Name: Italian Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 medium zucchini; 2 garlic cloves; 1 medium tomato, seeded and finely chopped; 1/2 cup finely chopped fresh mushrooms; 1/2 tsp. dried basil; 1/2 tsp. dried oregano; 1/4 tsp. crushed red pepper flakes; 2 Tbsp. olive oil; 3/4 cup vegan grated Parmesan cheese; 2 Tbsp. fresh basil, chopped

Italian Stuffed Zucchini Boats

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Course: Sides, AppetizersCuisine: ItalianDifficulty: Easy

Servings

2-4

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

2 medium zucchini
2 garlic cloves
1 medium tomato, seeded and finely chopped
1/2 cup finely chopped fresh mushrooms
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
2 Tbsp. olive oil
3/4 cup vegan grated Parmesan cheese
2 Tbsp. fresh basil, chopped

Directions

Preheat the oven to 400°F.
Cut the zucchini in half lengthwise. Scoop out the pulp and seeds, leaving a 1/4-inch-thick shell (use a spoon for this). Chop up the pulp from the zucchini.
Combine the zucchini pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and 1/2 cup of the vegan Parmesan cheese in a medium bowl. Divide the mixture among the zucchini shells.
Place the stuffed zucchini in a 13-inch-by-9-inch baking dish and cover with foil. Bake for 25 minutes, or until the zucchini is tender.
Bake uncovered for 5 minutes more. Top with the fresh basil.