“Delightful Vegetarian Polish Breakfast: Mushroom Stuffed Zucchini Boats with Quark Cheese”

Allergens

Dairy (quark cheese)

Ingredients

• 2 large zucchinis
• 1 cup sliced button mushrooms
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup quark cheese
• 1/4 cup fresh dill, chopped
• 1/4 cup sun
• dried tomatoes, roughly chopped
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. Preheat oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and use a spoon to remove the soft inner flesh, leaving a boat shape. Reserve the flesh for later use.
3. In a large skillet, heat olive oil over medium heat and sauté the onion until translucent. Add garlic and cook for another minute.
4. Stir in the sliced mushrooms and continue to cook until they release their moisture and begin to brown. Season with salt and pepper to taste.
5. In a mixing bowl, combine the cooked mushroom mixture, reserved zucchini flesh, quark cheese, dill, and sun dried tomatoes. Mix well to combine.
6. Stuff each zucchini boat with the mushroom cheese mixture and place on a baking sheet lined with parchment paper.
7. Bake in preheated oven for 25 minutes or until zucchini is tender.
8. Remove from oven, let cool slightly, and enjoy this scrumptious vegetarian Polish breakfast!

Chef’s Insight

This recipe is perfect for those looking to add more vegetables to their diet or for a delicious vegetarian breakfast option.

Notes

This recipe can be easily doubled or tripled to serve more guests.