Vegetarian Stuffed Zucchini Boats

Ingredients · for 4 (scales to your household)

• 3 Large zucchini $2.91
• 2 teaspoons Olive oil $0.11
• 1/2 cup Onion $0.38
• 1 Garlic clove $0.03
• 8 ounces White mushrooms $2.34
• 1/2 teaspoon Salt $0.01
• 2 tablespoons Panko breadcrumbs $0.08
• 2 ounces Mozzarella cheese, torn into small pieces $1.06
• 2 tablespoons Fresh basil, thinly sliced $0.67
• 1 teaspoon Balsamic vinegar $0.03
• 1/4 teaspoon Freshly ground black pepper $0.02

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Preheat your broiler to high. Halve the zucchinis and use a spoon to scrape out the pulp from the zucchini, leaving an outer shell ~1/4 inch thick.
2. Roughly chop the pulp; you should end up with about 1 cup; reserve.
3. Add the zucchini halves to a large microwave safe bowl and cover with plastic wrap. Poke some holes in the plastic wrap to vent and microwave on high for 4 minutes. Let them cool while covered until ready to stuff.
4. Add 1 teaspoon olive oil to a large saute pan over medium high heat. Add the mushrooms and a pinch of salt and let cook until the mushrooms give off liquid and it evaporates, about 10 minutes.
5. Add in the garlic and onion and cook until soft and fragrant, about 3 minutes.
6. Stir in the reserved zucchini pulp.
7. Add the zucchini shells to a cookie sheet and divide the mushroom mixture among the zucchini. Sprinkle with panko breadcrumbs and dot with the torn mozzarella.
8. Broil for 1 to 2 minutes or until cheese melts and the panko browns.
9. Drizzle with 1 teaspoon olive oil and balsamic vinegar and serve.