Cheesy Mushroom Zucchini Boats

Yield: 6 zucchini boats

Time: 10 minutes

Ingredients:

• 2 + 2 tablespoons olive oil, divided

• 1 cup chopped yellow onion

• 3 minced garlic cloves

• 3 cups chopped button mushrooms

• 1/2 + 1/2 teaspoon salt, divided

• 1/8 + 1/8 teaspoon black pepper, divided

• 1 teaspoon fresh thyme

• 1/3 cup chopped sun-dried tomatoes from a jar

• 1/4 cup chopped parsley

• 1 + 1 1/2 cups shredded mozzarella cheese, divided

• 3 9-inch zucchini

Instructions:

1. Preheat the oven to 400 F.

2. Add 2 tablespoons of olive oil to a skillet over medium heat.

3. Add the chopped onion and cook for about 5 minutes, until it starts to brown.

4. Mix in the minced garlic.

5. Add the chopped mushrooms and cook them until soft, about 3–4 minutes.

6. Add 1/2 teaspoon of salt, 1/8 teaspoon black pepper, fresh thyme, sun-dried tomatoes, and parsley. Cook for 2 more minutes.

7. Transfer the mixture to a bowl and mix in 1 cup of mozzarella cheese. Set aside.

8. Cut the ends of the zucchini, then cut each squash in half lengthwise. Carefully scoop the flesh out of the zucchini using a spoon.

9. Place the zucchini halves on a parchment-lined baking tray with the cut side facing up.

10. Brush the rest of the olive oil over each half and sprinkle on the rest of the salt and black pepper.

11. Fill each zucchini half with the mushroom mixture.

12. Sprinkle the top of each boat with the rest of the mozzarella cheese.

13. Bake on the middle rack for 30–35 minutes, or until the cheese is golden brown.

14. Serve immediately.

    
    

Source: Food Republic

#meatless #glutenfree #healthyrecipe #quickrecipes