Gourmet Australian Vegetarian Snack: Savory Mushroom and Spinach Stuffed Zucchini Boats

Allergens

None

Ingredients

• 2 large zucchinis
• 1 cup fresh spinach, chopped
• 1 cup cremini mushrooms, finely chopped
• 1/4 cup grated parmesan cheese
• 1/4 cup breadcrumbs
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. Slice zucchinis in half lengthwise and use a spoon to scoop out the flesh, leaving a 1/4 inch shell. Reserve the removed flesh and chop finely.
3. In a pan over medium heat, sauté chopped zucchini flesh with olive oil for 5 minutes until softened. Add garlic and cook for an additional minute.
4. Stir in chopped mushrooms and spinach, cooking until wilted. Season with salt and pepper to taste. Remove from heat and let cool slightly.
5. In a bowl, combine the sautéed vegetable mixture with parmesan cheese and breadcrumbs.
6. Stuff each zucchini shell with the mixture, pressing gently to fill completely. Place stuffed zucchini boats on the prepared baking sheet.
7. Bake for 25 30 minutes or until tender and golden brown.
8. Remove from oven and let cool slightly. Garnish with fresh basil leaves before serving.

Chef’s Insight

Experiment with different herbs or seasonings to create unique flavor combinations.

Notes

Serve at room temperature for optimal flavor and texture.