Recipe courtesy of Sandra Lee

Round 2 Recipe - Stuffed Zucchini Boats

Name: Round 2 Recipe - Stuffed Zucchini Boats
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 serving
Ingredients: 2 zucchini reserved from Zucchini Cakes recipe; Mushroom stems reserved from Portobello Burgers recipe, chopped; 1 egg; 1/4 cup chopped green olives with pimentos; 1/3 cup fresh bread crumbs; 1 teaspoon Italian seasoning; Salt and freshly ground black pepper; 1/4 cup shredded mozzarella, divided

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Level: Easy
Total: 25 min

Prep: 5 min
Cook: 20 min

Yield: 4 serving

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Ingredients

2 zucchini reserved from Zucchini Cakes recipe

Mushroom stems reserved from Portobello Burgers recipe, chopped

1 egg

1/4 cup chopped green olives with pimentos

1/3 cup fresh bread crumbs

1 teaspoon Italian seasoning

Salt and freshly ground black pepper

1/4 cup shredded mozzarella, divided

Directions

WATCH

Watch how to make this recipe.

Preheat the oven to 350 degrees F.
Slice the zucchini lengthwise, scoop out the seeds from the center and put on a baking sheet.
In a medium bowl combine the remaining ingredients expect for 2 tablespoons of the cheese. Fill the centers of each zucchini half with the mixture. Sprinkle the remaining cheese over the top of the filling.
Bake until the cheese is melted and the filling is golden brown and toasted, about 15 to 20 minutes.