Mushroom-Stuffed Zucchini Boats
By: Jenn Davis
Published: Thursday, July 8, 2010 - 10:10pm

Ingredients




4 medium zucchinis
12 mushrooms (I like to use creminis)
2 cloves garlic, minced
1/4 cup shallots (or onion), minced
14 1/2 oz can of diced tomatoes
1 tablespoon tomato paste
 cup grated Parmesan cheese
 cup cornmeal
1 tablespoon melted unsalted butter
Olive oil
Salt and pepper
Red pepper flakes, to taste
Italian seasoning, to taste

Preparation

1 Preheat oven to 350 degrees. 2 Cut zucchinis in half lengthwise and scoop out the pulp to create a hallow tunnel down the center. 3 Reserve the pulp. 4 Drizzle zucchini boats with olive and lightly season with salt and pepper. Bake for 8-10 mins. 5 When done, remove from oven and set aside. 6 Heat a large sauté pan over medium heat and add some olive oil. 7 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). 8 Add shallots and mushrooms and continue sautéing until shallots are translucent and mushrooms are tender. 9 Add diced tomatoes and tomato paste; season mixture with salt, pepper and Italian seasoning, to taste. 10 Lower heat and let mixture simmer until tomato liquid evaporates a bit. 11 In the meantime, combine Parmesan cheese, cornmeal and melted butter together in small bowl. 12 Lightly toast the mixture in a small saucepan (until slightly golden). 13 Remove mushroom-tomato mixture from heat and stuff into zucchini. 14 Top with cornmeal-Parmesan mixture. 15 Bake for 10-12 minutes to heat everything through together. 16 Serve immediately. 17 Optional: sprinkle fresh minced parsley before serving.