CHEESE ZUCCHINI BOATS - VIDEO RECIPE

Ingredients

• 2 pieces Zucchini (Medium, halved lengthwise; seeds scooped out and set aside)
• 8 oz Mushrooms (Stems removed, finely chopped)
• 3 cloves Garlic (Mince finely)
• 1 cup Cheddar Cheese (Sharp cheddar, grated)
• 2 tbsp Butter (Unsalted, cut into small pieces)
• 0.5 tsp Salt (Good quality kosher or sea salt)
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. Prepare Zucchini Boats

   Place the zucchini halves on a cutting board, cut each in half lengthwise, and use a small spoon to scoop out the central flesh, reserving it for the filling.

   Time: PT5M

2. Chop Filling Ingredients

   Finely chop the reserved zucchini flesh, mushrooms, and mince the garlic. Transfer everything to a mixing bowl.

   Time: PT5M

3. Sauté the Filling

   Heat the skillet over high heat, add butter and wait until it foams. Add the zucchini‑mushroom‑garlic mixture, season with salt and pepper, and stir constantly for 4‑5 minutes until softened.

   Time: PT5M

   Temperature: High heat

4. Assemble the Boats

   Spoon the hot sautéed mixture back into the hollowed zucchini shells, dividing evenly. Sprinkle grated cheddar over each boat.

   Time: PT2M

5. Bake

   Place the filled zucchini boats on a pre‑heated baking sheet and bake in a 200°C oven for 15‑20 minutes, until the zucchini is tender and the cheese is golden and bubbling.

   Time: PT15M

   Temperature: 200°C

6. Serve

   Remove from oven, let cool for a minute, then serve hot as a snack, lunch, or alongside a fresh salad.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

12 g

Fat

15 g

Fiber

3 g