Go Back
+ servings

Mushroom Stuffed Zucchini Boats

Zucchini boats are stuffed with mushrooms and topped with cheese for an easy summer vegetarian dish.
Prep Time13 minutes
Cook Time40 minutes
Course: Main Course
Cuisine: Vegetarian
Keyword: zucchini recipes
Servings: 4 servings
Calories: 116kcal

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.

Nutrition

Serving: 1serving | Calories: 116kcal | Carbohydrates: 5g | Protein: 6g | Fat: 9g | Fiber: 1g