Baked Zucchini Boats with Mushrooms
Description
A tasty appetizer for any gathering. When choosing a zucchini for stuffing, prefer a young one without mature seeds. Pay attention to the shape — long and "skinny" zucchinis are hard to fill with stuffing; I chose a more "pot-bellied" one. Sour cream or mayonnaise? That matters only for your taste preferences; whichever you choose, it will be delicious! Good luck. Can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the ingredients. If the tomato is large, one will be enough; if not, take a couple. Wash the vegetables and peel the onion.
- 2
Step 2
Cut the zucchini in half into two equal pieces. Using a sharp knife and a teaspoon, scoop out the flesh to form neat boats. The walls should be at least 7–8 mm thick so the boat holds its shape. Salt the prepared halves and place them on a baking sheet.
- 3
Step 3
Cut the zucchini flesh into cubes, and dice the onion as well. In a skillet with vegetable oil, sauté the mushrooms, zucchini, and onion until partially cooked. Season with salt and pepper while frying.
- 4
Step 4
Fill the boats with the prepared mushroom filling.
- 5
Step 5
Spread mayonnaise or sour cream on top.
- 6
Step 6
Layer the sliced tomatoes on the mayonnaise, then top with grated cheese. Place the baking sheet in the oven for 30–35 minutes at 200°C.
- 7
Step 7
Zucchini boats with mushrooms are ready! Serve them hot. Tip: if you prefer softer cheese crusts, bake the zucchini with mushrooms without cheese until done, then sprinkle with cheese and return to the oven for a couple of minutes until the cheese melts. Enjoy!