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    Home » Main Dishes

    Published: Jul 7, 2021 · Updated: Jul 7, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads

    Mushroom Stuffed Zucchini Boats

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    Gluten FreeNut FreeEgg FreeLow CarbVegetarianKeto

    These mushroom stuffed zucchini boats are baked with cheese and make an easy low carb vegetarian recipe for summer.

    Both zucchini and mushrooms are two low carb vegetables that go well together. Add seasoning and cheese for a delicious main course or lunch.

    stuffed zucchini boats

    How to make vegetarian stuffed zucchini

    Making mushroom stuffed zucchini is an easy task. Small or medium sized zucchini work well but they should not be too skinny.

    The flesh or seeded part of the zucchini are scooped out to be cooked as part of the filling. Use a knife to cut around the area you wish to scoop out. Then using a small spoon scoop out the zucchini flesh.

    Can you make this keto vegan?

    This vegetarian zucchini mushroom recipe can easily be made keto vegan. Omit the cheese topping, add chopped nuts to the filling and bake! You could top the filled zucchini with a sprinkle of nutritional yeast too.

    stuffed zucchini boats

    Recipe Tips

    Add chopped walnuts to the cooked mushroom mixture for extra crunch

    Try a different mix of cheese. Mozzarella or Gouda would work. Or up the flavour with goats cheese added to the filling.

    Add different flavourings to the mushroom mixture. Tarragon, basil or rosemary are herbs that pair well with mushrooms.

    More keto vegetarian zucchini recipes

    Loaded Zucchini Skins

    Zucchini Ricotta Roll Ups

    Zucchini Gratin

    Crustless Zucchini Quiche

    This post may contain affiliate links. Please read my disclosure policy for more information.

    Mushroom Stuffed Zucchini Boats

    Zucchini boats are stuffed with mushrooms and topped with cheese for an easy summer vegetarian dish.
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time 13 mins
    Cook Time 40 mins
    Course Main Course
    Cuisine Vegetarian
    Servings 4 servings
    Calories 116 kcal

    Ingredients
     
     

    • 2 zucchinis
    • 3 cloves garlic minced
    • 1 tablespoon olive oil
    • 6 mushroom chopped
    • 1 teaspoon thyme
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • ½ cup Cheddar Cheese grated/shredded

    Instructions
     

    • Preheat the oven to 180C/350F degrees.
    • Cut the zucchini in half lengthways. Using a sharp knife, score the area that you with to removed.
      Scoop out the zucchini flesh using either a small spoon or melon baller. (I used my ½ teaspoon measuring spoon).
    • Chop the removed zucchini flesh.
    • In a medium frying pan heat the oil on a medium heat and cook the garlic for 2 minutes.
    • Add the chopped mushrooms and zucchini flesh and cook for 7-8 minutes.
    • Remove from the heat and season with the thyme, salt and pepper.
    • Place the zucchini boats in a baking dish or on a baking tray.
    • Spoon the cooked mushroom mixture into the zucchini boats.
    • Sprinkle with the cheese.
    • Bake for 30 minutes until golden.
    • Serve warm with chopped parsley (optional).

    Notes

    1 serving is one zucchini boat
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 1servingCalories: 116kcalCarbohydrates: 5gProtein: 6gFat: 9gFiber: 1g
    Keyword zucchini recipes
    Do you know your macros?Check out Free Macro Calculator!
    Tried this recipe?Mention @KetoVegetarianRecipes on Instagram or hashtag it #ketovegetarianrecipes!
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    Comments

    1. Ramya says

      July 17, 2021 at 7:50 am

      Will be making this soon can i use vegan cheddar cheese as am a vegan i love mushrooms and zucchini sooooooooooooo much perfect for my after office meals sorry i took a break from commenting on your recipes as busy with work will dm you if i make this and let you know how it goes Thanks Ramya

      Reply
      • Angela Coleby says

        July 19, 2021 at 8:15 am

        Vegan cheese will be great in this dish. Don't work too hard!

        Reply
        • Ramya says

          July 19, 2021 at 11:07 am

          Will do will try to not work hard as am at office everyday as well as home on the computer and phone

          Reply

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    angela coleby

    Hi, I'm Angela!

    I'm the creator behind all the tasty low carb & gluten free recipes at Keto Vegetarian Recipes. I live in sunny St Lucia with the husband, dogs & cats.

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