Round 2 Recipe - Stuffed Zucchini Boats
- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 4 serving
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- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- 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
Directions
- 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.
