Ingredients
- 4 small zucchini (or yellow squash)
- Cooking spray
- 1 Tbsp. olive or canola oil
- 1/2 lb. white or baby bella (cremini mushrooms, finely minced)
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 2-3 cloves garlic (crushed and minced)
- 1/2 red bell pepper (diced)
- 1/4 cup seasoned breadcrumbs
- Nutritional yeast (optional)
Instructions
- Preheat oven to 350˚F.
- Remove stem from zucchini then slice lengthwise. Using a spoon or small scoop, scoop out enough zucchini flesh to make a large well. Try not to pierce any holes in the zucchini. Place zucchini “boats” on a sheet pan or in an oven-safe baking dish and lightly spray zucchini. Set aside. Do not discard zucchini flesh.
- Chop the scooped-out zucchini flesh into small pieces and set aside.
- In a medium sauté pan, heat oil over medium-high heat until shimmering. When oil is hot, add half of the mushrooms, salt and pepper and cook for 3-4 minutes. Add remaining mushrooms and garlic and cook 3-4 more minutes.
- Stir in chopped zucchini flesh and bell pepper. Continue cooking until vegetables are tender and liquid is absorbed. Sprinkle with 2 tablespoons breadcrumbs. Remove from heat.
- Fill zucchini boats with vegetable mixture.
- Sprinkle with remaining breadcrumbs, then nutritional yeast.
- Bake about 20 minutes or until zucchini boats have softened and breadcrumbs begin to brown. Serve hot or warm.
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