Description
Deliciously tender stuffed zucchini boats, filled with a combination of mushrooms, capsicum, onion, bacon, cheese and your favourite pasta sauce. Then baked until zucchini are beautifully cooked, and the cheese is golden and bubbly. Enjoy!
Ingredients
Units
Scale
- 3 medium-sized zucchini, washed
- 2 tablespoons olive oil
- 2 medium-sized portobello mushrooms, diced
- 1 cup diced bacon- Use either store-bought diced bacon or dice into small pieces.
- 1 small onion, diced
- 1 teaspoon garlic, freshly crushed or you can use a jar of crushed garlic if you like.
- 1/2 a red capsicum, diced
- 1/2 cup of diced zucchini flesh (from zucchinis above- read instructions below)
- 1 tablespoon fresh parsley, diced
- 1/2 cup of your favourite pasta sauce
- 3/4 cup shredded tasty cheese
Instructions
- Preheat oven to 180 degrees Celcius.
- Wash zucchini, then cut the end off the top and the bottom of each. Now cut in half down the length of the zucchini.
- Score the zucchini (see tip above) and scoop out the zucchini flesh with a teaspoon to leave a hollow place for the filling to go.
- Lightly oil the baking dish, then place the cut zucchini on the cut side up.
- Dice the bacon, onion, capsicum, zucchini flesh, parsley and mushrooms. Crush the garlic cloves.
- In a frypan over medium-high heat, cook the onion and bacon for 3 minutes.
- Add capsicum, garlic, zucchini flesh and pepper to the pan and fry for another 2 minutes.
- Add pasta sauce and chopped parsley and cook for 3 minutes, continuing to stir with a wooden spoon as it cooks.
- Scoop spoonfuls of mixture into the zucchini cases. Sprinkle shredded cheese over the top.
- Place foil over the top and bake in a preheated oven for 15 minutes, take the foil off and bake for another 10 minutes, or until zucchini is soft and filling and cheese is golden and bubbly.
Notes
- Use your favourite store-bought pasta sauce, for an even quicker dinner on the table.
- Try using parmesan or mozzarella cheese on top.
- Place foil over the top of the baking tray then put it in the oven to prevent the cheese from getting too brown and crunchy.
- It helps to score the zucchini roughly with a sharp knife (see picture above).
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Category: Dinner
- Method: Saute and bake
- Cuisine: American, Italian
Nutrition
- Serving Size: 4 servings