Spicy Italian Stuffed Zucchini Boats

Makes 2-4 servings

 

Ingredients

2 medium zucchini

2 garlic cloves, minced

1 medium tomato, seeded and finely chopped

1/2 cup finely chopped fresh mushrooms

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/4 tsp. crushed red pepper flakes

2 Tbsp. olive oil

3/4 cup (3 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese, divided

2 tsp. fresh basil, chopped

 

Directions

Preheat oven to 400° degrees F.

 

Cut zucchini in half lengthwise; scoop out pulp and seeds, leaving 1/4-inch shell (use a small spoon for this). Reserve pulp from two zucchini and chop. Combine zucchini pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and 1/2 cup cheese in a medium bowl. Divide mixture among zucchini shells.

 

Place stuffed zucchini in a 13 x 9 baking dish; cover with foil. Bake for 25 minutes or until zucchini is tender. Sprinkle with remaining cheese. Bake uncovered 5 minutes more or until cheese is melted. Top with fresh basil.

 

Enjoy!