Mushroom Stuffed Zucchini Boats

Mushroom Stuffed Zucchini Boats

Serves 3-4


4 medium sized zucchinis

1 pack of cremini mushrooms

½ large purple onion, brunoise

½ C of sundried tomatoes, brunoise

¼ C of fresh basil, minced

1/3 C raw cashew

2 Tbsp seasoned bread crumbs

1 ½ Tbsp olive oil

½ tsp salt

¼ tsp black pepper


  • Prep veggies. Chop cremini mushrooms into small pieces. Place raw cashews in the food processor until partially powdered with granules.
  • Cut off the ends of the zucchini then slice in half. Remove the inside to about about ½ an inch for the boat’s thickness. You can use a spoon to scrape the inside of the zucchini and form the boats. Lightly dab with olive oil. Place in the oven at 325 degrees for 10 minutes. Remove, set aside.
  • In a bowl mix the remaining contents.
  • Spoon contents into the boats and pile it up.
  • Place back in the oven on broil for another 10 minutes at 300 degrees. Remove, serve, enjoy!


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