Italian Zucchini Boats

These Italian zucchini boats are filled with a hearty mushroom mixture and topped with your favorite pizza toppings. They're easy, wholesome, and delicious!

Course Vegan Main Dish Recipes

Cuisine Italian

Diet Vegan

Prep Time 5

Cook Time 45

Total Time 50

Servings boats

Calories 59kcal

Author Louisa

Equipment

Ingredients

4 zucchinis
1 tsp sea salt
1 tbsp extra virgin olive oil
1/2 large red onion, sliced into half moons
1 red bell pepper, diced
8 oz Baby Bella mushrooms, chopped into small pieces
1 tsp salt
1/2 tsp ground black pepper
1 tbsp garlic, minced
1 1/2 tsp Italian seasoning
2/3 cup tomato basil sauce
1 cup cherry tomatoes, halved
1/2 cup black olives, sliced
1/2 cup pepperoncini peppers, sliced
4 to 5 basil leaves, chopped for topping

Instructions

Preheat the oven to 350°F and lightly drizzle a 9 x 13 baking dish with olive oil.
Cut the zucchinis lengthwise and scoop out their insides, leaving around 1/4 inches of flesh on all sides.
Lightly sprinkle the boats with sea salt and arrange on the baking dish.
Heat olive oil in a large skillet over medium heat.
Add the onions and peppers and saute for 10 minutes or until the onions begin to caramelize.
Season with salt and pepper, then stir in the mushrooms. Cook for 4 minutes until the liquids are released.
Add the minced garlic and Italian seasoning. Cook for 30 seconds or until fragrant, then remove from heat.
Wipe out the salt and water from the zucchini boats.
Spread 2 tablespoons of the pasta sauce in the bottom of each zucchini boat. Top with the mushroom mix, tomatoes, olives, and pepperoncini peppers.
Bake for 30 minutes or until the tomatoes burst.
Serve with freshly chopped basil on top, and enjoy!

Notes

Score the zucchini slices lightly so you can outline the part you'll scoop out with the tip of a spoon. Remember to leave a rim of flesh around each boat so it'll still be sturdy when filled.
You can add the zucchini flesh to the filling! Just make sure to chop up the large chunks and press them into a strainer to remove the excess moisture.
Transfer leftover Italian zucchini boats to an airtight container and store them in the fridge for up to 5 days. To reheat, microwave on High for about 40 to 60 seconds until heated through.

Nutrition