Around our house we usually try and have a meatless meal once in awhile. It helps us to eat more veggies and is easy on the wallet.
My husband is a big meat eater but he even agrees that he was full and satisfied after this meal. I make this stuffing with baby portabella mushrooms that give the stuffing a beefy, hearty flavor. If you think you don’t like mushroom-I once did not like them myself-give this recepie a try and see if you can even notice their falavor!
This recipe is gluten free when you use gf bread crumbs. *Cooking tip* I just make my own bread crumbs out of stale left over gf bread that we did not eat fast enough. I put the stale bread in the frezzer and when I need bread crumbs I just pop the bread into a food processor, add some Italian seasoning, and bam-you’ve got gluten free bread crumbs.
If you don’t think you are up for a meat free meal, this also makes a great side dish to any meal. If you are making it as a meal I usually serve two boats per person. I wouldn’t feel bad eating more because it is all veggies!
This does make a lot of stuffing and we have made some yummy omlets the next day with any left over stuffing, don’t throw away the extra!
Stuffed Zuchinni Boats
Origional recpie found here
- 4 small zucchini
- 2 tablespoons extra-virgin olive oil
- 12 baby portabella (or crimini), chopped
- 1 medium onion, chopped
- 3 cloves of garlic, grated
- Salt and freshly ground black pepper to taste
- 2 Roma tomatoes, seeded and chopped
- 2 slices gf bread
- 1 tsp Italian Seasoning
- 3/4 cup shredded parmesan cheeze
- 1 egg, beaten
Preaheat oven to 425 degrees
In a food processor pulse gf bread and Italian seasoning to make bread crumbs and set aside.
Heat olive oil is a medium skilled over medium heat. Add in onion, garlic, and mushrooms to soften for about 5-7 minutes.
While veggies are softening, cut all zuchinni in half lenghtwise. Use a small spoon to scoop out the flesh and seeds of zuchinni to make a boat. Set aside zuchinni flesh. Place all the boats in a baking dish and drizzle with olive oil and salt and pepper.
After veggies have softened, add in zuchinni flesh and tomatoes and season with salt and pepper. Remove from heat and add in your home made bread crumbs, parmesan cheese and beaten egg and mix everything together well.
Place stuffing into zuchinni boats-there is a lot of stuffing so feel free to mound it up!
Bake boats in the oven for about 15 minutes and garnish with remaining cheese. (If you chose large zuchinni you will need to increase your baking time to make sure the zuchinni are cooked through and not hard.)