Stuffed Zucchini Boats

 

Ingredients:
_ 4 medium zucchinis
_ 1 cup shredded mozzarella
_ ½ cup grated parmesan
_ 1 cup mushrooms (chopped)
_ 1 tomato (diced)
_ 1 onion (diced)
_ 2 cloves garlic (minced)
_ ½ tsp salt
_ ½ tsp black pepper
_ ½ tsp Italian seasoning
_ 2 tbsp olive oil
_ Fresh parsley (for garnish)

 Instructions:
1_ Preheat the oven to 375°F. Grease a baking dish.
2_ Cut the zucchinis in half lengthwise. Scoop out the centers to create boats.
3_ In a skillet over medium heat, heat the olive oil. Cook the onion, garlic, and mushrooms until soft.
4_ Stir in the tomato, salt, pepper, and Italian seasoning.
5_ Fill each zucchini boat with the vegetable mixture.
6_ Top with mozzarella and parmesan cheese.
7_ Bake for 20-25 minutes until the cheese is bubbly.
8_ Garnish with parsley. Serve warm.

 Notes: Use any vegetables or cheese. Scoop the zucchini carefully. Store leftovers in the fridge for up to 4 days. Reheat in the oven.

 Prep Time: 15 minutes
 Cook Time: 25 minutes