• Alison Elliott

Mixed Mushroom Stuffed Zucchini Boats (V & GF)


Prep Time: 30 Minutes

Cook Time: 60 Minutes

Total Time: 1 hour 30 Minutes


Ingredients:

4 medium Zucchini

1.75lbs (equals ~10.6 c.) Mixed mushrooms (oyster, crimini, portobello etc.)

1 large Yellow onion (chopped)

7 Garlic cloves (minced)

2 tbsp. Sunflower oil

2 tbsp. Fresh thyme (chopped)

2 tbsp. Fresh rosemary (chopped)

1 c. Raw unsalted walnuts (chopped)

2 tbsp. Tamari (or coconut aminos/ liquid aminos/ soy sauce etc.)

1 tsp. Salt

1/2 tsp. Black pepper

2 c. Fresh spinach

2 tbsp. Balsamic vinegar


Method:

Step 1) Preheat the oven to 400 degrees. Slice the zucchinis in half horizontally from the top to the bottom. Use a medium sized spoon to scoop out the seeds. Place the zucchini boats in a large lasagna dish and cover it with recyclable foil. Bake at 400 for 15 minutes.


Step 2) Chop the yellow onion into small pieces and mince the garlic. Separate the onion and garlic mixture into two bowls. Next, chop the mixed mushrooms by hand. The mushrooms should range in sizes (small diced pieces and medium roughly chopped pieces). Separate the chopped mixed mushrooms into two bowls.


Step 3) Heat 1 tbsp. of sunflower oil in a large frying pan on the stove and add half of the onion and garlic mixture. Cook for 1-2 minutes. Next, add half of the mixed mushrooms and cook for 8-10 minutes. Once the filling is cooked set it aside.


Follow the same process for the second half of the ingredients: "Heat 1 tbsp. of sunflower oil in a large frying pan on the stove and add half of the onion and garlic mixture. Cook for 1-2 minutes. Next, add half of the mixed mushrooms and cook for 8-10 minutes."


Step 4) Finely chop the fresh thyme and rosemary. Roughly chop the raw unsalted walnuts. Add the herbs and walnuts to the frying pan (stove on low) with both portions of the filling. Stir in 2 tbsp. tamari, 1 tsp. salt, and 1/2 tsp. black pepper and cook for 1 minute. Next, stir in 2 c. fresh spinach and cook until the spinach is wilted or for 1-2 minutes. Finally, add 2 tbsp. of balsamic vinegar and cook for 2 minutes.


Step 5) Add the filling to each of the zucchini boats. Use between 1/4-1/2 c. in each zucchini boat. Once they are all filled cover the dish with the same foil used earlier and bake for 15 minutes at 400 degrees. Enjoy warm with friends or store in the fridge for up to 5 days.


Serving Size: 8