooms, onions, carrots and cook for a good 5 minutes until the mushrooms and onions develop a deep brown color. Add the zucchini meat that was scooped out from the centers, coarsely chopped and then add the spinach and saute for a few minutes until the spinach wilts and the zucchini is incorporated in the stuffing.

Stuff the halved zucchini with the cooked vegetables. Sprinkle with shredded Fontina cheese and bake for about 30 minutes until the boats are semi soft and if you used cheese the cheese has melted and browned on top.

CLICK HERE TO PRINT THE RECIPE

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