Italian Stuffed Zucchini Boats mrfood June 18, 2013 YIELD: 2-4 servings COOK TIME: 30 min Ingredients 2 zucchinis 2 garlic cloves, minced 1 tomato, seeded and finely chopped ½ cup finely chopped fresh mushrooms ½ teaspoon dried basil ½ teaspoon dried oregano ¼ teaspoon crushed red pepper flakes 2 tablespoons olive oil ¾ cup (3 ounces) shredded Parmesan cheese, divided 2 teaspoons fresh basil, chopped Directions Preheat oven to 400 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Cut zucchinis in half lengthwise; scoop out pulp and seeds, leaving 1/4-inch shell (use a small spoon for this). Reserve pulp from both zucchinis and chop. In a medium bowl, combine pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and 1/2 cup cheese. Divide mixture evenly between zucchini shells. Place stuffed zucchinis in prepared baking dish; cover with foil. Bake 25 minutes, or until zucchinis are tender. Sprinkle with remaining cheese. Bake uncovered 5 minutes more or until cheese is melted. Top with fresh basil and serve.
Posted on: Tue, 24 Sep 2013 18:12:15 +0000
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