New Zealand Vegetarian Feast: Delightful Mushroom & Spinach Stuffed Piquant Zucchini Boats

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 large zucchinis
• 1 cup fresh spinach, chopped
• 1 cup button mushrooms, sliced
• 1/4 cup vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon garlic, minced
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1/3 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat oven to 350°F (180°C). Slice the zucchinis in half lengthwise and scoop out the center flesh, leaving a 1/4 inch shell. Set aside.
2. In a pan over medium heat, add olive oil and cook garlic for 1 minute or until fragrant. Add sliced mushrooms and cook for 5 minutes, or until tender.
3. Stir in chopped spinach and cook for another 2 minutes, or until wilted. Season with ground nutmeg, salt, and pepper.
4. Slowly pour in vegetable broth, stirring continuously to combine. Simmer for about 2 minutes, or until the mixture has thickened slightly. Remove from heat and allow it to cool.
5. Stuff each zucchini boat with the mushroom spinach mixture, then top with crumbled feta cheese.
6. Place stuffed zucchini boats on a baking sheet lined with parchment paper and bake for 20 25 minutes or until tender.
7. Remove from oven and garnish with chopped fresh parsley before serving.

Chef’s Insight

This recipe highlights the earthy flavors of mushrooms and spinach while allowing the delicate sweetness of zucchini to shine through. The addition of ground nutmeg adds an unexpected twist, elevating this dish to a whole new level.

Notes

This dish is perfect for entertaining or a special meal, as it's both visually stunning and packed with delicious flavors.