Mama Elsas Stuffed Zucchini

These Stuffed Zucchini boats are the perfect combination of savory, cheesy, and fresh flavors. The earthy mushrooms, juicy cherry tomatoes, and toasted breadcrumbs make the stuffing irresistible, while the Parmigiano-Reggiano adds a cheesy, golden finish. This stuffed zucchini recipe is perfect for a healthy dinner, a side dish, or even a vegetarian main course. Serve your Stuffed Zucchini with a simple green salad or some garlic bread for a complete meal. Pair it with a crisp white wine for the perfect balance.

source	Rachael Ray
categories	side dish, vegetable
yield	8 Servings
prep time
total time

INGREDIENTS

4 medium zucchini

Olive oil

Salt

black pepper

2 cups breadcrumbs, from stale bread, about 1-inch thick, torn then processed to coarse

3 tablespoons EVOO

1 lb cremini mushrooms, stems trimmed and finely chopped

2 large shallots, finely chopped

4 cloves garlic, grated

2 tablespoons thyme leaves, picked

2 pints cherry tomatoes, quartered

handful basil, torn or sliced

1 cup grated Parmigiano-Reggiano cheese

1 can tomato puree

INSTRUCTIONS

1. Preheat oven to 425°F.

2.Halve the zucchini lengthwise and scrape out the center flesh, making hollow boats. Finely chop the scraped squash and reserve.

3. Spray the zucchini boats or drizzle them with oil and season with salt and pepper. Roast them cut-side down on a baking sheet for about 15 minutes. Remove from oven and let cool.

4. Place breadcrumbs on a small baking sheet and brown in the oven until deep golden and nutty in fragrance. Remove and leave oven on.

5. Heat a skillet over medium-high heat with EVOO, 3 turns of the pan. Add mushrooms and cook until deeply brown.

6. Add reserved chopped zucchini, shallots, garlic, salt, pepper and thyme, and stir 5-7 minutes more to lightly brown the zucchini.

7. Add tomatoes and basil, and stir 1 minute. Add toasted breadcrumbs and stir to combine so the breadcrumbs soak up the cherry tomato juice; add the cheese.

8. Loosely fill the zucchini with the stuffing, mounding it slightly on the top.

9. Pour the tomato sauce on the bottom of 2 casserole dishes and arrange the zucchini in the dishes.