Stuffed Zucchini Boats 🥒🥒 Vegetarian w. Mushrooms - Vegetarian Stuffed Zucchinis - Recipe # 120

ground meat

🥗Healthier: lean turkey

💰Cheaper: canned beans

Canned beans provide a vegetarian option and are cost-effective.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are a healthier whole grain alternative.

tomato sauce

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes enhance flavor and reduce preservatives.

Scoop out the flesh of the zucchinis and keep it for the filling.

Chop the zucchini flesh into small pieces and salt it to extract water.

Salt the zucchini boats to remove excess water.

Fry chopped onions in neutral oil until translucent.

Add chopped mushrooms to the pan and cook until water evaporates.

Add the sieved zucchini flesh and chopped red bell pepper to the pan and cook to evaporate more water.

Add crushed garlic, cumin powder, dried oregano, and dried basil to the pan.

Mix in cooked basmati rice and season with salt and pepper.

Let the filling cool down before adding eggs, grated parmesan, and cheddar cheese.

Spread tomato sauce made from peeled tomatoes, balsamic vinegar, sugar, salt, pepper, and crushed garlic in a baking dish.

Fill the zucchini skins with the filling and sprinkle more cheese on top.

Bake in the oven at 390°F (200°C) for 35-40 minutes.

Let the zucchini boats set for 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens