If you're like me, you have an abundance of zucchini in your garden this time of year, which means you're always looking for ways to use up your zucchini. I love to make zucchini boats for a quick and easy supper, because they are fool-proof and easy to make, filling enough for my husband to eat and are also a great use of leftover ingredients from previous meals.
Zucchini boats are a great way to use up zucchini from the garden and leftover ingredients from a week's worth of food. These are perfect to make at the end of the week when I have leftover onion, mushrooms and cheese from various recipes. These are also extremely versatile, as there really is no exact ingredients or measurement of ingredients that have to be used for this recipe. I originally found this recipe for stuffed zucchini, but have since take the similar ingredients and adjusted the recipe to my liking.
4 medium zucchini
half of a diced yellow onion
1 - 2 c. finely chopped mushrooms
1 tbs. minced garlic
1/2 c. seasoned bread crumbs
1/2 c. grated mozzarella cheese
1/2 c. grated Parmesan cheese
2 tbs. balsamic vinegar
2 tbs. olive oil
Preheat oven to 350 degrees. Cut zucchini in half and scoop out some of the fleshy middle, creating a boat-like shape and set aside. Chop the scooped zucchini and set aside. On medium heat, warm olive oil in a pan. Saute onion, chopped zucchini, mushrooms and garlic for about five to ten minutes, or until mushrooms soften. Take off the heat and mix in cheeses, balsamic vinegar and bread crumbs. Scoop mixture evenly into the zucchini boats and bake on a baking sheet lined with foil at 350 degrees for 15-20 minutes or until zucchini is tender.