Veg Zucchini Boats - Cooking With Sapana

For the third day of BM#42 , I made these healthy and tasty Vegetable stuffed Zucchini Boats from here. These are wonderful for snacking or lunch . For this recipe fresh zucchini are stuffed with herbal and flavorful stuffing made with bell pepper, mushrooms , scallions , tomatoes and parmesan cheese. It would make a wonderful low carb meal as well. So let’s start the recipe .yum

Ingredients:

2 medium zucchini
2 tablespoon olive oil
1/2 cup onion, chopped
2 garlic cloves ,minced
1 cup red/yellow/orange bell pepper
1 tomato , chopped
1/4 cup scallions , chopped
1 cup mushrooms
1 teaspoon oregano,dried
1 teaspoon basil,dried
1/2 teaspoon red chilly powder
2 tablespoons coriander or parsley leaves,chopped
Salt to taste
1/2 teaspoon black pepper
1/4 cup bread crumbs
1/4 cup parmesan cheese, grated

Method:

Preheat oven to 375 degrees.
Trim stem ends from zucchini. Cut the top shelf of zucchini and using a small knife, cut around inside , then using a scooper, scoop out inside until it resembles a canoe. Try not to cut through to the bottom.

In a frying pan heat the oil over medium heat. Add garlic and onion and cook two minutes. Add red pepper , scallions , tomatoes , mushrooms and cut up zucchini tops. Mix to combine and sauté one minute.
Remove from heat and mix in oregano, basil, parsley, salt,chilly powder, pepper, crumbs and cheese. Mix to combine.
Divide the filling between each zucchini boat and press into squash filling and pressing as you fill to hold shape.