Cheesy Mushroom Zucchini Boats
This tasty recipe is a great low carb side dish or a hearty vegetarian/ meatless meal… Cheesy Mushroom Zucchini Boats were also so fun to make!
It may look like a ton of veggies to fit into two zucchinis, but both the mushrooms and spinach cook down a lot.
How to make Cheesy Mushroom Zucchini Boats
First slice two zucchini in half lengthwise.
And use a spoon to hollow out some space for the cheesy mushroom stuffing.
I had the best luck with just a regular metal kitchen spoon.
Place them on a baking sheet and season with kosher salt and pepper.
I lined my baking sheet for easy peasy cleanup.
Then set a skillet over medium heat.
Add some olive oil, sliced mushrooms, kosher salt, pepper, Italian seasoning, and crushed red pepper flakes.
Just season according to your taste.
Cook the mushrooms for 4 to 5 minutes.
Then add some fresh chopped spinach and minced garlic.
Cook for 2 more minutes and add shredded mozzarella and parmesan cheese.
Stir until the cheese is melted and combined.
Then stuff the zucchini with the filling.
Place them into a 425 degree oven for 20 to 25 minutes.
Sprinkle even more mozzarella and parmesan over top during the last few minutes in the oven.
Cheesy Mushroom Zucchini Boats will have your house smelling insanely delicious!
These were our low carb/ Keto friendly side dish to go with grilled steak.
But serve this on Meatless Monday for an extra tasty meal.
If you like Cheesy Mushroom Zucchini Boats, you might also like these recipes…
Air Fryer Veggie Quinoa Bowls
Blackstone Lemon Feta Zucchini
Grilled BBQ Broccolini
Creamy Lemon Parmesan Kale
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Cheesy Mushroom Zucchini Boats
Cheesy Mushroom Zucchini Boats is a low carb side dish recipe or hearty enough for a meatless vegetarian meal!
Ingredients
- 2 medium size zucchini
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms roughly chopped
- kosher salt, pepper, Italian seasoning crushed red pepper flakes to taste
- 6 ounces chopped spinach
- 5 cloves garlic minced
- 1 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
Instructions
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Slice the zucchini in half lengthwise. Scoop out center with a spoon to make room for the filling. Place zucchini boats on a baking sheet.
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Set a skillet over medium heat. Once hot add olive oil, mushrooms, kosher salt, pepper, Italian seasoning, and crushed red pepper flakes. Cook 4 to 5 minutes. Add spinach and garlic, cook 2 more minutes. Add more olive oil if needed.
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Remove from heat and stir in half of the mozzarella and parmesan cheese.
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Season the zucchini boats with kosher salt and pepper. Add the cheesy mushroom filling to the zucchini boats.
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Bake the zucchini boats in a 425 degree oven for 20 to 25 minutes. Sprinkle remaining mozzarella and parmesan cheese over top during the last 3 minutes.
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