Ingredients
- 4 medium to large zucchini
- 1 tablespoons extra virgin olive oil
- ½ cup diced onion
- 2 medium garlic cloves minced
- 1 cup diced mushrooms
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons fresh chopped parsley
- pinch of salt
- pinch of freshly ground black pepper
- ½ cup bread crumbs
- ¼ cup grated Parmesan cheese
- Optional:
- 1 cup sweet red pepper (capsicum)
- ¼ cup finely diced bacon
Method
- Preheat oven to or BBQ to medium
- Trim stem end from zucchini and cut in half length ways. Cut a small horizontal sliver from the bottom so that the squash will sit flat and not roll.
- Using a small paring knife or apple corer, cut out the inside of each half until it resembles a canoe. Try not to cut through to the bottom. Dice the removed flesh and set aside.
- In a large skillet or frying pan heat the oil over medium heat. Add onion and cook two minutes. Add garlic, red pepper, mushrooms and cut up zucchini pieces. Mix to combine and sauté one minute.
- Remove from heat and mix in oregano, basil, parsley, salt, pepper, crumbs and half of the cheese.
- Divide the filling between each zucchini boat and pressing in as you hold the shape.
- Bake for 35 - 40 minutes uncovered. Try not to over cook, otherwise the zucchini will start to sag and the filling will not stay in.
- As soon as they come out of the oven or BBQ, sprinkle the tops with remaining Parmesan cheese and serve.
