Mushroom and Cream Cheese Stuffed Zucchini Boats

4
Servings
25m
Prep Time
30m
Cook Time
55m
Ready In


"Got the basic recipe from another website, but I tweaked it a little."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (239.6 g)
  • Calories 172.9
  • Total Fat - 13.2 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 65 mg
  • Sodium - 279.6 mg
  • Total Carbohydrate - 8.6 g
  • Dietary Fiber - 2.6 g
  • Sugars - 5.5 g
  • Protein - 7.2 g
  • Calcium - 106.7 mg
  • Iron - 2.1 mg
  • Vitamin C - 38.9 mg
  • Thiamin - 0.1 mg

Step 1

Cut zucchini in half lengthwise. Scoop out insides leaving about 1/4 inch shell. Finely chop zucchini pulp; set aside.

Step 2

Saute onion in oil in skillet for 5 minutes. Add mushrooms, garlic and reserved chopped zucchini. Cook over medium heat until most of the moisture evaporates. Add bacon and mix in.

Step 3

Preheat oven to 350° F.

Step 4

In a small bowl, stir together cream cheese, egg, 2 tablespoons parmesan, parsley, salt, pepper, cayenne and dill weed. Add to skillet mixture. Mix in well and cook on medium low 8-10 minutes. Let cool slightly.

Step 5

Place zucchini boats on small baking sheet lined with parchment or foil. Fill with mushroom mixture. Sprinkle with additional 1 tablespoon parmesan cheese.

Step 6

Place in preheated 350° F oven and bake for 30 minutes.

Tips & Variations


No special items needed.

Related

ImPat

I made a full recipe though only used 1 large zucchini and cooked for 35 minutes otherwise followed as per recipe for a delicious dinner. Thank you loveinretirement, made for What's On The Menu tag game at FF&F.

review by:
(11 Sep 2022)