Stuffed Zucchini Boats
Stuffed Zucchini Boats Recipe
How to make Stuffed Zucchini Boats
6 medium sized zucchini
1/2 pound cooked chicken breasts
2 thick slices mortadella mushrooms (about a !/4 pound)
1/4 cup ricotta cheese
1/4 cup parmesan cheese
1 8oz pkg mozzarella cheese
1 egg slightly beaten
1 clove garlic finely chopped
Panko bread crumbs
1 small carrot chopped
1 small onion finely chopped
5 fresh beefsteak tomatoes sliced thin
1/4 cup olive oil
Preheat the oven to 350 degrees; Grease a large baking pan.
Cut zucchini in half lengthwise and then in half crosswise again Scrape out half of the white center leaving the dark skin intact. Discard scrapings. Set aside the hollowed out skins.
In a food processor mix the chicken, mushrooms, ricotta. parmesan, egg, garlic, salt and pepper to taste. Place zucchini skin side down in baking pan.
Stuff the mixture into zucchini with chopped carrot. Pat bread crumbs on mixture sprinkle olive oil on each zucchini.
Place sliced tomatoes over each zucchini, spread shredded mozzarella over tomatoes.
Cover with aluminum foil and bake for 45 minutes, remove aluminum foil bake for another 15 minutes or until mozzarella is melted. Garnish with Parsley if desired: