Stuffed Zucchini Boats with Pear and Mushroom Filling

Ingredients

• 3 medium Zucchini (Halved lengthwise, flesh scooped out and saved)
• 1 tsp Salt (For drawing out moisture from zucchini halves)
• 2 tbsp Unsalted Butter (Melted for sautéing vegetables)
• 1 tbsp Olive Oil (Optional, used if not using butter)
• 1 small Yellow Onion (Finely chopped)
• 1 medium Carrot (Diced into tiny cubes)
• 150 g White Button Mushrooms (Wiped, sliced evenly)
• 1 small Pear (Peeled, cored, diced into tiny cubes (apple can replace))
• 2 cloves Garlic (Grated on the fine side)
• 1 tsp Italian Herb Blend (Dried, rubbed between fingers before adding)
• 1/2 tsp Sweet Paprika (Adds warm color and flavor)
• 1/4 tsp Black Pepper (Freshly ground)
• 100 g Cheddar Cheese (Grated; coarse side for melt, fine side for sparkle)
• 2 tbsp Greek Yogurt (For the cool sauce)
• 1 tbsp Sour Cream (Mixed into the sauce)
• 1 tsp Mayonnaise (Adds roundness to the sauce)
• 1/2 small Cucumber (Grated fine for the sauce)
• 1 tbsp Fresh Dill (Finely chopped for the sauce)
• 1 tsp Lemon Juice (For brightness in the sauce)
• 1 tsp Olive Oil (Drizzled into the sauce if needed)

Instructions

1. Halve and Hollow Zucchini

   Trim the ends of each zucchini, slice lengthwise, and scoop out the centers with a spoon, leaving about 1/4‑inch walls. Keep the scooped flesh in a bowl.

   Time: PT5M

2. Salt Zucchini Halves

   Sprinkle the hollowed zucchini halves with 1 tsp salt, toss lightly, and let rest for 10 minutes to draw out moisture.

   Time: PT5M

3. Prep Remaining Vegetables

   Finely chop the onion, dice the carrot, slice the mushrooms, grate the saved zucchini flesh, peel and dice the pear, and grate the garlic.

   Time: PT5M

4. Sauté Onion

   Heat 2 tbsp butter (or 1 tbsp olive oil) in a large skillet over medium heat. Add the onion and stir until translucent, about 4 minutes.

   Time: PT4M

5. Add Carrot

   Stir in the diced carrot and cook for 3 minutes, allowing steam to escape.

   Time: PT3M

6. Add Mushrooms

   Add the sliced mushrooms, spreading them evenly. Cook until most of their liquid evaporates and they begin to brown, about 4 minutes.

   Time: PT4M

7. Combine Saved Zucchini Flesh

   Fold the grated zucchini flesh into the skillet, stirring for 3 minutes until the mixture looks glossy and the pieces soften.

   Time: PT3M

8. Add Pear and Garlic

   Add the diced pear, grated garlic, 1/2 tsp sweet paprika, 1 tsp Italian herbs, a pinch of salt and pepper. Cook 3 minutes until the pear edges turn glossy.

   Time: PT3M

9. Final Seasoning

   Taste the filling and adjust with a pinch more salt, pepper, or herbs. The mixture should be glossy, not wet.

   Time: PT2M

10. Prepare Baking Sheet

    Line a baking sheet with parchment (optional) and drizzle a thin layer of olive oil to prevent sticking.

    Time: PT2M

11. Stuff Zucchini Boats

    Spoon the filling into each zucchini half, packing gently but not tightly. Leave a small gap at the top for steam.

    Time: PT4M

12. Add Cheese Topping

    Sprinkle the grated cheddar over each boat: coarse side first for melt, then fine side for sparkle.

    Time: PT2M

13. Bake

    Place the sheet in the middle rack of a pre‑heated oven and bake at 200°C for 15 minutes, until the cheese is golden and the zucchini is tender.

    Time: PT15M

    Temperature: 200°C

14. Prepare Cucumber Yogurt Sauce

    In a bowl combine Greek yogurt, sour cream, mayonnaise, grated cucumber (squeeze excess water), chopped dill, minced garlic, lemon juice, and a drizzle of olive oil. Mix until smooth and chill for 1 minute.

    Time: PT5M

15. Serve

    Remove the baked boats from the oven, let rest 2 minutes, then plate and drizzle or dollop the cucumber yogurt sauce on the side.

    Time: PT2M

Nutrition Facts

Calories

320

Protein

12 g

Carbohydrates

22 g

Fat

20 g

Fiber

5 g