Mushroom-Stuffed Zucchini Boats
12 mushrooms (I like to use creminis)
2 cloves garlic, minced
1/4 cup shallots (or onion), minced
1 tablespoon tomato paste
Red pepper flakes, to taste
Italian seasoning, to taste
Preheat oven to 350 degrees.
Reserve the pulp.
When done, remove from oven and set aside.
Add red pepper flakes, garlic and reserved zucchini pulp; sauté until soft (you’ll want to break down any large clumps of zucchini pulp with a wooden spoon).
Add shallots and mushrooms and continue sautéing until shallots are translucent and mushrooms are tender.
In the meantime, combine Parmesan cheese, cornmeal and melted butter together in small bowl.
Lightly toast the mixture in a small saucepan (until slightly golden).
Top with cornmeal-Parmesan mixture.