This delightful recipe combines the earthy flavors of mushrooms and sweet onions inside a tender zucchini boat. Not only is this dish incredibly tasty, but it's also a great option for those following a vegetarian or low carb diet.
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Ingredients
3medium zucchini
3tablespoonsbutterdivided
6button mushrooms
1clove garlicminced
¼cuponionchopped small
1teaspoonItalian seasoning
salt and pepper to taste
¼cupgrated Parmesan cheese
¼cupplain Panko breadcrumbs
½teaspoonCajun seasoning
Instructions
Preheat oven to 350 degrees F. Prepare a 9x13-inch baking dish by spraying it with cooking spray. Rinse the zucchini and cut the ends off.
Bring a large pot of salted water to a boil. Place the zucchini in the water to cook for 5 minutes. Drain and cool them enough to handle.
Cut each zucchini in half lengthwise.
Scoop out the pulp with a spoon or melon baller, leaving a sturdy shell. Chop and reserve the zucchini pulp.
In a large skillet, melt one tablespoon of butter over medium-high heat. Add minced garlic, chopped onion, mushrooms, zucchini pulp, Italian seasoning and salt and pepper to taste. Cook for about 5-7 minutes or until tender.
In a medium microwaveable bowl, melt the remaining two tablespoons of butter. Add the Panko breadcrumbs, Parmesan cheese, and Cajun seasoning. Add the breadcrumb mixture to the skillet and throughly combine.
Place the stuffing into each zucchini half, then place them into the prepared baking dish. Bake for 30 minutes. Remove from the oven and let them cool slightly before serving!