Stuffed Zucchini
Zucchini boats filled with a savory cream cheese, mushroom, and Parmesan stuffing, baked until golden.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Preheat the oven to 350°F (175°C). Slice the zucchini in half lengthwise and scoop out the insides, leaving about a 1/4-inch shell. Finely chop the scooped-out zucchini pulp and set it aside.
- 2
Heat the olive oil in a large heavy skillet over medium heat and sauté the onion until softened. Add the mushrooms, garlic, and the reserved chopped zucchini pulp, cooking until most of the moisture has evaporated.
- 3
Stir in the cream cheese, egg, 1/2 cup Parmesan, parsley, and pepper. Mix well and cook for about 10 minutes, stirring, until the filling is thick and combined.
- 4
Let the filling cool slightly, then spoon it into the zucchini shells. Sprinkle the tops with the remaining 1/4 cup Parmesan cheese.
- 5
Place the stuffed zucchini on a jelly roll pan or rimmed baking sheet and bake for about 30 minutes, until bubbly and golden brown on top.
Plan it in Listahan
Add Stuffed Zucchini to your week, check it against your household's allergens, and build the shopping list automatically.