A Gourmet Meal: STUFFED ZUCCHINI BOATS

7 April 2021

STUFFED ZUCCHINI BOATS

STUFFED ZUCCHINI BOATS are a favorite in our family. I especially love how healthy, quick and easy they are. Great when you know you have a busy week ahead.

I have used some fresh bell peppers and mushrooms for my stuffing but you can replace it with veggies of your choice, or even meat. Do make sure not to overcook the veggies as we dont want them soggy. Just lightly cooked with a bite to them.

You can make these ahead and pop in the fridge then bake them when you're ready to serve.

Let's begin:

INGREDIENTS:

Zucchini - 3

Olive oil - 2 tbsp

Salt to taste

Cracked Pepper - To taste

Garlic - 1 tbsp, finely chopped

Onions - 1 small, finely chopped

Mushrooms - 6-8, rougly chopped

Bell Peppers - 3, finely chopped

Italian Seasoning - 1 tsp

Red Chili Flakes - to taste

Mozzarella - 2.5 tbsp

METHOD:

Wash & pat dry the zucchinis. Halve them then scoop out their centers leaving the rims intact giving them a boat like shape. I used my melon scooper for this. Worked great. Keep the scooped zucchini centers aside for now.

2. Season the scooped zucchinis with salt and freshly cracked pepper.

3. Heat a pan on medium heat and add some olive oil. Once the pan is hot add the zucchinis skin side up. Cook them on both side for about 4-5 minutes. This is where we actually cook them. When we put them in the oven its mainly to melt the cheese. Overcooking them in the oven may result in the stuffing drying out.

4. Set the zucchinis aside on a baking tray.

5. In the same pan add the chopped garlic. Once it is golden, throw in the onions and cook them till pink. Next add the zucchini centers, mushrooms and finally the bell peppers. We dont want to cook the veggies and ensure they maintain their crunch.

6. Add the Italian seasoning or any seasoning of your choice and salt to taste. We are adding salt at the end so that the veggies don't get watery and soft. Keep the stuffing aside.