Description
Stuffed zucchini with mushrooms and onions transforms humble summer squash into a showstopping side dish. These tender zucchini boats are loaded with a savory mushroom filling, topped with golden breadcrumbs, and baked until perfectly tender.
Ingredients
- 3 medium zucchini
- 3 tablespoons butter, divided
- 6 button mushrooms, diced
- 1 large clove garlic, minced
- ¼ cup chopped onion
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese
- ¼ cup plain Panko breadcrumbs
- ½ teaspoon Cajun seasoning
Instructions
1. Preheat your oven to 350°F. Spray a 9×13-inch baking dish with cooking spray. Bring a large pot of salted water to a rolling boil. Trim the ends off the zucchini and add them whole to the pot.
2. Boil for 5 minutes until slightly tender but still firm. Drain and let the zucchini cool enough to handle safely. Cut each one in half lengthwise.
3. Use a small spoon or melon baller to carefully scoop out the center flesh, leaving about ¼-inch thick walls. Chop the scooped-out pulp and set aside.
4. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the minced garlic, chopped onion, diced mushrooms, chopped zucchini pulp, and Italian seasoning. Season with salt and pepper to taste. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and the liquid has evaporated.
5. In a medium microwave-safe bowl, melt the remaining 2 tablespoons of butter. Stir in the Parmesan cheese, Panko breadcrumbs, and Cajun seasoning until well combined. Add this breadcrumb mixture to the skillet with the vegetables. Stir thoroughly to combine.
6. Spoon the mushroom mixture generously into each zucchini half. Pack it in gently but heap it on. Arrange the stuffed boats in your prepared baking dish.
7. Bake for 30 minutes until the zucchini is fork-tender and the topping is golden brown. Let them cool for 5 minutes before serving.
Notes
Choose medium zucchini for best results. Huge ones have large seeds and watery centers.
Leave sturdy walls when scooping. Too-thin walls will collapse and get watery.
For extra moisture control, sprinkle a tiny pinch of salt inside each scooped boat and let them sit upside-down on paper towels for 10 minutes before filling.
Store cooked boats in an airtight container for 3-4 days in the fridge.
Toast the Panko in butter before mixing with cheese and seasonings for extra crunch.
For dairy-free: Use olive oil instead of butter and nutritional yeast instead of Parmesan.
For gluten-free: Swap Panko for certified gluten-free breadcrumbs or crushed rice crackers.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American