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Mushroom Stuffed Zucchini

By May 2, 2014September 18th, 2019Dinner, Main Dish, Paleo, Recipes, Vegan

Zucchini Stuffed

Making healthy food taste good is what I love to do.  This dish is light and satisfying. These Mushroom Stuffed Zucchini are made without any, bread crumbs, grains or cheese  you traditionally find in stuffed zucchini. It only takes minutes of prep time. You then pop them into the oven and before long they are done.  They taste great even at room temperature so they can be made ahead of time.  I have served them with the Raw Marinara or alone, either way they are delicious.

Mushroom Stuffed Zucchini

Gluten free, Dairy free, Vegan, Paleo
2 servings

4 medium zucchini
10 oz baby bella mushroom, about 3 cups
1 pint cherry tomatoes, about 2 cups
4 Tb olive oil
6 cloves garlic, minced
½ cup cilantro, stems removed, chopped
¼ cup black olives, chopped
1 Tb lemon juice
½ tsp Celtic sea salt
¼ tsp red pepper flakes
Marinara Sauce (optional)

  • Preheat oven to 400
  • Cut the zucchini in half lengthwise so you have 8 long halves.  Using a small scoop or teaspoon scoop out the insides leaving about ¼” all around.  Sprinkle the inside of the 8 zucchini boats with salt and pepper. Place on a large oven grill tray
  • Cut the mushroom in half and slice them into 4-5 slices.
  • Cut the cherry tomatoes in quarters.
  • In a large mixing bowl, mix together the mushrooms, tomatoes, olive oil, garlic, cilantro, olives and lemon. Mix together.
  • Season with salt and pepper and mix.  Taste it to see if you want more salt or pepper.
  • Spoon the mushroom mixture into zucchini boats.  If there are any vegetables left over place them around the zucchini boats on the tray.
  • Place the tray in the oven for 30 minutes.
  • Cover the tray with foil and bake for 10 minutes more until the zucchini boats are tender but not mushy.
  • Serve hot or at room temperature.  Optionally you can serve it with marinara sauce. (below)

A few more things…

  • Instead of zucchini you can get 4 large yellow, red or orange peppers, cut them in half, scoop out the seeds and stuff the mushroom mixture into them.

Raw Marinara Sauce

1 ½ cup grape or plum tomatoes
1 date ,soaked if dry
¼ cup sun dried tomatos, soaked if dry
½  tsp fresh thyme
¼ tsp fresh oregano
¼ cup fresh basil
¼  cup extra virgin olive oil
½ tsp Celtic sea salt

  • In a blender, blend all sauce ingredients until smooth to make the marinara sauce
  • This will keep 2-3 days in the refrigerator

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