Zucchini Stuffed with Mushrooms
Zucchini boats under a cheesy crust are a light summer dish — the kind that shows up when the garden ripens its tomatoes and squash at the same time. The scooped-out zucchini flesh isn’t wasted: it’s sauteed with onion and mushrooms so the filling turns hearty. Cherry tomatoes laid on top soften as they bake, lending a fresh tang that cuts the richness of the melted cheese.
Handy Tips
Use smaller zucchini, up to about 8 inches — larger ones have tough skin and fibrous seeds you’ll have to cut away. Don’t leave the boat walls too thin or they’ll collapse in the oven; a generous quarter inch is plenty. You can swap the button mushrooms for oyster or wild mushrooms, but pre-boil the wild ones. Leek gives a more delicate flavor than onion — use only the white part.
Bake at 350°F (180°C) for 35 to 40 minutes, until the cheese turns golden. Serve the boats warm as a main vegetable dish or a side for meat. They keep in the fridge for a day; before serving, warm them briefly in the oven so the cheese melts again.
Part of Ukrainian cuisine — 448 more recipes in the section.
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Ingredients
Instructions
Cut the zucchini in half lengthwise. Scoop out the flesh with a teaspoon and dice it.
Finely chop the onion and finely chop the mushrooms. Slice the cherry tomatoes into rounds (or dice a regular tomato).
Saute the onion in oil, add the zucchini flesh, and cook for 5 to 7 minutes. Add the mushrooms, season with salt and pepper, and cook for another 5 to 7 minutes.
Grate the cheese on the fine side of a grater.
Stuff the zucchini halves with the mushroom filling, top with the tomatoes, and sprinkle with cheese.
Place the zucchini in a baking dish and bake at 350°F (180°C) for 35 to 40 minutes.
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